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This bacon cheeseburger doesn’t mess around. Juicy beef, crispy bacon, double cheese, and a tangy special sauce that knocks out anything from a bottle.
All the toppings are welcome, but the real star is that house-made special sauce. It pulls everything together, no drive-thru required.
If you’re into bold, juicy burgers, check out my beef and bratwurst sliders or my caramelized onion burgers.
Here’s Why This Bacon Cheeseburger Recipe Works
Double cheese, double melt: A slice each of cheddar and Muenster gives you sharp bite and buttery melt. Best of both worlds.
Homemade special sauce: A few fridge and pantry staples create a sauce that’s creamy, tangy, and way better than anything from a bottle. Leftover sauce is perfect with parmesan truffle fries.
Proper burger technique: A thumbprint in the patty keeps it from puffing up, and a hot skillet (or grill) builds that golden crust.
Toasted buns = no soggy bottoms: Buttered and toasted buns add crunch and keep your stack from disintegrating under all that deliciousness.
Recipe Tips
Use 80/20 ground beef: That fat content means juicier burgers and better browning.
Don’t overwork the meat: Gently form patties. Overmixing leads to tough burgers.
Season just before cooking: Salt draws out moisture, so wait until right before they hit the heat.
Melt cheese like a pro: Add cheese in the last minute and cover the pan or grill for that perfect melt.
Toast those buns: Butter + hot pan = crisp, golden buns that hold their own.
If you use the grill: Preheat your grill and brush the grates well. A hot, clean surface gives you that caramelized crust without sticking.
If you cook on the stovetop: Start with a hot skillet and don’t crowd the pan. Let the patties sit undisturbed for a few minutes before flipping.
Cheeseburger with Bacon
This bacon cheeseburger is everything a great burger should be, juicy, cheesy, and unapologetically loaded. Juicy beef, smoky bacon, melty cheese, and that killer sauce?
You’re not going to want takeout after this. Pair it with our Classic Macaroni Salad for great summer meals.
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Bacon Cheeseburger with Special Sauce
If you make this recipe, please leave a star rating and comment.
Ingredients
For the Special Sauce:
- ½ cup mayonnaise
- 3 tablespoon sweet pickle relish
- 2 tablespoons ketchup
- 2 tablespoon yellow mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon apple cider vinegar, or pickle juice
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper, to taste
For the Burgers:
- 1½ pounds ground beef, 80/20 for best juiciness
- Salt and pepper
- 4 slices cheddar cheese
- 4 slices Muenster cheese
- 8 slices thick-cut bacon, cooked
- 4 hamburger buns, I used brioche buns
- burger toppings of choice, lettuce, tomato slices, onion, pickles, as desired
Instructions
Make the Special Sauce
- In a small bowl, stir together all the sauce ingredients: mayo, ketchup, mustard, relish, vinegar, Worcestershire, garlic powder, onion powder, and a pinch each of salt and pepper. Mix until smooth. Taste and adjust salt as needed. If you prefer a sweeter sauce, add a teaspoon or two of sugar. Cover and refrigerate while you prep the burgers. (Bonus: it gets better after an hour.)
Cook the Burgers
- Divide the ground beef into 4 equal portions (about 6 ounces each). Form into patties slightly larger than your buns since burgers shrink when they cook. Make a shallow indentation in the center of each patty with your thumb to prevent puffing. Season both sides with salt and pepper right before cooking.
- Heat a cast iron skillet or grill over medium-high heat. Cook patties for 3 to 4 minutes on the first side, flip, and cook 2 to 3 more minutes for medium (or longer for your preferred doneness).
- In the last minute of cooking, add a slice of cheddar and a slice of Muenster to each patty. Cover with a lid or tent with foil to help melt the cheese.
- Butter and toast your buns in a skillet or on the grill until golden.
Assemble
- Spread special sauce generously on the top and bottom buns. Stack the burger with the beef patty, bacon, and your choice of condiments and toppings.
Notes
- Use 80/20 ground beef for the juiciest burgers with great sear.
- A thumbprint in the center of each patty helps prevent puffing as they cook.
- Toasting the buns adds structure and keeps them from getting soggy.
- Extra special sauce? Save it for dipping fries, you won’t regret it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Storing Leftovers
Refrigerate: Store leftover patties and sauce separately in airtight containers for up to 3 days. Keep buns and toppings separate to avoid sogginess.
Freeze: You can freeze the cooked patties for up to 2 months. Wrap tightly in foil and place in a freezer bag. Do not freeze the sauce, it doesn’t thaw well.
Reheat: Warm the beef patties in a skillet over medium heat or in a 350°F oven until heated through.
