Classic Cheeseburger with Crispy Bacon

Often linked to American roadside diners, this cheeseburger builds flavor from bacon cooked first so the patties sear in the same skillet. American cheese melts over the beef with pickles and classic condiments for a hearty dinner.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 780 cal
• 42g protein
• 34g carbs
• 52g fat
• 3g fiber

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Ingredients

• 1.5 lb ground beef (80/20)
• 8 slices bacon strips
• 4 slices American cheese slices
• 4 burger buns
• 3 tbsp butter
• 1 medium yellow onion
• 16 chips dill pickle chips
• 1/4 cup ketchup
• 2 tbsp yellow mustard
• 1/4 cup mayonnaise
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. 1Lay the bacon strips in a cold large cast-iron skillet or griddle in a single layer. Turn the heat to medium and cook, flipping occasionally, until the fat renders and the bacon is deeply crisp and browned, about 8 to 12 minutes. Transfer bacon to a paper-towel-lined plate, leaving the drippings in the pan.
2. 2While bacon cooks, thinly slice the onion. Divide the ground beef into 4 equal portions and gently form into loose balls; do not overwork. Season both sides generously with salt, pepper, and garlic powder just before cooking.
3. 3Heat the same skillet or griddle over medium-high until the bacon fat shimmers. Add a little butter if needed. Place the beef balls in the hot fat and smash each firmly with a sturdy spatula into thin patties about 1/2-inch thick. Cook undisturbed until the edges are deeply browned and crispy, 2 to 3 minutes.
4. 4Flip the patties. Immediately top each with a slice of American cheese so it begins to melt. Cook another 1 to 2 minutes until the undersides are seared and cheese is gooey. Remove patties to a clean plate.
5. 5Lower heat to medium. Toast the cut sides of the buns in the remaining fat and butter until golden and slightly crisp, about 1 minute. Spread mayonnaise on the bottom buns and a mix of ketchup and mustard on the tops.
6. 6Build each burger: bottom bun, cheeseburger patty, two strips of crispy bacon broken to fit, a few pickle chips, a tangle of raw onion slices if desired, and the top bun. Press gently so the cheese pulls and bacon drips into the bun.
7. 7Serve immediately while the cheese is still stretchy and the bacon stays shatter-crisp. Offer extra napkins—these are gloriously greasy.
8. 8If holding briefly, keep assembled burgers under a loose tent of foil so steam does not soften the bacon.