Bacon Cheeseburger
Ingredients
- 2 lb ground beef chuck (80/20 blend), kept cold
- 8 slices thick-cut bacon
- 4 oz sharp cheddar cheese, sliced 1/4-inch thick
- 4 brioche burger buns, split
- 2 tbsp kosher salt
- 1 tbsp freshly cracked black pepper
- 4 tbsp unsalted butter, divided
- 1 large yellow onion, sliced 1/4-inch thick
- 2 tbsp Dijon mustard
- 4 leaves butter lettuce
- 2 medium tomatoes, sliced 1/4-inch thick
- 2 tbsp mayonnaise
Instructions
- Cook bacon in a cast-iron skillet over medium heat for 8-10 minutes until crispy. Transfer to paper towels and break each slice in half. Reserve 1 tbsp bacon fat in the pan.
- Add 2 tbsp butter to the bacon fat and sauté sliced onions over medium-high heat for 6-7 minutes, stirring occasionally, until deeply caramelized and soft. Season with a pinch of salt and pepper. Set aside.
- Divide cold ground beef into 4 portions (8 oz each). Form each into a loose ball, then gently press into a 3/4-inch thick patty with your thumb creating a shallow dimple in the center. Season both sides generously with kosher salt and cracked pepper just before cooking.
- Heat a cast-iron skillet or griddle over high heat until smoking. Place patties on the dry surface and cook undisturbed for 3 minutes until a golden crust forms. Flip once and cook 2 minutes, then immediately place a slice of cheddar on each patty. Cook 1-2 minutes more until the cheese melts and internal temperature reaches 160°F (medium).
- During the last minute of burger cooking, butter the cut sides of brioche buns with remaining 2 tbsp butter and toast them cut-side down on the griddle for 1-2 minutes until golden brown.
- Assemble burgers on toasted buns: spread 1/2 tbsp mayonnaise on bottom bun, layer butter lettuce, then cheeseburger patty, 2 bacon pieces, caramelized onions, tomato slice, and Dijon mustard on top bun. Serve immediately.
Inspired by Patrick Schaeffer’s winning bacon cheeseburger. This is a plausible recreation, not the chef’s original recipe.