Summary: A proper cheeseburger topped with crispy thick-cut bacon. The bacon is cooked until it shatters, then piled on top of the melted American cheese. Smoky, salty, and deeply satisfying. Ready in 30 minutes. Serves 6.
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Category: American Beef, American US Cuisine
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Quick overview
- Dish: Crispy Bacon Cheeseburger
- Category: American Beef, American US Cuisine
- Cuisine: American
- Main ingredient: 80/20 ground beef chuck, 1.2 kg (2.6 lbs)
- Guide: The Ultimate Cheeseburger Guide (American Edition)
- Total time: 30 minutes (15 min prep + 15 min cooking)
- Difficulty: Easy
- Servings: 6 (Portion weight: 320 g / 11 oz)
- Key technique: Pan-searing, bacon crisping
- Preparation types: Pan-frying, grilling, oven-baking
- Dietary info & allergens: Contains gluten, milk, egg, mustard.
- Suitable for: Weekend treat, family meal, casual entertaining
- Nutritional values (per serving): 740 kcal, Protein: 45 g, Fat: 48 g, Carbohydrates: 32 g
- Storage: 2 days in fridge, 2 months in freezer
- Pairing: Smoked porter, Zinfandel, root beer
- In short: Crispy bacon takes the classic cheeseburger to a whole new level of indulgence.
- Last updated: 13 September 2026
WAGUU says: “Bacon and beef are a match made in heaven. The salt and smoke of the bacon cut through the richness of the beef and cheese.”
Key facts
| Prep time: | 15 minutes |
| Cook time: | 15 minutes |
| Temperature: | Skillet on high heat, oven at 400°F (200°C) |
| Servings: | 6 |
In a nutshell
A proper cheeseburger with crispy thick-cut bacon. Smoky, salty, and deeply satisfying.
Ingredients
Base servings: 6 servings • Portion weight: 320 g / 11 oz
| Ingredient | Amount | Quality |
|---|---|---|
| 80/20 ground beef chuck | 1200 g | Coarse ground, fresh |
| American cheese slices | 6 slices | Room temperature |
| Thick-cut bacon | 12 slices | Smoked, thick-cut |
| Sesame seed buns | 6 pieces | Fresh, split |
| Unsalted butter | 30 g | For toasting buns |
| Kosher salt | 12 g | For seasoning |
| Black peppercorns, freshly ground | 6 g | Coarse grind |
| Iceberg lettuce | 12 leaves | Crisp, washed, dried |
| Beefsteak tomatoes | 2 pieces | Ripe, sliced 1 cm thick |
| Red onion | 1 piece | Thinly sliced |
| Dill pickles | 12 pieces | Sliced lengthwise |
| Mayonnaise | 120 g | Good quality |
| Ketchup | 60 g | For burger sauce |
| Dijon mustard | 15 g | For burger sauce |
Why you’ll love this recipe
- Bacon makes everything better: The salt, smoke, and crunch of crispy bacon transform the classic cheeseburger.
- Simple technique: Bake the bacon in the oven while you prepare the rest. No mess, no fuss.
- Big flavor: Smoky, salty, rich, and deeply satisfying.
Success guaranteed: The key is to get the bacon properly crispy. Bake it in the oven – it’s the most reliable method.
Recipe overview
Prep: 15 min | Cook: 15 min | Difficulty: Easy | Servings: 6 | Type: Main dish | Origin: American
Detailed method
Total progress: 0 % done
Phase 1: Crisping the bacon – 12 min
Equipment: Baking sheet, wire rack, oven
1. Preheat the oven to 400°F (200°C). Lay the 12 slices of thick-cut bacon on a wire rack set over a baking sheet. Bake for 12–15 minutes until deep golden brown and crispy. The bacon should shatter when snapped. Remove and drain on paper towels.
VKB: Bacon is deep golden brown, rigid, and shatters when snapped. No soft or chewy parts.
Before you move on:
Don’t crowd the bacon on the rack. If the slices overlap, they’ll steam instead of crisping. Use two trays if needed.
Phase 2: Preparing the burger sauce – 3 min
Equipment: Small bowl, spoon
2. Mix 120 g mayonnaise, 60 g ketchup, and 15 g Dijon mustard in a small bowl until smooth. Season with a pinch of kosher salt and a few grinds of black pepper. Set aside.
VKB: The sauce is smooth, pale pink, and holds its shape on a spoon.
Before you move on:
Taste the sauce and adjust. If it’s too thick, add a teaspoon of water. If it’s too thin, add more mayonnaise.
Phase 3: Forming the patties and toasting buns – 7 min
Equipment: Baking sheet lined with parchment paper, digital scale, cast iron skillet
3. Divide the 1.2 kg ground beef into 6 equal portions (200 g / 7 oz each). Gently shape each into a loose ball. Place on the lined baking sheet and refrigerate. Then, place a large cast iron skillet over medium heat, add 15 g of butter, and toast the split buns cut-side down for 1–2 minutes until golden. Remove and set aside.
VKB: Beef balls are uniform and loose. Buns are golden brown on the cut side.
Before you move on:
Don’t salt the beef until just before it goes in the skillet. Salt draws out moisture and makes the burger dense.
Phase 4: Smashing and searing the patties – 4 min
Equipment: Cast iron skillet, sturdy metal spatula, parchment paper, kitchen paper
4. Wipe the skillet clean with kitchen paper. Place over high heat and let it get smoking hot. Place a loose ball of beef in the skillet. Immediately press down firmly with a sturdy metal spatula (use parchment paper between spatula and beef) for 10 seconds. Repeat with remaining beef balls – cook in batches. Season generously with kosher salt and black pepper. Sear for 2 minutes. Flip once, season the other side, and sear for another 1–2 minutes.
VKB: Patties are thin with lacy, crispy edges and a deep brown crust on both sides.
Before you move on:
Never press down on the patties after the initial smash. Pressing squeezes out the juices and makes the burger dry.
Phase 5: Melting the cheese – 1 min
Equipment: Cast iron skillet, lid or metal bowl
5. In the last minute of cooking, place a slice of American cheese on top of each patty. Cover the skillet with a lid or an inverted metal bowl to trap the steam. The cheese will melt and drape over the patty. Remove the patties from the skillet and rest for 2 minutes.
VKB: Cheese is fully melted, glossy, and covers the top of the patty.
Before you move on:
Don’t leave the cheese on for too long – it can split and become greasy. One minute with the lid on is usually enough.
Phase 6: Assembling the burger – 3 min
Equipment: None
6. Spread a generous tablespoon of burger sauce on the bottom half of each toasted bun. Add lettuce, tomato, and red onion. Place the rested patty with melted cheese on top. Add 2 crispy bacon slices per burger, breaking them in half if needed. Add 2 pickle slices. Spread more sauce on the top bun and place it on top. Press gently. Serve immediately.
VKB: The burger holds together when pressed. The bacon is visible and crispy. The cheese is melted.
Equipment needed
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| Cast iron skillet | 12-inch (30 cm) | Heavy stainless steel skillet | Thin skillet won’t hold heat – poor sear |
| Wire rack and baking sheet | Standard size | Baking sheet lined with parchment | Without a rack, bacon sits in fat and won’t crisp evenly |
| Sturdy metal spatula | Wide, flat blade | Burger press | Thin spatula will bend during smashing |
Shopping list
Nutritional profile
Values per 1 serving (without sides). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 231 kcal | 740 kcal | 4440 kcal |
| Fat | 15.0 g | 48 g | 288 g |
| of which saturates | 7.2 g | 23 g | 138 g |
| Carbohydrates | 10.0 g | 32 g | 192 g |
| of which sugars | 2.8 g | 9 g | 54 g |
| Protein | 14.1 g | 45 g | 270 g |
| Salt | 1.1 g | 3.5 g | 21 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Profi standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Thick-cut bacon crisps better than thin-cut. Look for bacon that’s at least 1/8 inch thick.
- Tip 2: Bake the bacon on a wire rack so the fat drips away. This gives you evenly crispy slices every time.
- Tip 3: Break the bacon in half before adding to the burger. This makes it easier to eat and ensures every bite gets bacon.
- Tip 4: Reserve a little bacon fat from the tray and brush it on the buns before toasting. Incredible flavor.
Scientific background
Bacon contains both fat and protein. When cooked, the fat renders out and the protein coagulates, causing the bacon to become rigid. The Maillard reaction between the amino acids in the meat and the sugars in the cure creates the characteristic brown color and savory flavor. Thick-cut bacon has more meat and less water than thin-cut, so it crisps up more evenly and has a better texture.
Fine Dining – Professional techniques
- Plate composition: Serve on a dark slate tile with a small bowl of extra sauce and a few extra bacon slices on the side.
- Texture contrasts: The crispy bacon contrasts beautifully with the soft bun and juicy patty.
- Temperature contrast: Serve with a cold, crisp side salad or pickled onions.
- Aromatic additions: A pinch of smoked paprika on the patty before adding cheese.
Sensory radar
- Appearance: Deep brown crust on the patty, melted cheese, and crispy bacon piled on top.
- Aroma: Smoky bacon, savory beef, toasted sesame, melted American cheese.
- Taste: Rich, salty, smoky, with tang from the sauce and pickles.
- Texture: Crisp bacon, crusty patty, soft bun, crunchy lettuce.
Pairing
- BEER: Smoked porter or rauchbier – the smoke in the beer echoes the bacon.
- WINE: Zinfandel or Syrah – bold reds with enough tannin to stand up to the burger.
- NON-ALCOHOLIC: Root beer or homemade lemonade – sweet and refreshing.
Different preparation variations
- Grilled: Cook the bacon on the barbecue for a smoky char. Watch for flare-ups from the fat.
- Pan-fried bacon: Cook the bacon in a dry skillet over medium heat until crispy. No oil needed.
Allergens and dietary information
Contains: Gluten, milk, egg, mustard • Gluten: Contains (from buns) • Not suitable for: Gluten-free, dairy-free, egg-free diets
Suitable for
Weekend treat, family meal, casual entertaining, special occasion
Substitution catalogue
- Bacon: Turkey bacon (leaner), pancetta (cured but not smoked)
- Ground beef: Ground turkey or chicken (add oil to the skillet), plant-based ground beef for vegan version
- American cheese: Sharp Cheddar, Swiss, Gruyère, vegan cheese
- Sesame seed buns: Brioche buns, gluten-free buns, lettuce wraps
FAQ
Can I use thin-cut bacon instead of thick-cut?
Yes, but thin-cut bacon won’t have the same meaty texture. It will crisp faster, so reduce the baking time by 2–3 minutes.
How do I get the bacon extra crispy?
Bake it in the oven on a wire rack. This allows the fat to drip away and the bacon to crisp evenly on all sides.
Can I make this recipe ahead of time?
You can cook the bacon up to 2 days in advance and store it in an airtight container in the fridge. Reheat in a hot skillet for 1 minute before assembling.
What is the best cheese for a bacon cheeseburger?
American cheese is the classic choice. Sharp Cheddar or smoked Gouda also work beautifully with the smoky bacon.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Cook the patties in batches. Keep cooked patties warm in a low oven (200°F / 100°C) while you cook the rest. • 10+ people: Consider making smaller patties (150 g / 5 oz each) and serving them as sliders. You can also cook the patties on a large griddle or barbecue.
Sides and serving
- Homemade Fries – Crispy, golden, and fluffy inside (not part of the recipe)
- Onion Rings – Crispy battered onion rings (not part of the recipe)
Serving: Serve the burger immediately on a wooden board or plate. Add a side of fries or onion rings. Provide extra sauce and pickles on the side.
Storage and reheating
Fridge: 2 days • Freezer: 2 months (patties only) • Reheating: Reheat patties in a hot skillet for 1–2 minutes per side. Bacon can be reheated in a hot skillet for 1 minute.
Other recipe variations
Guide: The Ultimate Cheeseburger Guide (American Edition)
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Most common mistakes
- Undercooking the bacon – Soft, chewy bacon doesn’t work on a burger. Cook it until it shatters.
- Crowding the bacon on the tray – Overlapping slices steam instead of crisping. Use a wire rack and space them out.
- Adding bacon too early – Add the bacon just before serving so it stays crispy. Don’t let it sit and steam.
- Skipping the rest – Rest the patties for 2 minutes before assembling. This allows the juices to redistribute.