Summary: A proper cheeseburger topped with crispy dry-cured streaky bacon. The bacon is cooked until it shatters, then piled on top of the melted Cheddar. Smoky, salty, and deeply satisfying. Ready in 30 minutes. Serves 6.
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Category: Beef, American Cuisine
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Quick overview
- Dish: Crispy Bacon Cheeseburger
- Category: Beef, American Cuisine
- Cuisine: American
- Main ingredient: British beef mince, 1.2 kg (20% fat, coarse ground)
- Guide: The Ultimate Cheeseburger Guide
- Total time: 30 minutes (15 min prep + 15 min cooking)
- Difficulty: Easy
- Servings: 6 (Portion weight: 320 g)
- 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, Malbec, homemade lemonade
- 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: | Pan on high heat, oven at 200°C |
| Servings: | 6 |
In a nutshell
A proper cheeseburger with crispy dry-cured streaky bacon. Smoky, salty, and deeply satisfying.
Ingredients
Base servings: 6 servings • Portion weight: 320 g
| Ingredient | Amount | Quality |
|---|---|---|
| British beef mince (chuck and brisket) | 1200 g | 20% fat, coarse ground |
| Mature Cheddar | 6 slices | Thick-cut, room temperature |
| Dry-cured streaky bacon | 12 rashers | Smoked, thick-cut |
| Sesame seed buns | 6 pieces | Fresh, split |
| Unsalted butter | 30 g | For toasting buns |
| Fine sea salt | 12 g | For seasoning |
| Black peppercorns, freshly ground | 6 g | Coarse grind |
| Little gem lettuce | 12 leaves | Crisp, washed, dried |
| Beefsteak tomatoes | 2 pieces | Ripe, sliced 1 cm thick |
| Red onion | 1 piece | Thinly sliced |
| Gherkins | 12 pieces | Sliced lengthways |
| Mayonnaise | 120 g | Good quality |
| Tomato 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 flavour: 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 tray, wire rack, oven
1. Preheat the oven to 200°C (fan 180°C). Lay the 12 rashers of dry-cured streaky bacon on a wire rack set over a baking tray. Bake for 12–15 minutes until deep golden brown and crispy. The bacon should shatter when snapped. Remove and drain on kitchen paper.
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 rashers 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 tomato ketchup, and 15 g Dijon mustard in a small bowl until smooth. Season with a pinch of 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 tray lined with parchment, digital scales, frying pan
3. Divide the 1.2 kg beef mince into 6 equal portions (200 g each). Gently shape each into a patty about 2 cm thick. Make a slight indentation in the centre. Place on the lined tray and refrigerate. Then, place a large frying pan 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. Repeat with the remaining butter and buns.
VKB: Patties are uniform with a dimple in the centre. Buns are golden brown on the cut side.
Before you move on:
Don’t salt the patties until just before they go in the pan. Salt draws out moisture and makes the burger dense.
Phase 4: Searing the patties – 4 min
Equipment: Heavy-based frying pan or cast iron skillet, spatula, kitchen paper
4. Wipe the pan clean with kitchen paper. Place over high heat and let it get smoking hot. Season the patties generously on both sides. Carefully place the patties in the pan – don’t overcrowd; cook in batches if needed. Sear for 2 minutes without moving them. Flip once and sear for another 2 minutes for medium-rare. Do not press down.
VKB: Patties have a deep brown crust on both sides and release easily from the pan.
Before you move on:
Never press down on the patties with a spatula. Pressing squeezes out the juices and makes the burger dry.
Phase 5: Melting the cheese – 1 min
Equipment: Frying pan, lid or metal bowl
5. In the last minute of cooking, place a slice of mature Cheddar on top of each patty. Cover the pan 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 pan 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 rashers per burger, breaking them in half if needed. Add 2 gherkin 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 |
|---|---|---|---|
| Heavy-based frying pan or cast iron skillet | 28 cm diameter | Griddle pan | Thin pan won’t hold heat – poor sear |
| Wire rack and baking tray | Standard size | Baking tray lined with parchment | Without a rack, bacon sits in fat and won’t crisp evenly |
| Digital scales | 0.1 g precision | Kitchen scales | Inaccurate portions affect cooking time |
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: Dry-cured bacon crisps better than wet-cured. Look for bacon that feels dry to the touch.
- Tip 2: Bake the bacon on a wire rack so the fat drips away. This gives you evenly crispy rashers 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 flavour.
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 colour and savoury flavour. Dry-cured bacon has less water than wet-cured, so it crisps faster and more evenly.
Fine Dining – Professional techniques
- Plate composition: Serve on a dark slate tile with a small bowl of extra sauce and a few extra bacon rashers 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, savoury beef, toasted sesame, melted Cheddar.
- 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: Malbec or Shiraz – bold reds with enough tannin to stand up to the burger.
- NON-ALCOHOLIC: Homemade lemonade or root beer – 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 pan 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
- Streaky bacon: Back bacon (less crispy), turkey bacon (leaner), pancetta (cured but not smoked)
- Beef mince: Turkey or chicken mince (add oil to the pan), plant-based mince for vegan version
- Mature Cheddar: Swiss, Gruyère, blue cheese, vegan cheese
- Sesame seed buns: Brioche buns, gluten-free buns, lettuce wraps
FAQ
Can I use back bacon instead of streaky?
Yes, but back bacon has less fat, so it won’t crisp as well. Streaky bacon is the better choice for a crispy texture.
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 pan for 1 minute before assembling.
What is the best cheese for a bacon cheeseburger?
Mature Cheddar is the classic choice. Smoked Cheddar or 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 (100°C) while you cook the rest. • 10+ people: Consider making smaller patties (150 g each) and serving them as sliders. You can also cook the patties on a large griddle or barbecue.
Sides and serving
- Homemade Chips – 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 chips 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 pan for 1–2 minutes per side. Bacon can be reheated in a hot pan for 1 minute.
Other recipe variations
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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 rashers 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.