Bacon Cheeseburgers
Loaded with crispy bacon, savory onion, and melted cheese, these burgers are packed with flavor and easy to make. Ideal for backyard barbecues or quick weeknight dinners!
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A great bacon cheeseburger is all about balance: juicy, tender patties, smoky bits of bacon in every bite, melty cheese draped over the top, and a bun that holds everything together without getting soggy. This recipe mixes the bacon right into the meat, so the smoky flavor runs through the entire patty—not just the top—giving you more flavor and a richer, more satisfying burger.
With just a few extra touches, like minced onion and a splash of Worcestershire, these burgers become even more savory and deeply seasoned. The patties cook beautifully whether you’re grilling outdoors or using a stovetop skillet, and they’re sturdy enough for all your favorite toppings. Make them for a weeknight dinner, a backyard cookout, or anytime you’re craving an extra-special homemade burger.
What You’ll Like About This Recipe
Smoky bacon in every bite. Instead of sitting on top of the burger, the bacon is mixed into the meat, so each bite has savory, smoky flavor and a bit of crispness throughout.
Juicy, tender patties. An 80/20 or 85/15 beef blend keeps the burgers moist without being greasy. Gentle mixing prevents the patties from becoming dense or tough.
Perfect for any cooking method. These burgers work on the grill, in a cast-iron skillet, or under the broiler, making them reliable year-round.
Customizable cheese options. Melt American for a classic diner-style burger, or switch to Muenster, mozzarella, cheddar jack, or your favorite melting cheese to change the flavor profile.
Easy to prep ahead. The patties benefit from a short chilling period, making them ideal for prepping before guests arrive or before heating up the grill.
Ingredient Notes
- Bacon – Diced and cooked before mixing into the meat. Adds smoke, fat, and texture to the patties.
- Ground beef – An 80/20 or 85/15 blend offers the best juiciness and flavor while still holding its shape.
- Minced onion – Adds moisture and subtle sweetness that complements both beef and bacon.
- Salt and garlic powder – Simple seasonings that enhance the natural flavors of the meat.
- Worcestershire sauce – Gives a savory, umami boost that deepens the overall flavor of the burgers.
- Cheese slices – American melts beautifully, while Muenster, mozzarella, or cheddar jack offer alternative flavors and textures.
How to Make It
- Cook the bacon until the pieces are crisp and most of the fat has rendered. Let the bacon drain and cool slightly so it mixes into the beef without softening the texture of the patties.
- Combine the beef with the cooked bacon, onion, seasonings, and Worcestershire. Mix gently, using your hands or a fork, just until everything is incorporated; overmixing can make the burgers compact and tough.
- Shape the meat mixture into even-thickness patties so they cook uniformly. Press a slight indent in the center of each patty to help them stay flat instead of doming as they cook.
- Cook the patties using your preferred method—grill, broil, or skillet—until they reach your desired doneness. Avoid pressing down on the patties, which squeezes out moisture and dries them out.
- Add the cheese during the final minute of cooking and cover the pan or grill so it melts smoothly. Transfer the patties to buns and serve with your favorite toppings while the burgers are hot and juicy.
Tips
- Chill the patties for 15 to 20 minutes before cooking to help them hold their shape and sear more evenly.
- Choose a fattier beef blend for juicier results; leaner blends can dry out quickly on high heat.
- Cook the bacon until crisp to avoid adding excess grease to the beef mixture.
- Let the patties rest for a couple of minutes after cooking so the juices redistribute instead of spilling out on the first bite.
- Toast the buns lightly to add structure and prevent them from becoming soggy from the burger’s juices.
Recipe Variations
- Make them spicy. Add minced jalapeño, chipotle powder, or a pinch of cayenne to the meat mixture for a subtle heat that complements the smoky bacon.
- Use different cheeses. Smoked cheddar, pepper jack, or Swiss add distinct flavors and melt beautifully over the hot patties.
- Create a stuffed burger. Place a small mound of shredded cheese inside the center of each patty before shaping; the cheese melts inside for a molten, juicy interior.
- Try a BBQ version. Brush the patties with a little barbecue sauce during the last minute of cooking and top with cheddar for a sweet-savory twist.
- Make them bunless. Serve the patties over lettuce or mixed greens with tomato, onion, and pickles for a low-carb option that still delivers big flavor.
Serving Suggestions
- Serve with classic French fries, onion rings, or potato wedges for a diner-style meal.
- Add crisp lettuce, tomato slices, pickles, or grilled onions to customize each burger.
- Pair with baked beans, coleslaw, potato salad, or a simple green salad for a balanced dinner.
- Choose specialty buns like brioche, sesame seed, or pretzel rolls to change the overall character of the burger.
How to Store
Refrigerate: Store cooked patties in an airtight container for up to 3 to 4 days. Keep toppings and buns separate so nothing becomes soggy.
Freeze: Wrap cooked patties individually and store them in a freezer bag or container for up to 3 months. Label with the date for easy tracking.
Reheat: Warm patties in a covered skillet over low heat or in the microwave in short intervals, adding cheese during reheating if desired. Avoid overheating, which can dry out the meat.
Frequently Asked Questions
Bacon Cheeseburgers
Ingredients
- 8 strips bacon, diced
- 2 pounds ground beef, about 85% to 90% lean
- 1/4 cup onion, minced
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Dash ground black pepper
- 1 1/2 teaspoons Worcestershire sauce
- 4 to 6 slices American cheese, alternatives: Muenster, mozzarella, or cheddar jack
Instructions
- Cook the Bacon: In a large skillet over medium heat, cook the diced bacon until most of the fat has rendered and the pieces are almost crisp, about 6 to 8 minutes. Transfer the bacon to a paper towel–lined plate to drain and cool slightly.
- Mix the Burger Patties: In a large mixing bowl, combine the ground beef, drained diced bacon, minced onion, salt, garlic powder, black pepper, and Worcestershire sauce. Gently mix until evenly combined, being careful not to overwork the meat. Shape into 6 large burger patties, about 3/4 inch thick.
- Cook the Burgers: Grill, broil, or cook the patties in a skillet or grill pan over medium-high heat until they reach your desired doneness. • For rare: about 4 minutes total (2 minutes per side). • For medium-rare: about 6 minutes total (3 minutes per side). • For medium: about 8 minutes total (4 minutes per side). • For well-done: about 10 minutes total.The USDA recommends cooking ground beef to an internal temperature of 160°F for safety, regardless of desired doneness.
- Add the Cheese and Serve: During the last minute of cooking, top each patty with a slice of cheese. Cover the grill or skillet to help the cheese melt. Serve the burgers on toasted buns with your favorite toppings and condiments.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
