Hearty BBQ Bacon Burger (Printer-friendly)

Juicy beef patties with crispy bacon, melted cheddar, tangy BBQ sauce, and fresh vegetables on toasted brioche buns.

# What You Need:

→ Burger Patties

01 - 1 lb ground beef (80/20 blend recommended)
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder

→ Toppings

06 - 8 slices bacon
07 - 4 slices sharp cheddar cheese
08 - 4 brioche or hamburger buns
09 - 4 tbsp barbecue sauce
10 - 4 leaves romaine or iceberg lettuce
11 - 1 large tomato, sliced
12 - 1 small red onion, thinly sliced
13 - 4 dill pickle slices

→ Optional Ingredients

14 - 2 tbsp mayonnaise
15 - 1 tbsp unsalted butter (for toasting buns)

# How to Make It:

01 - Preheat grill or skillet to medium-high heat.
02 - In a mixing bowl, gently combine ground beef with salt, pepper, smoked paprika, and garlic powder. Form into 4 equal patties, slightly larger than the buns.
03 - Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes. Drain on paper towels.
04 - Grill or pan-sear the burger patties for 3–4 minutes per side for medium, or until desired doneness. During the last minute, top each patty with a slice of cheddar cheese and allow it to melt.
05 - Butter the cut sides of the buns and toast them on the grill or in a skillet until golden.
06 - Spread mayonnaise (if using) on the bottom bun. Layer with lettuce, the cheesy burger patty, 2 slices of bacon, tomato, red onion, pickle, and 1 tablespoon barbecue sauce. Top with the upper bun.
07 - Serve immediately with your favorite sides.

# Expert Tips:

01 -
  • The crispy bacon creates this incredible salty crunch that perfectly balances the sweet barbecue sauce
  • These burgers come together in under 40 minutes but taste like they came from a restaurant
02 -
  • Never press down on your burgers with the spatula, youre literally squeezing out all the juicy flavor
  • Let the patties rest for just two minutes after cooking so all those juices redistribute
03 -
  • Make a small indentation in the center of each raw patty to prevent them from puffing up into balls while cooking
  • Toast both sides of the bun, not just the cut sides, for extra structural integrity

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