About this recipe

The ultimate backyard bacon cheeseburger — juicy, thick beef patties seasoned simply and cooked to perfection, topped with crispy bacon, melted American cheese, and all your favorite fixings. This is the reliable, crowd-pleasing recipe you'll come back to every single time.

Instructions

1. 1

   Make the burger sauce: In a small mixing bowl, stir together the mayonnaise, ketchup, yellow mustard, dill pickle relish, and smoked paprika until combined. Cover and refrigerate until ready to serve.

2. 2

   Cook the bacon: Lay bacon strips in a cold skillet and set over ^[medium heat]. Cook, turning occasionally, for 8–10 minutes until crispy. Transfer to a paper towel-lined plate. Pour off most of the bacon fat, leaving a thin coating in the pan.

3. 3

   Form the patties: Divide the ground beef into 4 equal portions (about 6 oz each). Gently shape each into a round patty about ¾-inch thick. Use your thumb to press a shallow dimple into the center of each patty — this prevents them from puffing up during cooking. Season both sides generously with kosher salt, black pepper, garlic powder, and onion powder. Drizzle Worcestershire sauce over the tops.

4. 4

   Cook the patties: Heat the same skillet (with residual bacon fat) over ^[medium-high heat] until just beginning to smoke. Add the patties dimple-side up. Cook undisturbed for 3–4 minutes until a deep brown crust forms on the bottom. Flip once.

5. 5

   Add cheese and melt: After flipping, cook for another 2–3 minutes for ^[medium] (%[internal temp 160°F] for well-done). In the last 60 seconds, lay a slice of American cheese on each patty. Cover the skillet with a lid or aluminum foil to trap steam and melt the cheese fully.

6. 6

   Toast the buns: While the patties rest, place brioche burger buns cut-side down in the skillet over ^[medium heat] for 1–2 minutes until golden and lightly toasted.

7. 7

   Assemble the burgers: Spread burger sauce on both the top and bottom brioche burger buns. Layer the bottom bun with romaine lettuce, a tomato slice, and red onion. Place the cheesy patty on top, then lay 2 strips of bacon across the cheese. Add dill pickles if using, then cap with the top bun. Serve immediately.