Bacon Cheeseburger
Growing up on the West Coast, I had two favorite burger chains. One was Carl’s Jr., the home of the Western Bacon Cheeseburger, a burger patty layered with cheese, bacon, bbq sauce, and onion rings. And of course there’s In-N-Out Burger, a chain known for its secret menu and for for using fresh ingredients.
When I was creating this bacon cheeseburger I looked to both of those iconic burger joints for inspiration. For most of my life, I leaned toward the deep, savory flavors of the Carl’s Jr. style bacon cheeseburger. Lately, though, I’ve been all about a classic bacon cheeseburger with fresh bites and few flavor surprises, which is more aligned with what In-N-Out does.
Ingredients
- 8 slices regular bacon (7 to 8 ounces)
- 1/4 cup mayonnaise
- 1 tablespoon ketchup
- 2 teaspoons sweet pickle relish
- 1/2 small head iceberg lettuce
- 1 large beefsteak or vine tomato (about 6 ounces)
- 4 hamburger buns
- 2 tablespoons prepared yellow mustard
- 1 pound ground chuck (80% lean)
- 1 1/2 teaspoons kosher salt
- 1 teaspoons freshly ground black pepper
- 2 tablespoons vegetable or canola oil, divided
- 4 slices cheddar or American cheese
- Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with aluminum foil. Arrange 8 bacon slices in a single layer on the foil. Bake until browned and crisp, 19 to 20 minutes.
- Meanwhile, prepare the toppings and cook the burger patties. Place 1/4 cup mayonnaise, 1 tablespoon ketchup, and 2 teaspoons sweet pickle relish in a small bowl and stir to combine.
- Remove the leaves from 1/2 medium head iceberg lettuce until you have 8 burger-sized leaves. Using a serrated knife, slice 1 beefsteak tomato crosswise into 4 slices. Split 4 hamburger buns and spread 2 tablespoons yellow mustard on the cut sides of the top buns, evenly spreading it to the edges.
- Divide 1 pound ground chuck into 4 portions, then form each portion into a ball. Press each ball into a patty about 1/2-inch wider than the hamburger buns. Sprinkle the patties all over with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper.
- Heat 1 tablespoon of the vegetable oil in a large cast iron skillet (at least 12 inches wide) or griddle over medium-high heat until shimmering. (If using a smaller skillet, cook the buns and burgers in 2 batches.) Tilt the pan so the oil coats the bottom. Place the mustard buns in the pan mustard-side down, gently press down on them, and cook until toasty and browned in spots, 2 minutes. Transfer to a plate.
- Place the bottom buns cut-side down in the pan and cook until golden brown and toasted, 45 seconds to 1 minute. Transfer to the plate with the mustard buns. Reserve the pan.
- When the bacon is ready, transfer to a paper towel-lined plate and cut or tear in half crosswise.
- Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat until shimmering. Tilt the pan to coat the bottom with oil. Add the burger patties (cook in 2 batches if needed) and press on each patty with the back of a flat spatula. Cook until the bottoms are deeply browned and the patty is halfway cooked, about 2 1/2 minutes. Flip the burgers and place 1 slice of cheese on each patty. Cook for 2 to 2 1/2 minutes more, depending on desired burger doneness.
- Transfer to a plate and let rest for 5 minutes. Meanwhile, spread the mayonnaise mixture on the cut sides of the bottom buns, spreading to the edges.
- Assemble the burgers: Place a patty on each bottom bun. Top each patty with 4 bacon pieces, 1 tomato slice, 2 lettuce leaves, and the top bun.