Bacon Cheeseburger
A good bacon cheeseburger needs a thick, well-seasoned beef patty, bacon that is properly crisp and cheese that has melted over the top. Everything cooks in one frying pan, with the bacon fat doing the work of the oil. Four 125g patties take about ten minutes, which leaves time to toast the buns while the burgers stand.
- Total
- 37 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 650kcal
Common mistakes with bacon cheeseburger
Most disappointing burgers come down to three things. The first is lean mince, which makes a dry patty. The second is overworking the meat, which turns the texture dense and bouncy rather than tender. The third is cooking too hot and fast, leaving a charred outside and a pink centre.
Burgers need to be cooked all the way through, because any bacteria on the outside of the meat is mixed into the middle when it is minced. The patty should be steaming hot, with no pink and clear juices, or 75°C on a thermometer.
Season with only half a teaspoon of salt, since the bacon and cheese are salty too.
Bacon cheeseburger method
Tap a time to start a timer.
- Shape the patties Divide the mince into four 125g portions without squeezing it too much. Shape each into a patty about 10cm wide and 2cm thick, pressing a shallow dimple into the centre with your thumb. Slice the onion and tomato thinly.
- Crisp the bacon Lay the bacon in a large cold frying pan and put it over a medium heat. Cook for , turning once, until golden and crisp. Drain on kitchen paper and keep warm. Pour off all but about a tablespoon of fat.
- Cook the patties Season both sides of the patties with the salt and pepper. Turn the heat to medium-high and fry the patties for without moving them. Flip them and cook for more.
- Melt the cheese Lay a slice of Cheddar on each patty, cover the pan with a lid or baking tray and cook for . The burgers are ready when there is no pink inside, the juices run clear and a thermometer reads 75°C. Move them to a plate and leave to stand for .
- Toast the buns Melt the butter in the pan over a medium heat. Place the buns cut side down for until golden.
- Assemble Put the lettuce and tomato on the base of each bun, then the cheese-topped patty, two rashers of bacon and a few onion slices. Add sauce if you like, top with the bun lid and serve at once.
What to serve with a bacon cheeseburger
Chips are the obvious partner, with coleslaw or a crisp green salad for something fresher. A few pickled gherkins on the side cut through the richness.
If you are cooking for a crowd, oven-baked bacon saves standing at the hob. For a crustier patty with more edge, try a smash burger.
Swap the beef mince for turkey mince if you prefer, but cook it just as thoroughly and add a little extra seasoning.
Common problems and fixes for Bacon Cheeseburger
- The burgers are dry and crumbly.
- The mince was too lean or the patties were pressed. Buy mince with 15–20% fat, handle it lightly, and never flatten the patties with the fish slice while they cook.
- The patties shrink into balls.
- Beef contracts as it cooks. Shape them slightly wider than the bun and press a dimple in the middle, so they cook flat.
- The cheese has not melted.
- Cover the pan as soon as the cheese goes on, so steam melts it. Thin slices melt faster than thick ones.
- The bun goes soggy.
- Toast the cut sides in butter and put the lettuce on the bottom bun before the patty, so the juices do not soak into the bread.
Frequently asked questions about Bacon Cheeseburger
How long do you cook a bacon cheeseburger?
The 2cm-thick patties take about 9–10 minutes in the frying pan, including the cheese. With the bacon and toasted buns, the whole burger takes about 40 minutes from start to finish.
What fat content should the mince be?
Choose mince with 15–20% fat. Anything leaner makes a drier patty, and 5% mince in particular can taste dry and sticks to the pan.
Which cheese melts best on a burger?
Mature Cheddar slices melt well when the pan is covered. Processed burger-cheese slices melt even faster, and Monterey Jack or Red Leicester are good alternatives.
Can you make the patties ahead or freeze them?
Yes. Shape them up to 24 hours ahead and keep them covered in the fridge. To freeze, put baking paper between the patties and freeze for up to 3 months. Defrost in the fridge overnight and cook within 24 hours.
How did you like the recipe?
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