- 6 slices bacon
- 1 pound ground beef (I like to use 96/4 extra lean)
- 1/2 cup shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 slices cheddar cheese or other favorite variety (optional)
- for serving: toasted hamburger buns, lettuce, tomatoes, onions, burger sauce, ketchup, mustard, mayo, etc.
- 1/2 cup mayo
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- dash of cayenne, optional for spice
- Salt & pepper, to taste
1.) Cook the bacon until it is cooked, but not yet crispy. It will finish cooking in the burger patties. Let it cool slightly and then chop it into small pieces
2.) Add all ingredients to a large bowl and use your hands to combine the mixture until the bacon and cheese is evenly dispersed. Do not overmix, though.
3.) Evenly divide the ground beef into 4 equal servings and form into patties. Make the patties more thin than thick because they will shrink up some while cooking.
4.) I like to cover and refrigerate the patties for about 1 hour, if I have time. (This will help the burgers keep their shape on the grill.)
5.) While burgers are in the fridge, you can make the burger sauce: stir mayonnaise together with ketchup, pickle juice, garlic powder, smoked paprika, cayenne (if using) and salt and pepper to taste. Place in refrigerator until you're ready to use.
6.) Prep your burger toppings: slice tomatoes, tear lettuce, slice the onion, etc.
7.) To grill, place each burger onto preheated grill or grill pan. Cook 3 minutes on one side and then flip and cook for another 3 minutes or until burgers register 160 degrees F. If adding cheese slices, do this after the burger has been flipped to the second side and after about 2 minutes. Top each patty with a slice, cover and cook 1 minute.
8.) Serve as desired, on toasted buns with lettuce, tomatoes, onions, and burger sauce or other condiments. Enjoy!
If you're using 1/4 pound ground beef per burger, the grill times (per side) below will ensure you have your perfect burger.
- Medium rare – 2-3 minutes. It's okay and safe for your burger to be pink in the middle as long as it has reached an internal temperature of 160ºF.
- Medium – 3-4 minutes. I like my burgers barely pink in the center and about 3 minutes per side usually does the trick.
- Well done – 5-6 minutes. In my opinion, an overcooked burger is a dry, ruined burger, but I know there are people that like a burger well done.