Bacon Cheeseburgers

Simple is often best, as in this cheeseburger with chopped bacon added to the beef, topped with lettuce and tomato.
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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4 ounces bacon

1 1/4 pounds ground beef chuck (80/20 blend preferred)

Kosher salt and freshly ground black pepper

4 ounces farmhouse Cheddar, dry Jack or Comte, sliced

4 potato buns or kaiser rolls, toasted if desired

Lettuce and tomato slices, for topping


  1. Pulse the bacon in a food processor, or chop with a knife, until ground. (If using a knife, freeze the bacon for a bit first to make the chopping easier.)
  2. Combine the bacon and beef in a bowl, mixing lightly. Divide the mixture into four equal portions. Gently flatten into 1-inch patties and make a thumb-size divot in the middle of each.
  3. Heat a griddle or large cast-iron pan over medium-high heat. Evenly sprinkle the patties all over with salt and pepper. Griddle the burgers, turning when the bottom forms a dark brown crust, about 4 minutes. Add 1 ounce of cheese on top of each burger and cook for 2 minutes. Cover the pan and turn the heat off. Allow to sit, covered, until the cheese melts, about 1 minute. Place the burgers on the buns and top with lettuce and tomato. Cover with the top buns and serve.

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