While I’m a huge fan of a big juicy burger loaded up with all the veggies and such…sometimes you need to get down to brass taxes and make a stacked burger with just the necessities- cheese and bacon! These Double Bacon Cheeseburgers are how you take burger night to the next level for sure. A simple smash burger style loaded with lots of cheese and 6 – yes SIX – pieces of bacon!
Some may call this an Ultimate Cheeseburger or even a Baconator. Many of the big chains have some version of this classic burger creation because it is, in fact, a classic! I have included a recipe for homemade hamburger buns so that you can make this a little more homemade. But don’t worry – they will be just as good with some store-bought buns.
Substitutes and Variations:
I have listed sliced cheddar cheese in my recipe. You can, of course, go for American cheese. If you want a touch of heat, you can use a pepper jack. Another simple choice for sauce is just using mayo and ketchup. You might add in some mustard, or you could go for the full special sauce.
Suggestions for Sides:
Of course, some sort of fried potatoes is the quintessential side for a burger. Next in line, my book is a crunchy crispy onion ring.
Tools that may make this recipe easier:
You are going to need a 2inch food scoop to evenly portion the seasoned ground beef. I would also suggest having parchment paper and a burger press for the most success.
Now Let’s Get Cookin’!
Double Bacon Cheeseburger
Ingredients
- 1½ Lb Bacon cut in half
- 2 lb Ground Beef
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 12 slices Cheddar Cheese
- 6 Hamburger Buns See recipe below
- ½ cup Mayo
- ½ cup Ketchup
Instructions
- In a bowl, thoroughly combine ground beef with salt, pepper, paprika and garlic powder. Use a 2 inch food scoop to form into 12 balls.
- Place each ball between two 6inch pieces of parchment and use a heavy pan or burger press to flatten out. Repeat with remaining ball.
- In a frying pan over medium high heat, add bacon. Cook until crispy and then remove to paper towel covered plate.
- In a wide flat pan or on a flat top griddle, over medium high heat, add 2 or 4 (depending on available space) flattened patties. Let cook for about 3 minutes then flip and smash down again. Cook another 3 minutes and then place a slice of cheese on each patty. Cover with lid and let melt for a minute then add 3 pieces of bacon on top of each patty. Stack two patties together and remove from pan. Repeat with remaining burgers.
- Build the burger – smear top bun with mayo then add a swirl of ketchup. Place double bacon cheeseburger on bottom bun. Add top bun and pressing down slightly.
Homemade Hamburger Buns
Equipment
Ingredients
- 2 cup Water room temp.
- 6 tbsp Sugar
- 2 pkg Dry Active Yeast 7 grams
- 2 Egg beaten
- 7 cups Flour bread or AP
- 2 tsp Salt
- ½ cup Butter softened, divided
- 1 tbsp Sesame Seeds
Instructions
- In a small bowl, add water and sugar. Stir until most of the sugar is dissolved. Then add yeast packets. Let sit to bloom for about 10 minutes. (should be foamy)
- In a large bowl, combine flour, salt and beaten egg. Pour in bloomed yeast. Mix together until a dough forms. Knead for about 5 minutes. Then add half of the softened butter and knead into dough for another 5 minutes. Cover bowl with plastic wrap (or a bowl cover). Place in a warm place (countertop or proofing drawer), to rise for about and hour. It should double in size.
- Turn dough out on lightly floured surface and punch out most of the air. Then use bench scrapper (or knife) to portion into 16 equal pieces. Roll each between your palms into round balls. Line out on a parchment paper covered baking sheet. Cover again with plastic wrap (or a clean kitchen towel) and let proof again, until doubled in size.
- Preheat oven to 350degF.
- Melt remaining butter. Once buns are done proofing, remove plastic wrap and brush each with melted butter. Sprinkle with sesame seeds. Place in oven to bake for 30 minutes (or until golden brown).
- Remove from oven and move immediately to a cooling rack. Let cool at least 15 minutes before slicing in half to use to make burgers or sandwiches.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Yum! This looks amazing!
So good! And so easy to make