My Favorite Bacon Cheeseburger | How to make a classic bacon cheeseburger, with some flavorful spicy extras you, your family, and your guests will love.

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A cheeseburger, ready to eat.

Fat Content: An 80/20 ground chuck (80% lean, 20% fat) is the industry standard for burgers. The 20% fat content self-bastes the meat as it sears, keeping the patty juicy without making the bun overly greasy. For thin smash burgers on a flat top, a 75/25 ratio delivers even higher juiciness and a lacy, crispy crust. Avoid 90/10 lean beef, which dries out quickly and turns crumbly.
Custom Blends: Grind equal parts ground chuck and ground brisket (a 50/50 blend) for a steakhouse-quality burger. Brisket adds a deep, beefy flavor, while short rib, ground veal, or bone marrow can be incorporated to elevate the fat content and tenderness.
Handling & Seasoning: Keep ground beef ice-cold until it hits the cooking surface so the internal fat doesn’t soften or melt prematurely. Form loose balls with light fingertip pressure rather than overworking the meat into a dense paste. Do not salt the raw meat ahead of time—salt draws out moisture and yields a rubbery, meatloaf-like texture. Instead, season the exterior generously with kosher salt and black pepper right before searing.

Commercial Cheese Whiz works, but making a silky, pourable cheese sauce from scratch elevates the burger completely.

The Sodium Citrate Method (Velvety & Smooth): Combine 1/2 cup of milk or heavy cream with a small pinch (~1/4 to 1/2 tsp) of sodium citrate in a saucepan. Bring to a gentle simmer, then whisk in sharp cheddar and American or Colby cheese. Sodium citrate acts as an emulsifier, preventing the cheese fat from separating and turning oil-slicked, leaving you with a smooth, pourable Whiz that stays creamy even as it cools slightly.
The Bechamel/Roux Base Method: Melt 2 tablespoons of butter in a saucepan, whisk in 2 tablespoons of flour to form a white roux, then stream in 1 cup of whole milk. Whisk until thickened, then melt in 8 oz of sharp cheddar or American cheese.
Flavor Boosters: Whisk in a dash of Worcestershire sauce, mustard powder, paprika, and 1 to 2 tablespoons of pickled jalapeño juice. The acidity of the jalapeño brine cuts through the heavy fat of the double beef patties and bacon. Keep the Whiz warm over low heat or in a double boiler.

Bacon: Bake thick-cut hickory smoked bacon on a wire rack inside a 375°F–400°F oven for 20 minutes to keep it perfectly flat, or fry it directly on your griddle or skillet. Reserve the rendered bacon fat to sauté your onions and toast the buns.
Onions: Sauté sliced yellow sweet onions in butter or bacon fat until translucent and sweet. Alternatively, try an Oklahoma Fried Smash: pile paper-thin shaved onions directly onto raw beef balls; when smashed and flipped, the onions fry in the rendering beef fat, developing crispy, caramelized edges.
Peppers: Char fresh jalapeño or serrano rings directly on the griddle or gas grill grates to soften their raw bite while preserving smoky heat.
Shredded Lettuce: Thinly shaved iceberg lettuce provides a cool, refreshing crunch that contrasts with the warm, rich Cheese Whiz. Layering lettuce on the bottom bun acts as a moisture barrier (“speed bump”) to keep the lower bread from getting soggy.

Bun Selections: Soft potato buns or golden brioche buns are ideal—they compress easily under hand pressure and absorb burger juices.
Mayo vs. Butter Toasting: Spread a thin layer of mayonnaise (or softened butter) on the cut surfaces of the bun. Mayonnaise toasts into an even, full-flavored golden crust without scorching as easily as butter. Toast cut-side down on the flat top or griddle for 30 to 60 seconds.

Cast Iron Griddle / Skillet (Primary Flat-Top Method): Heat your cast iron surface over medium-high heat until it reaches roughly 450°F and starts emitting faint wisps of oil smoke. Full contact against heavy cast iron triggers an intense Maillard reaction, locking in juices and creating a crispy crust.
Gas Grill (Two-Zone Setup): If using grates on a gas grill, set up a two-zone fire (direct hot burners on one side, indirect cooler burners on the other). Sear patties over direct flame, then move them to the indirect zone to finish without grease flare-ups.

To ensure patties, bacon, toasted buns, and warm Cheese Whiz hit the plate at the exact same moment, follow this sequence:

Prep & Hold Warm (T-minus 10–15 Minutes):
- Prepare your homemade Cheese Whiz and hold it warm over a double boiler or low burner.
- Cook bacon until crisp; transfer to the cooler zone of the griddle or a warm oven.
- Sauté onions and peppers in bacon fat on the griddle. Shred iceberg lettuce.
Sear Patties & Toast Buns (T-minus 2 Minutes):
- Place two 2.5 oz to 3 oz beef balls on the screaming-hot cast iron surface.
- Smash flat with a heavy spatula or press. Season liberally with salt and black pepper.
- Cook for 60 to 90 seconds until deep browning forms around the edges.
- Flip patties using a sharp, beveled spatula.
- Simultaneously, lay mayo-spread buns cut-side down on the griddle for 30 to 60 seconds until toasted.
Assemble (T-minus 0 Minutes):
- Pull toasted buns off the heat. Spread burger sauce or mayo on the bottom bun, followed by a pile of shredded iceberg lettuce.
- Stack the two seared beef patties directly on top of each other and transfer onto the lettuce.
- Generously ladle warm, silky Cheese Whiz over the top patty.
- Top with crispy bacon, sautéed onions, and grilled peppers.
- Crown with the toasted top bun and serve immediately.

Eat real food and enjoy!

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Written and curated by Chef William Jackson
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Beef AF: My Favorite Bacon Cheeseburger