Classic Bacon Cheeseburger
Classic bacon cheeseburger with lettuce, tomato and a good slather of mayo makes this the perfect addition to your cook out or 4th of July party.
All I want in life is a good cheeseburger. To me, it is the ultimate food. Packed full of flavor, texture and honestly something I can eat every day. I am a complete sucker for them and most of my friends know that if there’s a cheeseburger on the menu, I’ll be ordering it. It is my quest in life to find the perfect cheeseburger.
It is also my quest to make the perfect cheeseburger. And yes, I have made many fine burgers in my life but a good, classic cheeseburger with simple toppings is one of the many joys in my life. But then you add bacon and it feels like Heaven and Earth have finally aligned (shout-out to Echosmith). But, and it’s a big but, you have to use the very best bacon you can find to make the best bacon cheeseburger.
I can not tell you how much of a difference it will make to your burger if you use seriously good bacon. If the bacon you normally cook releases a lot of water or that disgusting white, gel-stuff, you’re not cooking real bacon. Real bacon should be dry-cured, slowly smoked and should taste like all kinds of sexy in your mouth. And if it’s cut from the belly (streaky bacon), all the better. We don’t got no time for back bacon on a burger.
How to make the best bacon cheeseburgers
So now you have really good bacon, I bet you think I’m going to tell you to use the very best cheese you can find. Wrong! I am of the belief that the very best cheese for a classic bacon cheeseburger is the plastic, weirdly-textured stuff you buy already sliced from any supermarket (processed/American cheese). Of course you can go for mature cheddar or mozzarella if you really want but there’s something charming about those slices of cheese and their melting capability is what I’m after here and so I love using them on these burgers.
Make sure your buns are toasted (I love sesame rolls but any good brioche/potato roll will work well here). Use fresh, crunchy lettuce (shredded or whole), a juicy, charred beef patty and some tomato if you like (which I don’t). A pickle or two and maybe a few strips of red onion, and your golden. Now pick up that burger with both hands in what I like to call the “burger grip” and get eating.
Have you made this cheeseburger recipe? What are your favorite burger toppings? Comment and rate below.
- 1 onion finely chopped
- 1 garlic clove crushed
- 500 g beef mince
- large handful fresh parsley finely chopped
- 1/2 cup fresh breadcrumbs
- 1 egg beaten
- 1-2 teaspoons salt to taste
- black pepper to taste
- 4 slices American/Processed cheese
- 8 slices bacon cooked to your preference
- fresh lettuce
- ripe tomatoes sliced
- 4 tsp mayonnaise
- 4 butter-toasted bread rolls
Fry the onion in a large frying pan in a splash of olive oil until golden brown. Add the garlic and fry for another 30 seconds then remove from the heat. Allow to cool to room temperature.
Mix the cooled onions with the beef, parsley, breadcrumbs, egg, salt and pepper. To test the seasoning, fry a teaspoon-full of the mixture in the pan you cooked the onions in. Adjust the seasoning to taste.
Divide the mixture into 5-6 (depending on how you big you want the patties), and form patties with wet hands.
Place on a tray lined with baking paper and place in the fridge to chill for 30 minutes.
When the patties have rested, heat a large cast iron pan/griddle pan until hot then cook the burgers until charred and cooked to your preference. (You can also cook the burgers on a braai/barbecue.)
Remove from the heat, top with the cheese and cover with foil for 2 minutes.
Top the buns with a generous spoonful of mayo, lettuce, tomato, the patty with cheese and finally bacon.