Classic Bacon Cheeseburger

A great bacon cheeseburger is about balance: a juicy patty, cheese that is fully melted, and bacon that stays crisp instead of floppy. Cooking the bacon first and then searing the patties in a little of the rendered fat gives the beef a smoky, savory crust without any extra seasoning tricks.

We use 80/20 ground chuck because the fat keeps the burgers moist even when cooked to a safe 160°F. Want the full rundown on beef? See our guide to the best ground beef for burgers.

1. Cook the bacon. Lay the bacon in a cold large skillet and cook over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels. Pour off all but about 1 tablespoon of the fat.
2. Shape the patties. Divide the beef into 4 equal portions (6 oz / 170 g each). Gently form into patties about ¾ inch thick and slightly wider than your buns. Press a shallow dimple into the center of each so they cook flat.
3. Season. Season both sides of the patties with the salt and pepper just before cooking.
4. Toast the buns. Butter the cut sides of the buns and toast them in a separate pan or on the griddle until golden, about 1 minute. Set aside.
5. Sear the burgers. Heat the skillet with the reserved bacon fat over medium-high heat. Add the patties and cook without moving for 4 to 5 minutes, until a deep brown crust forms.
6. Flip and add cheese. Flip the patties and cook another 3 to 4 minutes. Add a slice of cheese to each in the last minute and cover the pan briefly to melt it.
7. Check the temperature. Insert an instant-read thermometer into the side of a patty. The USDA recommends ground beef reach 160°F (71°C).
8. Assemble. Place lettuce and tomato on the bottom buns, add the cheesy patties, top each with 2 slices of bacon (broken in half to fit), onion, pickles and your sauces, then close.

• Start the bacon in a cold pan. It renders the fat slowly and gives you evenly crisp strips.
• Don't press the patties. Pressing a thick burger squeezes out juices. Save that move for smash burgers.
• Bacon goes on top of the cheese. The melted cheese acts like glue and keeps the bacon from sliding off.
• Cook bacon ahead for a crowd. Bake it on a sheet pan at 400°F for 15 to 20 minutes while you prep everything else.

Approximately 760 calories per serving. This is an estimate.