Bacon Cheeseburger with Toasted Brioche
A classic American bacon cheeseburger done the right way: juicy beef, crisp bacon, melty cheddar, and a butter-toasted brioche bun. This recipe focuses on simple technique—proper seasoning, a hot skillet or grill, and smart assembly—so every bite tastes like an old-school diner favorite.
The bacon cheeseburger is a true American classic, but the difference between “good” and “great” comes down to details. Here we keep the seasoning simple, cook the patties hot and fast, and toast the brioche for structure and flavor. Once you learn the timing, you can replicate that craveable diner-style melt at home anytime.
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Servings
4
Ingredients
Burger Patties
- •1 1/2 lb (680 g) ground beef (80/20 chuck preferred)
- •1 1/2 tsp kosher salt
- •1 tsp freshly ground black pepper
- •1 tsp Worcestershire sauce (optional)
Bacon & Cheese
- •8 slices thick-cut bacon
- •4 slices sharp cheddar (or American cheese for a classic melt)
Buns & Toppings
- •4 brioche burger buns, split
- •2 tbsp unsalted butter, softened
- •4 leaves iceberg or romaine lettuce
- •1 large tomato, sliced
- •1/2 small red onion, thinly sliced (optional)
- •Dill pickle chips, for serving
Classic Burger Sauce (Optional but Recommended)
- •1/2 cup mayonnaise
- •2 tbsp ketchup
- •1 tbsp yellow mustard
- •2 tbsp finely diced dill pickles or relish
- •1 tsp pickle brine (optional)
- •1/2 tsp garlic powder
- •1/2 tsp smoked paprika (optional)
Instructions
- 1
Make the sauce (optional): In a small bowl, mix mayonnaise, ketchup, mustard, diced pickles (and brine if using), garlic powder, and paprika. Refrigerate while you cook.
- 2
Cook the bacon: In a large skillet over medium heat, cook bacon until deeply browned and crisp, 8–12 minutes, turning as needed. Transfer to a paper towel–lined plate. Pour off excess bacon fat, leaving a thin film in the skillet (or wipe out and add a touch of neutral oil if preferred).
- 3
Form the patties: Divide beef into 4 equal portions (about 6 oz/170 g each). Gently shape into patties about 3/4-inch thick and slightly wider than the buns. Press a shallow dimple in the center of each patty to reduce doming.
- 4
Season right before cooking: Sprinkle both sides of the patties evenly with kosher salt and black pepper. If using Worcestershire, lightly drizzle over the patties (don’t mix it into the meat).
- 5
Cook the burgers: Heat the skillet (or a grill) over medium-high to high until very hot. Cook patties 3–4 minutes on the first side without pressing. Flip and cook 2–4 minutes more, depending on desired doneness (aim for 160°F/71°C for well-done, 145°F/63°C for medium if using quality beef and preferred).
- 6
Melt the cheese: In the last minute of cooking, top each patty with a slice of cheddar. Cover the skillet briefly (or tent with foil on a grill) to melt.
- 7
Toast the brioche: Spread cut sides of buns with softened butter. Toast cut-side down in a clean skillet or on the grill until golden, 1–2 minutes.
- 8
Assemble: Spread burger sauce (or mayo/ketchup/mustard) on the buns. Layer lettuce and tomato on the bottom bun, add the cheeseburger patty, top with 2 slices bacon, add onion and pickles if using, then close with the top bun.
- 9
Serve: Rest burgers 1–2 minutes so juices settle, then serve immediately with fries, onion rings, or a simple slaw.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.