Grilled Bacon Cheeseburgers with Caramelized Onions

Ingredients

• 3 slicesthick-cut bacon
• 907 g (2 lb)80% lean ground chuck beef
• 113 g (4 oz; about 120 ml / ½ cup)diced medium cheddar cheese
• 10 ml (2 teaspoons), plus more to taste for the onionsfreshly ground black pepper
• 7.5 ml (1½ teaspoons), plus more to taste for the onionskosher salt
• 1yellow onion, thinly sliced
• 15 ml (1 tablespoon)unsalted butter
• 6brioche or white buns
• 30 ml (2 tablespoons)unsalted butter
• 6 slicesAmerican cheese
• to tastesliced tomato
• to tastedill pickles
• to tastelettuce
• 60 ml (¼ cup)mayonnaise
• 60 ml (¼ cup)ketchup
• 15 ml (1 tablespoon), optionalBBQ sauce

Instructions

1. 1

   Part-cook the bacon

   In a medium or large skillet over medium-high heat, cook the bacon, turning once or twice, until it is about halfway cooked, 4–5 minutes. Transfer it to a chopping board, keeping the rendered fat in the pan; set the pan aside.

2. 2

   Mix the beef

   Dice the bacon into small pieces and put it in a large bowl with the beef and diced cheddar. Add the black pepper and kosher salt, then gently mix everything together by hand.

3. 3

   Shape the patties

   Take a large handful of the mixture, about 170–200 g (6–7 oz), and roll it into a ball. Shape it into a patty about 2 cm (¾ inch) thick, then press a shallow dimple into the centre with your thumb to help it hold its shape as it cooks.

4. 4

   Chill the patties

   Refrigerate the patties for about 20 minutes, or prepare them ahead and chill overnight.

5. 5

   Heat the grill

   Preheat the grill to high. Scrape the grates clean if needed.

6. 6

   Cook the onions

   While the grill heats, warm the reserved bacon fat in the skillet over medium heat. Add the onion and cook, stirring often, for about 5 minutes. Reduce the heat to medium-low, add 15 ml (1 tablespoon) butter, and season with salt and freshly ground black pepper to taste. Cook for about 10 minutes more, until soft and caramelised. Turn the heat to its lowest setting to keep the onions warm, or take the pan off the heat and cover it.

7. 7

   Butter the buns

   Spread the remaining butter over the cut sides of the buns and set them aside.

8. 8

   Grill and toast

   When the grill is hot, at least 230°C (450°F), place the patties on the grates and cook undisturbed for 3–5 minutes. Flip and cook for another 5 minutes, or until the internal temperature reaches 57°C (135°F) for medium doneness. Put a slice of American cheese on each patty and cook just until it melts. Transfer the burgers to a platter and leave them to rest for about 5 minutes while you toast the buns on the grill grates.

9. 9

   Mix the sauce

   Stir the mayonnaise and ketchup together. Add the BBQ sauce if you want to include it.

10. 10

    Assemble the burgers

    Spread sauce over the bottom and top halves of the buns. Add the cheeseburgers and finish with lettuce, tomato, pickles and caramelised onion.

What are bacon cheeseburgers?

The cheeseburger is an American diner and cookout staple: a grilled beef patty served in a bun with cheese and toppings. This version folds bacon and cheddar into the patty itself, then adds a slice of American cheese on top.

The method pairs that rich, savoury filling with onions cooked in the bacon fat until soft and sweet. Chilled patties, a hot grill and a short rest help make the burgers easier to handle and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1112 calories, 47g protein, 46g carbs, 82g fat.

The beef, bacon, cheddar, American cheese, butter and mayonnaise contribute most of the fat, while the beef and cheeses provide much of the protein. Carbohydrates come mainly from the buns, with smaller amounts in the ketchup and optional BBQ sauce. Serve with a generous salad or vegetables for a fresh contrast alongside the burger.

Why the bacon and cheddar go in the patty

Bacon and cheddar: Dice both into small pieces so they can be mixed through the beef and distributed across the patties. Mix gently rather than compacting the meat heavily.

Making the caramelised onions

Bacon fat: Keep the fat left in the skillet after part-cooking the bacon; it gives the onions a savoury base.

Low heat: After the first 5 minutes, lower the heat, add the butter and cook the onions for about 10 minutes more. Stir often and let them soften gradually rather than rushing them over high heat.

Shaping patties that grill evenly

Even thickness: Shape each patty to about 2 cm (¾ inch) thick so it cooks at a steady pace. The recipe makes six burgers from the beef mixture.

Centre dimple: Press a small hollow into each patty before chilling. This helps counter the tendency for the centre to puff up during grilling.

Grilling and checking doneness

Hot grates: Heat the grill to at least 230°C (450°F) and clean the grates before adding the burgers. Leave the patties undisturbed for the first 3–5 minutes so they can cook before you flip them.

Cheese and rest: Add the American cheese near the end, just long enough for it to melt. Rest the cooked burgers for about 5 minutes while the buns toast.

Buns, sauce and toppings

Buns: Butter the cut sides before toasting them on the grill after the patties come off. Keep an eye on them so they toast without scorching.

Toppings: The recipe pairs the burgers with lettuce, tomato, dill pickles and the warm onions. Spread the mayonnaise-and-ketchup sauce on both bun halves, adding BBQ sauce if desired.

What to serve alongside

Fresh sides: A crisp green salad or crunchy slaw can offer contrast to the buttery bun and rich beef. Serve them alongside rather than piling too much onto the burger.

Cookout classics: Grilled vegetables, corn or a simple potato salad also fit the American barbecue feel of the meal.

Recipe notes & tips

• Chill the shaped patties for about 20 minutes to help them keep their form on the grill.
• Mix the beef, bacon and cheddar just until combined so the patties are not packed too tightly.
• Keep the onions over medium-low heat after adding the butter and stir them often.
• Use a food thermometer to check the centre of a patty for the stated 57°C (135°F) medium-doneness cue.
• Toast the buttered buns while the burgers rest, then assemble just before serving.
• Keep the optional BBQ sauce separate until mixing so you can adjust the sauce to taste.

Variations

• Add BBQ sauce: Stir the optional tablespoon into the mayonnaise and ketchup for a smoky-sweet sauce.
• Change the bun: Use brioche or white buns, as preferred.
• Extra pickles: Add more dill pickles for a tangier, crunchier topping.
• More onion: Cook extra sliced onion if you want a more generous topping.
• Skip the bacon: Leave it out and cook the onions in butter instead of reserved bacon fat.

Common mistakes to avoid

• Overmixing the beef: Mix only until the bacon and cheddar are spread through to keep the patties from becoming dense.
• Skipping the chill: Refrigerate the shaped patties for about 20 minutes so they are easier to handle.
• Cooking onions too quickly: Lower the heat after the first 5 minutes and give them about 10 more minutes to soften and caramelise.
• Flipping too soon: Leave the patties undisturbed for the first 3–5 minutes on the hot grill.
• Leaving buns unattended: Toast them while watching closely, as buttered bread can brown quickly on grill grates.
• Assembling too early: Add the toppings after the burgers have rested so the buns are less likely to become soggy.

How to store

Refrigerate leftover cooked patties and onions in separate airtight containers for up to 3 days. Reheat the patties until hot throughout and warm the onions separately; store buns and fresh toppings separately and assemble just before eating.

Frequently asked questions