Bacon Western Double Cheeseburger

Ingredients

• 2 tablespoonsunsalted butter, softened
• 4brioche burger buns, split in half crosswise
• 1 pound (454 g), divided into 8 portions of 2 ounces (57 g) eachlean ground beef
• 2 tablespoonsunsalted butter, softened
• 8 slicesAmerican cheese (or cheddar)
• 16 slicescrispy cooked bacon
• 8 to 12, plus more for servingbeer-battered onion rings
• to tasteBBQ sauce
• to tastesalt and pepper

Instructions

1. 1

   Butter the buns

   Lightly spread butter over each bun half and set them aside.

2. 2

   Shape the patties

   Shape each 2-ounce (57 g) portion of beef into a thin patty about the size of a bun. Season both sides generously with salt and pepper.

3. 3

   Heat the grill

   Heat the grill to medium-high, about 200°C (400°F), and brush the grates with oil.

4. 4

   Sear first side

   When the grill is hot, lay the patties on the grates and sear for 2 to 3 minutes.

5. 5

   Flip the patties

   Turn the patties over and sear the other side for 2 to 3 minutes.

6. 6

   Melt the cheese

   Place a slice of American cheese on each patty, close the grill lid and cook for 1 minute.

7. 7

   Stack the patties

   Remove the patties from the grill. Stack them in pairs to make 4 stacks and transfer them to a platter. Scrape the grill grates clean.

8. 8

   Toast the buns

   Place the buns buttered side down on the grill for 30 seconds. Remove and set aside.

9. 9

   Assemble the burgers

   For each burger, layer BBQ sauce, two cheesy patties, 4 slices of crispy cooked bacon and 2 to 3 onion rings on the bottom bun. Add more BBQ sauce, top with the other bun half and serve.

What is a Western double cheeseburger?

This burger combines two beef patties and melted cheese with bacon, onion rings and BBQ sauce. The “Western” style draws on the familiar pairing of smoky barbecue flavours and crunchy onion rings, served here in a brioche bun.

Two thin patties cook quickly on the grill, while stacking them keeps the cheese between the layers. Bacon and onion rings add crisp texture to the soft bun and juicy beef.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1139 calories, 53g protein, 41g carbs, 85g fat.

The brioche buns and onion rings provide much of the carbohydrate, while butter, bacon, cheese and beef contribute much of the fat. Beef, bacon and cheese also supply protein. Serve with salad or fresh vegetables for a lighter, fresh contrast alongside the burger.

Shape thin, even patties

Portions: Divide the beef into eight 2-ounce (57 g) pieces, then shape each one to roughly match the buns. Thin patties are easier to stack and cook within the short grilling time.

Seasoning: Add salt and pepper to both sides just before grilling so the patties are ready to go onto the hot grates.

Get a good sear

Hot grates: Preheat the grill to medium-high, about 200°C (400°F), and brush the grates with oil. This helps the beef sear rather than stick.

Timing: The recipe calls for 2 to 3 minutes per side, followed by 1 minute under a closed lid with the cheese on top. Grill performance varies, so check the patties are cooked to your preference.

Melt and stack the cheese

Cheese: Add one slice to each patty and close the grill lid for 1 minute. American cheese melts readily; cheddar gives a sharper flavour.

Stacks: Once the patties are off the grill, place them in pairs on the platter. This keeps each burger’s two patties together while you toast the buns.

Keep the toppings crisp

Bacon: Use crisp cooked bacon so it holds its texture among the sauce and cheese. The method starts with cooked bacon rather than asking you to cook it on the grill.

Onion rings: Add 2 to 3 rings to each burger and serve extra on the side. Put them into the burger just before serving to preserve their crunch.

Toast and assemble

Buns: Grill the buttered sides for 30 seconds, watching closely because brioche can toast quickly. Toasting adds a little structure to the soft bun.

Layers: Start with BBQ sauce, add the paired cheesy patties, bacon and onion rings, then finish with more sauce and the top bun. Serve as soon as they are assembled.

What to serve alongside

The burger is rich and substantial, so a crisp green salad or sliced tomatoes can provide a fresh contrast. If you want a more classic barbecue-style plate, serve it with extra onion rings or a simple slaw.

Recipe notes & tips

• Shape the patties to the width of the buns so the stacks sit neatly.
• Have the cheese, bacon, onion rings and BBQ sauce ready before the patties come off the grill.
• Brush the grates with oil after preheating to help prevent sticking.
• Use a spatula to flip the thin patties carefully.
• Keep the bun halves on the grill for only 30 seconds, as brioche browns quickly.
• Assemble just before serving so the onion rings stay crisp.

Variations

• Use cheddar: Swap in cheddar slices for a sharper cheese flavour.
• Change the sauce: Choose a smoky or tangy BBQ sauce to shift the flavour.
• Add extra rings: Put more onion rings inside or serve them on the side.
• Make it simpler: Leave out the onion rings for a less crunchy stack.
• Add fresh contrast: Serve with sliced tomato or crisp lettuce alongside.

Common mistakes to avoid

• Uneven patties: Shape each portion to a similar thickness so they cook at a similar pace.
• Cold grill: Wait until the grates are hot before adding the beef so the patties can sear.
• Overcooking: Follow the stated 2 to 3 minutes per side, then check doneness to your preference.
• Burnt buns: Grill the buttered sides for just 30 seconds and keep an eye on them.
• Soggy onion rings: Add the rings during assembly, not while the patties are grilling.
• Scraping too late: Clean the grates after removing the patties, as directed, before toasting the buns.

How to store

For best texture, assemble and eat the burgers straight away. Refrigerate leftover cooked patties, bacon and toppings separately in airtight containers and use within 3 to 4 days; reheat the patties until hot and toast fresh buns before assembling.

Frequently asked questions