Grilled Bacon Cheeseburgers with Toasted Brioche

Name: Grilled Bacon Cheeseburgers with Toasted Brioche
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) 80/20 ground beef, cold, straight from the refrigerator; 1½ tsp (5 g) kosher salt, for seasoning the outside of the patties just before grilling; ½ tsp (1 g) black pepper, freshly ground; 8 slices (225 g) thick-cut bacon, left whole; 4 slices (112 g) sharp cheddar cheese slices, about 1 oz (28 g) each, at room temperature; 1 tbsp (14 ml) neutral oil, such as canola or vegetable, for oiling the grill grates; 3 tbsp (45 g) mayonnaise; 1 tbsp (17 g) ketchup; 1 tsp (5 g) yellow mustard; 1 tsp (5 ml) Worcestershire sauce; 4 buns (260 g) brioche hamburger buns, split horizontally; 1 tbsp (14 g) unsalted butter, softened, for spreading on the buns; 1 large (200 g) large ripe tomato, cut into 4 slices about ¼ inch (6 mm) thick; 4 large leaves (40 g) green leaf or butter lettuce leaves, washed and thoroughly dried; ½ small (50 g) red onion, cut into thin rings (optional)

From the MyKitchenBank Kitchen

Thick, juicy 6-ounce beef patties are grilled over high heat, melted under sharp cheddar, and stacked with oven-crisped bacon, ripe tomato, crisp lettuce and a quick tangy burger sauce on buttery toasted brioche buns.

Prep: 25 min
Cook: 30 min
Wait: 5 min
Total: 1 hr
Makes: 4 burgers

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Ingredients

4 servings

For the burgers
1½ lb (680 g) 80/20 ground beef, cold, straight from the refrigerator
1½ tsp (5 g) kosher salt, for seasoning the outside of the patties just before grilling
½ tsp (1 g) black pepper, freshly ground
8 slices (225 g) thick-cut bacon, left whole
4 slices (112 g) sharp cheddar cheese slices, about 1 oz (28 g) each, at room temperature
1 tbsp (14 ml) neutral oil, such as canola or vegetable, for oiling the grill grates
For the burger sauce
3 tbsp (45 g) mayonnaise
1 tbsp (17 g) ketchup
1 tsp (5 g) yellow mustard
1 tsp (5 ml) Worcestershire sauce
To assemble
4 buns (260 g) brioche hamburger buns, split horizontally
1 tbsp (14 g) unsalted butter, softened, for spreading on the buns
1 large (200 g) large ripe tomato, cut into 4 slices about ¼ inch (6 mm) thick
4 large leaves (40 g) green leaf or butter lettuce leaves, washed and thoroughly dried
½ small (50 g) red onion, cut into thin rings (optional)

Equipment (7)

Gas or charcoal grill with a lid
Rimmed baking sheet (18×13-inch / 46×33 cm) with a wire rack that fits inside
Instant-read thermometer
Wide metal spatula and long-handled tongs
Small bowl and spoon for the sauce
Grill brush
Paper towels

Steps

Before you start

Keep the ground beef refrigerated until you shape the patties; cold fat keeps the burgers juicy and makes them easier to handle.
Use 80/20 ground beef (20% fat). Leaner beef will taste dry on the grill.
Cooking the bacon in the oven and the burgers on the grill overlap: start the bacon first, and shape the patties and prep the toppings while it cooks.
Make sure your grill has enough gas or charcoal for 20 minutes at high heat, and have a spatula, tongs and an instant-read thermometer within reach.

1
Mix the burger sauce
- In a small bowl, stir together the mayonnaise, ketchup, yellow mustard and Worcestershire sauce until completely smooth and evenly pink-tan.
- Cover and refrigerate while you prepare everything else.
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Ready when: Sauce is uniform in color with no streaks of ketchup or mustard.
2
Bake the baconOven 400°F / 205°C
- Position an oven rack in the center and heat the oven to 400°F (200°C).
- Set a wire rack inside a rimmed baking sheet and lay the 8 bacon slices on the rack in a single layer without overlapping.
- Bake for 16 to 20 minutes, rotating the pan once halfway, until the bacon is deep golden-brown and crisp at the edges.
- Transfer to a paper towel-lined plate; it will crisp further as it cools.
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Ready when: Bacon is deep golden-brown, with fat bubbling and the edges crisp.
Tip: Thick-cut bacon needs the full 18 to 20 minutes; check at 16 so it doesn't burn.
3
Shape the patties
- Divide the cold ground beef into 4 equal portions of about 6 oz (170 g) each.
- Gently form each into a loose ball, then flatten into a patty about 4½ inches (11 cm) wide and ¾ inch (2 cm) thick, handling the meat as little as possible.
- Press a shallow dimple, about ½ inch (1 cm) deep and 1½ inches (4 cm) wide, into the center of each patty with your thumb.
- Place on a plate or parchment-lined tray and refrigerate, uncovered, until the grill is hot.
- Do not salt yet.
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Ready when: Patties hold together, are an even thickness, and each has a visible center dimple.
Tip: Overworking the meat makes burgers dense and tough. Stop as soon as the patty holds together. The dimple stops the center from puffing up as the burger cooks.
4
Prep the toppings
- Slice the tomato into 4 rounds about ¼ inch (6 mm) thick and pat them dry with paper towels.
- Make sure the lettuce leaves are dry and tear them to roughly the size of the buns.
- Cut the red onion, if using, into thin rings.
- Set everything near the grill along with the bacon, cheese, butter and buns.
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Tip: Dry toppings keep the buns from getting soggy.
5
Heat and oil the grill
- Heat the grill, lid closed, on high (450 to 500°F / 230 to 260°C) for about 10 minutes; for charcoal, wait until the coals are covered in gray ash and you can hold your hand 5 inches above the grate for only 2 to 3 seconds.
- Scrub the grates clean with a grill brush.
- Fold a paper towel, dip it in the oil, grip it with tongs and wipe it over the grates 2 to 3 times.
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Ready when: Grates are hot enough that a drop of water sizzles instantly, and they look glossy after oiling.
Tip: A hot, clean, oiled grate prevents sticking and gives the patties a good sear.
6
Season and grill patties
- Remove the patties from the refrigerator.
- Sprinkle both sides evenly with the kosher salt and pepper.
- Place on the hot grate, dimple side up, and close the lid.
- Grill for 4 to 5 minutes without moving them, until the underside has dark grill marks and the patties release easily.
- Flip once and grill 3 to 4 minutes more with the lid closed.
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Ready when: An instant-read thermometer in the side of a patty reads 160°F (71°C), and the juices run clear to light pink.
Tip: Don't press down on the patties with the spatula; it squeezes out the juices and causes flare-ups. If flames flare, move patties to a cooler spot and close the lid.
7
Melt the cheese
- When the patties are about 1 minute from reaching 160°F (71°C), lay a slice of cheddar on each one and close the lid.
- Cook for 45 to 60 seconds, until the cheese is shiny, slumped and fully melted over the edges.
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Ready when: Cheese is glossy and melted, drooping over the sides of each patty.
Tip: Room-temperature cheese melts faster, so the burgers don't overcook while waiting.
8
Toast the buns
- Move the burgers to a clean plate.
- Spread the softened butter over the cut sides of the brioche buns.
- Turn the grill down to medium-low or move the buns away from the hottest zone, then place them cut side down for 45 to 90 seconds.
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Ready when: Cut sides are golden-brown with light grill marks and feel slightly crisp.
Tip: Brioche contains sugar and butter and burns quickly, so stay beside the grill and watch it.
9
Rest the burgers
- Tent the burgers loosely with foil and let them rest for about 5 minutes, so the juices settle back into the meat instead of running onto the bun.
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Ready when: Burgers are warm with cheese still melted and no pooling juices on the plate.
10
Assemble and serve
- Spread a generous spoonful of burger sauce on both toasted bun halves.
- On each bottom bun, layer a lettuce leaf, a tomato slice, the cheeseburger patty and 2 slices of bacon (break them in half if needed to fit).
- Add red onion rings, if using, then cover with the bun tops.
- Serve immediately.
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Ready when: Burger stack is tall, with melted cheese and crisp bacon visible.
Tip: Placing lettuce directly on the bottom bun creates a barrier that keeps the bun from soaking up juices.

Good to know

Tips

Cook burgers to 160°F (71°C), the safe temperature for ground beef; color alone isn't a reliable indicator.
Salt the patties just before they hit the grill; salting earlier draws out moisture and makes the texture firmer and sausage-like.
Baking the bacon on a rack keeps it flat and evenly crisp and avoids grease flare-ups on the grill.
Don't press on the patties while they cook; each press squeezes out flavorful juices.

Make ahead

"The sauce can be made up to 3 days ahead and refrigerated. Patties can be shaped (not salted) up to 8 hours ahead, covered and refrigerated. Bacon can be baked up to 2 days ahead; refrigerate it, then re-crisp on a rack in a 400°F (200°C) oven for 3 to 4 minutes."

Storage & reheating

"Best eaten right away. Store leftover cooked patties and bacon separately in airtight containers in the refrigerator for up to 3 days. Reheat patties in a covered skillet over medium-low heat or in a 350°F (175°C) oven for 8 to 10 minutes until hot (165°F / 74°C). Freeze uncooked, shaped patties separated by parchment in a freezer bag for up to 3 months; cook from frozen, adding 2 to 3 minutes per side. Do not store assembled burgers."

Substitutions

sharp cheddar cheese slices → American, pepper jack or Swiss cheese. Use the same number of slices; American melts the smoothest.
brioche hamburger buns → potato rolls or standard sesame hamburger buns. Toast for 1 minute less, as they're less rich than brioche.
80/20 ground beef → 85/15 ground beef or ground chuck. The burgers will be slightly less juicy; do not use leaner than 90/10.
mayonnaise → full-fat Greek yogurt. The sauce will be tangier and slightly less rich.