No-Frills Beef Burgers with Crispy Bacon and Mayo

Name: No-Frills Beef Burgers with Crispy Bacon and Mayo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground beef, 80/20 blend; to taste kosher salt; to taste freshly ground black pepper; 8 slices bacon strips; ½ cup (120 ml) mayonnaise; 4 buns burger buns; lettuce leaves (optional) (optional); 1 medium ripe tomato, sliced (optional), sliced (optional); ¼ medium red onion, thinly sliced (optional), thinly sliced (optional)

From the MyKitchenBank Kitchen

Classic grilled beef burgers topped with crispy bacon and creamy mayo. Simple, honest flavors with a perfectly charred crust and juicy interior. No unnecessary fuss—just quality ground beef, good technique, and a hot grill.

Prep: 15 min
Cook: 15 min
Wait: 5 min
Total: 35 min
Makes: 4 burgers

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Steps

Before you start

Preheat your grill to medium-high heat (about 400°F / 200°C)
Remove ground beef from the refrigerator 15 minutes before forming patties so it's cold but workable
Have all toppings and condiments ready before you start cooking

1
Cook the bacon
- In a large skillet over medium heat, lay out the bacon strips without overlapping.
- Cook for 8–10 minutes, stirring occasionally, until the edges are deeply browned and crispy.
- Transfer to a paper-towel-lined plate.
- Once cool, break or chop into pieces.
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Ready when: Bacon is deeply browned and crispy at the edges
Tip: Don't rush—slower cooking renders the fat and gives you crispier, less greasy bacon
2
Shape the patties
- Divide the ground beef into 4 equal portions (about 6 oz / 170 g each).
- Gently form each into a flat patty about ¾ inch (2 cm) thick.
- Make a small shallow indent in the center of each patty with your thumb—this prevents the burger from puffing up as it cooks.
- Season both sides generously with kosher salt and freshly ground black pepper just before grilling.
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Ready when: Patties are evenly shaped with a thumbprint indent
Tip: Don't overwork the meat—handle it as little as possible so the burgers stay tender. Season just before grilling to avoid drawing out moisture
3
Grill the burgersOven 400°F / 205°C
- Place the patties on the preheated grill (medium-high, about 400°F / 200°C).
- Let them cook undisturbed for 3–4 minutes to develop a golden-brown crust.
- Flip once and cook for another 3–4 minutes for medium doneness (160°F / 71°C internal temperature).
- Avoid pressing down on the burgers—this squeezes out flavorful juices.
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Ready when: A golden-brown crust forms; interior reaches 160°F (71°C) when measured with a thermometer
Tip: Flip only once for the best crust. Don't press down—this is the biggest mistake home cooks make
4
Toast the buns
- In the final minute of cooking the burgers, place the burger buns cut-side down on the edge of the grill (away from direct high heat) for 30–60 seconds, until they are lightly golden and warm.
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Ready when: Buns are lightly golden and warm
Tip: Toasting the buns adds texture and prevents them from getting soggy from condiments and juices
5
Rest and assemble
- Transfer the cooked burgers to a warm plate and let them rest for 2 minutes.
- Spread mayo on both the top and bottom of each toasted bun.
- Place a burger on each bun base.
- Top with 2 pieces of crispy bacon, then lettuce, tomato slices, and red onion if using.
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Ready when: Burgers are rested and assembled
Tip: Resting the burgers for just 2 minutes makes them noticeably juicier—don't skip this step

Good to know

Tips

Buy ground beef the day you plan to cook, or freeze it and thaw in the refrigerator overnight. Fresh meat has the best flavor.
A meat thermometer removes all guesswork—160°F (71°C) for medium doneness. At 155°F (68°C), the meat is still slightly pink but safe; at 165°F (74°C) it's well-done.
If you don't have a grill, cook the burgers in a cast-iron skillet over medium-high heat for the same timing and results.
Mayo-on-both-buns is not a gimmick—it seals the bread and prevents sogginess while adding richness to every bite.

Storage & reheating

Cooked burgers are best eaten immediately. Leftover patties can be refrigerated in an airtight container for up to 3 days and reheated gently in a skillet over medium heat for 2–3 minutes per side. Bacon keeps refrigerated for up to 5 days and can be reheated in a 350°F (175°C) oven for 5 minutes.

Substitutions

ground beef, 80/20 blend → Ground chuck (preferably 80/20 or 85/15 lean-to-fat ratio). Chuck has excellent beef flavor and the right fat content for juicy, tender burgers
mayonnaise → Aioli or garlic mayo. For extra flavor, mix mayonnaise with minced garlic and a pinch of salt
bacon strips → Smoked bacon or thick-cut bacon. Thick-cut bacon takes a minute or two longer to cook but delivers more meaty flavor
burger buns → Brioche buns or pretzel buns. Brioche adds slight sweetness; pretzel buns add nuttiness. Both toast beautifully