Ingredients
Scale
- 1 lb (450g) ground beef (80% lean, 20% fat)
- 2 slices sharp cheddar cheese
- 4 slices thick-cut bacon, cooked until crispy
- 1/4 cup caramelized onions (See note)
- 2 Dill pickle slices
- 2 leaves crisp iceberg or romaine lettuce
- 2 tomato slices (about 1/4 inch thick)
- 2 brioche buns, split and toasted
- Kosher salt and freshly ground black pepper
- 1 tbsp unsalted butter (for toasting buns)
Instructions
- Divide beef into 2 equal portions; gently form into loose patties slightly larger than the buns (they’ll shrink). Make a shallow dimple in the center of each patty to prevent puffing.
- Season both sides generously with salt and pepper.
- Preheat grill or cast-iron skillet over medium-high heat until very hot.
- Cook patties 3–4 minutes per side for medium-rare (internal temp 130–135°F). During the last minute of cooking, top each patty with a cheese slice to melt.
- Assemble burgers: Spread butter on cut sides of buns and toast until golden. Spread bottom buns with caramelized onions. Layer: lettuce, tomato, hot beef patty with cheese, 2 bacon slices, and pickle.
- Top with bun cap and serve immediately.
Notes
- Caramelized onions: Slowly cook 1/2 thinly sliced yellow onion in 1 tsp olive oil + 1 tsp butter over low heat for 20–25 minutes, stirring occasionally, until deep golden brown.
- Don’t press the patties while cooking — this squeezes out juices and dries out the meat.
- For extra flavor, add a splash of Worcestershire sauce to the beef before forming patties.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Grilling
- Cuisine: American
- Diet: Nonvegetarian
Nutrition
- Serving Size: 1 burger
- Calories: 780 Kcal
- Sugar: 6g
- Sodium: 1120mg
- Fat: 54g
- Saturated Fat: 24g
- Unsaturated Fat: 26g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 160mg
