Classic Bacon Cheeseburger
No gimmicks - just the canonical burger, built on the details that matter: 80% lean chuck for flavor, gentle shaping, a real 160°F finish, cheese melted on the grill and a bun toasted in the last thirty seconds. Six burgers, ready in under half an hour.
Ingredients
- 6 slices bacon
- 2 pounds ground chuck (80% lean)
- Kosher salt
- Freshly ground black pepper
- 6 thin slices extra-sharp Cheddar cheese
- 6 hamburger buns
- 6 crisp lettuce leaves
- 6 slices ripe tomato
- Ketchup and mustard (optional)
Method
- In a large sauté pan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Drain on paper towels.
- Gently shape the ground chuck into six burgers of equal size and thickness, about 3/4 inch thick. Season both sides with salt and pepper.
- Grill over direct medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through.
- Top each burger with a slice of cheddar during the last minute or two and let it melt. During the last 30 seconds, toast the buns over direct medium heat.
- Serve hot on the toasted buns with lettuce, tomato and bacon, with ketchup and mustard on the side.
Notes from the Grill
Two habits make this burger: don't overwork the meat (compact patties grill up dense), and don't press the patties with the spatula - that sizzle is the flavor leaving. A thumb dimple in each raw patty keeps them flat. The 160°F target for ground beef is non-negotiable; thermometers beat guesswork every time.
Serving Ideas
The classic build is listed, but the bacon fat in the pan is a free upgrade: brush a little on the cut buns before toasting. Sharp cheddar is specified for a reason - mild cheese vanishes against chuck and bacon.