Top's Bacon Double Cheeseburger Recipe

Form the patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently form each portion into a loose ball, then flatten into 3.5–4 inch discs about 1/2 inch thick. Do not overwork the meat to keep patties tender.

Season

Lightly brush or sprinkle both sides of each patty with Worcestershire sauce. Season the top side of each patty with kosher salt and freshly ground black pepper just before cooking.

Cook the bacon

Place a large skillet or griddle over medium heat. Lay the 6 slices of thick-cut bacon in a single layer and cook, turning occasionally, until crisp and browned, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain. Keep warm in a low oven (about 200°F / 95°C) if desired.

Prepare cheese

Stack the 4 slices of American cheese so two will be used per burger (two patties per burger). Keep cheese ready near the cooking area to melt onto the patties immediately after flipping.

Toast the buns

Split the 2 buns. Heat a clean skillet or griddle over medium heat and add 1 tsp vegetable oil. Butter the cut sides of the buns with the softened butter. Place buns butter-side down on the hot surface and toast until golden brown, 1–2 minutes. Remove and set aside.

Mix the sauce

In a small bowl combine 2 tbs mayonnaise and 1 tsp yellow mustard. Stir until smooth. Spread about 1 tbs of this mixture onto each bun bottom.

Cook the patties

Increase heat to medium-high. Add a light brush of oil to the hot griddle or skillet. Place two patties on the hot surface (do not overcrowd). Cook uncovered for 3–4 minutes until a brown crust forms and juices start to rise to the surface. Flip the patties and immediately place a slice of American cheese on each patty. Cook another 2–3 minutes until cheese is melted and internal temperature reaches 155–160°F for medium (adjust to preference). Repeat with remaining patties.

Stack and dress

Place one cheese-topped patty on each mayo-spread bottom bun. Top each with three slices of cooked bacon, then add the second cheese-topped patty to create the double stack. Sprinkle a pinch (about 1/8–1/4 tsp) of freshly ground black pepper over the meat if desired.

Add toppings

On top of the stacked patties add 2 leaves of iceberg lettuce, 2 tomato slices, 1/4 cup thinly sliced white onion (divide between the two burgers), and 4 pickle slices per burger (divide the 8 slices). Spread remaining mayo-mustard on the top bun and place it on the burger.

Transfer the completed Top's Bacon Double Cheeseburgers to plates and serve immediately. Optionally serve with fries or potato chips.