Y’all need to make this smashed bacon double cheeseburger recipe, friends!
For my money, this is probably the best double cheese burger out there, because: bacon. And smashed burgers are the best, especially if you’re not a fan of grilling or you don’t have a grill.
If you’d like to go all-in and make your own buns, you may want to give these soft potato buns a try, or make my grits bread into buns. Super good!
I have other epic burger recipes for you to try, too, so check them out, including the Very Awesome Epic Breakfast Burger. And for smashed burger fans, you will want to make my BBQ Bacon Double Cheeseburger with Lacquered Bacon!
For ease of browsing, you can find all my burger recipes in one place, too. Thanks for visiting, and enjoy!
Watch my best smash burger recipe web story here.
I like a good burger every once in awhile. I’ve made a couple of epic burgers in my time including my Got to be NC Burger, the Bloody Mary Meatloaf Burger, and even a copycat Big Mac that also happens to be a great Bison Burger recipe.
As tasty as these burgers were–and boy were they!–I didn’t want to eat more than one, or maybe two over the course of a few days. After that, I was fine living in my burgerless world.
But today? Today I am bringing you a burger of such deliciousness, that I have eaten three of them in the past two days, one for breakfast this morning. Breakfast, people!
Why This Recipe Works
What sets this particular bacon cheeseburger apart from the rest? I shall tell you, and then you can decide for yourself if you’d like to make this recipe.
If you’re drooling by the time you finish reading the description, a smashed burger is definitely for you!
- Caramelized onions: lend a savory sweetness and finger-licking goodness to the burger. You may also substitute onion jam for the caramelized onions
- Brioche buns toasted in a little bacon fat adds texture and smoky flavor to the bun
- Melty, melty American cheese–arguably a good burger’s best friend. 2 slices per burger!
- Perfectly cooked bacon–not too crispy, but crisp-chewy so it doesn’t shatter when you bite into your burger
- A burger sauce made to enhance and not hide the flavor of your beef
- Customizable: once you have the basics down, feel free to pile on your favorite toppings. But please try them at least once just the way the recipe is written.
- I highly suggest adding a bit of my bacon jam to your burger, either mixed into the ground beef or as a condiment spread on top. So much flavor!
What is a smashed burger?
I don’t have a Smashburger restaurant near me, but I have eaten smashed burgers before. I’m pretty sure you have, too.
If you’ve ever ordered a burger at a diner, and your burger comes thin with crispy edges, then you’ve had a smashed burger.
I practiced my technique a few times to make sure I could tell you guys how to do it.
And then I got cooking, because there’s only so much research you can do before you have to go for it. Besides, I was hungry.
Why smash a burger?
There are lots of reasons that smashing your burger patty before building the ultimate bacon double cheeseburger:
- Tons of flavor from all the Maillard reactions that happen when a burger is smashed against a searing hot piece of metal.
- Fast cooking means the burger gets to your mouth in record time.
- Since there’s more surface area and a higher crust to interior ratio, a smashed burger is all about the savory umami goodness.
But Are They Juicy?
As long as you smash them one time right when they hit the griddle and then leave them alone, resisting the urge to smash them again when you turn them, they retain a reasonable amount of juiciness, which I upped with a couple of pieces of super melty American cheese and a nice layer of caramelized onions between the two patties.
They’re not as juicy as a big fat burger, but what you lose in juiciness is more than made up for in crispy, savory, meaty goodness.
Plus, it is really pretty fun to smash a ball of ground meat super flat. So there’s that.
Trust me, the bottom line is that you will want to make a smashed double cheeseburger or 7 for yourself.
Equipment You’ll Need
You will need to make sure you have a good surface to cook on–something the burger will stick to in order to build up a crust. You don’t want manufactured non-stick here. We want the burger to basically adhere to the cooking surface until it’s ready to let go!
Plus, you need a good burger smasher and scraper. What I linked to comes as a set, but you can also search individually to find a combination that works best for you.
I make almost all my smashed burgers (and a bunch of other things) in this Lodge 12" cast iron skillet. It's heavy, which is great for smashed burgers. It holds heat and allows the burgers to cook evenly.
Plus, over time, it builds up its own, natural, magic non-stick coating. So the burgers stick when you need them to for browning, but then they're pretty easy to flip as well. Best of both worlds!
This is also my go-to pan for making pancakes.
This thing is No Joke. it weighs a pound, lending its weight and heft to let you smash a burger really thin to make the most of the crispy browned goodness. There are more expensive ones out there--and less expensive ones--but the Sasquatch is my pick. Use this for any smashed burger you'd like to make, including my barbecued bacon smashed burger!
And now, let’s make some of these guys, shall we?
Ingredients You’ll Need
Here’s what you’ll need to make the best bacon cheeseburgers you’ll ever have. And if I’m wrong, you know where to find me!
- ground chuck: For smashed burgers, I really do recommend 80/20 ground beef. You need that fat to maintain juiciness in such a thin burger. You can possibly get away with 85/15 if you use a little oil in your pan. But try 90/10 or 93/7, and you’ll definitely want to add some minced raw bacon into the mix to add in some extra fat
- salt & pepper: You’ll need this for both sprinkling on the patties and making the caramelized onions. And you’ll need some black pepper for the burger sauce. You won’t need salt though, because the Worcestershire has that covered!
- olive oil: You can substitute any oil here, really. Since you’re caramelizing at very low temperatures, you don’t have to be too concerned about the smoke point of your oil. You can even use bacon fat and/or butter. Or save a few calories and just toast the buns in a dry pan, in a toaster oven, or under your broiler
- sweet onions: I love Vidalias and use them whenever they’re in season. If you can’t find Vidalias, worry not. Use any onions labeled “sweet.” And if all you have or can find are “storage onions,” go ahead and use those, but add a tablespoon or so of sugar or balsamic vinegar to your pan to help sweeten them up just a touch
- Mayonnaise: My preference is Duke’s, because I’m from the south. Use your favorite mayo, but don’t substitute a sweeter one like Kewpie or a “salad dressing” like Miracle Whip. Those are too sweet for the sauce
- Worcestershire sauce: brings so much flavor and mixes really well with the burger juices to provide a simple yet magical sauce. Seriously.
- American cheese: for ultimate meltability. You can substitute your favorite sliced cheese (or slice your own favorite), but American cheese on a burger is classic
- Bacon and bacon fat: You can’t very well have a bacon burger without bacon. Use a nice thick-cut bacon that stands up to 2 patties worth of beef. I call for 3 strips per burger, but I will not send the burger police after you if you use more or less or even leave it off entirely. You’ll still have a Most Excellent double cheeseburger, regardless
- Brioche burger buns: I bought brioche buns at the grocery. They are a bit rich, so if you’d like to use a leaner bun, grab “regular” burger buns, wither with or without seeds. Or you can make your own burger buns if you’re feeling very DIY. You can try this really solid and easy basic burger bun recipe from King Arthur flour or go for something a little fancier with homemade pretzel buns or even oversized homemade English muffins.
How to Make a Double Cheeseburger
- Caremelize the onions, low and slow, until deeply golden brown.
- Cook the bacon until crisp-chewy. You don’t want it to shatter when you bite into it.
- Toast your burger buns lightly in a bit of bacon fat.
- Mix the sauce ingredients together.
- Weigh out your ground beef into 2 oz balls.
- In a hot (NOT nonstick), dry skillet, place 2 of the “meatballs,” and press them down firmly with a large spatula or bacon press.
- Thin out the edge by pressing down even more.
- Let cook for 2 minutes or so.
- Scrape the burger off the pan and flip to cook an additional minute.
- Add cheese to both patties and some caramelized onions to one of them.
- Stack the two patties together with the onions in the middle.
- Assemble your burgers, and devour.
NOTE: The photo shows how I made a different smashed burger, so you won’t see the onions or cheese on both patties. Still, the procedure for pressing the burgers is the same.
These burgers cook quickly, so have all your other components ready to go. If you are cooking a lot of burgers, keep them warm in a 200F oven or toaster oven.
Smash the burgers are thin as possible. They will contract some as they cook, and you want to make sure they cover the whole bun.
Q & A
When you bring ground beef home with a plan for making smashed burgers but something messes up your plans, go ahead and form your beef into thin, 2 oz patties and freeze them.
Thaw them in the fridge the day before you plan on cooking and go from there. I wouldn’t recommend freezing the patties once cooked. Homemade burgers are definitely best when eaten fresh from the griddle.
Once you assemble the burgers completely, wrap them well in foil and allow them to steam for a couple of minutes. This softens the buns and gives you that wonderful fast-food burger texture (if that’s what you like)!
Replace the brioche buns with regular burger buns and reduce the amount of mayonnaise sauce by half, and you’ll save a couple of hundred calories right there.
Leave off one of the slices of cheese, and you’ll save roughly another hundred calories.
But sometimes, you need an indulgence. And if there were any burger that deserved the indulgence, it’s this guy!
More Smashed Burgers to Try
Since I made this, my first smashed burger recipe, I have made more. And more.
I kind of can’t get enough, and I don’t have to worry about making a dimple in the center of a thick patty so it doesn’t seize up like a puck when I cook it!
If you have any questions about this or any other recipe or post on the site, there are a few ways to get in touch.
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- 3 large, sweet onions
- 2 Tablespoons olive oil
- kosher salt and freshly ground black pepper, as needed
- 12 slices bacon
- 4 brioche buns, split
- 1/2 cup mayonnaise
- 2 Tablespoons Worcestershire sauce
- several grindings black pepper
- 8 slices American cheese
- 1 pound ground chuck
- Slice the onions very thinly.
- Heat the olive oil in a large skillet over medium low heat. Add the onions and season with a bit of salt and pepper.
- Cook over medium low to low heat, stirring occasionally, until soft and caramelized, about 45 minutes. Set aside but keep warm.
- Cook the bacon until crispy-chewy. You don't want it totally crispy so it shatters when you bite it. Set aside, reserving the bacon fat.
- Brush the cut sides of the brioche buns with a thin coating of bacon fat. Toast them, cut side down (or broil them, cut side up) until golden brown. Set aside.
- Stir together the mayonnaise, Worcestershire sauce and black pepper (as much as you like). Set aside.
- Divide the chuck into 8 2-oz patties and lightly roll each portion into a ball.
- Heat your ungreased griddle over medium high heat until very hot, about 10 minutes.
- Place 2 of the portions (or 4 if you're fancy and your surface is big enough) onto the griddle and press them down firmly until they are flat. Use your spatula to thin out the edges even more so they get extra crispy. Season each patty with some salt and pepper, and sear for about 1 1/2 minutes or until there are several "done" spots on top of the patties and the edges are getting crispy.
- Use your scraper to scrape up each burger and flip each patty. Immediately top each one with a slice of American cheese. Top 1 of the patties (or 2 if you're fancy) with 1/4 of the caramelized onions (or to taste).
- Let the burgers cook about 30 seconds, and then stack a cheese-topped patty on top of a cheese-and-onion-topped patty. Place in a 200F oven or toaster oven to keep warm.
- Finish cooking all patties in the same way. When you're done, you'll have 4 stacks of two cheese-topped patties with a layer of caramelized onions in between.
- Spread 1 Tablespoon of the mayonnaise mixture on both sides of each bun. Place 3 slices of bacon on each bottom bun and top with a "burger stack" and the top bun.
- Wrap each burger in a sheet of foil and allow to steam for 2-3 minutes. This will reheat the bun and make it nice and soft.
- Serve immediately. You can add extra toppings of your choosing if you like, but wow, is this combo fantastic all by itself!
If you don't like mayonnaise, a mixture of ketchup and Worcestershire is also really nice on these burgers. A tangy relish would be a nice counterpoint to these guys.
Since the burgers are very savory and rich, a nice side dish is a vinegary slaw. You can even put some (drained) on your burger if you'd like.
Nutrition InformationYield 4 Serving Size 1 burger
Amount Per Serving Calories 940Total Fat 56.9gSaturated Fat 18gCholesterol 151mgCarbohydrates 57.5gFiber 3.6gSugar 18.3gProtein 44.9g
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And if you end up eating one of these for breakfast, don’t say I didn’t warn you!
Thanks for spending some time with me today, friends. Enjoy the best bacon cheeseburger(s) you may ever have the pleasure of eating, and have a lovely day.
Watch my best bacon cheeseburger web story here.