About This Recipe
I don’t usually make burgers at home, mostly for food safety reasons. Grilling burgers can be tricky, and it’s difficult to make sure that the entire burger is safely cooked. I have written about too many food poisoning outbreaks caused by undercooked burgers to be completely comfortable with them at home. But this recipe for Double Bacon Double Cheeseburger is different.
Having said that, every now and then I really do want a home made burger that I can personalize. So I am just very careful handling the meat. I wash my hands often with soap and water and am very mindful of cross-contamination potential. And I make sure the burgers are thoroughly cooked and test them with a reliable food thermometer.
If I am going to go to all that trouble, I want the burger to be spectacular. So there are a few criteria to keep in mind.
First, the bun must be sturdy, flavorful, and able to stand up to the burger and all the toppings I pile on it. Second, the toppings must be first rate. And third, the burger itself must be very flavorful.
So I buy onion buns and toast them. The toppings for this particular burger include fresh lettuce, lots of cheese, super crisp bacon, mayonnaise, and mustard. As for the beef, I choose 85% lean ground chuck and add some special ingredients: shredded cheese and crumbled crisp bacon. That’s why this is a double bacon double cheese burger!
Enjoy this burger during the last days of summer. This would be a fabulous addition to your Labor Day cookout. Just be sure to check the temperature of the burgers before you pull them off the grill. The final temperature must be 160°F.
Tips for the best Double Bacon Double Cheeseburger:
- Don’t handle the ground beef too much or the burgers will be tough. The bacon in the burger will help keep it tender.
- Use your favorite toppings for this fabulous burger and enjoy every bite.
Steps
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1
Done
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Cook the bacon until crisp and golden brown. Drain on paper towels. Crumble four pieces of the cooked bacon finely and put in a large bowl. |
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2
Done
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Add the cheese, Worcestershire sauce, salt, and pepper to the bacon and toss. |
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3
Done
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Then add the ground chuck and mix gently but thoroughly with your hands. Form into four patties. Press down with your thumb in the middle of each patty so the burgers don't puff up when they cook. |
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4
Done
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Grill the burgers over medium coals for 5 to 7 minutes per side, turning only once, until a meat thermometer registers 160°F. Put a slice of cheese on each burger, cover, and let stand for 1 minute so the cheese melts. |
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5
Done
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Assemble the sandwiches with the burgers, onion buns, lettuce, tomato, mayonnaise, bacon slices, mustard, and ketchup, and dig in. |
