Our Double Bacon Double Cheese Burger mixes bacon with ground beef, and adds crispy bacon as well as your choice of two cheese on each layer. This is a half-pound sandwich comprised of two quarter-pound burgers to give a juicy, cheese covered delight. Serve with beer battered onion rings and French fries, and any side dishes you prefer with your burgers. Pairs well with barbecue sauce, too.
double bacon double cheeseburger

Makin’ Bacon Burgers
Makin Bacon BurgersProcess the well-chilled bacon (should be nearly frozen).

Processed baconThe Bacon should be nicely processed and look similar to ground beef.

Bacon burger pattiesAfter mixing the two meats together, form into patties, not too thick or too thin, each about four ounces.

Double Bacon Double Cheese Burger
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sandwiches
Cuisine: American
Serves: 6 double burgers
Ingredients
  • 1/2 pound bacon, smoked, not frozen
  • 1 pound bacon, frozen slightly
  • 2 pounds ground beef 90% or better
  • 1 1/2 teaspoons garlic powder or granulated garlic
  • 4 Tablespoons grated onion
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tablespoons Worcestershire sauce, optional
  • 12 slices Cheddar, Gouda or American (an orange cheese)
  • 12 slices Swiss, Provolone or Jack cheese (a white cheese)
  • red onion, sliced
  • tomato, sliced
  • Green or Red leaf lettuce
  • Brioche buns
  • butter, melted
Instructions
  1. Fry the half pound of bacon, drain and set aside in a warm place.
  2. Allow your bacon to freeze 30 to 40 minutes. Then cut your slab into 1" strips, so each strip is really about 15 or so 1-inch pieces of bacon still frozen together. (You basically want chunks of frozen bacon small enough to put into food processor.) It processes much better while frozen, once thawed it becomes grossly slimy.
  3. Once you've sliced your bacon, add to a food processor and pulse until your bacon is totally ground up. Of course if you have a grinder, use it!
  4. Place your ground beef into a large bowl. Add cold ground up bacon, Worcestershire, onion and garlic powder and pepper. Mix by hand until bacon is well incorporated into ground beef. Do not pulse it together as this will destroy the blend. Resist the temptation.
  5. Shape into patties, yielding approximately 12 - 4 ounce patties, of course you can do any size you desire. With my family we need 4 and then I freeze 4, wrapping each in plastic wrap and then into a freezer bag, they will freeze well for up to 3 months.
  6. Grill or fry these, watch closely if grilling, a lot of grease will run, causing fires. Because there is bacon, you should cook these to well done. They will be very moist due to the bacon.
  7. Fry the onions as in photo, over medium high heat on first side for 5 minutes. Flipped over and turned heat down to medium for another 4 to 6 minutes, bare in mind, times will change depending on thickness of burgers.
  8. Brush butter on the sliced portion of top and bottom buns and place on the grill or on a griddle to toast.
  9. Set the bottom of the bun on a serving dish, set one burger on the bottom.
  10. Place your two slices of cheese on top, if desired, mixed. Cover with another burger and more cheese. Top with several slices of fried, drained warm bacon.
  11. Add lettuce, tomato and red onion slices, then top with upper portion of the brioche bun, cut side down. Use a steak knife or skewer to hold the burger together.
  12. Serve as desired.

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