Creamy, juicy, and unapologetically indulgent — Hodad’s Bacon Double Cheeseburger is the kind of burger that makes weeknight dinners feel like a celebration. With two beefy patties, melty cheese, and a thin, crispy bacon patty packed between a toasted bun, every bite delivers rich, comforting flavor and satisfying texture. Fun fact: Hodad’s began as a beachside favorite in San Diego and earned a cult following for burgers that are big on heart and even bigger on taste.
This recipe is surprisingly simple to pull together, perfect for busy evenings or weekend cookouts. If you love no-fuss classics, you’ll find it quicker and more affordable than ordering out. For another hearty twist, check out this take on the same flavor profile in our bacon cheeseburger queso dip, which uses the same staple flavors in a shareable appetizer. Try it tonight and you’ll see why people can’t stop talking about this burger.
What is Hodad’s Bacon Double Cheeseburger?
Ever wondered why it’s called Hodad’s Bacon Double Cheeseburger? Is it a statement, a nickname, or a delicious dare? Hodad’s name comes with a bit of beach-town swagger — and yes, this burger is large enough to make you grin like a local. Could “the way to a man’s heart is through his stomach” be truer than with two patties and crispy bacon stacked high? Maybe. Picture a diner hero who ordered the “double” and never looked back; that’s the playful origin story fans like to tell. Ready to give it a try and write your own burger legend? Go on — stack it high and dig in.
Why You’ll Love This
This burger is irresistible for three big reasons. First, the main highlight: double beef patties layered with melty cheese and a bacon patty deliver a juicy, savory punch in every bite. Second, cost savings: making it at home means restaurant-quality flavor for a fraction of the price — you control portions and ingredients without sacrificing taste. Third, the toppings: tangy pickles, crisp lettuce, fresh tomato, and a classic combo of mustard, ketchup, and mayo create a balanced flavor profile that complements the rich meat and cheese. Compared to other recipes like our Amazing Hodad’s Bacon Double Cheeseburger, this version keeps things simple and approachable while preserving that iconic taste. Ready to make it? You’ll love how fast it comes together and how proud you’ll feel serving it.
How to Make
Quick Overview
This recipe is easy to prepare, fast to cook, and deeply satisfying. It combines simple techniques — simmering bacon, shaping a patty, and pan-searing for a crisp exterior — to achieve a juicy interior and crunchy bacon finish. Prep takes about 10 minutes active time, with an overall cook time of approximately 20 to 30 minutes because the bacon simmers gently then crisps. The standout element is the bacon pressed into a thin patty that melts cheese right onto itself, adding extra bacon flavor in each bite.
Ingredients
3 slices bacon ends or thick-cut bacon, whole, enough water to cover for simmering
2 slices cheese, of your choice, sliced (cheddar, American, or pepper jack recommended)
1 lb ground beef chuck, chilled, formed into one large patty or two thinner patties per preference
Salt and pepper, to taste, freshly ground
1 hamburger bun, lightly toasted, split and warmed
2 slices dill pickle, thinly sliced
2 slices tomato, about 1/4 inch thick, ripe
1 handful shredded lettuce, chilled and well-drained
2 slices white onion, or to taste, thinly sliced into rings
Mustard, to taste, classic yellow or Dijon
Ketchup, to taste
Mayo, to taste
Directions
- Cook the Bacon: Place the bacon in a saucepan and add enough cold water to cover the strips. Bring to a boil over medium-high heat, then reduce to a slow simmer. Simmer for about 45 minutes, or until the bacon is tender and shreds easily when pierced. This long simmer renders fat and tenderizes the meat before crisping.
- Form the Patty: While the bacon simmers, divide the ground beef chuck into two equal portions if you want two thin patties or keep as one for a thicker single patty. Gently shape into patties about 3/4 inch thick and slightly wider than your bun. Season both sides generously with salt and pepper. Set aside on a plate at room temperature for 5–10 minutes.
- Crisp the Bacon: Remove the bacon from the simmering water and pat dry with paper towels. In a large frying pan over medium-high heat, place a small pile of the bacon on one side. Use a flat metal spatula to press down firmly, shaping it into a thin, round patty. Cook until edges crisp and the bacon is deeply browned, 3–5 minutes per side depending on thickness.
- Cook the Patties: On the other side of the same frying pan, add a light spray of oil if needed and place the beef patty(ies). Use the edge of the spatula to lightly score the top to prevent puffing. Cook about 3–4 minutes per side for medium, or longer for well-done. Flip once and avoid pressing the meat so juices stay locked in.
- Melt the Cheese: In the last minute of cooking, place a slice of cheese on each beef and bacon patty. Cover pan briefly or place a tight-fitting lid to help cheese melt evenly.
- Assemble the Burger: Spread mustard and mayo on the bottom bun. Stack the onion rings and drizzle a little ketchup over them. Add the tomato slices and pickles, then top with shredded lettuce. Place the cheese-topped beef patty on the bun, then stack the cheese-topped bacon patty directly on top.
- Stack & Serve: Cover with the top bun. Wrap the burger in waxed or parchment paper to help hold the stack, slice in half if desired, and serve immediately while hot.
What to Serve With
Serve this burger with crispy shoestring fries or a generous portion of oven-roasted potato wedges. For a lighter side, a crisp coleslaw or a cucumber and tomato salad balances the richness. Pair with classic milkshakes for a diner-style meal, or an ice-cold beer to match the savory flavors. For dipping, try extra ketchup, spicy mayo, or a tangy house BBQ sauce on the side.
Top Tips for Perfecting
- Bacon technique: Simmering then pressing the bacon produces a tender-to-crisp patty that keeps smoky flavor without burning.
- Beef choice: Use 80/20 ground chuck for the best balance of flavor and juiciness. Overworked meat will make dense patties — handle lightly.
- Temperature: Cook patties over medium-high heat for a quick sear, then lower slightly to finish cooking without drying.
- Cheese melt: Add cheese in the last minute and cover to melt quickly without overcooking the meat.
- Don’t press the patties while cooking — you’ll lose juice and tenderness.
- Toast the bun: A lightly toasted bun prevents sogginess from sauces and adds a pleasant crunch.
Storing and Reheating Tips
Refrigeration: Store leftover burger components separately for best texture. Beef and bacon patties keep 3–4 days in an airtight container in the fridge. Assemble fresh before serving.
Freezing: Patties can be frozen individually in freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating. Avoid freezing assembled burgers as lettuce and tomato will become soggy.
Reheating: Reheat patties in a skillet over medium heat for 3–4 minutes per side, or wrap in foil and warm in a 350°F oven for 8–10 minutes. Add cheese on top for the last minute. Toast the bun separately to restore crispness.
FAQs
Can I use pre-cooked bacon instead of simmering fresh bacon?
Yes, you can use thick-cut pre-cooked bacon and press it into a patty in the pan, but simmering fresh bacon first yields a tender interior with a crisp finish that’s closer to the original method.
What cheese melts best on this burger?
American cheese and cheddar are classic choices for excellent melt and flavor. Pepper jack adds a spicy kick if you like some heat.
How do I know when the beef patty is done?
Use a digital instant-read thermometer: 160°F for well-done, 145–150°F for medium to medium-well. Visual cues: juices run clear for well-done, slightly pink center for medium.
Can I make this recipe for a crowd?
Yes. Scale up patties and bacon quantities, keep cooked items warm in a low oven, and set up a toppings station so guests assemble their own burgers.
Is there a vegetarian version of this burger?
For a vegetarian twist, substitute plant-based ground meat and use a vegan bacon alternative pressed into a patty. Adjust cooking times as per the plant-based product instructions.
Conclusion
Hodad’s Bacon Double Cheeseburger is an easy, satisfying recipe that brings big flavor to your kitchen without complicated steps. It’s budget-friendly, family-approved, and perfect for anyone craving a classic, melty burger experience. If you want to explore the original menu inspiration or see how Hodad’s serves it up in San Diego, check out the Food Menu – Hodad’s Downtown Location for the authentic restaurant lineup. Try this recipe, share it with friends, and enjoy every savory, cheesy bite.
Hodad's Bacon Double Cheeseburger
Equipment
- Saucepan
- Frying Pan
- Spatula
- Plate
Ingredients
Ingredients
- 3 slices Bacon Ends or thick-cut, enough water to cover for simmering
- 2 slices Cheese Of your choice (cheddar, American, or pepper jack recommended)
- 1 lb Ground Beef Chuck Chilled, formed into one large patty or two thinner patties
- to taste Salt and Pepper Freshly ground
- 1 hamburger bun Hamburger Bun Lightly toasted, split and warmed
- 2 slices Dill Pickle Thinly sliced
- 2 slices Tomato About 1/4 inch thick, ripe
- 1 handful Shredded Lettuce Chilled and well-drained
- 2 slices White Onion Thinly sliced into rings
- to taste Mustard Classic yellow or Dijon
- to taste Ketchup
- to taste Mayo
Instructions
- 1. Cook the Bacon: Place the bacon in a saucepan and add enough cold water to cover the strips. Bring to a boil over medium-high heat, then reduce to a slow simmer. Simmer for about 45 minutes, or until the bacon is tender and shreds easily when pierced.
- 2. Form the Patty: While the bacon simmers, divide the ground beef chuck into two equal portions if you want two thin patties or keep as one for a thicker single patty. Gently shape into patties about 3/4 inch thick and slightly wider than your bun. Season both sides generously with salt and pepper.
- 3. Crisp the Bacon: Remove the bacon from the simmering water and pat dry with paper towels. In a large frying pan over medium-high heat, place a small pile of the bacon on one side. Use a flat metal spatula to press down firmly, shaping it into a thin, round patty. Cook until edges crisp and the bacon is deeply browned, 3–5 minutes per side depending on thickness.
- 4. Cook the Patties: On the other side of the same frying pan, add a light spray of oil if needed and place the beef patty(ies). Cook about 3–4 minutes per side for medium, or longer for well-done. Flip once and avoid pressing the meat so juices stay locked in.
- 5. Melt the Cheese: In the last minute of cooking, place a slice of cheese on each beef and bacon patty. Cover pan briefly or place a tight-fitting lid to help cheese melt evenly.
- 6. Assemble the Burger: Spread mustard and mayo on the bottom bun. Stack the onion rings and drizzle a little ketchup over them. Add the tomato slices and pickles, then top with shredded lettuce. Place the cheese-topped beef patty on the bun, then stack the cheese-topped bacon patty directly on top.
- 7. Stack & Serve: Cover with the top bun. Wrap the burger in waxed or parchment paper to help hold the stack, slice in half if desired, and serve immediately while hot.