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Hodad's Bacon Double Cheeseburger with crispy bacon and cheese
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5 from 1 vote

Hodad's Bacon Double Cheeseburger

Creamy, juicy, and unapologetically indulgent, Hodad's Bacon Double Cheeseburger is a celebration of flavor with two beefy patties, melty cheese, and crispy bacon.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 2 servings

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.

Notes

For best results, use 80/20 ground chuck for flavor and juiciness. Toast the bun to prevent sogginess from sauces.