Juicy Loaded Cheeseburgers Recipe (Cast Iron, Bacon and Burger Sauce)

A great burger at home comes down to a few simple rules: the right beef, a light hand when shaping, salt at the last minute and a screaming hot pan. Get those right and you will have a burger with a deep brown crust, a juicy pink center and melted cheese hanging over the edges, better than most restaurants.

Then you load it up. Crispy bacon, sweet caramelized onions, sharp cheddar, cold crunchy lettuce, pickles and a tangy homemade burger sauce, all on a toasted brioche bun that holds together to the last bite.

The onions and bacon can be made ahead, so on burger night all you have to do is sear the patties and build.

Why this recipe works

• 80/20 ground chuck has enough fat to stay juicy and flavorful at medium doneness.
• Handling the meat as little as possible keeps the texture tender rather than dense and sausage-like.
• Salting only right before cooking seasons the crust without drawing out moisture or making the meat springy.
• A thumbprint dimple in the center stops the patty from puffing into a ball as it cooks.
• Toasting the buns in butter makes a barrier that keeps the juices and sauce from soaking through.

Choosing and shaping the beef

Buy ground chuck labeled 80/20 or 80% lean. Leaner beef makes a dry burger no matter how carefully you cook it. If your store grinds meat to order, ask for freshly ground chuck. Keep the meat cold until you shape it; warm fat smears and the burgers lose juice.

Divide the meat into four 6-ounce portions and gently press each into a patty about 4 1/2 inches across, a little wider than the bun, since burgers shrink. Do not knead or pack it. Press a shallow dimple in the center with your thumb.

Burger doneness temperatures

An instant-read thermometer takes the guesswork out. Insert it through the side of the patty into the center. Remember the temperature rises a few degrees as the burger rests.

• Medium-rare: 130 to 135°F, warm red center.
• Medium: 135 to 145°F, warm pink center.
• Medium-well: 145 to 155°F, slightly pink.
• Well done: 160°F. The USDA recommends 160°F for ground beef, especially for children, older adults and anyone with a weakened immune system.

How to store loaded cheeseburgers

• Refrigerate cooked patties for up to 3 days. Reheat in a covered skillet over medium-low heat with a splash of water.
• Shaped raw patties can be frozen between parchment for up to 3 months. Cook from frozen over medium heat, adding 2 to 3 minutes per side.
• Burger sauce keeps for 1 week in the refrigerator; caramelized onions for 5 days.

Variations to try

• Smash burgers: roll 3-ounce balls of beef, smash thin in a very hot skillet and cook 2 minutes; flip, add cheese and stack two per bun.
• Grilled: grill over high heat, 4 minutes per side, adding cheese after flipping and closing the lid.
• Mushroom Swiss: swap the bacon and cheddar for sautéed mushrooms and Swiss cheese.
• Jalapeño popper: add cream cheese and pickled jalapeños under the cheddar.

Frequently asked questions

What is the best meat for burgers?

80/20 ground chuck. The 20% fat keeps the burger juicy and flavorful. Leaner blends, such as 90/10 sirloin, tend to cook up dry.

Should I add egg or breadcrumbs to burger patties?

No. Egg and breadcrumbs make meatloaf texture. Good ground chuck holds together on its own if it is cold and shaped gently.

Why do my burgers shrink and puff up?

All burgers shrink as fat renders and proteins tighten. Shape the patties wider than the bun, and press a thumbprint dimple in the center so they stay flat.

How long do I cook burgers on each side?

For 3/4-inch patties over medium-high heat, about 4 minutes per side for medium. Always check with a thermometer: 135 to 145°F for medium, 160°F for well done.