{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/loaded-burgers","markdownUrl":"https://trevorfarias.com/recipes/loaded-burgers/recipe.md","name":"Juicy Loaded Cheeseburgers Recipe (Cast Iron, Bacon and Burger Sauce)","description":"Juicy loaded cheeseburgers with a hard sear, melted cheddar, crispy bacon, caramelized onions and tangy burger sauce on toasted brioche. Cast iron or grill, ready in 40 minutes.","summary":"The best loaded burgers use cold 80/20 ground chuck formed loosely into 1/2-inch-thick patties with a thumbprint dimple, seasoned generously with salt and pepper only just before cooking. Sear them in a very hot cast iron skillet or on a grill for about 4 minutes, flip once, add cheddar and cover so it melts, and pull them at 135 to 140°F for juicy medium. Stack on toasted, buttered brioche buns with burger sauce, lettuce, crispy bacon, caramelized onions and pickles.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-09-13","dateModified":"2026-09-13","category":"Dinner","cuisine":"American","keywords":["burger recipe","loaded burgers","juicy burgers","cheeseburger recipe","bacon cheeseburger","homemade burgers","best burger recipe","cast iron burgers","burger sauce","how to make burgers"],"prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","yield":"4 burgers","servings":4,"ingredientGroups":[{"name":"For the burger sauce","ingredients":[{"amount":"1/2","unit":"cup","name":"mayonnaise","text":"1/2 cup mayonnaise"},{"amount":"2","unit":"tablespoons","name":"ketchup","text":"2 tablespoons ketchup"},{"amount":"1","unit":"tablespoon","name":"yellow mustard","text":"1 tablespoon yellow mustard"},{"amount":"2","unit":"tablespoons","name":"dill pickle relish","text":"2 tablespoons dill pickle relish"},{"amount":"1/2","unit":"teaspoon","name":"smoked paprika","text":"1/2 teaspoon smoked paprika"},{"amount":"1/4","unit":"teaspoon","name":"garlic powder","text":"1/4 teaspoon garlic powder"}]},{"name":"For the toppings","ingredients":[{"amount":"8","unit":"slices","name":"thick-cut bacon","text":"8 slices thick-cut bacon"},{"amount":"1","name":"large yellow onion","note":"thinly sliced","text":"1 large yellow onion, thinly sliced"},{"amount":"1","unit":"tablespoon","name":"unsalted butter","text":"1 tablespoon unsalted butter"},{"amount":"4","unit":"slices","name":"sharp cheddar or American cheese","text":"4 slices sharp cheddar or American cheese"},{"amount":"4","unit":"leaves","name":"green leaf or iceberg lettuce","text":"4 leaves green leaf or iceberg lettuce"},{"name":"Dill pickle chips and thinly sliced red onion","text":"Dill pickle chips and thinly sliced red onion"}]},{"name":"For the burgers","ingredients":[{"amount":"1 1/2","unit":"pounds","name":"cold ground chuck","note":"680 g, 80/20","text":"1 1/2 pounds cold ground chuck, 680 g, 80/20"},{"amount":"1 1/2","unit":"teaspoons","name":"kosher salt","text":"1 1/2 teaspoons kosher salt"},{"amount":"1","unit":"teaspoon","name":"freshly ground black pepper","text":"1 teaspoon freshly ground black pepper"},{"amount":"1","unit":"tablespoon","name":"vegetable oil","text":"1 tablespoon vegetable oil"},{"amount":"4","name":"brioche buns","note":"split","text":"4 brioche buns, split"},{"amount":"2","unit":"tablespoons","name":"unsalted butter","note":"softened, for the buns","text":"2 tablespoons unsalted butter, softened, for the buns"}]}],"steps":[{"step":1,"name":"Make the sauce","text":"Stir together all the burger sauce ingredients. Refrigerate until needed.","tip":null},{"step":2,"name":"Cook the bacon","text":"Cook the bacon in a large cast iron skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels. Pour off all but 1 tablespoon of the fat.","tip":null},{"step":3,"name":"Caramelize the onions","text":"Add the butter and sliced onion to the skillet with a pinch of salt. Cook over medium-low heat, stirring occasionally, until soft and golden brown, 15 to 20 minutes. Transfer to a bowl and wipe out the skillet.","tip":"Start the onions first if you are short on time; they can cook while you shape the patties."},{"step":4,"name":"Shape the patties","text":"Divide the cold beef into 4 equal portions and gently form each into a patty 3/4 inch thick and about 4 1/2 inches wide. Press a shallow dimple into the center of each. Refrigerate until the pan is hot.","tip":null},{"step":5,"name":"Toast the buns","text":"Spread the cut sides of the buns with softened butter and toast them cut side down in the skillet over medium heat until golden, about 1 minute. Set aside.","tip":null},{"step":6,"name":"Sear the burgers","text":"Heat the oil in the skillet over medium-high heat until shimmering. Season both sides of the patties generously with salt and pepper. Cook without moving for 3 to 4 minutes, until a deep brown crust forms. Flip once.","tip":null},{"step":7,"name":"Melt the cheese","text":"Immediately top each patty with cheese. Cook 3 to 4 minutes more, covering the skillet for the last minute to melt the cheese, until the burgers reach 135 to 140°F for medium, or 160°F for well done. Rest for 2 minutes.","tip":null},{"step":8,"name":"Build the burgers","text":"Spread sauce on both halves of each bun. Layer the bottom bun with lettuce, the cheeseburger, two slices of bacon, caramelized onions, pickles and red onion. Add the top bun and serve.","tip":null}],"equipment":["12-inch cast iron skillet or grill","Thin metal spatula","Instant-read thermometer","Small mixing bowl"],"notes":["Use cold 80/20 ground chuck and handle it as little as possible.","Season with salt just before the patties hit the pan.","Flip only once and never press down on the burgers."],"storage":["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":["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."],"faqs":[{"question":"What is the best meat for burgers?","answer":"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."},{"question":"Should I add egg or breadcrumbs to burger patties?","answer":"No. Egg and breadcrumbs make meatloaf texture. Good ground chuck holds together on its own if it is cold and shaped gently."},{"question":"Why do my burgers shrink and puff up?","answer":"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."},{"question":"How long do I cook burgers on each side?","answer":"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."}],"nutritionPerServing":{"calories":980,"fatGrams":68,"saturatedFatGrams":24,"carbohydrateGrams":38,"fiberGrams":2,"sugarGrams":9,"proteinGrams":50,"sodiumMilligrams":1500,"cholesterolMilligrams":190}}