Pioneer Woman Bacon Cheeseburger

Pioneer woman bacon cheeseburger is a quick grilled classic made with seasoned beef patties, crispy bacon and melted cheddar, ready in 30 minutes. That makes it a go-to for summer cookouts, Fourth of July spreads or easy weeknight dinners, since the smoky toppings do all the heavy lifting.

Adding heavy cream to the ground beef is the make-or-break step, because the fat shields the protein from drying out on the grill. Without it, even a medium-rare patty turns tight and chalky inside.

These patties get shaped extra thin at seven inches wide, so they shrink to bun-size on the grill. That's the opposite of most burger recipes that call for thick patties, and it gives you edge-to-edge meat and cheese on every bite.

Pioneer Woman Bacon Cheeseburger

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

950

kcal

Thin, wide beef patties seasoned with Worcestershire and hot sauce get charred on the grill until the edges crisp, then stacked with fried bacon, melted cheddar and all the classic fixings on buttery toasted Kaiser rolls.

Ingredients

• 16 strips bacon
  

• 4 lb. ground beef
  

• 1/3 c. heavy cream
  

• 2 tsp. Worcestershire sauce
  

• 1 1/2 tsp. kosher salt
  

• 1/2 tsp. black pepper
  

• 6 to 8 dashes hot sauce
  

• Vegetable oil, for the grill
  

• 8 slices cheddar cheese
  

• 3 tbsp. salted butter, softened
  

• 8 Kaiser rolls, split
  

• Iceberg lettuce, tomato slices, and dill pickle slices, for topping

Directions

• Cook the bacon: Preheat a grill to medium, then set a large skillet over medium heat and cook the bacon in batches, turning occasionally, until crispy, about 5 to 6 minutes per batch. Remove to a paper towel-lined plate and set aside while you prep the patties.
• Mix the meat: Put the ground beef in a large bowl, then add the heavy cream, Worcestershire sauce, salt, pepper and hot sauce. Mix well with your hands until everything is evenly combined, then form into 8 thin 7-inch-wide patties.
• Grill the patties: Oil the grill grates, then grill the patties until charred, about 3 minutes per side for medium doneness. Top each with a slice of cheddar in the last 2 minutes of cooking so the cheese melts right into the meat.
• Toast the rolls: Butter the split Kaiser rolls, then place them cut-side down on the grill for about 1 minute until golden and slightly crunchy.
• Assemble the burgers: Place each patty on a toasted roll, then top with a lettuce leaf, a tomato slice, some pickle slices and 2 strips of crispy bacon before serving.

Tools for this recipe

• OXO 12-inch locking tongs, ThermoPro instant-read thermometer, Lodge 10.25-inch cast iron skillet, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of cheddar?

American cheese melts a bit smoother, so it works well if you want that fast-food drip. You could also try pepper jack for extra heat or Swiss for a nuttier flavor alongside the smoky bacon. Just slice whatever cheese you pick thin enough to melt in 2 minutes on the grill.

How do I store leftover bacon cheeseburgers?

Pull the burgers apart and store the patties, bacon and buns in separate airtight containers, since the buns go soggy against warm meat. Stored that way, everything keeps for up to 3 days and reheats well in a skillet over medium heat. Just add fresh lettuce and tomato right before serving because they won't hold up after a night in the fridge.

Can I prep these burgers ahead of time?

Mix the beef with cream and seasonings up to 24 hours ahead, then shape the patties and stack them between parchment in a sealed container. You can cook the bacon ahead too, since it reheats right on the grill beside the patties without losing its crunch. Just pull everything out about 15 minutes before grilling so the meat cooks evenly.

What if I don't have a grill?

A cast-iron skillet gives you the same char, since it holds heat as steady as any grill. Start by cooking the bacon in the pan, because the rendered fat seasons every patty that follows. From there, just sear the burgers 3 minutes per side over medium-high and add cheese for the last 2 minutes.

Why do my burgers shrink so much on the grill?

Ground beef shrinks because heat pushes moisture out of the protein, and pressing down with a spatula only makes it worse. That's why this recipe shapes the patties wider than the buns, so they shrink to the right size on their own.