Where can you get a substantial Double juicy Bacon Burger with Cheese far superior to a drive-thru burger? Right in your backyard with this deliciously flavorful Double Bacon Cheeseburger recipe. After today you’ll be spending a little less time at the burger joints waiting in line and more time enjoying your own Homemade Double Bacon Cheeseburger.
The Double Bacon Cheeseburger is one of my all-time childhood favorites to eat during the summer, combining well seasoned lean beef, smoked peppery thick-sliced bacon, garden fresh juicy vine-ripened red tomatoes, red onions, crisp Romaine lettuce, and Deli sliced White American Cheese, on a soft sesame seed bun.
Growing up in a military family, we proudly celebrated the Military and Summer Holidays. The summer was not complete until we had a massive barbeque for every one of the Holidays, such as Memorial Day, The Fourth of July, Labor Day, and so forth. They were essential to my family. It was a time to remember, celebrate, and spend quality time with our loved ones. This wonderful Double Bacon Cheeseburger was one of our menu items.
I am one of the lucky ones regarding my parent’s BBQ skills. Both of them could cook up a storm on the grill, and never did we have a dry overcooked burger in our life. Cooking burgers may seem easy, but many do not realize it takes a small set of skills to have a juicy, perfectly cooked burger that doesn’t shrink to a dime. My parent’s burgers turned out perfect every single time.
Buns are extremely important when it comes to these yummy burgers. You need a soft yet firm-textured bun that can withstand two hearty burger patties, thick-sliced peppery smoked bacon, sliced juicy tomatoes, tons of White American Cheese, Romaine lettuce, crunchy dill pickles, and whatever toppings your heart desires without falling apart. Let me say this a little louder for you in the back row— Hamburger Buns are essential!
Have you ever made the perfect burger to have it ruined by falling apart because the bun wasn’t sufficient? That, to me, is so annoying. I’m trying to wear my summer whites and not be covered in toppings seeping through my bun. Find a bun you love and make sure it can hold up. This is going to be a BIG burger. Who am I kidding? Look at this burger. It’s huge! So yes, the bun needs to be soft yet sturdy.
I also need to mention that sides are essential when serving your Double Bacon Cheeseburger. I love serving Baked Beans, Coleslaw, Potato Salad, and Corn on the cob with our meals, and it always seems to go over perfectly with the people attending our get-togethers. They leave full and happy afterward with smiles on their faces. Desserts are suggested but are not necessarily being there are so many other options on the table.
Shopping List for Double Bacon Cheeseburger:
Ground Beef- 3 pounds 85/20
Smoked peppery thick-sliced bacon- 1pound
Deli sliced White American – Cheese into 12 slices.
Garden fresh juicy vine-ripened red tomatoes 2-3
Red onion – 1 small
Romaine lettuce 1-head
Sesame Seed Buns – 6
Cajun Low-sodium seasoning
Course Black Pepper
Double Bacon Cheeseburger
- 6 slices Thick Sliced Peppered Bacon cooked until crisp
- 3 pounds Ground Beef 80/20 patties will be about 6 ounces each
- Cajun low-sodium seasoning Season both sides of meat
- Kosher Salt Season each side of meat
- Course Black Pepper Season each side of meat
- 12 Slices of Deli White American Cheese
- 2 large Vine-ripened tomatoes sliced
- 1 small Red Onion thinly sliced
- Romaine Lettuce leaves washed and drained
- Cooking oil to brush burgers
- Divide the ground beef into 12 equal portions. Form each portion of the ground beef loosely into a about a 3/4-inch-thick burger and make a deep depression in the center of patty with your thumb. Season both sides of each meat patty with Low-Sodium Cajun seasoning, salt, and pepper.
- Be sure to heat the gas grill to high or heat coals in a charcoal grill until the fire dies down and the charcoals turn white. Brush the burgers with the cooking oil. Grill the burgers until golden brown and slightly charred on the first side, about 3-4 minutes. Flip over the burgers. Cook the burgers until golden brown and slightly charred on the second side, Add the cheese to the tops of the burgers during the last minute of cooking. Close the grill cover, or tent the burgers with aluminum foil to melt the cheese. Please note if you prefer your burger cooked more so then suggested please do so.
- Place 2 burgers on each the buns and add the smoked peppery thick-sliced bacon, garden fresh juicy vine-ripened red tomatoes, red onions, and crisp Romaine lettuce, among any other toppings you desire such as mayo, ketchup or mustard
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.