Ultimate Bacon Double Cheeseburger

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This Ultimate Bacon Double Cheeseburger is loaded with juicy beef, crispy bacon, melted cheese, and fresh toppings for the perfect backyard burger night. If you’re looking for a juicy, satisfying burger that tastes like it came straight from your favorite burger joint, this Ultimate Bacon Double Cheeseburger is for you.

There are burgers…and then there are burgers worth gathering around the table for.

This Ultimate Bacon Double Cheeseburger falls firmly into the second category.

Juicy beef patties pressed thin so you can double them up, crispy bacon, melted cheese, fresh toppings, and a homemade toasted sesame seed bun come together to create the kind of burger that requires extra napkins and leaves everyone asking for seconds. It’s hearty, satisfying, and packed with classic burger flavor from the first bite to the last.

And did we mention. . .bacon!

The patties stayed juicy, the cheese melted beautifully, and the homemade buns held everything together perfectly. One bite and a knew we had a hit on our hands. Pretty sure you’ll agree!

Whether you’re feeding the family on a weeknight or firing up the grill for friends on the weekend, this double cheeseburger delivers everything you want in a backyard burger: plenty of beef, plenty of cheese, and plenty of flavor.

Why You’ll Love These Burgers

These burgers are:

• Juicy and flavorful
• Easy to make on a griddle or flat-top grill
• Perfect for backyard cookouts
• Loaded with crispy bacon and melted cheese
• Fantastic on homemade hamburger buns

Unlike many burger recipes, there’s no need to mix seasonings into the meat beforehand. We simply formed the patties, cooked them on a (very) hot griddle, and let the toppings provide much of the flavor. The simplicity really allows the beef to shine.

Ingredients

You will find a printable recipe card at the bottom of this post but here’s a quick look at what you’ll need. Just hamburger meat, seasonings, buns, and condiments and you’re good to go!

• 2 pounds ground beef
• 1 pound bacon (not pictured)
• Salt and pepper, to taste
• 6 slices American cheese
• 6 slices cooked bacon
• Hamburger buns
• Lettuce
• Mayo
• Any additional toppings you enjoy

Note: I used my homemade hamburger buns for this project but feel feel to use store-bought. Also, I only had 73/27 hamburger on hand but really wish I’d gone with an 80/20. My burger shrank up a bit too much! My images will show that I made a half-batch, only 6 burger patties total.

How to Make Ultimate Bacon Double Cheeseburgers

Before you begin, prep your bacon. You’ll want slices about 4 inches long, cooked to your desired crispness.

Preheat your griddle or flat-top grill to about 425 degrees Fahrenheit.

Divide the ground beef into 12 small portions and gently form into thin patties. Don’t overwork the meat.

Place patties on the hot griddle and flatten with spatula. You want these to be pretty thin since they’re going to be doubled.

Season with salt and pepper.

Cook for approximately 2–3 minutes on the first side until nicely browned.

Flip and cook another 1–2 minutes, then remove from heat.

It’s time to toast your buns. I chose my homemade bun recipe. It can hold the weight of a larger burger.

Add mayo to the buns. Add cheese to the meat patties.

It’s time to start stacking the meat on the bun! Double up the meat and then add the bacon and lettuce.

If you like, you can cut the burger in half for easier handling.

Serve immediately while hot.

Tips for Success

• A griddle temperature around 425°F works beautifully.
• Use a spatula to gently press the patties if you’d like them thinner.
• Don’t stress if they aren’t perfect smash burgers. Thick, juicy burgers are delicious, too.
• American cheese melts beautifully and creates that classic diner-style burger experience.
• Toasting the buns adds flavor and helps prevent sogginess.

Variations

There are so many ways to change this up. Here are some ideas that come to mind:

• Bacon Cheeseburger Deluxe: Add tomato slices, avocado, and extra cheese.
• BBQ Bacon Burger: Swap ketchup for barbecue sauce and add crispy onion strings.
• Mushroom Swiss Burger: Replace the American cheese with Swiss and add sautéed mushrooms.
• Jalapeño Burger: Top with pickled jalapeños and pepper jack cheese.
• Texas Burger: Add barbecue sauce, cheddar cheese, and crispy onion rings.

Storage

Store leftover cooked patties in an airtight container in the refrigerator for up to 4 days.

Reheat on a skillet or griddle for best results.

Cooked patties can also be frozen for up to 3 months.

Frequently Asked Questions

Frequently Asked Questions

What’s the best ground beef for burgers?

I recommend 80/20 ground beef — that’s 80% lean, 20% fat. The fat is what keeps the burger juicy and flavorful as it cooks. I used 73/27 for this recipe and the burgers were delicious, but they shrank more than I’d have liked. Go with 80/20 if you can find it!

Do I need to season the meat before forming the patties?

No — and this is actually intentional. I season the patties right on the griddle while they cook rather than mixing anything into the meat beforehand. This keeps the patties tender (overworking ground beef makes it dense) and lets the beef flavor really shine through.

Why make two thin patties instead of one thick one?

Smaller, thinner patties cook faster, develop more of that delicious browned crust on both sides, and give you more cheese-to-meat coverage. Stacking two together also gives you that classic double cheeseburger experience — more layers, more flavor in every bite.

Can I make these on a regular grill instead of a griddle?

Absolutely. A flat-top griddle makes it easier to cook thinner smash-style patties, but a traditional gas or charcoal grill works great too. Just be aware that thinner patties can fall through wider grill grates, so keep an eye on them or use a grill pan.

Can I freeze the cooked burger patties?

Yes. Let them cool completely, then wrap individually and freeze for up to 3 months. Reheat in a skillet or on the griddle for best results — the microwave works in a pinch but tends to dry them out.

What’s the best cheese for a double cheeseburger?

American cheese is my go-to — it melts beautifully and gives you that classic diner-style burger experience. That said, sharp cheddar, pepper jack, Swiss, or a smoked gouda are all great options depending on what kind of burger you’re going for.

Why toast the buns?

Toasting adds flavor and creates a slight barrier that keeps the bun from getting soggy once you start stacking on toppings. It’s a small step that makes a big difference in the final burger. Butter the cut sides and toast on the griddle for about 30 seconds until golden.

What other toppings work well on this burger?

The sky’s the limit! Classic additions include tomato, onion, pickles, and mustard. For a Texas twist, add barbecue sauce and crispy onion rings. Jalapeños and pepper jack take it spicy. Sautéed mushrooms and Swiss turn it into a whole different burger. Build it the way your family loves it — that’s the whole point of a backyard burger night.

Final Thoughts

We’re so grateful you stopped by. If you make these delicious double cheeseburgers and love them, please leave a comment or review. (Thanks in advance!)

Before you go, why not pin some photos to your Pinterest boards?

About the Pitmaster

Zach believes some of life’s best moments happen around a backyard grill. Whether he’s smoking a brisket, grilling burgers for family, or experimenting with new recipes, his goal is always the same: create simple, delicious food that brings people together.

At Backyard Texas Grill, Zach shares approachable recipes that real families can make at home without fancy equipment or complicated techniques. From classic burgers and barbecue favorites to side dishes and sandwiches, he focuses on big flavor, practical methods, and the kind of meals that turn an ordinary evening into something special.