White Cheddar Bacon Burgers

One cheese burger with a brioche bun, bacon and crisp lettuce.
One of the most simple and delicious recipes for grilling season.

I know that it’s all the rage to put all the toppings you possibly can on a cheeseburger, but when it comes to burgers I think simple is best. I make these White Cheddar Bacon Burgers on the grill when the weather cooperates  and they are always a hit with whomever I make them for. These White Cheddar Bacon Burgers have very few ingredients but the few they do are quality ingredients which is what makes them extra special. The two ingredients that are a MUST are:

  • Good Quality Cheddar Cheese
  • Good Quality Ground Beef

I like to buy the grass fed beef from Aldi and I also use their brioche buns. The quality of the beef is super important because you use so few ingredients when making the burger mix. The Grass Fed White Cheddar Cheese from Aldi is also one of my favorites to use for burgers because it has such a creamy sharp taste. I sometimes switch up the cheese I use. Other favorites include:

  • Blue Cheese
  • American
  • Smoked Gouda

While I love the fancier cheeses, sometimes nothing tastes as good as a slice of Kraft American Cheese. I find that the grass fed beef from Aldi is one of their best deals, you can get a pound which makes four of these burgers, for around $6.

The other ingredients you will need for this burger you should have on hand if you have a decent stocked pantry:

  • Worcestershire Sauce
  • Minced Onion
  • Yellow Mustard
  • All Purpose Seasoning Salt, I use the Goya Adobo brand with Pepper
Three bottles containing mustard, Worcestershire sauce and seasoning salt.
The three seasonings you will need to make this burger great.

I also like to add bacon to this burger. When I meal prep on the weekend I always make some bacon to keep on hand to use for recipes throughout the week. I have a hack for cooking bacon and you can read about it by CLICKING HERE.

Bacon Spread on a foil lined baking sheet
My trick to great bacon is baking it on a cookie sheet.

There are three tricks to making this burger and I am about to give up my secrets.

  1. I use yellow mustard in the burger mix and I also baste the burgers in some yellow mustard before grilling. This gives them a unique tangy flavor that just adds to the meat.
  2. Make sure you grill your burgers when they are cold, this allows the meat to sear quickly and keep those juices in the patty.
  3. Do not over mix or handle the meat too much. You want to mix your burgers just until the ingredients are combined and then form your patties loosely without pressing them too much or forming tight balls.
pound of beef with onions on it, mustard, seasoning salt and Worcestershire
Do not over mix the beef.
four burger patties with yellow mustard on top.
Loosely form the patties and spread some mustard on top.

Here is what you will need exactly to make these White Cheddar Bacon Burgers:

  • 1 lb of good quality ground beef, I use grass fed
  • 2 T of Worcestershire sauce
  • 1 small yellow or white onion minced fine
  • 1 T of All Purpose Seasoning Salt, I use Goya Adobo
  • 2 to 3 T of Yellow Mustard
  • About 1.5 C of Shredded White Cheddar Cheese
  • 4 Slices of Bacon
  • 4 Brioche Buns
two red bowls with cheddar cheese and bacon and a clean blue plate.
Make sure when you are making your White Cheddar Bacon Burgers that you have a clean plate to put your cooked burgers on. Do not use the plate the raw meat was on.

You can use my measurements as a guide. Remember to adjust your seasoning to your liking. Some may not like these burgers as salty as we do so feel free to adjust to your taste.

The toppings of the burger are just as important as the meat mixture. I like to top my burgers simply with a slice of crisp iceberg lettuce, some mayo, ketchup and mustard. I like a crisp dill pickle on the side. Feel free to top your burgers with whatever you like, raw or grilled onions are a great option, some like a tomato and some like nothing at all.

Now to make your burgers:

  1. To your ground meat add your mustard, seasoning salt, and Worcestershire sauce, then add in your minced onion. Make sure your onions are minced very fine.
  2. Next combine all the ingredients with as few stirs as possible. You do not want to over mix this meat mixture. Just mix it enough to spread the seasonings and onions equally.
  3. Form 4 four even patties, again, do not over handle the meat, form four  patties just until they are holding together. You do not want to roll these like meatballs and flatten them, kind of just push the meat together into patties.
  4. Place the patties on a plate or tray, then squirt about a dime size amount of yellow mustard on each one and brush with a pastry brush or use a teaspoon to spread the mustard around the top of the patty. Then put the burgers in the fridge for at least 15 minutes.
  5. When ready to cook, get your grill super hot, like around 400 degrees. Place your burgers on the grill and just leave them alone. Don’t press the meat down with a spatula like they always show to do on tv. This does nothing but presses the juices out of the meat. After about 6 minutes, flip the burger and leave them alone for another 6 minutes. The burgers should be cooked at this point to about a Medium Rare temp. If you like them well done, leave them for another minute or two.
  6. Now turn the grill off or move the burgers off the flame if you are using a charcoal grill, add your shredded cheese to the top and your slice of bacon, close the lid and allow the cheese to melt for a minute or two.
  7. Remove the burgers and top the burgers with your toppings of choice.

 

three meat patties with white cheddar on top shredded
Top the burgers with shredded cheddar
three meat patties with a thick slice of bacon on top.
Top the patties with cheese and bacon and let the cheese melt for a minute or two.

I build my burger like this:

  1. Spread one side of the bun with mayo.
  2. Spread the other side with a ketchup and mustard mix.
  3. Add the burger and top with lettuce.
  4. I sometimes dice up a pickle into a fine mince and add that to my burger as well.
A cheese burger on a plate with a pickle.
A simple burger perfect for Summer grilling.

These White Cheddar Bacon Burgers are one of my favorite Summer recipes for the grill. You can double the recipe to feed a crowd and they also make great leftovers. You can cut the carbs by serving these on crisp lettuce leaves instead of a bun. They are a recipe your family is sure to love. Feel free to get creative with different cheeses and toppings. I hope you love this recipe as much as we do!

One cheese burger with a brioche bun, bacon and crisp lettuce.
One of the most simple and delicious recipes for grilling season.

*Highlight this recipe for printing to save paper.

Ingredients

  • 1 lb of good quality ground beef, I use grass fed
  • 2 T of Worcestershire sauce
  • 1 small yellow or white onion minced fine
  • 1 T of All Purpose Seasoning Salt, I use Goya Adobo
  • 2 to 3 T of Yellow Mustard
  • About 1.5 C of Shredded White Cheddar Cheese
  • 4 Slices of Bacon
  • 4 Brioche Buns
  • Ketchup, Mayo & Mustard, Iceberg Lettuce, optional

Steps

  1. To your ground meat add your mustard, seasoning salt, and Worcestershire sauce, then add in your minced onion. Make sure your onions are minced very fine.
  2. Next combine all the ingredients with as few stirs as possible. You do not want to over mix this meat mixture. Just mix it enough to spread the seasonings and onions equally.
  3. Form 4 four even patties, again, do not over handle the meat, form four  patties just until they are holding together. You do not want to roll these like meatballs and flatten them, kind of just push the meat together into patties.
  4. Place the patties on a plate or tray, then squirt about a dime size amount of yellow mustard on each one and brush with a pastry brush or use a teaspoon to spread the mustard around the top of the patty. Then put the burgers in the fridge for at least 15 minutes.
  5. When ready to cook, get your grill super hot, like around 400 degrees. Place your burgers on the grill and just leave them alone. Don’t press the meat down with a spatula like they always show to do on tv. This does nothing but presses the juices out of the meat. After about 6 minutes, flip the burger and leave them alone for another 6 minutes. The burgers should be cooked at this point to about a Medium Rare temp. If you like them well done, leave them for another minute or two.
  6. Now turn the grill off or move the burgers off the flame if you are using a charcoal grill, add your shredded cheese to the top and your slice of bacon, close the lid and allow the cheese to melt for a minute or two.
  7. Remove the burgers and top the burgers with your toppings of choice.

Happy Eating!

April The Tipsy Housewife | Branding and

Love,

Tipsy

Some other fun Summer Recipes

Mexican Tortilla Roll Ups

The Ultimate Grilled Peanut Butter & Jelly Sandwich

Easy Grilled Chicken & Summer Mashed Potatoes

 

 

 

 

 

Leave a Reply