Classic Bacon Cheeseburgers
By Chris Luther / March 2, 2015.
Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae
Serves: 6 // Prep time: 15 minutes | Grilling time: 8 to 10 minutes
- 6 slices bacon
- 2 pounds ground chuck (80% lean)
- Kosher salt
- Freshly ground black pepper
- 6 slices extra-sharp cheddar cheese
- 6 hamburger buns, split
- 6 leaves crisp lettuce
- 6 slices tomato
- Ketchup (optional)
- Mustard (optional)
- In a large sauté pan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Transfer the bacon onto paper towels to drain.
- Gently shape the ground chuck into six burgers of equal size and thickness, each about ¾ inch thick. Season both sides of the burgers with salt and pepper. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty so the centers are about ½ inch thick. This will help the patties cook evenly and prevent them from puffing on the grill.
- Prepare the grill for direct cooking over direct high heat (450° to 550°F).
- Brush the cooking grates clean. Grill the burgers over direct high heat, with the lid closed as much as possible, until cooked to medium doneness, 8 to 10 minutes, turning once. During the last minute of grilling time, top each burger with a slice of cheese to melt and toast the buns over direct heat.
- Serve the cheeseburgers hot on the toasted buns with a lettuce leaf and a slice of tomato, topped with a slice of the bacon. Serve with ketchup and mustard, if desired.