Crispy Bang-Bang Bacon Burger (Printable Version)
Juicy beef and crispy bacon layered with cheddar and bang-bang sauce, grilled between buttery golden bread.
# Everything You’ll Need:
→ Meat
01 -
1 lb ground beef
02 -
8 slices bacon, cooked until crispy
→ Dairy
03 -
4 slices cheddar cheese
04 -
Butter for grilling, as needed
→ Bread
05 -
8 slices bread, sourdough or brioche recommended
→ Sauces and Condiments
06 -
1/4 cup mayonnaise
07 -
2 tbsp Bang Bang Sauce, store-bought or homemade
→ Seasoning
08 -
Salt and black pepper, to taste
# Steps to Cook:
01 -
Season ground beef with salt and black pepper, then divide into four equal portions. Form each into a thin patty slightly larger than bread slices.
02 -
Heat a large skillet or grill pan over medium-high heat. Cook patties for 2-3 minutes per side until browned and cooked through. Remove from heat and set aside.
03 -
Combine mayonnaise and Bang Bang Sauce in a small bowl until thoroughly blended.
04 -
Spread the Bang Bang mixture generously on one side of each bread slice. On four slices (spread side up), layer one patty, two slices of crispy bacon, and one slice of cheddar. Top with remaining bread slices, spread side down.
05 -
Lightly butter the outside of each sandwich on both sides.
06 -
Heat a clean skillet or griddle over medium heat. Grill sandwiches 3-5 minutes per side until bread is golden brown and cheese is melted, pressing gently with a spatula for even cooking.
07 -
Slice sandwiches in half and serve immediately while hot.
# Extra Suggestions:
01 -
For a homemade Bang Bang Sauce, mix 2 tbsp mayonnaise with 1 tbsp sweet chili sauce and a pinch of sriracha. Bacon can be cooked ahead and refrigerated up to 3 days. Using mayonnaise instead of butter on the bread's outer sides can yield extra crispiness. Maintain medium heat to avoid burning before cheese melts. Best served fresh, but components can be prepped in advance and assembled when ready. Leftovers store well wrapped in foil in the fridge up to 2 days; reheat in a skillet to restore texture.