Loaded Bacon Crunch Burger

Instructions

step 1 Divide the ground beef into 4 loosely packed balls without compressing the meat too tightly.
/n step 2 Cook the bacon in a skillet over medium heat until crispy, then transfer to paper towels to drain.
/n step 3 Preheat a cast iron skillet or griddle over high heat until very hot.
/n step 4 Add vegetable oil to lightly coat the surface.
/n step 5 Place a beef ball on the hot skillet and smash it flat using a spatula or burger press.
/n step 6 Season with salt, black pepper, and garlic powder.
/n step 7 Cook for about 2 minutes until the edges become dark and crispy.
/n step 8 Flip the patty and immediately place a slice of cheese on top.
/n step 9 Cook another 1–2 minutes until the cheese melts and the burger finishes cooking.
/n step 10 Repeat the process with the remaining beef balls to make four thin patties.
/n step 11 Butter the burger buns and toast them in the skillet until golden.
/n step 12 In a small bowl mix mayonnaise, barbecue sauce, ketchup, mustard, and smoked paprika to create the burger sauce.
/n step 13 Assemble the burger by stacking two cheesy patties on the bottom bun.
/n step 14 Add crispy bacon and a generous handful of fried onions.
/n step 15 Spoon the sauce over the toppings and finish with the top bun.

Storage and Reheating Tips

Store leftover burger patties in an airtight container in the refrigerator for up to 3 days. Reheat the patties quickly in a hot skillet for about 30–60 seconds per side to restore the crispy crust. Bacon can be reheated briefly in a skillet or air fryer. Assemble the burger with fresh buns and crispy onions just before serving for the best texture.