What makes this recipe different from a regular bacon cheeseburger?

I combine crisped strips, melted cheddar, and a deliberate collapse technique that creates layers of flavor and juiciness. The method borrows from smash-style searing to get a crust, then I stack and press so the patty and toppings meld without becoming greasy.

How many patties and slices of meat do I need?

I recommend forming six even patties from quality ground beef and using three strips of smoked pork per sandwich when you want an indulgent build. That balance keeps the bite meaty while letting the cheese and sauce shine.

What cheese melts best for this style?

I use sharp cheddar for flavor and good meltability. American cheese also works if you want silkier melt and a classic diner feel; both toast well under a lid for quick even melting.

Can I get the same crust cooking on a skillet instead of a grill?

Yes. I get an excellent sear on a heavy cast-iron skillet or griddle at medium-high heat. Press briefly with a metal spatula to maximize contact, then flip only once for a deep, savory crust.

How do I keep the bun from getting soggy when the burger collapses?

I toast the interior faces of the bun and spread a thin barrier of mayo or butter to repel moisture. Layering pickles or lettuce between sauce and bun also helps keep things crisp during the collapse.

What’s my recommended internal temperature for juiciness and safety?

I aim for 160°F (71°C) for ground beef to meet safety guidelines while keeping patties juicy. For a slightly pink center, target 155–160°F and rest the patties briefly before assembling.

How do I make the barbecue-mayo-ketchup sauce I mention?

I mix equal parts mayonnaise and ketchup with a splash of barbecue sauce, a pinch of smoked paprika, and a squeeze of lemon. Adjust ratios to taste; the sauce should be creamy, tangy, and slightly smoky.

Any tips for frying bacon so it’s crispy but not brittle?

I start bacon in a cold skillet and cook over medium heat, turning occasionally for even rendering. Drain on paper towels and reserve a little rendered fat for searing if I want extra flavor on the patties.

What is a “cheese ball bun” and is it safe to make in a microwave?

I experimented with a microwave-formed cheese-topped bun where shredded cheese is melted into a crisp cap that sits on the bun. Use short bursts and watch closely to avoid burning; I prefer oven broiling for better control and safety.

Can I scale this recipe for a crowd or keep it for a solo cook?

I scale easily: multiply patties and bacon strips by the guest count and prep components in batches—toast buns on a sheet pan and keep patties warm in a low oven. For one, halve or quarter the recipe and cook fresh for best results.

What tools do I really need to pull this off at home?

I rely on a heavy skillet or flat-top griddle, a sturdy metal spatula for smashing and flipping, a meat thermometer, and a baking sheet for toasting buns. A good set of tongs makes bacon handling easier.

How far in advance can I prepare components?

I prepare the sauce and dice onions a day ahead. Cooked bacon stores in the fridge for 3–4 days; patties are best cooked and assembled within a few hours of serving to preserve texture and flavor.

Triple Threat Bacon & Cheese Collapse Burger: My Ultimate Grill Recipe

Name: Triple Threat Bacon & Cheese Collapse Burger: My Ultimate Grill Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 tsp salt; 1 tsp pepper; 1/2 tsp garlic powder; 6 slices bacon; 6 slices cheddar cheese; 6 hamburger buns; 1/2 cup barbecue sauce; 1/4 cup mayonnaise; 1/4 cup ketchup; 1/4 cup pickles, chopped; 1/4 cup diced onions

Description

A juicy Triple Threat Bacon & Cheese Collapse Burger with smoky bacon, melty cheddar, and a tangy house sauce—built for crisp edges, tender centers, and a satisfying bite.

Ingredients

Scale

1 lb ground beef

1 tsp salt

1 tsp pepper

1/2 tsp garlic powder

6 slices bacon

6 slices cheddar cheese

6 hamburger buns

1/2 cup barbecue sauce

1/4 cup mayonnaise

1/4 cup ketchup

1/4 cup pickles, chopped

1/4 cup diced onions

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Instructions

1. Mix ground beef with salt, pepper, and garlic powder.

2. Divide and press into 6 even patties.

3. Preheat grill to medium-high.

4. Grill patties 4–5 minutes per side; flip once when edges brown.

5. Fry 6 bacon slices until crisp; drain.

6. Top hot patties with cheddar to melt.

7. Toast buns briefly on grill.

8. Whisk barbecue sauce, mayonnaise, and ketchup into a quick sauce.

9. Spread sauce on buns; stack patty, bacon, pickles, and diced onions.

10. Rest 2–3 minutes; serve immediately for best melt and texture.

Notes

For a deeper crust, use a flat top or cast-iron on medium-high.

American cheese works for a silkier melt; cheddar adds sharper flavor.

Toast buns with a thin swipe of mayo or butter to resist moisture.

Aim for 160°F (71°C) internal temp for safety and juiciness.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 burger
Calories: 520
Sugar: 6 g
Sodium: 860 mg
Fat: 32 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 1 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 95 mg