If you need a great burger, fire up your griddle and make a Blackstone Bacon Cheeseburger with American Wagyu beef, Kurobuta bacon, and sharp cheddar cheese.
Blackstone Bacon Cheeseburger
Cheeseburgers are such an easy and popular meal to make, especially during the warmer months when cookouts and neighborhood barbecues are (hopefully) happening regularly.
The only thing better than a good burger is a GREAT burger, so if you are looking to make that jump we’ve got some good options for you here.
If you are cool with just having a really really good burger, don’t feel like you have to upgrade your ground beef or bacon on my account.
Get all of my BLACKSTONE RECIPES here!
Bacon Cheeseburger shopping list
This is what you’ll need in order to cook up our fancy bacon cheeseburgers. If you’re looking for the specific amounts, make sure to look down in the recipe card below!
- ground beef
- salt & pepper
- cheddar cheese slices
- brioche buns
How to make Bacon Cheeseburgers on the Blackstone
Burgers on the griddle are so easy! If you are wanting an overview of what you’re getting into with this, read on.
Make sure to follow along with the recipe card at the bottom of the post when you are actually cooking this.
Or not – since these are cheeseburgers and they are pretty self-explanatory if you’ve ever made a cheeseburger. 😉
Form the patties
We need discs that are about 1 inch thick and 6 inches across for these epic burgers. Make the middle a little thinner than the outsides if you want it to end up being even-ish.
Season your burgers
Don’t skimp! Lots of meat needs a lot of seasoning. We went with S&P here, but feel free to get crazy with it and throw on your favorite burger rub and/or some garlic & onion powder.
Fire up the griddle
You want low to medium-low heat here. Don’t get it too blazing hot! Cook your bacon, and when it it about halfway cooked put the burger patties down.
Flip & cheese
Cook the patties for 4-5 minutes on the first side, or until there’s a nice crust on the bottom. Flip once, cook another 4-5 minutes, and put cheese on the burgers. Cover with the lid or a dome until it is melted.
Toast your buns, if desired, and top with all of the burger toppings that you could possibly want. We like lettuce, dill pickles, mustard, mayo, and ketchup around here.
What should you serve with Bacon Cheeseburgers?
I notice that in the winter and fall we tend to do more of a “burger and fries” situation, and I’m pretty okay with all of that. Throw a bag of frozen fries in the air fryer, or get real fancy and make my homemade fresh-cut french fries.
I’ll never turn down my homemade oven-fried onion rings either. Spoiler alert, you can even make those on your pellet grill!
Absolutely! If you don’t have a gas griddle you can easily make these on your grill, pellet grill, or even in a cast iron pan on the stove.
I love brioche buns for burgers. They are sturdy enough to hold up to a big burger and are so rich. We got these ones from a local fancy grocery store that sources them from Macrena Bakery in Seattle.
Oh, yeah. And if you do, invite me please? I LOVE Smash Burgers. I can’t believe I’m not eating a Smash Burger right NOW, in fact. But, Jeremiah made these and he prefers traditional patties so there ya go.
More burgers to love!
This burger is made with ground American Wagyu Beef, Kurobuta bacon, and sharp melted cheddar cheese. Extra bacon please, hold the vegetables!
- 3 pounds ground waygu beef
- salt and pepper
- 12 pieces Kurobuta bacon
- 6 slices aged sharp cheddar
- 6 brioche buns
- toppings of your choosing
- Preheat your griddle for 10-15 minutes over medium heat.
- While the griddle is preheating, form your burger into 6 patties that are slightly larger than your buns, and have a depression in the middle.
- Season both sides of the patties with salt and pepper.
- Cook the bacon and toast your buns. If your griddle is big enough, you can start the burgers after your bacon is about halfway cooked.
- Cook the burgers for about 4-5 minutes a side, or until they are at least 145° for medium-rare or 160° for medium. (if you are using a high-quality burger it is okay to cook it to this temp, but if you are at risk for food-borne illness complications, proceed with caution.)
- During the last 3 minutes of cooking, top the burgers with the cheese slices and cover with a large dome to melt.
- Build, top with your favorite condiments, and serve!
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Amount Per Serving: Calories: 1148Total Fat: 74gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 357mgSodium: 1041mgCarbohydrates: 34gFiber: 1gSugar: 6gProtein: 80g
Nutrition data provided here is only an estimate.