BBQ Bacon Cheeseburger Recipe

This BBQ Bacon Cheeseburger is stacked with crispy bacon, cheddar, caramelised onions, and a quick BBQ mayo — all tucked into toasted brioche buns. It’s rich, smoky, and honestly not hard to pull off, even if you’re tired and just want a decent burger without leaving the house.

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Quick Summary

• Prep time: 30 mins
• Cook time: 15 mins
• Flavor: smoky, tangy, cheesy
• Great for: burger nights, weekends, low-effort grilling

Why I Like This Recipe

This one’s for when you’re hungry but don’t feel like doing anything “gourmet.” You’re mostly just frying stuff, slapping it all on a bun, and calling it dinner — which, yeah, is perfect. The BBQ mayo and sticky onions make it feel a bit extra without being extra work.

Ingredients

• ¼ cup mayonnaise
• 2 tbsp BBQ sauce
• 180g streaky bacon
• 2 tbsp olive oil
• 1 onion, sliced
• 1 tsp brown sugar
• 1 tsp balsamic vinegar
• 4 cheddar cheese slices
• 4 beef burger patties (store-bought or homemade)
• 4 brioche buns
• Salt and pepper, to taste

How To Make BBQ Bacon Cheeseburger

1. Make the BBQ mayo: Mix mayo and BBQ sauce in a small bowl. Done.
2. Cook the bacon: Low heat, no rush — let it get crisp. Set aside. Keep the pan for later.
3. Caramelise the onions: Different pan. Add a bit of oil, throw in the onions. Cook low and slow, like 10 mins. Add sugar + vinegar, keep going ‘til they’re jammy.
4. Cook the burgers: Use the bacon pan again. Add more oil if needed. Season patties, then cook 5 mins per side, or ‘til they’re cooked through and browned.
5. Assemble your burgers: Toast your buns. Spread BBQ mayo on the bottom. Add the burger patty, cheese, bacon, caramelised onions. Top bun goes on last. Eat immediately.

Tips for Success

• Don’t skip toasting the buns — makes the whole thing feel more “done.”
• Use a lid when melting cheese on the patty — a splash of water + cover helps it melt faster.
• Caramelising onions takes time — don’t rush it or they’ll just be soggy.
• If using frozen patties, thaw first or they’ll cook weird.
• You can use any cheese, but sharp cheddar hits best with the BBQ sauce.

Storage and Reheating

• Fridge: Leftover patties and bacon keep fine for a couple days. Store onions and sauce separately if you can.
• Microwave: Okay in a pinch, but keep expectations low. Patties reheat fast — 30–45 seconds.
• Skillet: Reheat burgers in a covered pan over low heat. Good for texture. Add a bit of water to steam if it’s too dry.

Frequently Asked Questions

• Can I use different meat?
  Totally. Turkey, chicken, even plant-based patties work fine here.
• Is the BBQ mayo spicy?
  Depends on your sauce. Sweet BBQ = mild. Use spicy BBQ or add hot sauce if you want heat.
• Do I need brioche buns?
  Nah. Use what you have. Brioche is just soft and slightly sweet, so it works really well with the smoky stuff.
• Can I grill these instead of pan-frying?
  Yes, grill everything if you’ve got the energy. Adds more flavor.
• How do I keep the bacon from curling?
  Low heat and patience. Press it down with a spatula if it starts to curl.

Common Mistakes and How to Dodge Them

• Cooking bacon on high heat: It burns before it crisps. Keep the heat low and let the fat render out slowly.
• Undercooking the onions: Raw onions have their place. This isn’t it. Give them time to go soft and golden.
• Using cold patties: Room temp patties cook more evenly. Cold ones can burn on the outside and stay raw in the middle.
• Overloading the burger: It’s tempting, I know. But too much stuff and it slides apart. Keep it stacked, not sloppy.
• Skipping the sauce: BBQ mayo isn’t just extra — it ties the whole thing together. Don’t skip it unless you absolutely have to.

Nutrition Facts (Per Serving)

• Calories: 667 kcal
• Total Fat: 59g
• Saturated Fat: 22g
• Cholesterol: 203mg
• Sodium: 1483mg
• Potassium: —
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 11g
• Protein: 38g