First Published: May 23, 2017… Last Updated: May 22, 2020
This Steakhouse Bacon Cheeseburger is full of flavor and topped with sharp cheddar cheese, lettuce and tomato. The finishing touch is the sweet black pepper bacon, knocking this gourmet burger right out of the ballpark!
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Grilling burgers to kick off summer
For every Memorial Day summer kickoff, the first answer to “what are we grilling” is always burgers! Everyone loves a big, juicy steakhouse bacon cheeseburger that is full of flavor, holds together well and is easy to hold in your hands.
This year I wanted a juicy burger that had minimal ingredients with a ton of flavor and I got just that with this steakhouse bacon cheeseburger!
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What you need to make a slamin’ Steakhouse Bacon Cheeseburger
Don’t you just love the flavor of a Steakhouse Bacon Cheeseburger and the aromas encircling you as you enter a Steakhouse? Those grilling odors are enough to draw anyone in! You can replicate those very flavors and aromas so easy with this recipe.
Kikkoman® Soy Sauce – this adds that “umami” taste to your burger. Helping to round out the flavors.
Premium ground beef – I always go with an 80/20 ratio. The fat adds flavor and aids in keeping that burger from drying out.
Parmesan cheese – buy the fresh cheese wedge over the grated cheese. Its always my opinion that grating your own cheese is the best way to do it.
Steakhouse Bacon Cheeseburger fixings: lettuce, tomato, and sauce of your choice. We use ketchup and mayonnaise.
Sweet Black Pepper Bacon – the sweet heat from this bacon complements the flavor of the burger and is so delicious you may want to pile on more bacon (so make a lot!)!
Tips for grilling the best steakhouse style burger
Steakhouses do not use frozen patties. Use fresh ground beef and stick with 80/20 fat ratio.
Keep the seasoning simple. Over seasoning will ruin a good burger.
Always shape the steakhouse burger patties larger than the bun you plan to put it in. The meat will shrink as it cooks.
Make an indent in the center of the burger with your thumb. This aids in cooking the burger evenly.
Do not flip the burgers more than once! Flipping the burgers over and over again will make them touch. The less the ground beef is handled, the better off you are.
Use a sturdy burger bun that will hold up to the steakhouse bacon cheeseburger. We love a good bakery quality brioche bun!
Check for doneness with an instant read thermometer.
Grill those burger buns. Spread butter on the bun and place them butter side down on the grill or on a griddle. Toast until golden.
Make these bacon cheeseburgers your way
Skip the lettuce and tomato and top with the sweet black pepper bacon and grilled onions.
Top with a smoky black pepper mayo. Mix 1 teaspoon fresh ground black pepper into 1/2 cup mayonnaise.
Top with fried onion rings or tater tots, or these crispy cheese chips.
Substitute brown sugar for raw sugar when making the sweet black pepper bacon.
More steakhouse quality burger recipes you may like
Shrimp Topped Burger is a juicy grilled beef burger topped with grilled bacon wrapped shrimp and a spicy horseradish sauce.
Grilled Reuben Burgers is one of my very favorites. All the flavor of a Reuben sandwiched between grilled sturdy bread slices.
In a large bowl mix together ground beef, soy sauce, and parmesan cheese. Shape about 1/3 cup of burger mixture into 8 patties. Place in refrigerator and chill at least 30 minutes.
Preheat oven to 350 degrees.
Lay bacon strips onto a cookie sheet lined with aluminium foil. Sprinkle with freshly ground black pepper and raw sugar. Bake in oven until crispy. Watch carefully so sugar does not burn.
Begin checking bacon after 10 minutes in the oven. Depending on the thickness of your bacon, this will be ready in about 15-20 minutes. Remove from oven and set aside.
Preheat grill for burgers. Once grill is hot, place burgers on grill and cook for about 10 minutes on each side or until temperature is at least 145 (for medium rare), 160 (for medium), or 170 (for well done).
Turn off grill and place a slice of cheese on top of each burger. Close lid and let sit for 5 minutes to allow cheese to melt some. Remove from grill.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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