Four-Patty Cheeseburger

Step 1

Divide the 2 lb ground beef into 4 equal portions and gently shape each into a loose ball. Season both sides with the 1 tsp salt and 0.5 tsp black pepper.

Step 2

Heat a large skillet or griddle over medium-high heat. Cook the 8 bacon slices until crispy, about 6-8 minutes, turning once. Transfer to paper towels and pour off most of the bacon fat, leaving a thin coating.

Step 3

Place the beef balls in the hot skillet and press flat with a spatula into patties about 4 inches wide. Cook without moving until a deep brown crust forms, about 3-4 minutes.

Step 4

Flip the patties and immediately top each with 1 slice of American cheese. Cook for another 2-3 minutes until the cheese melts and the patties reach your desired doneness (medium-rare is 130°F).

Step 5

While the patties cook, spread the 2 tbsp butter on the cut sides of the 4 burger buns. Toast them in a separate skillet or on the griddle until golden, about 1-2 minutes.

Step 6

Assemble each burger: place one patty on the bottom bun, add 2 slices of bacon, then repeat with the remaining patties and bacon. Top with the bun crown and serve immediately.

Step 7

Let the burgers rest for 2 minutes before serving to let the juices redistribute.