Sourdough Jack Copycat Burger with Bacon and Cheese

Why You’ll Love This Recipe

• It nails the signature combo of buttery sourdough, crispy bacon, and a juicy seared beef patty.
• Double-cheese melt: creamy Swiss plus classic American for that nostalgic, gooey pull.
• One-pan friendly and weeknight fast, with simple ingredients you already know.
• Restaurant-style details (bread crisping and covered cheese melt) for pro results at home.

Grocery List

• Produce: 1 ripe tomato, 1 lemon (optional)
• Dairy: Swiss cheese, American cheese, unsalted butter
• Pantry: Sourdough sandwich bread, 80/20 ground beef, bacon, mayonnaise, kosher salt, black pepper, garlic powder

Full Ingredients

Tangy Mayo

• 2 tbsp mayonnaise
• 1/2 tsp fresh lemon juice or white vinegar (optional, for brightness)
• Pinch kosher salt and black pepper

Beef Patties

• 10 oz (283 g) 80/20 ground beef, divided into 2 portions
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp garlic powder

Bread and Toppings

• 4 slices sourdough sandwich bread, 1/2-inch thick
• 1 tbsp unsalted butter
• 4 slices bacon
• 2 slices Swiss cheese
• 2 slices American cheese
• 4 slices ripe tomato, patted dry

Step-by-Step Instructions

Step 1: Preheat your pan and gather ingredients

Set a 12-inch cast-iron or heavy nonstick skillet over medium heat to preheat for 2–3 minutes. Lay out the bread, cheeses, sliced tomato, and bacon so everything is within reach.

Step 2: Mix the tangy mayo

In a small bowl, combine the mayonnaise and lemon juice (or vinegar). Season with a tiny pinch of salt and pepper. This adds a bright, tangy contrast to the buttery bread and rich beef.

Step 3: Cook the bacon

Add the bacon to the warm skillet and cook over medium heat, flipping as needed, until crisp, 8–10 minutes. Transfer to a paper towel–lined plate. Carefully pour off excess bacon fat, leaving about 1 teaspoon in the pan for flavor (optional). Wipe out any dark bits if needed.

Step 4: Shape and season the patties

Divide the ground beef into two 5 oz portions. Gently form into 4–4.5 inch patties about 1/2 inch thick, without overworking the meat. Press a shallow 1-inch wide dimple in the center of each patty to prevent doming. Season both sides evenly with kosher salt, black pepper, and garlic powder.

Step 5: Toast the sourdough

Add the butter and the reserved 1 teaspoon bacon fat (if using) to the skillet over medium heat. When it foams, add the sourdough slices and toast until deeply golden at the edges and lightly crisp, 1–2 minutes per side. Remove to a rack or plate to keep the bottoms from steaming.

Step 6: Sear the patties and melt the cheeses

Increase the heat to medium-high. Add the patties and cook 3–4 minutes until well browned. Flip and cook another 2–3 minutes. In the final minute, place 1 slice Swiss and 1 slice American on each patty. Cover the pan with a lid or tent with foil for 30–60 seconds so the cheese fully melts. Cook to an internal temperature of 160°F (71°C) for food safety. Rest the patties off heat for 2 minutes.

Step 7: Assemble and serve

Spread the tangy mayo on one side of each slice of toasted sourdough. On two slices, add tomato (pat the slices dry so the sandwich stays crisp). Top with a cheesy patty, then 2 slices of bacon per sandwich. Cap with the remaining bread, mayo-side down. Slice diagonally if desired and serve hot while the bread is crisp and the cheese is gooey.

Pro Tips

• For best texture, use 80/20 beef and avoid pressing on the patties while cooking.
• The shallow dimple keeps patties flat so the cheese layers sit neatly.
• Covering the pan briefly is the secret to that fast-food–style cheese melt.
• Pat tomato slices dry with a paper towel to prevent sogginess.
• Toasted bread stays crisp longer if you cool it briefly on a rack before assembling.

Variations

• Classic-Style: Use two slices of Swiss per sandwich and add a thin swirl of ketchup mixed into the mayo.
• Spicy: Add sliced pickled jalapeños and stir 1/2 tsp chipotle puree into the mayo.
• Mushroom Melt: Sauté 1/2 cup sliced mushrooms in the bacon fat until brown, then pile onto the cheesy patty.

Storage & Make-Ahead

Cook bacon up to 4 days ahead; refrigerate and re-crisp in a hot pan for 30–60 seconds. Shape patties up to 24 hours in advance (cover and refrigerate) or freeze raw, well wrapped, for up to 1 month; thaw overnight before cooking. The tangy mayo keeps 1 week refrigerated. Assembled sandwiches are best fresh; if needed, wrap in foil and reheat at 350°F (177°C) for 10–12 minutes. Open the foil for the final 1–2 minutes to re-crisp the bread.

Nutrition (per serving)

Approx. 980 calories; 47 g protein; 35 g carbohydrates; 68 g fat; 2 g fiber; 1600 mg sodium. Estimates will vary with bread thickness, cheese brands, and bacon.