Monster Thickburger Copycat with Bacon and Cheese

Why You’ll Love This Recipe

• True charbroiled flavor with juicy, double-thick patties and melty cheese.
• Simple, backyard-friendly method with grill or stovetop options.
• Crisp, oven-baked bacon stays flat for picture-perfect stacking.
• A rewarding, over-the-top burger that tastes like a restaurant favorite.

Grocery List

• Produce: Optional: thin-sliced white onion, dill pickle chips
• Dairy: American cheese slices, pepper jack slices, unsalted butter
• Pantry: 80/20 ground chuck, thick-cut bacon, sesame seed buns, mayonnaise, kosher salt, black pepper, onion powder, smoked paprika or liquid smoke

Full Ingredients

Patties

• 1 1/3 lb (600 g) ground chuck, 80/20
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp onion powder (optional)
• 1 tsp smoked paprika or 1/2 tsp liquid smoke (optional)

Bacon

• 8 slices thick-cut bacon

Buns and Assembly

• 2 large sesame seed hamburger buns (4.5–5 inches diameter)
• 1 tbsp unsalted butter or neutral oil (for toasting buns)
• 4 slices American cheese
• 4 slices pepper jack cheese
• 4 tbsp mayonnaise
• Optional: dill pickle chips, thin-sliced white onion, shredded lettuce

Step-by-Step Instructions

Step 1: Bake bacon so it stays flat and crisp

Heat the oven to 400°F (204°C). Line a rimmed sheet pan with foil and place a wire rack on top. Lay bacon in a single layer and bake 14–18 minutes, until deeply browned and crisp. Transfer to paper towels to drain and keep warm.

Step 2: Portion and shape the thick patties

Divide the ground chuck into 4 equal portions (about 5.3 oz/150 g each). Gently shape into 3/4-inch-thick rounds about 4.5 inches wide. Press a shallow 1-inch dimple in the center of each patty to prevent doming. Refrigerate for 10 minutes to firm up while you heat the grill or pan.

Step 3: Preheat for a charbroiled sear

For grill: Preheat to 450–500°F (232–260°C), brushing grates clean and oiling lightly. For stovetop: Heat a cast-iron skillet over medium-high until it just starts to smoke; lightly oil the surface. Mix the salt, pepper, and optional onion powder and smoked paprika; season both sides of each patty right before cooking.

Step 4: Cook the patties and melt the cheese

Grill or sear the patties 4–5 minutes on the first side. If using a grill, rotate each patty 90 degrees after 2 minutes for crosshatch marks. Flip and cook another 3–5 minutes until the center reaches 160°F (71°C) for food safety. In the last minute, top two patties with American cheese and two with pepper jack; cover the grill or tent a lid over the skillet to melt.

Step 5: Toast the sesame buns

Split buns and brush cut sides with butter or oil. Toast cut-side down on the grill or in the skillet 30–60 seconds until golden at the edges and fragrant.

Step 6: Build the towering stack

Spread 1 tablespoon mayonnaise on both the top and bottom bun. Layer in order: bottom bun, American-topped patty, 2 bacon slices, pepper-jack-topped patty, 2 bacon slices. Add optional pickles or onion if desired. Cap with the top bun.

Step 7: Rest briefly and serve hot

Let the burger rest 2 minutes to settle the juices. If needed, secure with a skewer. Serve immediately with fries or a crisp salad.

Pro Tips

• Use 80/20 ground chuck for the best balance of juiciness and beefy flavor.
• Do not overwork the meat; gentle shaping keeps the texture tender.
• Dimple the centers so thick patties cook evenly without bulging.
• For extra smoky notes without a grill, add 1/2 teaspoon liquid smoke to the seasoning or use a preheated broiler with the rack in the upper third.
• Steam to melt: cover the patties during the last minute of cooking so the cheese drapes luxuriously.

Variations

• BBQ Monster: Brush patties with your favorite BBQ sauce during the last 2 minutes; swap American for smoked cheddar and add a ring of grilled onion.
• Spicy Monster: Use pepper jack on both patties, add pickled jalapeños, and stir 1 tsp chipotle puree into the mayonnaise.
• Skillet-Only: Cook over medium-high in cast iron; after searing, reduce heat to medium, cover, and cook to temp for a smoky, indoor-friendly version.

Storage & Make-Ahead

Bacon can be cooked up to 4 days ahead; refrigerate and re-crisp at 350°F (177°C) for 5–7 minutes. Patties can be shaped up to 24 hours in advance (refrigerate, layered with parchment). Freeze raw patties up to 3 months; cook from frozen over medium heat, about 6–7 minutes per side, to 160°F (71°C). Leftover cooked patties keep 3 days refrigerated; reheat covered in a 300°F (149°C) oven for 10–12 minutes or in a covered skillet with a splash of water. Buns freeze well for 1 month; toast from frozen.

Nutrition (per serving)

Approximate for one finished burger: 1,550–1,650 calories; 85–95 g protein; 35–45 g carbohydrates; 100–110 g fat; 2,200–2,600 mg sodium. Values will vary with specific brands and bun size.