Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 slices bacon (about 8 oz), chopped
- 1 1/2 lb ground beef (80/20 preferred)
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- 1/2 cup beef broth
- 3 cups shredded sharp cheddar cheese, divided
- 32 oz frozen tater tots (about 6 cups)
- Optional: 1/2 cup diced dill pickles (plus more for serving)
- Burger sauce: 3/4 cup mayonnaise, 1/4 cup ketchup, 2 tbsp yellow mustard, 2 tbsp dill pickle relish, 1 tsp white vinegar, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika
Do This
- 1) Heat oven to 400°F. Grease a 9×13-inch baking dish.
- 2) Cook bacon in a skillet until browned but not brittle; chop and set aside.
- 3) Sauté onion, then brown beef; add garlic, seasonings, Worcestershire, and broth.
- 4) Stir together the burger sauce; mix most of it into the beef (save a little to drizzle).
- 5) Layer beef in dish, sprinkle with cheddar, add optional diced pickles, top with tater tots.
- 6) Bake 20 minutes; sprinkle on bacon + remaining cheddar; bake 15–20 minutes more until crisp and bubbly.
- 7) Rest 10 minutes. Drizzle with reserved sauce and serve with extra pickles if you like.
Why You’ll Love This Recipe
- All the best cheeseburger flavors (savory beef, tangy sauce, cheddar, bacon) in a scoopable casserole.
- Crunchy-on-top, cheesy-underneath tater tots that stay crisp where it counts.
- Simple, pantry-friendly burger sauce that ties everything together.
- Easy to prep ahead and reheat for game day, potlucks, or busy weeknights.
Grocery List
- Produce: 1 medium yellow onion, 2 cloves garlic, dill pickles (optional)
- Meat: 1 1/2 lb ground beef, 8 slices bacon
- Dairy: sharp cheddar cheese (enough to shred 3 cups), mayonnaise
- Frozen: 32 oz frozen tater tots
- Pantry: ketchup, yellow mustard, dill pickle relish, Worcestershire sauce, white vinegar, beef broth, kosher salt, black pepper, smoked paprika, garlic powder, onion powder
Full Ingredients
Bacon
- 8 slices bacon (about 8 oz), cut into 1/2-inch pieces
Beef and Onion Layer
- 1 1/2 lb ground beef (80/20 preferred)
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- 1/2 cup beef broth
Tangy Burger Sauce
- 3/4 cup mayonnaise
- 1/4 cup ketchup
- 2 tbsp yellow mustard
- 2 tbsp dill pickle relish
- 1 tsp white vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
Assembly
- 3 cups shredded sharp cheddar cheese, divided (2 cups for the middle, 1 cup for the top)
- 32 oz frozen tater tots (about 6 cups)
- Optional: 1/2 cup diced dill pickles (about 1/4-inch dice)
Step-by-Step Instructions
Step 1: Prep the oven and baking dish
Arrange a rack in the middle of the oven and preheat to 400°F. Lightly grease a 9×13-inch baking dish with cooking spray or a thin coating of oil.
Keep the tater tots in the freezer until you’re ready to top the casserole. Starting them frozen helps them crisp up.
Step 2: Cook the bacon (partial crisp)
Set a large skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until the fat is mostly rendered and the bacon is browned but still slightly flexible, 6–8 minutes.
Transfer bacon to a paper towel-lined plate. Pour off all but 1 tablespoon bacon fat from the skillet (or carefully wipe the skillet and add 1 tablespoon oil if you prefer).
Step 3: Sauté onion, then brown the beef
In the same skillet over medium heat, add the diced onion and cook until softened, 4–5 minutes. Add the ground beef and cook, breaking it up with a spoon, until no pink remains, 7–9 minutes.
Add the minced garlic and cook until fragrant, 30 seconds. Stir in the kosher salt, black pepper, smoked paprika, and Worcestershire sauce.
If there’s excess grease, carefully drain it off (a little is fine, but too much can make the casserole heavy).
Step 4: Make the burger sauce
In a medium bowl, whisk together the mayonnaise, ketchup, yellow mustard, dill pickle relish, white vinegar, Worcestershire sauce, garlic powder, onion powder, and smoked paprika until smooth.
Measure out and reserve 1/4 cup of the sauce for serving or drizzling at the end.
Step 5: Combine the beef with sauce and build the base layer
Reduce the skillet heat to low. Add the 1/2 cup beef broth to the beef mixture and stir, scraping up any browned bits. This keeps the filling juicy under the tater tots.
Stir the remaining burger sauce (everything except the reserved 1/4 cup) into the beef until evenly coated.
Spread the beef mixture into an even layer in the prepared baking dish. Sprinkle 2 cups shredded cheddar evenly over the beef.
If using, scatter the 1/2 cup diced dill pickles over the cheese for that classic cheeseburger bite.
Step 6: Add tater tots and bake
Arrange the frozen tater tots in a tight, even layer across the top. For best crunch, place them in neat rows with minimal gaps.
Bake uncovered at 400°F for 20 minutes.
Step 7: Finish with bacon and extra cheese, then rest
After 20 minutes, remove the casserole from the oven. Sprinkle the partially crisped bacon evenly over the tots, then sprinkle the remaining 1 cup cheddar on top.
Return to the oven and bake until the tater tots are deeply golden and crisp and the cheese is melted and bubbling, 15–20 minutes more.
Let the casserole rest for 10 minutes before serving (this helps it set so it scoops neatly). Drizzle with the reserved 1/4 cup burger sauce and serve with extra pickles if you want the full cheeseburger effect.
Pro Tips
- Crunch strategy: Keep tater tots frozen until topping. Warm tots can steam and soften instead of crisping.
- Grease control: Drain excess fat after browning the beef. It keeps the sauce tangy and the casserole rich but not oily.
- Cheese matters: Shred your own cheddar if possible. Pre-shredded cheese can melt a bit less smoothly.
- Extra crispy top: If your tots are golden but you want more crunch, broil on high for 1–2 minutes at the end, watching closely.
- Pickles your way: For pickle lovers, add diced pickles inside and serve with sliced pickles on the side for extra snap.
Variations
- Spicy bacon cheeseburger: Add 1–2 tsp hot sauce to the burger sauce and swap in pepper jack for 1 cup of the cheddar.
- “Big Mac”-style: Add 1 tbsp finely minced onion into the burger sauce and serve with shredded lettuce on top after baking (do not bake the lettuce).
- Leaner option: Use 1 1/2 lb ground turkey (93% lean). Add an extra 1 tbsp Worcestershire and keep the broth (it helps prevent dryness).
Storage & Make-Ahead
Cool leftovers to room temperature (no more than 2 hours), then cover and refrigerate for up to 4 days. Reheat in a 375°F oven until hot and the tots re-crisp, 18–25 minutes (cover loosely with foil for the first 10 minutes if the top is getting too dark). You can also microwave single portions, but the tots will soften.
Make-ahead: Cook the beef mixture and stir in the sauce up to 2 days ahead; refrigerate. Assemble (beef + cheese + optional pickles + tots) just before baking for best texture. Freezing is possible, but the tater tots are crispiest when baked fresh; if freezing, freeze the beef layer and cheese only, then add tots right before baking.
Nutrition (per serving)
Approximate, based on 6 servings: 720 calories; 45 g fat; 17 g saturated fat; 41 g carbohydrates; 38 g protein; 4 g fiber; 6 g sugar; 1200 mg sodium.
