Copycat Sonic Bacon Double Cheeseburger Recipe

Why You’ll Love This Recipe

• All the classic drive-in flavors: two crispy-edged patties, melty American cheese, and smoky bacon.
• Fast to make with simple supermarket ingredients and one pan.
• Juicy smash-patty technique delivers that signature sear and lacy edges.
• Balanced build: cool crunchy lettuce, fresh tomato, tangy pickles, creamy mayo, and ketchup.

Grocery List

• Produce: Iceberg lettuce, 1 ripe tomato, 1 small white onion
• Dairy: American cheese slices, unsalted butter
• Pantry: Ground beef (85% lean), thick-cut bacon, burger buns, mayonnaise, ketchup, dill pickle chips, kosher salt, black pepper, garlic powder (optional), neutral oil

Full Ingredients

For the Patties (2 burgers)

• 12 oz (340 g) ground beef, 85% lean (4 portions, 3 oz each)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp garlic powder (optional)

Bacon & Toppings

• 4 slices thick-cut bacon
• 4 slices American cheese
• 1.5 cups shredded iceberg lettuce (or 2 big leaves, shredded)
• 4 tomato slices, 1/4 inch thick
• 1/4 cup finely diced white onion
• 8–10 dill pickle chips

Buns & Condiments

• 2 soft burger buns (potato or brioche), split
• 2 tbsp mayonnaise
• 2 tbsp ketchup

For the Pan

• 2 tsp neutral oil (canola/avocado) or reserved bacon fat
• 1 tbsp unsalted butter (for toasting buns)
• Parchment squares for smashing (optional but helpful)

Step-by-Step Instructions

Step 1: Cook the bacon

Lay the bacon in a cold skillet or on a griddle, then set heat to medium. Cook, turning occasionally, until crisp, 8–10 minutes. Transfer to a paper towel–lined plate. Carefully pour off all but 1 tablespoon of bacon fat and reserve it for the patties and bun toasting.

Step 2: Prep the toppings

Shred the iceberg lettuce; slice the tomato into four 1/4-inch rounds; finely dice the white onion. Pat the tomato slices dry to minimize bun sogginess. Place the pickles within reach. Split the buns and have the condiments ready.

Step 3: Portion the beef

Divide the ground beef into four loose balls, 3 oz each. Do not compact; loose packs make better craggy, lacy edges. Keep chilled until the pan is ready. Preheat a heavy skillet or griddle over medium-high heat until very hot (surface around 450–500°F; a drop of water should skitter and evaporate quickly).

Step 4: Smash and sear the first side

Lightly oil the hot surface (or use a thin film of bacon fat). Place two beef balls on the pan, spaced well apart. Immediately cover each with a small square of parchment and press firmly with a flat metal spatula or burger press to about 1/4 inch thick. Peel off parchment. Season each patty with a pinch of salt, pepper, and a dusting of garlic powder if using. Sear without moving for 60–90 seconds until deep brown with frilly edges.

Step 5: Flip, add cheese, and finish

Use a sharp metal spatula to scrape under each patty and flip. Immediately top each with a slice of American cheese. Cook 30–45 seconds more, until cheese melts and the second side finishes. Transfer to a warm plate and repeat Steps 4–5 with the remaining two patties.

Step 6: Toast the buns

Add 1 tablespoon butter and the reserved bacon fat to the pan. Place buns cut-side down and toast until golden and crisp at the edges, 30–45 seconds. This step adds flavor and keeps the buns from getting soggy.

Step 7: Build the burgers

Spread about 1 tablespoon ketchup on each bottom bun and 1 tablespoon mayonnaise on each top bun. Layer bottoms with shredded lettuce, tomato slices, diced onion, and pickles. Add one cheesy patty, then 2 slices of crisp bacon, then the second cheesy patty. Cap with the top bun. Let the burger sit 30–60 seconds to settle, then serve immediately.

Pro Tips

• Keep the beef cold and the pan hot for maximally juicy patties with lacy edges.
• Press firmly only once, right after the beef hits the pan; don’t smash after the first 30 seconds or you’ll press out juices.
• Use a square of parchment to prevent sticking and to get clean, even smashes.
• Shield the bottom bun with lettuce to help resist moisture from the patties, tomato, and sauces.
• Reserve bacon fat to toast buns—huge flavor boost that mimics classic drive-in griddle flavor.

Variations

• Spicy Kick: Add pickled jalapeños and a drizzle of hot sauce; swap in pepper jack for one slice of cheese.
• BBQ Bacon Double: Use barbecue sauce in place of ketchup and add a few crispy fried onion strings.
• Patty Melt Style: Replace buns with toasted Texas toast; swap toppings for griddled onions and a smear of mustard.

Storage & Make-Ahead

Cook bacon up to 3 days ahead and refrigerate in an airtight container; re-crisp in a hot pan for 30–60 seconds. Shred lettuce and dice onions up to 1 day ahead. Portion beef into 3 oz balls up to 24 hours ahead and keep covered and chilled. Cooked patties are best fresh, but you can refrigerate up to 2 days and reheat on a hot skillet 30–45 seconds per side. Freeze raw beef balls for up to 2 months; thaw overnight in the fridge before cooking. Assemble burgers only when ready to serve to prevent soggy buns.

Nutrition (per serving)

Approximate for one burger: 980 calories; 53 g protein; 44 g carbohydrates; 62 g fat; 7 g fiber; 1,650 mg sodium. Actual values will vary based on brands and bun size.