Homemade Bacon King Copycat Burger Recipe

Why You’ll Love This Recipe

• Delivers the iconic, meat-forward Bacon King character at home—double patties, big bacon, melty American cheese, ketchup, and mayo.
• Broiler method mimics flame-broiled vibes for charred edges and juicy centers.
• Fast and reliable timing with exact measurements for consistent results.
• Scales easily for a crowd and offers grill or broiler options.

Grocery List

• Produce: None required (optional: dill pickle chips, thin-sliced white onion)
• Dairy: American cheese slices; unsalted butter (optional)
• Pantry: 80/20 ground chuck; thick-cut smoked bacon; sesame seed buns; ketchup; mayonnaise; kosher salt; black pepper; garlic powder (optional); Worcestershire sauce (optional)

Full Ingredients

Burger Patties

• 1 lb (454 g) 80/20 ground chuck
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder (optional)
• 1 tsp Worcestershire sauce (optional)

Bacon

• 12 slices thick-cut smoked bacon (about 10–12 oz / 280–340 g)

Buns & Toppings

• 2 sesame seed hamburger buns (4–5 inch / 10–12 cm)
• 4 slices American cheese (about 3 oz / 85 g)
• 3 tbsp mayonnaise
• 2 tbsp ketchup
• 1 tbsp unsalted butter, softened (optional, for toasting buns)

Optional Extras (Not classic to the Bacon King)

• 8–10 dill pickle chips
• 1/4 cup very thin-sliced white onion

Step-by-Step Instructions

Step 1: Set up pans and preheat

Position one oven rack in the center and one 5–6 inches beneath the broiler element. Heat the oven to 400°F (204°C). Line a rimmed sheet pan with foil and set a wire rack inside—this keeps bacon crisp and the oven cleaner. Place a clean broiler pan or another rack-lined sheet pan on the upper position; you’ll preheat it later for the patties.

Step 2: Cook the bacon until shatter-crisp

Lay the bacon strips in a single layer on the rack. Bake 12–14 minutes until deep mahogany and crisp (thicker slices may need up to 16 minutes). Transfer bacon to paper towels to drain. Reduce splatter by letting the bacon sit 1 minute before moving it. Keep warm.

Step 3: Form thin, even patties

Divide the ground chuck into four equal 4-oz (113 g) portions. Lightly wet hands and quickly press each into a 4.5-inch (11–12 cm) round, about 1/2 inch (1.3 cm) thick. Make a shallow 1-inch dimple in the center of each patty to prevent doming. Mix salt, pepper, and garlic powder (if using); season both sides. If using Worcestershire, lightly brush or dot it on one side. Refrigerate the patties while you preheat the broiler—cold patties sear better.

Step 4: Flame-broil under the broiler (grill option included)

Switch the oven to Broil (High). Preheat the broiler for 5 minutes with the broiler pan/rack in place so it’s ripping hot. Arrange patties on the preheated rack. Broil 4–5 minutes on the first side until well-browned at the edges; flip and broil 3–4 minutes more, or until an instant-read thermometer reads 160°F (71°C) for food-safe doneness. For the last 45–60 seconds, top each patty with 1 slice American cheese to melt.

Grill option: Preheat a gas grill to 500°F (260°C) or a charcoal grill for high direct heat. Grill patties 3–4 minutes per side to 160°F (71°C), adding cheese for the final minute with the lid closed.

Step 5: Toast the buns

Split buns. Spread the cut sides lightly with butter (optional). Broil cut-side up on the upper rack 45–90 seconds until golden at the edges. Watch closely—buns toast fast under a broiler.

Step 6: Sauce and stack like a Bacon King

Spread 1 tbsp ketchup on each bottom bun. Place a cheese-topped patty on each, then 3 slices of bacon. Add the second cheese-topped patty, then the remaining 3 bacon slices. Spread 1.5 tbsp mayonnaise on each top bun and cap the burgers. Let rest 2 minutes to set juices.

Step 7: Serve

Serve immediately while the cheese is melty and bacon is crisp. Classic accompaniments are extra napkins and a pile of fries.

Pro Tips

• Use 80/20 ground chuck for the best balance of juiciness and beefy flavor.
• Keep patties cold and don’t overwork the meat—light handling equals tender texture.
• A preheated broiler pan or rack gives you fast browning and that flame-broiled vibe.
• Dimple the center of each patty to avoid doming and ensure even cheese melt.
• For extra smokiness, add a tiny pinch of smoked paprika to the seasoning or a drop of liquid smoke to the mayo.

Variations

• Griddle-Style Smash: Use a cast-iron griddle; press 2 oz balls thin and stack to create lacy edges, then build as directed.
• BBQ Bacon King: Brush patties with your favorite BBQ sauce during the last minute and swap ketchup for more BBQ sauce.
• Jalapeño Heat: Add pickled jalapeños and a dash of hot sauce to the mayo for a spicy twist.

Storage & Make-Ahead

Cook bacon up to 3 days ahead; refrigerate and re-crisp at 375°F (190°C) for 3–4 minutes. Form patties up to 24 hours ahead and keep covered and chilled. Leftover cooked patties keep 3–4 days in the refrigerator; reheat on a hot skillet 1–2 minutes per side or in a 350°F (177°C) oven for 6–8 minutes. Freeze raw patties (separated by parchment) up to 2 months; thaw overnight in the fridge before cooking. Assemble burgers just before serving to keep buns from softening.

Nutrition (per serving)

Approximate per burger: 1,260 calories; 80 g protein; 95 g fat; 36 g carbs; 2,500 mg sodium. Values will vary based on bacon thickness, bun size, and exact brands.