This is a double-patty bacon cheeseburger built around 80/20 ground chuck, peppered bacon, crispy fried onions, sharp cheddar, and a smoky mayo-based steakhouse sauce on a toasted brioche bun. It takes about 55 minutes start to finish. If you want a serious burger without a drive-thru, this is a reliable way to get there.
Why this recipe works
Two thinner patties instead of one thick one gives you more surface area for browning, which means more crust and more flavor per bite. That matters more than it sounds — a single thick patty cooked to a safe 160°F internal temperature can turn grey all the way through before the outside gets any real color, while two thinner patties sear fast and stay juicier. The steakhouse sauce does real structural work here too: the fat in the mayo keeps the sauce from soaking straight into the bun, so the bottom half stays intact even if the burger sits for a few minutes before you eat it.
Troubleshooting
- Patties shrinking into thick pucks: Ground chuck contracts as the fat renders. Press a shallow dimple into the center of each raw patty before it hits the pan — this counteracts the puff and keeps the patty flat enough to stack cleanly.
- Fried onions going soggy before serving: Add them last, directly on top of the melted cheese rather than under it. The cheese acts as a barrier and keeps the onions from steaming against the hot patty.
- Bacon not crisping evenly: Peppered bacon has uneven sugar distribution from the pepper coating, which can cause hot spots. Cook it low and slow in a cold pan brought up to medium heat rather than dropping it into an already-hot pan.
- Sauce splitting or looking greasy: This usually happens if the A1 is added to warm mayo. Mix the sauce completely cold, then refrigerate it until you’re ready to build the burgers.
- Brioche bun falling apart mid-bite: Brioche is soft and can collapse under a heavy stack. Toast the cut sides in the same pan you cooked the patties in — the residual fat helps them firm up without drying out.
Storage and reheating
Cooked patties keep well in the fridge for up to 4 days in an airtight container, making them a solid option for building quick burgers through the week. Store the bacon separately on a paper towel-lined container — it stays crispier that way and reheats in about 30 seconds in a dry skillet. For longer storage, freeze cooked patties in a single layer on a baking sheet first, then transfer to a freezer bag; they’ll hold for up to 3 months. Reheat frozen patties in a covered skillet over medium-low heat with a splash of water and a lid to trap steam — this brings them back to temperature without drying them out, and gets the internal temp back to 160°F. Skip storing assembled burgers — the bun and fried onions don’t survive refrigeration. Keep all components separate and assemble fresh each time.
Homemade Steakhouse King Burger
Ingredients
For the Beef Patties:
- 2 pounds ground chuck beef (80/20 ratio) look for freshly ground, coarse-grind chuck for optimal juiciness
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Toppings:
- 8 slices peppered bacon cooked until crispy
- 4 slices sharp cheddar cheese use aged cheddar for deeper flavor
- 1 cup crispy fried onions store-bought or homemade
- 4 pieces brioche burger buns toasted
For the Steakhouse Sauce:
- ½ cup mayonnaise
- 2 tablespoons A1 steak sauce
- 1 teaspoon smoked paprika
- ¼ teaspoon garlic powder
Instructions
- Make the Steakhouse Sauce: Whisk together mayonnaise, A1 steak sauce, smoked paprika, and garlic powder in a small bowl until well combined. Refrigerate until ready to use to allow flavors to marry.
- Form and Season the Patties: Divide ground beef into 8 equal patties, about 4 inches wide and 1/2 inch thick. Season both sides with kosher salt and black pepper. Handle minimally to avoid compacting the meat.
- Cook the Patties: Heat a cast iron skillet or grill pan over high heat until very hot. Sear patties for 3 minutes per side (6 minutes total) until browned and medium-done (internal temp: 160°F / 71°C). Add cheese slices on 4 patties in the last minute of cooking and cover loosely with a lid or foil to melt.
- Toast the Buns: While patties cook, toast brioche buns cut side down in a dry skillet over medium heat until golden brown (about 1–2 minutes).
- Build the Burger: Spread a generous spoonful of steakhouse sauce on the bottom bun. Place one plain patty first, then top it with a cheese-covered patty. Add two slices of crispy peppered bacon, a small handful of crispy fried onions, and finish with the top bun slathered with more sauce.
Notes
Chef’s Tips:
- Chill formed patties for 15 minutes before cooking to help them retain shape on the grill.
- Substitution: For a richer sauce, mix in a teaspoon of Dijon mustard or a splash of Worcestershire.
- Advance Prep: The steakhouse sauce can be made up to 3 days ahead and stored refrigerated.
Nutrition
Common questions
Can I use pre-formed frozen beef patties instead of making my own?
You can, but check that they’re made from ground beef at 80/20 fat content — leaner patties will cook up dry. Still cook to 160°F internal regardless of the source, and note that pre-formed patties are usually thicker, so you may end up with one patty per burger rather than two.
Can I make the steakhouse sauce ahead of time?
Yes — it actually improves after a few hours in the fridge as the flavors come together. It keeps well for up to 5 days in a sealed jar, so making a double batch at the start of the week means it’s ready whenever you need it.
What’s the best way to cook the patties if I don’t have a cast iron pan?
A heavy stainless steel skillet works fine — just make sure it’s fully preheated before the patties go in. Avoid non-stick for this; it won’t get hot enough to build a proper crust, and you’ll lose the fond that adds flavor to the pan.
How do I know when the patties have hit 160°F without cutting into them?
Use an instant-read thermometer inserted into the side of the patty, angling toward the center — this is the most accurate method for thin patties. For two patties stacked with cheese melted between them, check the bottom patty since it takes longer to come up to temperature.
Can I cook the patties in batches and hold them warm while I finish the rest?
Yes — place finished patties on a wire rack set over a baking sheet in a 200°F oven while you cook the remaining ones. Avoid stacking them directly on a plate; they’ll steam each other and soften the crust you just built.