This is a grilled beef burger seasoned with steak seasoning and dried minced onion, topped with bacon and Monterey Jack cheese, and finished with a two-ingredient BBQ mayo sauce. The whole thing comes together in 30 minutes with ingredients most people already have on hand. That sauce alone — just mayonnaise and barbecue sauce stirred together — is worth keeping in your back pocket for other burgers too.
Why this recipe works
Two things actually matter here. First, mixing 2 tablespoons of the BBQ mayo directly into the ground beef before shaping keeps the patties moist without adding eggs or breadcrumbs — skip the egg in the mix, it makes the patty mushy. Second, the steak seasoning does double duty: it seasons the meat from the inside and forms a light crust on the grill. Because the seasoning is already in the patty, you don’t need to fuss with the burgers while they cook, which means less risk of pressing out the juices.
Keeping and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. For freezing, wrap each patty individually in plastic wrap, then place in a zip bag — they’ll hold well for up to 2 months. Reheat from frozen in a covered skillet over medium-low heat with a splash of water for about 8 minutes, flipping once, until the center hits 160°F (71°C) again. The BBQ mayo sauce stores separately in the fridge for up to a week; give it a stir before using. Keep bacon and buns separate from the patties — assembling everything fresh makes a real difference in texture.
Troubleshooting
- Patties are falling apart on the grill: The beef mixture is probably too warm or too loosely packed. Refrigerate the shaped patties for 15 minutes before grilling — cold fat holds the patty together better over direct heat.
- Cheese slides off before it melts: Place the cheese slice on the patty while it’s still on the grill, then close the lid for the final 1–2 minutes. The trapped heat melts it evenly without overcooking the beef.
- Sauce tastes flat: Standard store-brand BBQ sauce can be thin and sweet. A small squeeze of yellow mustard or a few dashes of hot sauce stirred in sharpens the flavor without changing the character of the sauce.
- Buns are getting soggy: Toast the cut sides of the buns directly on the grill grate for about 1 minute before building the burger. It takes 60 seconds and makes a real difference, especially if the patty is juicy or the sauce is generous.
- No Monterey Jack in the fridge: Provolone or mild cheddar melt at a similar rate and work fine here. Avoid very sharp aged cheddars — they tend to break and turn greasy under direct grill heat.
Gourmet BBQ Bacon Burgers
Equipment
- Charcoal or gas grill (or grill pan)
- Large mixing bowl
- Small mixing bowl
- Instant-read thermometer
- Wide spatula for flipping burgers
- Skillet or frying pan (for bacon)
Ingredients
- ¼ cup mayonnaise 60g
- ¼ cup barbecue sauce 60ml
- 4 strips thick-cut bacon cooked until crispy
- 1 ½ teaspoons dried minced onion 4g
- 1 ½ teaspoons steak seasoning 4g
- 1 lb ground beef 80/20 or 85/15 blend recommended, 450g
- 4 slices Monterey Jack cheese
- 4 hamburger buns whole-wheat, halved
Hamburger Toppings Of Your Choice:
- 1 medium tomato sliced
- 4 leaves green leaf or butter lettuce
- 1 medium red onion sliced into rings
Instructions
- Mix together the mayonnaise and barbecue sauce in a small bowl, then set aside (I did this while I cooked the bacon).1/4 cup mayonnaise, 1/4 cup barbecue sauce
- Measure out 2 tablespoons of the BBQ mayo from Step 1 and place in a large mixing bowl. Add the dried minced onion and steak seasoning, then add the ground beef and mix gently with your hands until just combined — do not overwork. Shape into 4 equal patties about 3/4 inch (2cm) thick, making a shallow thumbprint in the centre of each to prevent puffing on the grill.1 1/2 teaspoons dried minced onion, 1 1/2 teaspoons steak seasoning, 1 lb ground beef
- Grill burgers over medium heat (approximately 375–400°F / 190–200°C) for 5–7 minutes per side, or until an instant-read thermometer inserted in the thickest part reads 160°F (71°C) for beef. Add a slice of Monterey Jack cheese to each patty during the last 1–2 minutes of grilling and close the lid to melt.4 slices Monterey Jack cheese
- Place each patty on a toasted bun, top with a strip of crispy bacon, a dollop of the remaining BBQ mayo, and your preferred toppings — lettuce, tomato slices, and onion rings all work beautifully.4 strips thick-cut bacon, 4 hamburger buns, 1 medium tomato, 4 leaves green leaf or butter lettuce, 1 medium red onion
Notes
Nutrition
Common questions
Can I use a leaner ground beef or swap in ground turkey?
You can use leaner beef, but go no leaner than 90/10 or the patties will dry out on the grill. Ground turkey works as a swap, but it must be cooked to an internal temperature of 165°F (74°C) — do not serve it pink — and it benefits from an extra tablespoon of the BBQ mayo mixed in to compensate for the lower fat content.
What can I use instead of steak seasoning if I don’t have any?
A mix of garlic powder, onion powder, black pepper, and a pinch of smoked paprika covers most of what steak seasoning does. Use about 1½ teaspoons total to match the quantity called for in the recipe.
Can I cook these on a stovetop instead of a grill?
Yes — a cast iron or heavy stainless skillet over medium heat works well. Cook 5–7 minutes per side and use an instant-read thermometer to confirm the center reaches 160°F (71°C), since stovetop heat can be uneven and visual cues alone aren’t reliable.
More burger recipes to try
- BBQ Bacon Whopper Copycat
- Angus Bacon Guacamole Burger
- Perfect Bacon Double Cheeseburger
- BBQ Cheeseburger Recipe