This is a homemade take on Burger King’s Cheddar Bacon King: two beef patties, crispy bacon, sharp cheddar slices, and a pourable cheddar sauce on a toasted sesame bun. The real reason to make it at home is the sauce — real cheese, no gummy texture, and it stays smooth even after sitting a few minutes.
What makes this version work
Two things actually move the needle here. First, the cheddar sauce is built on a proper roux with whole milk, then finished with freshly shredded sharp cheddar, a touch of Dijon, and smoked paprika. Block cheddar you shred yourself melts cleanly — skip pre-shredded cheese entirely, it has anti-caking powder that makes the sauce grainy. Second, the beef patties are seasoned on the outside right before they hit the pan, not mixed into the meat. That keeps the texture loose and juicy rather than tight and dense. Both of these steps take maybe two extra minutes and make a real difference in the finished burger.
About the ingredients
- 80/20 ground chuck: The fat content matters here. Leaner beef will dry out under the hard sear this recipe needs. Stick with 80/20.
- Thick-cut bacon: Standard thin-cut bacon can work in a pinch, but it crisps unevenly and tends to shrink into nothing. Thick-cut gives you a strip that holds its shape in the burger.
- Smoked paprika: Used in the cheddar sauce. Regular sweet paprika is a fine swap — you just lose a little depth. Hot smoked paprika works too if you want a mild kick.
- Sesame buns: A brioche bun is a reasonable substitute, but it’s softer and can compress under the weight of two patties and sauce. Toast it a little longer if you go that route.
Make-ahead notes
The cheddar sauce keeps well in the fridge for up to four days in a sealed container. Reheat it gently in a small saucepan over low heat with a splash of milk, stirring until smooth — it comes back together easily. Raw patties can be shaped, stacked with parchment between them, and refrigerated up to 24 hours or frozen for up to two months; thaw overnight in the fridge before cooking. Cooked bacon strips store flat in the fridge for four days and reheat in a dry skillet in about 90 seconds. If you’re building these for multiple meals across the week, cook the bacon and make the sauce on the same day — both reheat fast, and the patties cook fresh in under ten minutes.
Common problems and fixes
- Sauce seizes up or turns lumpy: The heat was too high when you added the cheese. Pull the pan off the burner entirely before stirring in the cheddar, then return it to the lowest setting. Adding cheese to a boiling sauce breaks it every time.
- Patties puff up in the middle: Press a shallow thumbprint into the center of each raw patty before cooking. Without it, the edges cook faster than the center and the patty domes up, making it hard to stack evenly.
- Bacon burns on the edges before the center crisps: Start the bacon in a cold pan, then bring the heat up to medium. This renders the fat gradually and gives you even crispness across the whole strip.
- Bottom bun goes soggy fast: Spread the cheddar sauce on the bottom bun first, right before assembly. It creates a barrier between the bun and the meat juices. Don’t let the assembled burger sit more than a couple of minutes before eating.
- Cheese slices don’t melt on the patties: Cover the pan with a lid for the last 60 seconds of cooking. A few drops of water in the pan before you cover it speeds things up considerably.
Burger King Cheddar Bacon King (Chef-Style Copycat)
Ingredients
For the Patties and Bacon:
- 1 lb ground chuck (80/20) well-chilled; 80/20 yields optimal juiciness and sear
- 8 slices thick-cut smoked bacon applewood-smoked recommended
- 1 tsp kosher salt divided; season patties just before searing
- ½ tsp freshly ground black pepper to season patties just before searing
- 1 tbsp neutral oil canola or avocado oil for high-heat searing
For the Cheddar Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour for a smooth roux
- 1 cup whole milk warm slightly for faster thickening
- 1 cup extra-sharp cheddar, freshly grated about 4 oz; avoid pre-shredded for better melt
- 1 tsp Dijon mustard or 1/2 tsp dry mustard powder
- ¼ tsp smoked paprika adds subtle smokiness to echo the bacon
- ⅛ tsp garlic powder a gentle savory backbone
- 1 pinch cayenne pepper optional, for warmth
- ¼ tsp kosher salt or to taste
For Assembly:
- 2 whole sesame seed burger buns soft, sturdy buns hold sauce and double patties
- 1 tbsp unsalted butter for toasting buns
- 4 slices sharp cheddar cheese good melting cheddar, 2 slices per burger
- 2 tsp mayonnaise (optional) adds moisture if desired
- 2 tsp ketchup (optional) for a classic sweet-tangy note
- 6 chips dill pickles (optional) crunch and acidity to cut richness
Instructions
- Form the Patties (Prep: ~20 minutes total prep time, including mise en place): Divide the well-chilled ground chuck into 4 equal 4-oz portions. Gently roll into balls, then press into 1/2-inch thick patties with a shallow thumb indent in the center to prevent doming. Refrigerate while you set up other components. Do not salt yet—seasoning comes just before searing to preserve juiciness.
- Cook the Bacon (10 minutes): Lay bacon in a cold skillet, then set over medium heat. Cook until deeply golden and crisp, about 10 minutes, flipping as needed. Transfer to a paper towel–lined plate. Alternative: bake on a rack over a sheet pan at 400°F (205°C) for 15–18 minutes for ultra-even crispness.
- Make the Cheddar Sauce (6 minutes): In a small saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook 60–90 seconds to a blond roux (it should smell nutty, not raw). Gradually whisk in the milk; bring just to a simmer and cook, whisking, until smooth and lightly thickened, about 2–3 minutes. Off the heat, whisk in grated cheddar, Dijon, smoked paprika, garlic powder, cayenne, and salt until glossy and velvety. Keep warm on the lowest heat. If it thickens too much, whisk in a splash of milk. Note: For ultra-smooth texture, grate cheese finely and avoid pre-shredded.
- Toast the Buns (2 minutes): Split buns and brush cut sides with 1 tbsp butter. Place cut-side down in a skillet over medium heat until golden, about 2 minutes. Look for even bronzing and a whisper-crisp edge for structure against the sauce.
- Sear the Patties and Melt Cheese (6 minutes): Heat a cast-iron or heavy stainless skillet over medium-high until just smoking, 2–3 minutes. Season patties on both sides with kosher salt and black pepper. Add 1 tbsp oil, then the patties. Sear 3 minutes per side for a deep brown crust. In the final 30–45 seconds, top two patties with cheddar slices and cover to melt. Target doneness: 145°F (63°C) for medium, 160°F (71°C) for well-done (USDA-safe for ground beef). Grill option: cook over a 450°F (232°C) grill, 3 minutes per side, covered to melt cheese.
- Assemble (2 minutes): Spread a spoonful of warm cheddar sauce on bottom buns. Stack a plain patty, then a cheese-topped patty. Drape with 4 slices bacon per burger. Spoon on more cheddar sauce (let it cascade). Add optional mayo, ketchup, and pickles to taste. Crown with top buns and serve immediately while the cheese is molten and the buns are warm.
Notes
Chef’s Tips:
- The Melt Matters: Freshly grated cheddar melts silkier than pre-shredded. If the sauce breaks, whisk in a tablespoon of cold milk off heat to bring it back.
- Max Crust, Max Flavor: For a deeper Maillard crust, pat patties dry before seasoning and searing, and avoid crowding the pan.
- Bacon Pro Move: Start bacon in a cold pan so fat renders gradually and crisps evenly. For extra-flat strips, press with a spatula in the first minute.
- Dietary Tweaks: Use turkey bacon or a meaty mushroom “bacon.” Swap beef for 50/50 beef–mushroom blend to lighten while keeping savoriness. Gluten-free: make the sauce with 2 tbsp cornstarch slurry instead of flour, and choose GF buns.
- Cheese Variations: Blend in 2 tbsp American cheese for ultra-glossy melt without losing sharpness.
Nutrition
Your questions, answered
What internal temperature should the beef patties reach?
Ground beef needs to hit 160°F (71°C) internal temperature. Unlike a whole-muscle steak, ground beef can carry bacteria throughout the meat, not just on the surface, so cooking it to a safe temperature all the way through is important.
Can I make the cheddar sauce ahead and reheat it without it breaking?
Yes — reheat it low and slow with a small splash of milk, stirring constantly. The roux base stabilizes the sauce well, so it recovers smoothly as long as you don’t rush it with high heat.
Can I freeze the cooked patties?
You can, but raw frozen patties cooked fresh give noticeably better results. If you do freeze cooked patties, wrap them individually and reheat in a covered skillet over medium-low with a tablespoon of water to keep them from drying out.
What’s the best way to toast the buns without drying them out?
Cut-side down in a dry skillet over medium heat for about 60 to 90 seconds is all you need. Pull them as soon as they’re golden — they go from toasted to dry very quickly, and a dry bun falls apart under the sauce.
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- BK Bacon Cheeseburger Clone
- Copycat Rodeo King Burger
- Perfect Bacon Double Cheeseburger
- Flame-Kissed Bacon Double Perfection