This is a homemade take on the Hungry Jack’s Bacon Deluxe — Australia’s Burger King flagship that pairs a flame-grilled beef patty with two kinds of cheese, crispy bacon, and a mayo-ketchup-mustard sauce. The honest reason to make it at home: you get a better patty, real thick-cut bacon, and full control over how many you’re feeding.
The short version of why this works
Two things carry this burger. First, the 80/20 beef fat ratio — it gives you enough fat to stay juicy over high heat without the patty falling apart or flaring up badly on a grill. Second, the dual-cheese setup: cheddar melts fast and sharp, Swiss melts slow and creamy. Put the cheddar down first directly on the hot patty, then the Swiss on top. By the time the Swiss softens, the cheddar has already bonded to the meat. You get one cohesive layer instead of two slippery slices. Skip the egg in the mix — it makes the patty mushy and you don’t need a binder with 80/20 beef.
Troubleshooting
- Patties puff up in the middle on the grill: Press a shallow thumb indent into the center of each raw patty before it hits the heat. The indent disappears as it cooks and you get a flat burger instead of a dome.
- Bacon finishes too early and goes cold: When cooking for a group, finish the bacon in a 250°F oven on a wire rack. It holds crispy for up to 30 minutes without going rubbery.
- Cheese won’t melt before the patty overcooks: Add a small splash of water to the pan or grill zone and cover loosely with a dome or foil tent for 30–45 seconds. Steam melts the cheese without extra cook time on the beef.
- Sauce splits or looks greasy: The mayo base can break if you add ketchup while the mayo is cold from the fridge. Let it come to room temperature first, then mix.
- Buns get soggy before everyone eats: Sauce the buns last, right before assembly. If you’re building a batch, keep the toasted buns in a low oven uncovered and sauce them at the line.
Substitutions that actually work
- Brioche bun: A good potato roll is a solid swap — slightly less sweet but it holds up better under heavy saucing without going to mush.
- Swiss cheese: Provolone melts similarly and has a comparable mild, creamy flavor. Avoid mozzarella — it goes stringy and bland here.
- Thick-cut smoked bacon: Pancetta works in a pinch but won’t crisp the same way. If you can only find regular-cut bacon, layer two strips per patty so you still get coverage and crunch.
- Bread and butter pickles: Dill pickles are fine but they’re sharper and less sweet. If that’s all you have, add a small pinch of sugar to the sauce to compensate.
- Dijon mustard in the sauce: Yellow mustard works but the sauce will be tangier and less complex. Use slightly less than the recipe calls for.
Make-ahead notes
Raw patties can be formed, stacked between parchment sheets, and refrigerated up to 24 hours ahead — they actually hold together better cold. For longer storage, freeze them on a sheet tray until solid, then transfer to a zip bag; cook from frozen over medium heat, adding about 3–4 minutes per side, and verify 160°F (71°C) internal before serving. The special sauce keeps in a sealed jar in the fridge for up to 5 days and the flavor improves after a few hours. Cooked bacon can be refrigerated up to 3 days and re-crisped in a dry skillet or a 375°F oven for 4–5 minutes — don’t microwave it or it turns chewy.
Hungry Jack’s Style Bacon Deluxe Burger
Ingredients
For the Burger Patties & Bacon:
- 1 ½ pounds ground beef (80/20 blend) for the best juicy texture
- 1 teaspoon kosher salt to season beef patties
- ½ teaspoon fresh cracked black pepper
- 8 slices thick-cut bacon high-quality smoked bacon recommended
For the Burger Assembly:
- 4 pieces brioche-style burger buns lightly toasted
- 4 slices cheddar cheese sharp cheddar for stronger flavor
- 4 slices Swiss cheese adds creaminess and a hint of nuttiness
- 1 cup iceberg lettuce shredded finely
- 1 medium ripe tomato sliced into rounds
- ¼ cup pickles thinly sliced bread & butter pickles
For the Special Sauce:
- ⅓ cup mayonnaise full-fat for richness
- 2 tablespoons ketchup
- 1 teaspoon Dijon mustard adds complexity to the sauce
- 1 teaspoon sweet pickle relish
Instructions
- Prepare the Special Sauce: In a small bowl, mix together the mayonnaise, ketchup, Dijon mustard, and relish. Stir until well combined. Cover and chill until needed — allowing time for the flavors to meld improves the taste.
- Form and Season the Patties: Divide the ground beef into 4 equal portions (about 6 oz each). Gently form into patties just slightly larger than your burger buns. Season both sides with kosher salt and black pepper.
- Cook the Bacon: In a large skillet or griddle over medium-high heat, cook the bacon slices until crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate. Keep the rendered fat in the pan if pan-searing the burgers for extra flavor.
- Cook the Burger Patties: Preheat a grill or skillet to medium-high (about 400°F / 200°C). Cook the patties for 4 minutes per side for medium, flipping once. In the last minute of cooking, place a slice of cheddar and a slice of Swiss on each patty and cover to melt the cheese.
- Toast the Buns: Split the buns and lightly toast them cut-side down on the grill or in a hot dry skillet for 1–2 minutes until golden and warm.
- Assemble the Bacon Deluxe: Spread a generous spoonful of the special sauce on both the top and bottom buns. Starting from the bottom: place a small handful of shredded lettuce, followed by the tomato slice, pickle slices, cheesy patty, 2 slices of crispy bacon, and top with the upper bun. Lightly press to secure.
Notes
- For an extra punch of flavor, grill the patties over real charcoal or wood for a smokier taste that mirrors Hungry Jack’s flame-grilled signature.
- You can substitute brioche buns with potato rolls for a softer texture, or use gluten-free buns for dietary adaptation.
- Make the special sauce in advance and refrigerate—it stays fresh for up to 3 days and enhances over time.
Nutrition
FAQ
What internal temperature does the beef patty need to reach?
Ground beef must hit 160°F (71°C) internal — use an instant-read thermometer to check. Unlike a whole-muscle steak, ground beef can carry bacteria throughout the mix, so there’s no safe version of serving it pink.
Can I cook these on a stovetop instead of a grill?
Yes, a cast-iron skillet over medium-high heat works well. You won’t get the char marks, but you’ll get a solid crust — and for a batch of four or more, it’s actually easier to manage than a grill.
How do I scale this up for a cookout without losing track of doneness?
Work in batches of four patties maximum so you can monitor each one. Pull each batch to a foil-tented tray in a 200°F oven while you cook the rest — they’ll hold safely for up to 20 minutes without drying out.
Can the patties be made with leaner beef to cut fat?
You can use 85/15, but expect a drier, firmer patty — especially over high grill heat. If you go leaner, pull the patties at exactly 160°F and don’t let them sit; they dry out fast.
Do I have to use both cheddar and Swiss, or can I just use one?
One cheese works fine. If you’re picking just one, go with cheddar — it melts faster and its sharpness balances the sweet sauce better than Swiss alone would.
What’s the best way to toast the buns for a large batch?
Cut them all and place them cut-side down on a sheet tray under the broiler for 60–90 seconds. You can do eight halves at once, which is far faster than working in skillet batches.
What to cook next
- BK Bacon Cheeseburger Clone
- Perfect Bacon Double Cheeseburger
- Flame-Kissed Bacon Double Perfection
- Angus Bacon Guacamole Burger