The Monster Angus Thickburger is Carl’s Jr.’s double-patty, double-cheese, bacon-loaded beef burger — a straightforward build that’s genuinely hard to replicate at home without a few specific technique adjustments. The real reason to make this yourself is control: you choose the beef grind, the bacon thickness, and how far that cheese actually melts.
Substitutions that actually work
- Ground beef: 80/20 Angus is the target, but any 80/20 ground chuck works fine. Avoid leaner blends — 90/10 will give you a dry patty no matter how carefully you cook it.
- American cheese: Deli-sliced American melts the most evenly here. Land O’Lakes or Boar’s Head deli slices outperform individually wrapped singles. White American works too.
- Brioche bun: Potato rolls are a solid backup — similar softness and structure. Avoid ciabatta or anything crusty; it tears the roof of your mouth and fights the patty.
- Thick-cut bacon: Regular-cut bacon crisps faster and can burn before the fat renders properly. If thick-cut isn’t available, cook regular-cut over medium-low and pull it just before it looks done.
The technique that matters
The single most important move with a double-patty burger is getting a hard sear on each patty before you stack them. Press each patty flat to about ¾ inch — no thicker — so the center cooks through in the same time the crust forms. A cast iron skillet or heavy stainless pan holds heat better than nonstick and gives you the crust you need. Skip adding any binders like egg or breadcrumbs to the mix — they make the patty mushy and interfere with the sear. Season only the outside, right before the patty hits the pan, so the salt doesn’t draw moisture out while you’re prepping everything else. Once both patties are seared and cheese is melted on each, let them sit off the heat for about 90 seconds before stacking — this keeps the juices inside the meat instead of flooding the bun the moment you press down.
Troubleshooting
- Patties puffing up in the center: The connective tissue in the beef contracts as it cooks. Make a shallow thumbprint in the center of each raw patty before it goes in the pan — this keeps them flat and ensures even contact with the cooking surface.
- Cheese not fully melted: After placing the cheese slice, add a teaspoon of water to the edge of the pan and immediately cover with a lid for 30–45 seconds. The steam finishes the melt without overcooking the beef.
- Soggy bottom bun: Toast the bun cut-side down in the bacon fat left in the pan until it’s golden, not just warm. A properly toasted bun resists moisture for the few minutes it takes to eat the burger.
- Bacon sliding out of every bite: Lay the bacon strips across the patty rather than lengthwise along the bun. Shorter strips stay put and you get bacon in more bites.
- Burger too tall to eat: Stack bottom bun, first patty, bacon, second patty, toppings, top bun — not both patties together at the base. This distributes the weight and keeps the stack from collapsing sideways.
Keeping and reheating
Cooked patties keep in the fridge for up to 3 days in an airtight container. Store them separately from the buns and toppings — assembled burgers go soggy fast. To reheat, put the patties in a covered skillet over medium-low with a splash of water and heat until the internal temperature hits 165°F (74°C) — about 3 to 4 minutes. The microwave works in a pinch but dries the edges out; if you use it, cover the patty with a damp paper towel and go in 30-second intervals. Cooked patties also freeze well for up to 2 months; thaw overnight in the fridge before reheating. Don’t freeze assembled burgers.
Monster Angus Thickburger (Carl’s Jr. Inspired)
Ingredients
- 1 pound Angus ground beef (80/20 fat ratio) choose freshly ground, high-quality Angus beef for best results
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 slices American cheese preferably thick-cut deli-style for better melt and flavor
- 4 slices bacon thick-cut, smoked bacon for rich flavor and crispy texture
- 2 pieces burger buns hearty brioche buns or potato rolls preferred
- 2 tablespoons unsalted butter for toasting buns
- 2 tablespoons mayonnaise optional, for bun condiment
Instructions
- Form the Burger Patties: Divide the Angus beef into 4 equal portions and gently form into patties roughly 1/2 inch thick. Do not overwork the meat—keep it cold and pack loosely for tenderness.
- Season: Sprinkle both sides of each patty with kosher salt and freshly ground black pepper. Rest at room temperature for 10 minutes while preheating your cooking surface.
- Cook Bacon: In a skillet over medium heat, cook the bacon slices until crispy (about 6-8 minutes), then transfer to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet if using it later to toast buns.
- Grill or Pan Sear Patties: Heat a cast iron skillet or grill to medium-high (around 400°F or 200°C). Cook the patties for 3-4 minutes per side. Flip once, and in the final minute, top each patty with a slice of cheese, allowing it to melt. Stack two patties per burger.
- Toast the Buns: Spread butter or residual bacon fat on the inner buns. Toast on the skillet or griddle, cut-side down, until golden brown (about 1 minute).
- Assemble: Spread mayonnaise on each bun half if desired, place the double stacked cheesy patties, top with crispy bacon strips, and crown with the toasted top bun.
Notes
- To get diner-style crispy edges on the burger, gently press the patty into the pan for the first 30 seconds of cooking.
- Substitute cheddar or pepper jack for a spicier version.
- Brioche buns add a light sweetness and pillowy bite that balances the umami-rich beef and bacon.
Nutrition
FAQ
Can I cook these patties on a grill instead of a skillet?
Yes — a grill works well, but you need to watch the fat drip carefully with 80/20 beef because flare-ups can char the outside before the center reaches 160°F (71°C). Use a two-zone setup: sear over direct heat for 2 minutes per side, then move to indirect heat to finish cooking through.
How do I know when the patties are actually done without cutting them open?
Use an instant-read thermometer and pull the patties at 160°F (71°C) internal temperature — that’s the safe minimum for ground beef. Insert the probe horizontally into the side of the patty to get a reading from the center, not the surface.
Do I need to do anything special to make this a complete meal rather than just a burger?
The burger itself is filling, but it benefits from something acidic alongside it — a simple vinegar-dressed slaw or even sliced pickles on the side cuts through the richness and makes the whole meal feel more balanced. Oven fries or a green salad round it out without adding much prep time.
Try these next
- Carl’s Jr. Philly Cheesesteak Burger
- Angus Bacon Guacamole Burger
- Perfect Bacon Double Cheeseburger
- Ultimate Guacamole Bacon Burger