Juicy Bacon Cheddar Cheeseburgers with Roasted Potato Wedges

There’s nothing quite like a homemade cheeseburger and this version hits all the right notes. We’re talking juicy beef patties topped with crispy bacon and melted cheddar, all tucked into a soft brioche bun with fresh tomato, crunchy pickles and a tangy sauce that gets a secret kick from pickle juice. It’s the ultimate comfort food, made even better with a side of golden roasted potato wedges.

This recipe is perfect for a casual dinner or a weekend cookout. The patties are seasoned simply with salt and pepper, letting the quality of the beef shine through. The sauce-a quick mix of mayo, ketchup, mustard and a splash of pickle juice-adds a bright, tangy finish that ties everything together. Serve the burgers with extra sauce for dipping and watch them disappear.

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Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 slice Sliced Mild Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges.
2. Toss potatoes on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, thinly slice tomato into rounds. Drain pickle, reserving ½ tsp pickle juice (1 tsp for 4 servings) in a small bowl. Add mayonnaise, ketchup and mustard to bowl with pickle juice; whisk until combined.
4. In a large bowl, combine beef, ½ tsp salt (1 tsp for 4 servings) and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan until cheese melts. Remove pan from heat; set aside, covered, until ready to serve. While patties cook, halve and toast buns until golden.
6. Spread cut sides of buns with sauce (save some for serving); fill buns with patties, sliced tomato and as many pickle slices as you like. Divide burgers between plates; serve with potato wedges and remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Absolutely! While mild cheddar melts beautifully, you can substitute with American, Swiss or pepper jack for a different flavor.

How do I cook the bacon?

You can cook bacon in a skillet over medium heat until crispy or bake it in the oven at 400°F for 12-15 minutes. Drain on paper towels.

Can I make the sauce ahead of time?

Yes! The tangy sauce can be made up to 3 days in advance and stored in the refrigerator. Stir before using.