- Preheat oven to 200°C (400°F). Line a baking sheet with foil for easy cleanup.
- Lay bacon strips in a single layer (use a rack if you have one for extra crispness).
- Bake 15–20 minutes until crisp (time depends on thickness).
- Transfer to paper towels to drain. Set aside.
2) Mix the stack sauce
- In a small bowl, stir together mayo, ketchup, mustard, relish, vinegar (or lemon), garlic powder, paprika, salt, and pepper.
- Cover and refrigerate while you cook—this helps the flavors blend.
3) Form the patties
- For a true “stack,” divide beef into 8 equal portions and shape into thin patties.
(Two patties per burger = classic stack.) - Handle the meat gently—overworking makes burgers tough.
- Press a small indentation in the center of each patty to prevent puffing.
- Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika (if using).
- If using Worcestershire sauce, drizzle lightly over patties (or mix into the meat very gently).
4) Sear and melt the cheese
- Heat a cast-iron skillet or grill to medium-high. Add a tiny bit of oil only if needed.
- Sear patties 2–3 minutes per side (thin patties cook quickly). Aim for a deep brown crust.
- During the last minute of cooking, place cheese on top and cover briefly to melt.
- Transfer patties to a plate and rest 2 minutes.
5) Toast buns and build the stack
- Toast buns cut-side down in the skillet for 30–60 seconds until golden.
- Spread stack sauce on both bun halves.
- Build each burger:
bottom bun + lettuce + cheesy patty + bacon + pickles + cheesy patty + more bacon + onion + (optional tomato) + top bun. - If the burger is very tall, secure with a skewer or burger pick.
Serving and Storage:
Serve immediately while the cheese is melted and the bacon is crisp. This burger pairs perfectly with fries, onion
rings, potato wedges, coleslaw, or a crunchy salad with a tangy dressing to balance the richness.
Storage: Store cooked patties and bacon separately in airtight containers for up to 3 days.
Keep sauces and fresh toppings separate.
Reheating: Warm patties in a skillet over low heat or in a 175°C (350°F) oven for 6–8 minutes.
Add cheese during the final minute so it melts fresh. Re-crisp bacon in the oven or air fryer for best texture.
Tips:
- Choose the right beef: 80/20 gives the best juicy texture and flavor.
- Hot pan, fast cook: A strong sear makes the burger taste “restaurant-level.”
- Toast the bun: It adds structure and prevents sogginess.
- Don’t overload with wet toppings: Too much tomato or sauce can make the stack slip.
- Rest briefly: Just 2 minutes helps keep juices inside the patty.
Variations:
- Smash Stack: Use 8 smash patties, American cheese, and extra pickles for a diner vibe.
- BBQ Bacon Stack: Swap stack sauce for BBQ sauce and add crispy onion strings.
- Spicy Stack: Use pepper jack cheese, jalapeños, and spicy mayo.
- Breakfast Stack: Add a fried egg and a drizzle of hot honey or maple-mustard.
- Triple Tower: Add a third patty and use a skewer—perfect for a party “wow” burger.
Tips:
The difference between a stacked burger that’s fun and one that’s frustrating is engineering.
Put lettuce on the bottom (it acts like a barrier), keep pickles and onions between layers, and avoid drowning the
buns in sauce. If you’re going tall, use thicker buns and toast them well—then add a skewer through the middle.
That tiny move turns a slippery stack into a clean, confident bite.
For extra flavor without extra mess, mix a pinch of salt and pepper into your sauce, and add one bright element:
pickles, a splash of vinegar, or even a squeeze of lemon. Acid keeps rich burgers tasting fresh.
Conclusion:
A Bacon Cheeseburger Stack is the ultimate comfort-food centerpiece: juicy beef, melted cheese,
smoky bacon, and a tangy sauce that makes every layer pop. It’s big, bold, and totally worth it when you want a
burger that feels special—not just filling.
Once you’ve made it this way—crispy bacon, proper sear, toasted buns, and a stack that holds together—you’ll
understand why this burger becomes a repeat request. One bite and it’s game over.
FAQ:
What’s the best cheese for a bacon cheeseburger stack?
American melts the smoothest, cheddar adds bold flavor, and pepper jack brings heat. A combo of cheddar + American is excellent.
How do I keep the stack from falling apart?
Toast the buns, use lettuce as a base, avoid overly wet toppings, and use a skewer if it’s very tall.
Can I grill the patties instead of using a skillet?
Yes. Grill over medium-high heat and add cheese at the end, closing the lid briefly to melt.
Can I prep anything ahead?
Absolutely. Make the sauce up to 3 days ahead, cook bacon ahead, and form patties up to 24 hours in advance.
Cook patties fresh for the best texture.
What bun works best for stacked burgers?
Brioche and potato buns are great because they’re sturdy but soft. Toasting is key—especially for tall stacks.
