This burger builds on the classic American hamburger, which became popular in the early 20th century, and elevates it with bacon—an addition that gained popularity in diners and backyard grilling culture after World War II. The combination of lettuce, tomato, pickles, and onion (often called “the works”) reflects the traditional way burgers have been served across the United States for decades: simple, balanced, and satisfying.

Ingredients:

• salt	to taste
• onion	1 small
• butter	1 tablespoon
• ground beef	1 pound (450 grams)
• Black pepper	to taste
• mayonnaise	3 tablespoons
• bacon	6 - 8 slices
• tomato	1–2
• pickles	1–2
• ketchup	2 tablespoons
• burger buns	3–4
• lettuce	4 leaves
• cheese (optional)	3–4 slices
• mustard	1 tablespoon

Serves: 3–4 | Time: about 30 minutes

1. Wash lettuce and dry well.

2. Slice tomato into even rounds.

3. Slice pickles.

4. Peel onion and slice into thin rings.

5. In a small bowl, combine mayonnaise, ketchup, and mustard. Mix until smooth.

6. Place bacon in a cold pan. Cook over medium heat until crispy. Transfer to paper towel to drain.

4. Divide ground beef into 3–4 equal portions. Gently form into patties slightly larger than the buns - about 3/4 inch (2 cm) thick.. Press a small indentation in the center of each patty. Keep patties cold until grilling.

5. Sprinkle both sides with salt and black pepper just before cooking.

6. GRILL. Heat grill to medium-high heat. Clean and lightly oil the grates. Place patties on the grill. Cook 3–4 minutes without moving to develop a crust. Turn once using tongs (do not press). Cook another 3–4 minutes.

STOVE. Heat a pan over medium-high heat. Place patties in the pan. Cook for 3–4 minutes without moving. Flip and cook another 3–4 minutes.

Internal Temperature for Burgers:

Medium-rare: 130–135°F (54–57°C)

Medium: 140–145°F (60–63°C)

Medium-well: 150–155°F (65–68°C)

Well-done (recommended safe temp): 160°F (71°C)

! For ground beef burgers, the safest recommended temperature is: 160°F (71°C). This ensures harmful bacteria are fully destroyed.

7. If using cheese, place a slice on each patty during the last minute and let it melt.

8. Cut buns in half. Spread butter on the cut sides. Toast in the pan until golden.

9. Spread sauce on the bottom bun. Add lettuce. Place the hot patty on top. Add bacon. Add tomato, pickles, and onion. Spread a little sauce on the top bun and close.

TIPS:

- Do not press patties while cooking

- Use beef with some fat for juiciness

- Let burgers rest for 2–3 minutes before assembling

- Place lettuce under the patty to keep the bun from getting soggy

BURGER IDEAS:

Classic Cheeseburger – beef, cheese, lettuce, tomato, pickles, onion

Bacon BBQ Burger – beef, bacon, barbecue sauce, onion

Mushroom Swiss Burger – sautéed mushrooms, melted cheese, creamy texture

Truffle Mushroom Burger – mushrooms, cheese, truffle oil

Blue Cheese & Caramelized Onion Burger – rich, sweet, and bold

Brie & Fig Burger – creamy cheese with a sweet contrast

Prosciutto & Arugula Burger – salty and fresh balance

Avocado Chicken Burger – grilled chicken, avocado, lettuce

Mediterranean Burger – lamb or chicken, yogurt sauce, cucumber

Caprese Burger – mozzarella, tomato, basil, balsamic

Breakfast Burger – egg, bacon, cheese

Hawaiian Burger – grilled pineapple, ham, cheese

Portobello Burger – grilled mushroom cap, cheese, herbs

Falafel Burger – chickpea patty, yogurt sauce

Veggie Garden Burger – mixed vegetables and grains

Burger & Sandwich Buns

Classic Bacon Burger