This is a bacon double cheeseburger like you’ve never seen before. This epic grilled cheese is served with homemade burger sauce too!
If you’re wondering if this takes more effort than a regular cheeseburger — yes, slightly. Is it worth it? Absolutely. The extra steps yield a much more flavorful sandwich, and if you love burgers, this one’s a real treat. Read on for the full breakdown.
Homemade Burger Sauce
A great cheeseburger deserves a great sauce. This burger sauce is a simple, tangy mix: mayonnaise, ketchup, mustard and an acid to brighten it — I use dill pickle juice for extra character. I also add a bit of onion powder; finely minced shallot or onion will work if you prefer texture.
How do I serve this?
I serve the sauce as a dip alongside the sandwiches, but you can equally drizzle or spread it inside the sandwich if you prefer.
Can I make this ahead of time?
Yes. Making the sauce ahead helps the flavors meld and reduces prep on the day you assemble the sandwiches.
How long does burger sauce last?
Stored tightly covered in the refrigerator, the sauce will keep comfortably for 3–4 days; it may last longer, but use your judgment.
Process shots: add ingredients to a small pot (photo 1), mix and taste for seasoning (photo 2).
Ground Beef
The beef is the heart of this sandwich, so avoid two common issues: dryness and blandness. A few simple additions give the beef depth and keep it juicy.
Bland Beef Fix
Season the beef with garlic powder, salt and black pepper. Add Worcestershire sauce and beef stock for savory depth. These ingredients boost flavor so the beef stands out in every bite.
Dry Beef Fix
Mix a little cornstarch (cornflour) into the beef stock before adding it to the pan. As the liquid reduces, the cornstarch helps the juices cling to the meat, creating a glossy, juicy coating that prevents the beef from drying out.
Process shots: add beef to oil in pan (photo 1), brown then season and reduce down liquid (photo 2).
Cheeseburger Grilled Cheese
When assembling the grilled cheese, spread the fillings evenly to avoid a tall mound that will spill when flipped. Press the sandwich gently after stacking to compact the fillings and make flipping easier.
What cheese to use?
Classic American processed cheese is ideal for that nostalgic cheeseburger melt, but you can use any cheese you like.
What other fillings can I add?
My favorite additions are bacon, tomato, dill pickles and minced onion, but feel free to use any burger toppings you enjoy.
Process shots: butter bread then flip (photo 1), add cheese (photo 2), add beef (photo 3), add toppings (photo 4), more cheese then buttered bread (photo 5), fry both sides (photo 6).
Serving a Cheeseburger Grilled Cheese
Slice each sandwich in half and serve with the burger sauce for dipping.
What can I serve with this?
- Crisp/Chip Recommendation: A salty, crunchy chip pairs nicely with the sandwich.
- Side Recommendation: Fries are a classic choice — regular fries, garlic Parmesan or sweet potato wedges all work well. A simple homemade coleslaw is another great option.
Now, here’s the full recipe and method so you can make this cheeseburger grilled cheese at home.
How to make a Cheeseburger Grilled Cheese (Full Recipe & Video)
Cheeseburger Grilled Cheese
Equipment
- Small pot (for sauce)
- Large frying pan & wooden spoon
- Sharp knife & chopping board
- Paper towels
- Spatula/turner
Ingredients
Beef
- 1 lb / 500 g Ground beef (about 10% fat)
- 1/2 cup / 120 ml Beef stock (low sodium preferred)
- 1 tbsp Worcestershire sauce
- 1 tsp Cornstarch / cornflour
- 1/2 tsp each garlic powder and salt (or to taste)
- 1/4 tsp Black pepper
- Olive oil, as needed
Grilled Cheese
- 10 medium slices sturdy bread (sesame white bloomer, sourdough, etc.)
- 15 square slices American processed cheese
- 10 rashers bacon, cooked
- 5 tbsp each finely diced white onion, tomato, and dill pickles
- Butter, as needed
Burger Sauce
- 4 tbsp Mayonnaise
- 2 tbsp Ketchup
- 2 tsp Mustard (Dijon or classic yellow)
- 2 tsp Dill pickle juice
- 1/2 tsp each onion powder and sugar
- 1/4 tsp Salt, or to taste
Instructions
- Burger Sauce: Combine mayo, ketchup, mustard, pickle juice, sugar, onion powder and salt in a small pot. Taste and adjust seasoning. Cover and set aside or refrigerate until needed.
- Beef: Heat a drizzle of olive oil in a large pan over medium heat. Add the ground beef and break it up with a spoon until mostly browned. Season with garlic powder, salt and pepper. Stir in Worcestershire and the beef stock mixed with cornstarch. Simmer rapidly until the liquid is absorbed and the beef has a glossy coating. Remove to a bowl and wipe the pan clean.
- Assemble Grilled Cheese: With the heat off, butter one side of each bread slice. Place the butter-side-down in the pan. On the bottom slice add 1½ slices of cheese, about one-fifth of the beef (spread and press it down), 1 tbsp each tomato, onion and pickles, 2 slices bacon, and another 1½ slices of cheese. Top with the other slice of bread, press gently to compact, and butter the outside.
- Fry: Heat to medium and fry each sandwich until golden and the cheese is melting, flipping carefully so the filling doesn’t spill.
- Serve: Slice each sandwich in half and serve immediately with the burger sauce for dipping.
Quick Demo
Notes
b) Spillage – Some filling fall-out is normal. To reduce waste, spread fillings level across the slice and collect any scraps from the pan to enjoy as a mini sandwich at the end.
c) Burger Sauce – Optional but highly recommended. It’s great as a dip or drizzled inside the sandwich. Keeps 3–4 days refrigerated.
d) Calories – Estimated per sandwich (5 total) without burger sauce, assuming 2 tsp butter per sandwich, 10% lean beef and 1/2 tbsp olive oil for frying. The whole burger sauce adds about 468 calories.
For more similar sandwiches check out these:
Fast Food Sandwiches
- Chili Cheese Dog Grilled Cheese
- Mini Taco Grilled Cheese Sandwiches
- Pizza Grilled Cheese
- Buffalo Chicken Grilled Cheese
- Jalapeño Popper Grilled Cheese
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