Bacon & Gouda Cheeseburgers with BBQ Mayo & Arugula Salad
Craft

Bacon & Gouda Cheeseburgers

with BBQ Mayo & Arugula Salad

35 MIN
+$6.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
These prime ground beef burgers are piled high with exciting flavors and textures thanks to a layer of melted, smoky gouda, strips of crispy bacon, tangy pickle chips, and a swoosh of creamy barbecue mayo—all sandwiched between fluffy challah buns.

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  • Nutrition
    PER SERVING
  • Calories
    1280 Cals (est.)
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fresh
ingredients
Bacon & Gouda Cheeseburgers with BBQ Mayo & Arugula Salad
Title
  • 4 oz Applewood Smoked Uncured Bacon
  • 12 oz Usda Prime Ground Beef
  • ¼ cup Barbecue Sauce
  • 2 Tbsps Mayonnaise
  • 2 oz Smoked Gouda Cheese
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 Tbsp Hot Sauce
  • 2 Persian Cucumbers
  • 2 Challah Buns
  • 3 oz Pickle Chips
  • ½ oz Sweety Drop Peppers
  • 2 oz Arugula
  • 2 tsps Honey
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the cheese. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the buns. In a bowl, combine the barbecue sauce and mayonnaise. In a separate, large bowl, combine the honey (kneading the packet before opening), 2 tablespoons of olive oil, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

Cook the bacon
2 Cook the bacon

In a large pan (nonstick, if you have one), arrange the bacon in an even layer. Cook on medium- high 3 to 4 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate. Carefully drain off and discard any excess oil.

Form & cook the patties
3 Form & cook the patties

Place the beef in a bowl. Season with salt, pepper, and the spice blend. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Make the salad
4 Make the salad

Meanwhile, to the bowl of dressing, add the arugula and sliced cucumbers. Toss to combine. Taste, then season with salt and pepper if desired.

Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, BBQ mayo, cooked patties, cooked bacon, and pickles. Serve the burgers with the salad on the side. Garnish the salad with the peppers. Enjoy!

Tips from Home Chefs

Bacon & Gouda Cheeseburgers

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the cheese. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the buns. In a bowl, combine the barbecue sauce and mayonnaise. In a separate, large bowl, combine the honey (kneading the packet before opening), 2 tablespoons of olive oil, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

2 Cook the bacon

In a large pan (nonstick, if you have one), arrange the bacon in an even layer. Cook on medium- high 3 to 4 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate. Carefully drain off and discard any excess oil.

Cook the bacon
Form & cook the patties
3 Form & cook the patties

Place the beef in a bowl. Season with salt, pepper, and the spice blend. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

4 Make the salad

Meanwhile, to the bowl of dressing, add the arugula and sliced cucumbers. Toss to combine. Taste, then season with salt and pepper if desired.

Make the salad
Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, BBQ mayo, cooked patties, cooked bacon, and pickles. Serve the burgers with the salad on the side. Garnish the salad with the peppers. Enjoy!

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