Bacon Gouda Prime Beef Burger with BBQ Mayo & Arugula Salad
Craft

Bacon Gouda Prime Beef Burger

with BBQ Mayo & Arugula Salad

35 MIN
+$6.99/serving 4 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
    1220 Cals (est.)
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fresh
ingredients
Bacon Gouda Prime Beef Burger with BBQ Mayo & Arugula Salad
Title
  • 24 oz Usda Prime Ground Beef
  • 8 oz Applewood Smoked Uncured Bacon
  • ½ cup Barbecue Sauce
  • ¼ cup Mayonnaise
  • 4 oz Smoked Gouda Cheese
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 2 Tbsps Hot Sauce
  • 4 Persian Cucumbers
  • 4 Challah Buns
  • 6 oz Pickle Chips
  • 1 oz Sweety Drop Peppers
  • 4 oz Arugula
  • 4 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. Place an oven rack in the center of the oven; preheat to 450°F. 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.

Roast the bacon
2 Roast the bacon

Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 10 to 12 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate.

Form & cook the patties
3 Form & cook the patties

Meanwhile, place the beef in a bowl. Season with salt, pepper, and the spice blend. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), 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

Working in batches if necessary, 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, roasted 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 Prime Beef Burger

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. 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 Roast the bacon

Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 10 to 12 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate.

Roast the bacon
Form & cook the patties
3 Form & cook the patties

Meanwhile, place the beef in a bowl. Season with salt, pepper, and the spice blend. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), 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

Working in batches if necessary, 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, roasted bacon, and pickles. Serve the burgers with the salad on the side. Garnish the salad with the peppers. Enjoy!

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