Bacon Cheeseburger at Champ Burger

Pro tips

• Grill onions in a separate pan until deeply caramelized (8-10 minutes) for sweet, charred flavor that won't steam the burger bun.
• Don't press burger patties while cooking; flip only once to preserve juices and achieve a proper crust.
• Layer cheese on the hot patty immediately after the final flip and cover to melt in residual heat, preventing overcooked meat.
• Season patties generously just before cooking, not ahead; salt draws out moisture if applied too early.

Substitutions

• Swiss or American cheese → cheddar or provolone (adjust melt time if thicker cuts used)
• Grilled onions → caramelized onions (make ahead, reheat), sautéed mushrooms, or pickled onions (add acidity instead of sweetness)

Storage & make-ahead

Store grilled onions, cooked patties, and fries separately in airtight containers in the refrigerator up to 3 days; reheat burger components in a skillet over medium heat and fries in a 375°F oven until crisp.

How do you grill onions for a burger?

Slice onions into rings or half-moons, cook in a hot skillet or griddle with butter over medium-high heat for 8-10 minutes, stirring occasionally, until edges brown and onions soften.

What's the best way to melt cheese on a burger patty?

Place cheese on the hot patty immediately after flipping, then cover with a bun or dome to trap steam and melt the cheese in 30-60 seconds.

How should burger fries be seasoned?

Toss hot fries with salt, and optionally black pepper or garlic powder while still steaming to ensure seasonings adhere.

Can you make this burger ahead of time?

Prepare grilled onions and fries ahead; store separately and reheat in a skillet or oven. Cook patties and assemble burgers fresh for best results.

How thick should burger patties be?

Form patties about ½-¾ inch thick; thinner patties dry out quickly, while thicker ones risk undercooking the center before the exterior sears.