Kinder’s BBQ Bacon Cheeseburger
Kinder’s BBQ Bacon Cheeseburger
Most backyard burgers taste like what they are: ground beef that got hot. This one tastes like intent.
A backyard burger with a plan behind it, filed with the rest of our grilling recipes.
Ground beef patties, 80/20, the only ratio that matters, get seasoned with Kinder’s All Purpose Seasoning and chilled for 30 minutes before they ever hit the grill. That chill time isn’t optional: it’s what lets the seasoning penetrate and keeps the patty from falling apart on the grates. Then they go over medium flame until they reach 140–145°F, get draped in sharp cheddar in the final minute, and come off the grill with a proper sear.
The bacon is thick-cut smoked, cooked flat on a foil-lined sheet tray at 350°F until it’s actually crisp, you hear it when you bite in. Two strips per burger, stacked on top of the melted cheese. Then a drizzle of Kinder’s Gold BBQ Sauce: a sweet-tangy gold-style glaze that cuts through the richness of beef and bacon with a bright finish. Brioche bun, toasted cut-side down for 30–60 seconds until it has color and structure. Crisp lettuce, ripe tomato, thin-sliced onion.
That’s the build. Not complicated, right.
Kinder’s All Purpose Seasoning handles all the seasoning guesswork in one move: garlic, onion, pepper, salt, already dialed in. Kinder’s Gold BBQ Sauce does the flavor heavy lifting on the finished burger. Both products mean you’re focused on technique, not improvising balance.
This recipe makes 4 burgers. Plan on about an hour start to finish when you account for the 30-minute chill, longer than you think, worth it every time.
Flavor First.
Kinder’s Buttery Steakhouse Burger with Brown Sugar Bacon
Ingredients
Equipment
Method
- Coat the bacon slices evenly with Kinder’s Brown Sugar Rub. Cook in a skillet over medium heat for 8-10 minutes, turning once, until caramelized and crispy. Transfer to a paper towel-lined plate and set aside.
- Preheat your grill to high heat (450°F). For charcoal, arrange coals to create direct and indirect heating zones.
- Divide the ground beef into 4 equal portions. Gently form each into a 3/4-inch-thick patty — handle as little as possible to keep it tender. Press a thumb indent in the center of each patty to prevent puffing.
- Season both sides of each patty generously with Kinder’s Buttery Steakhouse Seasoning.
- Let the seasoned patties rest at room temperature for 20 minutes before grilling.
- Place patties on the hot grill in a single layer. Sear for 3-5 minutes until deeply browned and easily releasing from the grates. Flip once.
- Cook for 3 more minutes, then move to indirect heat (charcoal) or reduce to medium (gas) and cook 1 additional minute. For 160°F internal temp (well done), add 2 more minutes.
- Top each patty with 2 slices of cheddar. Cover and cook until melted, about 1 minute.
- Toast the buns on the grill cut-side down for 1 minute until lightly charred.
- Spread ranch dressing on the bottom bun. Layer on lettuce, red onion, tomato, and the burger patty with melted cheese.
- Top with brown sugar bacon strips, a generous pour of BBQ sauce, and the top bun. Serve immediately.
Nutrition
Notes
- Don’t overwork the ground beef when forming patties. Handle it as little as possible for the most tender result.
- The thumb indent is non-negotiable — it prevents the center from puffing up and gives you an even cook.
- Rest the patties after cooking for 3-5 minutes before assembling — it keeps all the juices inside.
- The brown sugar bacon is addictive. Make extra — it’s great on everything from salads to sandwiches.
- 80/20 beef is the sweet spot. Less fat and the burger dries out; more fat and it flares up too much on the grill.
- Serve with crispy shoestring fries and a cold beverage for the full backyard burger experience. Pair with a tangy coleslaw on the side — the crunch and acidity cut through the richness perfectly.
- Cooked patties keep refrigerated for up to 3 days. Reheat in a skillet over medium-low heat with a lid on to retain moisture. Assemble fresh each time.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What internal temperature should a burger reach?
USDA recommends 160°F for fully cooked ground beef. This recipe targets 140–145°F for a juicier medium. If you’re cooking for anyone immunocompromised, elderly, or under 5, cook to 160°F.
Can I cook these in a cast-iron skillet instead of on a grill?
Yes. Get the cast iron over high heat until very hot, then cook patties 4–5 minutes per side without moving them. You’ll get a solid sear, different from grill marks, but the crust holds.
What makes Kinder’s Gold BBQ Sauce different from standard BBQ sauce?
Kinder’s Gold has a tangy-sweet golden profile inspired by Carolina mustard-style BBQ. It’s brighter and more complex than a standard red sauce, and it cuts through the richness of beef and bacon without weighing down the build.
Can I use turkey or plant-based patties?
Yes. Kinder’s All Purpose Seasoning and Gold BBQ Sauce work on both. Adjust internal temperature targets: turkey burgers need to reach 165°F. Plant-based patties follow the package guidance.
Can I prep the patties ahead of time?
Season and shape up to 24 hours ahead, cover, and refrigerate. The extra chill time only helps the seasoning develop. Pull them 10–15 minutes before grilling so they don’t go on the grates cold.
More like this: Summer Grilling Recipes · Kinder’s Recipes
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