Bacon Swiss Burger

This bacon Swiss burger is smashed and cooked in a cast-iron skillet on the grill to achieve a crispy crust and juicy interior. Topped with bacon, Swiss cheese, and all the fixings, it’s our newest go-to burger.

A bacon Swiss burger topped with lettuce, tomato, and dill pickle chips.

This bacon Swiss burger from Nashville chef Matt Moore delivers that satisfying sizzle as the burgers meet heat and achieves that elusive crisped crust while maintaining an astoundingly juicy interior—thanks to the use of a cast-iron skillet and an ever-so-gentle smash of the burger. Your burger is then smothered with bacon, Swiss cheese, and all the other fixings we know you consider requisite. And you can even make it on the grill, which means no heating up the kitchen come summer.–Angie Zoobkoff

Video: How to Make Matt Moore's Bacon Swiss Burger
Video courtesy of Matt Moore

Bacon Swiss Burger

  • Quick Glance
  • Quick Glance
  • 30 M
  • 1 H
  • Serves 6
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Ingredients

  • For the burgers
  • For the toppings

Directions

Make the burgers

If using a charcoal grill, open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 400°F (204°C).

If using a gas grill, preheat to medium-high (400°F | 204°C).

Tester tip: If you don’t have access to a grill, or the weather isn’t cooperating, these burgers can easily be made on the stovetop using a cast-iron grill over medium-high heat.

While the grill is heating, loosely form the beef into six 1/3-pound (151 g) patties, about 1-inch (25-mm) thick. Season each patty with salt and pepper.

Once the grill reaches 400°F (204°C), place a large, seasoned cast-iron skillet on the grill grate over direct heat and let the skillet heat for 2 minutes.

Tester tip: If your grill is large enough, cook all the burgers at once using 2 skillets or a cast-iron flat top griddle placed directly on the grill.

Add 3 of the patties to the skillet and gently smash each once with a spatula. You should hear a sizzle. Cook undisturbed and uncovered, until they develop a sear, 3 to 3 1/2 minutes, depending on how well done you like your burgers.

Flip the patties, and cook to the desired doneness, 2 to 3 1/2 minutes for medium-rare.

Divvy half of the bacon and cheese among the patties, cover the grill, and cook just until the cheese has melted, 30 to 45 seconds. Transfer the patties to a plate and keep warm while repeating with the second batch.

If desired, add the buns to the hot skillet, cut-sides down, working in batches again, and toast in the pan drippings until lightly browned, about 1 minute.

Assemble the burgers with your toppings

Generously spread some of the mayonnaise on the cut sides of each toasted bun, add the burgers, and top with your desired toppings. Sandwich ’em up and serve immediately.

Print RecipeBuy the Serial Griller cookbook

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Recipe Testers' Reviews

This cast iron skillet technique results in THE juiciest burgers!

I used my bacon press for frying the bacon and then again to smash the burgers in the skillet. You will hear a welcome sizzle as the burgers hit the pan. Next time I'll definitely season the meat not just with some salt and pepper but garlic powder and maybe a little Worcestershire sauce.

Followed the recipe exactly, cooking 3 1/2 minutes on one side, flipping for another 3 1/2 minutes, and then adding the cheese. I used Swiss cheese slices as I had those on hand. Garnished with tomato, pickle, ketchup, and mustard. erved with sweet potato fries and mac and cheese. Such a quick and easy recipe with restaurant-quality results!

Doesn't take much—just a photograph of a juicy looking burger layered with classic toppings like crisp bacon and melted cheese to lure us. Funny how burger-making techniques come into and go out of fashion. Move out grilling—move in cast-iron cooking. I had read about this patty "smashing" and was excited to give it a try. I enjoyed this burger immensely.

The recipe calls for squishing your beef patty on a preheated cast iron pan. I have about 5 cast iron pans of various sizes but this time I was excited to use my latest purchase—a steel griddle on one side, pizza steel on the other. You can use it in the oven, on the stovetop, and also on top of the grate inside your grill. Tonight I smashed our 1-inch beef patties for the trademark sizzle and sear and was very pleased with the crispy brown crust. The technique worked like a charm. The juices and rendered fat remained on the griddle instead of dripping down through the grates, bathing and intensifying the beef flavor.

We layered each patty with bacon and then melted American cheese on top. We toasted our sesame seed buns face down in the cheese and beef juices. The beef and the toppings were proportionate and complementary, a nice change from the thicker, more dense patties I typically grill. The most time-consuming piece of the recipe was frying the bacon and thawing our frozen 2 pounds of beef. The grill/griddle together took about 15 minutes to preheat to 400°F. Each patty sizzled as described when I applied a moderate amount of pressure with a long metal grilling spatula. Just 3 1/2 minutes for the first side was the perfect amount of time to achieve an even brown sear. The following side, I cooked for 3 minutes—probably 1 minute too long since we all prefer medium-rare. My family enjoyed their bacon cheese burgers and toppings—thinly sliced red onion, thinly sliced tomato, and chopped romaine. My husband prefers a thicker, more traditionally grilled burger while my kids and I devoured these smashed burgers.

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