Ole Smoky BBQ Bacon Burger
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Our BBQ Bacon Burger has loads of smoky flavor inside and out, thanks to some Worcestershire, liquid smoke, and a rainbow peppercorn blend. Who knew perfection could come from something so simple? This is the best BBQ bacon cheeseburger recipe to come out of our kitchen, and it’s ready in minutes!!
BBQ Bacon Burger
When time and flavor are crucial, that’s when you call in the big dogs: Worcestershire sauce and hickory smoke!
And boy, does that liquid smoke take this Ole Smoky burger from yum to YUMMMM.
I paired it with a 4 peppercorn blend for another layer of incredible flavor to create the sexiest BBQ bacon cheeseburger you’ve ever seen.
That doesn’t mean it’s complicated, though. In fact, you’ll have this burger on the grill before the condiments even hit the table. Just prep, grill, and eat!
Nothing beats a gourmet burger when it’s grilling season, and I’ve got plenty of recipes to choose from.
Whether it’s a belt-busting Cowboy Burger or one that reminds you of Tuscan summers, there’s bound to be a flavor combination you haven’t tried.
INGREDIENT NOTES
- 80/20 Ground Beef: The fat ratio matters. This keeps the burger juicy and flavorful.
- Hickory Liquid Smoke: Adds deep, smoky character without needing a smoker.
- 4-Peppercorn Blend: Freshly crushed gives stronger, more complex heat.
- Mild Cheddar: Melts smoothly and balances the smoke.
- Thick-Cut Bacon: Crispy texture is key here.
Tips and Tricks to Make the Perfect BBQ Bacon Cheeseburger
- Crush the peppercorns for maximum flavor.
It’s easiest with a spice grinder, but you know I’m all about simple and easy. All you really need are a resealable sandwich bag and a mallet — heck, even a heavy frying pan will do the trick!
Place the peppercorns in the bag and squeeze out the air before sealing. Set on a sturdy cutting board and smash with the mallet or bottom of a frying pan until they are no longer whole.
- Make a slight indent in the center of the patties.
The center will swell as it cooks, causing the dreaded “dome” in the middle. But if you start with an indent in the center, the patty will be perfectly level once cooked!
It’s a whole lot easier to stack toppings on your barbecue bacon cheeseburger this way, and it’s easier to eat too.
- Flip halfway, and don’t press down!
You want an even char on both sides of the burger. Watch the sides of the patties — once the color changes about halfway up, it’s time to flip.
Other than that, leave them alone. Pushing down with your spatula won’t make them cook any faster. In fact, it will only press the juices out, leaving you with dry burgers.
Prep Ahead
- Crush peppercorns
- Mix and form patties
- Slice onion and cheese
- Cook bacon
What You’ll Need for This Recipe
- Outdoor or Countertop Grill
- Mixing Bowls – This set has every size of bowl you could ever need, perfect for mixing and prepping ingredients!
- Heat-Safe Spatula for flipping each BBQ bacon burger.
Serving Suggestions
I know fries are the typical burger side, but I love the taste of grilled barbecue potato chips with this hickory BBQ bacon cheeseburger!
Especially when they’re paired with homemade fry dipping sauces — beer cheese and chipotle lime mayo are my top picks.
The smoky flavors go so well with creamy potato salad and sweet, juicy corn on the cob. Finish off your meal with some kiwi pineapple popsicles or peaches n cream ice cream!
Storing and Reheating Barbecue Bacon Cheeseburger
Place any leftover patties in an airtight container, separate from the toppings. Store in the refrigerator for 3 to 4 days.
Leftover bacon can be a bit tricky — the texture is never quite the same when it’s reheated. Either cook a few fresh slices while reheating your barbecue bacon cheeseburger, or use the air fryer to get the strips crispy again.
Warm burger patties (with or without cheese) in the oven at 350°F for 8-10 minutes or on the stove. Place the patty in a skillet with a splash of water, then place a lid over the top. Heat on low until warmed through.
DONNA’S PRO TIPS
- Form patties slightly larger than buns — they shrink.
- Don’t overmix the beef.
- Let patties rest 3–5 minutes before serving.
- Toast buns lightly for structure.
- Use a thermometer — 160°F for safety.
- Layer bacon under cheese for better melt.
BBQ Bacon Burger Recipe FAQ
Start with a hot grill and make sure the grates are clean. I like to brush my burgers with a little olive oil to prevent sticking, but it also helps achieve those coveted grill marks!
Once you get the burger patties on, don’t touch them. Let them cook for a few minutes, then carefully flip and continue cooking.
If you move them around, you’ll mess up the marks — and they won’t cook evenly either.
Typically, you’ll want to brush patties with barbecue sauce after they’ve been flipped and just a few minutes before they’re done cooking.
I don’t use any sauce in my BBQ bacon burger recipe. All the smoky goodness is cooked right into the patties!
But if you want to add some, I’d say to slather it on the buns or drizzle it over the burgers as you’re assembling them.
You bet! Mix the meat with sauces and spices, then divide the mixture and shape into patties. I usually place them on a grill pan so they’re easier to move around.
Refrigerate burger patties until you’re ready to cook, and make sure to cover them tightly so they don’t dry out.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Thick, smoky, juicy burger
- 80/20 beef is key
- Don’t press the patties
- Indentation prevents puffing
- Bacon + cheddar = classic
- 11-minute grill time
- Burger obsession fully justified
Ole Smoky Bbq Bacon Burger
Ingredients
- 2 pounds ground beef, 80/20 recommended
- 2 tablespoons Worcestershire sauce
- 2 1/2 tablespoons hickory liquid smoke flavoring
- 1 tablespoon 4-peppercorn blend, crushed
- 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 4 slices mild cheddar cheese
- 4 hamburger buns
- 4 slices bacon, cooked
- 8 slices red onion
Instructions
- PREHEAT GRILL: Preheat the grill to medium-high heat.
- FORM PATTIES: In a large bowl, combine 2 pounds ground beef, 2 tablespoons Worcestershire sauce, 2 1/2 tablespoons hickory liquid smoke flavoring, 1 tablespoon 4-peppercorn blend, and 1 teaspoon kosher salt. Mix gently just until combined. Divide into 4 equal patties slightly larger than the hamburger buns. Press a shallow indentation in the center of each patty.
- OIL PATTIES: Lightly brush each patty with 1 tablespoon extra virgin olive oil to prevent sticking.
- GRILL: Place patties on the hot grill. Cook for 3 minutes without moving, until grill marks form. Flip and cook another 3 minutes for medium, or until internal temperature reaches 160°F.
- ADD CHEESE: During the last minute of cooking, top each burger with 1 slices mild cheddar cheese and close the grill lid to melt.
- TOAST BUNS: Place hamburger buns cut-side down on the grill and toast briefly until grill marks appear. Watch closely to prevent burning.
- ASSEMBLE: Place each burger on a toasted bun. Top with 1 slice bacon (cut in half) and 2 slices red onion. Cap with the top bun and serve immediately.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2012, updated and republished March 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
You know you could open your own place. You could have a large menu of drinks and burgers and make a fortune! Another great sounding burger! The title alone has me drooling.
I LOVE a good burger and this one looks fantastic!
Oh…yummy….my kind of burger~!
Nice looking classic burger recipe. Love the addition of the liquid smoke!
I've also used a rolling pin to crush peppercorn. Nice burger!
Oh Wow what a burger!! Looks so tasty!
Summer is burger time and yours sounds terrific.
Great looking HUGE burger. When I saw Ole Smoky I thought it was going to have moonshine in it, lol. That's a local LEGAL distiller brand.
Jalapeno Burgers with Grilled Fries is our menu for tonight, yum 🙂
Wow! These burgers came out awesome! A great smoky flavor with great toppings!