This Burger Is So Stacked and Loaded, You Might Need Both Hands and Extra Napkins (Print version)

A tall loaded burger with double beef patties, cheddar, bacon, onion rings, pickles, and smoky burger sauce.

# Ingredients:

For the sauce

01 - 1/2 cup (120 g) mayonnaise
02 - 2 tablespoons ketchup
03 - 1 tablespoon yellow mustard
04 - 1 tablespoon dill pickle brine
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder

For the burgers

07 - 1 1/2 lb (680 g) 80/20 ground beef
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 1 tablespoon neutral oil, if needed
11 - 8 slices cheddar cheese
12 - 8 slices bacon, cooked crisp
13 - 8 frozen onion rings, baked or air-fried until crisp
14 - 4 sturdy brioche or potato burger buns, split
15 - 4 lettuce leaves
16 - 1 large tomato, sliced
17 - 1/2 cup dill pickle chips

# Instructions:

01 - Stir the mayonnaise, ketchup, mustard, pickle brine, smoked paprika, and garlic powder in a small bowl until smooth. Refrigerate while you cook the burgers.
02 - Cook the onion rings according to the package directions until very crisp. Cook the bacon until browned and drain it on paper towels.
03 - Divide the ground beef into 8 loose patties, about 3 oz (85 g) each. Press them slightly wider than the buns. Season both sides with salt and pepper right before cooking.
04 - Heat a large skillet or griddle over medium-high heat. Add a little oil if the pan is dry. Cook the patties for 2-3 minutes, flip, top each with cheddar, and cook 1-2 minutes more until browned and the beef reaches 160°F.
05 - Toast the cut sides of the buns in the hot pan for 1-2 minutes until golden. This helps them hold the sauce and juices.
06 - Spread sauce on the buns. Layer lettuce, tomato, a cheesy patty, bacon, another cheesy patty, pickles, onion rings, and the top bun. Press gently and serve immediately.

# Good to know:

01 - Serve immediately while the patties are hot and the onion rings are crisp.
02 - A long skewer can help hold each burger upright for serving.
03 - Nutrition is an estimate per loaded burger.

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