Bacon Cheeseburger Skillet Recipe

Okay, listen: this is basically a bacon cheeseburger dumped into a skillet and made to feel like dinner and also like childhood nostalgia and yes, leftovers for breakfast the next day. It’s smoky, cheesy, a little greasy in the best possible way, and insanely easy on weeknights when you don’t want to think too hard about dinner.

My husband eats like a teenage boy and this is his happy place. The first time I made it he went back for second helpings and then put more ketchup on his plate like it was a condiment art project. Our kid calls it “the cheesy bacon pan” and requests it during every holiday weekend. It’s one of those recipes that started as “use up random jarred pickles and an onion” and now lives permanently in our rotation — comfort food that’s somehow also fast, which I consider a domestic miracle.

Kitchen Talk

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I learned the hard way that if you crowd the pan the meat steams instead of getting those little browning bits that make everything taste like heaven. Also: don’t toss the bacon grease — a spoonful in the pan with the onions is basically flavor glue. Once I tried grating the cheese instead of slicing and it melted faster and messier; the mess was worth it. If you’re someone who talks to their food while cooking (guilty), this dish talks back with sizzling noises.

Shopping Tips

– Protein: Choose an 80/20 or 85/15 ground beef for flavor and juiciness; leaner meat dries out faster but works if you drain and add a little extra fat.
– Cheese: Pick a melty cheese like American, cheddar, or a mix — pre-shredded is fine in a pinch but freshly shredded melts better.
– Vegetables: Yellow onion and quick-pickles (or jarred dill slices) are the vibe here; red onion works if you want a sharper bite.
– Fats & Oils: Save a bit of bacon fat when you cook the bacon — it’s the secret seasoning. If you prefer neutral oil, use a tablespoon of vegetable or canola.
– Spices: Basic salt, black pepper, and a pinch of smoked paprika or chili powder bring the burger-y notes — no need for anything fancy.

Prep Ahead Ideas

– Cook the bacon and crumble it a day ahead, store in an airtight container in the fridge.
– Chop onions, shred cheese, and measure spices the night before into small containers or little zip bags.
– Brown the meat ahead and cool quickly; reheat in the skillet with a splash of stock to rehydrate before adding cheese.
– Use clear, stackable containers so the leftover bacon and meat don’t get lost in the back of the fridge.

✔Time-Saving Tricks

– Use pre-cooked bacon when you’re short on time — chop and toss in at the end.
– Buy pre-shredded cheese and pre-sliced pickles to shave off prep minutes (fresh shred melts better but eh, life).
– One-pan cooking: sear, crumble, toss the rest in the same skillet so you don’t have eight dishes.
– Don’t rush the browning step — it’s only a few extra minutes but it’s where flavor comes from.

✔Common Mistakes

– Crowding the pan — leads to steaming instead of browning; brown in batches if needed.
– Adding cheese too early — it can get greasy and separate; add it off the heat and let residual warmth do the job.
– Using very lean meat — comes out dry; if that’s what you have, add a tablespoon of oil or reserved bacon fat.
– I once over-salted because the bacon was salty and I forgot — quick fix: add a splash of milk or a handful of diced tomato to balance.

What to Serve It With

– A peppery arugula salad with lemon vinaigrette to cut the richness.
– Crispy oven fries or air-fryer potatoes for maximum burger vibes.
– Quick slaw (shredded cabbage, mayo, vinegar) for crunch and brightness.
– Toasted buns if you want to make actual burgers — or just serve over rice for something different.

✔Tips & Mistakes

– Use medium-high heat for browning, then lower to finish without burning.
– Salt the meat lightly early; taste the finished pan before adding more because bacon and pickles add salt.
– If the skillet is smoking, it’s too hot — pull it off for a sec and drop heat to medium.
– Rescue watery skillet by simmering uncovered a few minutes to reduce, or stir in a tablespoon of cornstarch slurry.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in a skillet over medium-low with a splash of water or broth to loosen things up — microwave works in a pinch but the texture changes (still tasty cold, no judgment). Cold leftovers make a killer breakfast with an egg on top.

✔Variations and Substitutions

– Vegetarian: swap ground beef for cooked lentils or a crumbled plant-based “meat” product; add a little soy sauce for umami.
– Ground turkey or chicken will work — add extra fat (oil or butter) to keep it juicy.
– Cheese swaps: Swiss, pepper jack, or provolone are all excellent. Avoid very dry, aged cheddars if you want gooey melt.
– Low-carb: skip the buns and pile it on a bed of greens or cauliflower rice.

Frequently Asked Questions

Bacon Cheeseburger Skillet Recipe

This one-pan bacon cheeseburger skillet is hearty, cheesy, and weeknight-friendly. All the burger flavors with easy cleanup.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 6 oz thick-cut bacon, chopped
• ▢ 1.5 lb ground beef (about 85% lean)
• ▢ 1 cup diced yellow onion
• ▢ 1 tbsp minced garlic
• ▢ 2 tbsp tomato paste
• ▢ 0.33 cup ketchup
• ▢ 1 tbsp yellow mustard
• ▢ 1.5 tbsp Worcestershire sauce
• ▢ 3 cup beef broth
• ▢ 0.5 cup whole milk
• ▢ 2.5 cup dry elbow macaroni
• ▢ 1 tsp paprika
• ▢ 1.25 tsp kosher salt more to taste
• ▢ 0.75 tsp black pepper
• ▢ 3 oz cream cheese, softened
• ▢ 2 cup shredded sharp cheddar, divided
• ▢ 0.5 cup chopped dill pickles, drained plus extra for topping
• ▢ 0.25 cup sliced green onions for garnish

Instructions

Preparation Steps

• Crisp the chopped bacon in a wide skillet over medium heat. Transfer to a plate and reserve 2 tablespoons drippings.
• Brown the ground beef in the bacon fat, breaking it up as it cooks. Spoon off excess grease if needed.
• Stir in onion and cook until softened, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
• Mix in tomato paste and cook 1 minute to toast. Stir in ketchup, mustard, Worcestershire, paprika, salt, and pepper.
• Pour in beef broth and milk. Bring to a lively simmer.
• Stir in the dry macaroni. Reduce heat, cover, and simmer, stirring occasionally, until pasta is just tender, 10–12 minutes.
• Lower heat. Blend in the cream cheese until smooth and creamy.
• Fold in half the cheddar, most of the bacon, and most of the pickles. Stir until the cheese melts.
• Scatter the remaining cheddar on top. Cover 1–2 minutes to melt. Garnish with reserved bacon, pickles, and green onions.

Notes

Variation: Stir in a teaspoon of dill pickle juice or hot sauce at the end for extra zip. Try a cheddar–Monterey Jack blend, or swap macaroni for shells. For a bun-like crunch, top servings with toasted sesame croutons.

Storage: Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of broth or milk.

This recipe is an original creation inspired by classic Bacon Cheeseburger Skillet Recipe flavors. All ingredient ratios and instructions are independently developed.