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A next-level grilled sandwich loaded with juicy beef patties, crispy bacon, melted cheddar, and a sweet-spicy bang-bang sauce, all pressed between buttery, golden bread.

Crispy Melts Bang-Bang Bacon Cheeseburger Grilled Sandwiches

A next-level grilled sandwich loaded with juicy beef patties, crispy bacon, melted cheddar, and a sweet-spicy bang-bang sauce, all pressed between buttery, golden bread.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 8 slices of bacon cooked until crispy
  • 4 slices of cheddar cheese
  • 8 slices of your favorite bread sourdough or brioche recommended
  • 1/4 cup mayonnaise
  • 2 tbsp Bang Bang Sauce store-bought or homemade
  • Salt and pepper to taste
  • Butter for grilling

Equipment

  • Large skillet or grill pan
  • griddle or second skillet
  • Small mixing bowl
  • spatula
  • knife
  • Measuring cups and spoons
  • plate with paper towels

Method
 

  1. Season ground beef with salt and pepper. Divide into 4 equal portions and form into thin patties slightly wider than your bread slices.
  2. Heat a skillet or grill pan over medium-high heat. Cook burger patties for 2-3 minutes per side until cooked through and browned. Set aside.
  3. In a small bowl, mix together mayonnaise and Bang Bang Sauce until well combined.
  4. Spread the bang-bang mixture generously on one side of each slice of bread.
  5. On 4 bread slices (spread-side up), layer one burger patty, 2 slices of crispy bacon, and 1 slice of cheddar cheese. Top with remaining bread slices, spread-side down.
  6. Lightly butter the outside of each assembled sandwich.
  7. Heat a clean skillet or griddle over medium heat. Grill sandwiches for 3-5 minutes per side until bread is golden brown and crispy and cheese is melted. Press down gently with a spatula for even cooking.
  8. Slice in half and serve immediately.

Notes

Make your own bang-bang sauce by mixing 2 tablespoons mayonnaise with 1 tablespoon sweet chili sauce and a pinch of sriracha. Adjust heat to taste.
Bacon can be cooked ahead and stored in the fridge for up to 3 days.
For extra-crispy bread, try using mayonnaise instead of butter on the outside of the sandwiches.
Keep heat at medium to prevent burning the bread before the cheese melts.
These are best served fresh and hot, but components can be prepped ahead and assembled when ready to eat.
Store leftovers wrapped in foil in the refrigerator for up to 2 days. Reheat in a skillet to restore crispiness.