Bacon on a burger should be a revelation—crispy enough to provide textural contrast, flavorful enough to stand up to beef and cheese, but not so brittle that it shatters and falls out with the first bite. Yet too often, bacon disappoints. It curls into tight tubes that slide off the patty, it's either limp and chewy or so crispy it cuts the roof of your mouth, or it's unevenly cooked with burnt edges and raw centers. The good news is that with the right technique, perfectly cooked bacon for burgers is entirely achievable. It's just a matter of choosing the right cooking method and understanding what you're trying to accomplish.
What Makes Bacon "Perfect" for Burgers
Bacon for burgers has different requirements than bacon for breakfast. You need strips that are crispy but not brittle—they should have some give when you bite down rather than shattering into shards. You want them relatively flat so they layer nicely on the burger rather than creating a lumpy, uneven topping that slides around. And you need even cooking throughout the strip, not charred ends with flabby middles.
The other consideration is quantity. If you're making burgers for a crowd, you need a method that can handle cooking a full pound or more of bacon at once, which rules out the small skillet most people use for breakfast bacon. Efficiency matters when you've got hungry people waiting.
The Best Method: Oven-Baked Bacon
For cooking bacon for burgers, the oven wins hands down. It's the most hands-off method, produces the most consistent results, handles large quantities easily, and creates the flattest bacon. The Kitchn tested eight different bacon cooking methods and found that baking bacon on parchment paper produces perfectly crisp, chewy, and visually appealing strips with easy cleanup.
Start by preheating your oven to 200°C (400°F). While it heats, line a large rimmed baking sheet with aluminum foil—this isn't strictly necessary, but it makes cleanup dramatically easier. If you want to minimize grease on the bacon itself, place a wire cooling rack on top of the foil-lined pan and arrange the bacon on the rack. The elevated rack allows fat to drip away and air to circulate around the bacon, producing extra-crispy results.
Arrange your bacon strips in a single layer on the prepared pan. They can touch but shouldn't overlap. Regular-cut bacon will take 15-17 minutes; thick-cut bacon needs 20-25 minutes. CopyKat's perfect oven bacon technique recommends checking at the lower end of that range and adding time as needed. The bacon is done when it's deep golden-red and the fat is rendered and crispy.
For extra-flat bacon—crucial for burgers—place a second cooling rack upside down on top of the bacon, or use a second baking sheet. The weight prevents the bacon from curling as it cooks. This technique works brilliantly and is worth the extra pan to wash.
The Cold Oven Trick
Here's a variation that produces exceptionally flat bacon: arrange the bacon on your prepared pan and place it in a cold oven, then set the temperature to 200°C (400°F) and turn it on. Don't preheat. As the oven gradually heats up, the bacon fat renders slowly and gently, and the bacon stays completely flat. According to Seasoned Advice, starting bacon in a cold oven and letting it heat gradually prevents curling better than any other method.
Cooking time is slightly longer with this method—usually 20-25 minutes for regular bacon, 25-30 for thick-cut—but the results are worth it. The bacon comes out uniformly flat and evenly cooked from end to end.
Stovetop Method: For Small Batches
If you're only making a couple of burgers and don't want to heat the oven, the stovetop works, but you need to use the right technique. The key insight comes from Gordon Ramsay: start your bacon in a cold pan. Cookist details Ramsay's crispy bacon trick—placing bacon in a cold pan allows the fat to render out slowly as the pan heats up, resulting in even crisping, preventing burnt edges, and keeping the bacon flat.
Arrange bacon strips in a single layer in a large cold skillet. Turn the heat to medium and let the pan heat gradually. As it warms, the bacon fat begins to render. Flip the strips every 2-3 minutes to promote even browning on both sides. Total cooking time is usually 8-15 minutes depending on thickness and desired crispness.
The constant flipping is important—it prevents the bacon from curling by ensuring both sides cook at the same rate. It also prevents the common problem of burnt edges with raw centers. Stay by the stove for this method; bacon can go from perfect to burnt quickly, and you need to monitor and flip regularly.
Griddle Cooking: Perfect for Burger Parties
If you're cooking burgers on a flat-top griddle or Blackstone-style outdoor griddle, cooking the bacon on the same surface makes perfect sense. The Flat Top King recommends heating your griddle to 190-220°C (375-425°F) for bacon. A four-burner outdoor griddle can handle about 900g (2 pounds) of bacon at once, making it ideal for feeding a crowd.
Lay the bacon strips on the preheated griddle and cook for 3-5 minutes per side, depending on thickness and your desired level of crispness. Traeger's griddle bacon guide notes that for really crispy bacon, you can add a few extra minutes per side until the fat turns light brown and the meat is a darker red.
The advantage of griddle-cooked bacon for burgers is that you're already using the griddle for the patties. You can cook the bacon first, set it aside on a plate, then cook your burgers in the bacon fat for added flavor. The bacon stays warm while the burgers cook, and everything is ready to assemble at the same time.
One caution: griddles can create a lot of bacon smoke, especially outdoors on high heat. Make sure you have adequate ventilation. The grease also needs somewhere to go—most griddles have a built-in grease management system with a slope that directs fat to a collection cup. Empty this cup before it overflows, especially when cooking large quantities.
Choosing the Right Bacon
The type of bacon you choose affects both cooking method and final results. Regular-cut bacon works well for most burgers—it's thin enough to cook relatively quickly and crispy enough to provide good texture without being tough. Thick-cut bacon is better if you want the bacon to be a prominent flavor component rather than just a supporting player. It takes longer to cook but has more substantial, meaty texture.
For burgers, avoid thin-sliced or "restaurant-style" bacon. It cooks so quickly that it often burns before achieving good texture, and it's so thin that it doesn't provide much substance on the burger. You want bacon with some presence.
Quality matters too. Artisanal bacon with less water and sugar will shrink less during cooking and produce more bacon and less grease. Supermarket bacon often contains added water, which needs to cook off before the bacon can crisp, resulting in more shrinkage and longer cooking times.
The Bacon Ring Technique
Here's a clever technique for bacon that fits your burger perfectly. The Kitchen Whisperer's crispy bacon rings creates bacon that's shaped to fit your bun from the start. Take one slice of bacon and fold it loosely in half lengthwise. Make a small slit at the center point without cutting all the way through. Thread one end through the slit to create a ring shape, then place the ring on a wire rack over a baking sheet.
Bake at 200°C (400°F) for 20-25 minutes until crispy. The resulting bacon ring fits perfectly on a burger and won't slide around or stick out over the edges. It's a bit fiddly if you're making a lot of burgers, but for a special occasion or just to impress people, it's a fun technique.
Timing and Temperature for Different Crisp Levels
Not everyone wants the same level of bacon crispness. Some prefer bacon with a bit of chew, while others want it to shatter. Here's how to adjust cooking times to get your preferred texture:
Chewy with crispy edges (oven at 200°C/400°F): Regular-cut bacon for 12-14 minutes, thick-cut for 16-18 minutes. The bacon will still have some flexibility and bend without breaking.
Crispy but not brittle: Regular-cut for 15-17 minutes, thick-cut for 20-22 minutes. This is the sweet spot for burgers—crispy enough for texture but not so hard it shatters when you bite.
Extra crispy: Regular-cut for 18-20 minutes, thick-cut for 24-27 minutes. The bacon will be very crispy throughout, good if you want maximum crunch but be careful it doesn't become so brittle it falls apart.
These times are guidelines; your oven, bacon thickness, and desired results may require adjustment. Start checking a few minutes before the suggested time and add more as needed.
Storage and Reheating
Bacon for burgers can absolutely be made ahead, which is a huge help when hosting. Cook the bacon using your preferred method, let it cool completely, then layer the strips between paper towels in an airtight container. Refrigerate for up to five days.
To reheat, the oven or toaster oven works best. Arrange the bacon on a baking sheet and warm at 180°C (350°F) for 5-8 minutes until heated through and crispy again. The microwave works in a pinch—place bacon between paper towels and microwave for 15-30 seconds—but it won't be quite as crispy as oven-reheated bacon.
You can also freeze cooked bacon for up to two months. Freeze strips individually on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen in a 180°C (350°F) oven for 8-10 minutes.
Assembling the Bacon Burger
When you're ready to build your burger, placement matters. Bacon goes directly on top of the cheese (if you're using cheese) or on top of the patty. The heat from the beef keeps the bacon warm. If you're adding other toppings like lettuce and tomato, those go above the bacon.
For maximum coverage, use two strips of bacon laid in an X pattern across the burger, or three strips arranged like spokes. This ensures you get bacon in every bite rather than having it concentrated in one area. Try our Bacon Jam Cheddar Smash Burger or BBQ Bacon Cheddar Burger for recipes that showcase perfectly cooked bacon. Break longer strips in half if needed to fit your burger size.
If your bacon is very crispy and you're worried about it shattering, you can gently warm it for 30-60 seconds in the microwave right before assembling. This makes it slightly more pliable without making it limp.
Frequently Asked Questions
What's the best method for cooking bacon for burgers?
Oven-baking at 200°C (400°F) is the best method for burgers. It produces flat, evenly cooked bacon, handles large quantities easily, and requires minimal attention. Bake regular-cut bacon for 15-17 minutes or thick-cut for 20-25 minutes on a foil-lined baking sheet.
How do I keep bacon flat when cooking?
Use the cold oven method (place bacon in cold oven, then heat to 200°C/400°F), or place a wire cooling rack upside down on top of the bacon while it bakes. Starting bacon in a cold pan on the stovetop and flipping frequently also prevents curling.
Can I cook bacon ahead of time for burgers?
Yes. Cook bacon completely, cool it, then layer between paper towels in an airtight container and refrigerate for up to five days. Reheat in a 180°C (350°F) oven for 5-8 minutes before serving. You can also freeze cooked bacon for up to two months.
What thickness of bacon is best for burgers?
Regular-cut bacon works best for most burgers—it's substantial enough to provide flavor and texture without being tough or overwhelming the other ingredients. Thick-cut bacon is good if you want bacon to be a dominant flavor, but it requires longer cooking time.
How many strips of bacon should I put on a burger?
Two to three strips is standard. For full coverage, arrange two strips in an X pattern across the burger, or use three strips arranged like spokes. This ensures you get bacon in every bite without overloading the burger.
The Final Word
Perfect bacon for burgers comes down to choosing the right method for your situation and understanding what you're trying to achieve—crispy but not brittle bacon that stays flat and cooks evenly. The oven method wins for most scenarios, especially when cooking for a group. The stovetop cold-pan method works well for small batches. And the griddle shines when you're already cooking burgers outdoors and want everything done on one surface. Whichever method you choose, resist the urge to rush the process. Good bacon takes time, but it's time well spent when that first bite delivers the perfect combination of crispy, salty, smoky goodness alongside your burger.