Soda Fountain Bacon Cheeseburger

By Marge Perry & David Bonom

This is the classic soda fountain burger gone wild: we beefed up the usual thin patty into a fat, juicy burger to make it a carnivore's fantasy come true.

  • Cuisine: American
  • Course: Dinner

All you need for this recipe and more...



6 tablespoons mayonnaise

3 tablespoons ketchup

1 tablespoon sweet pickle relish

2 teaspoons drained capers, chopped


1 1/2 pounds 80% lean ground beef

1/2 teaspoon salt

1/4 teaspoon ground black pepper

4 slices American or cheddar cheese

4 hamburger rolls

4 beefsteak tomato slices, about 1/4-inch thick

4 thin Vidalia or other sweet onion slices

6 slices cooked bacon

12 bread and butter pickle chips


  1. Combine the mayonnaise, ketchup, relish and capers in a small bowl.
  2. For the burgers gently form the beef into four patties about 1/2 inch thick with a slight depression in the center to help for even cooking. Sprinkle with salt and pepper.
  3. Heat a nonstick grill pan over medium heat until hot. Add the patties and cook 4 minutes. Turn the burgers, top each with a slice of cheese and cook 4 minutes longer for medium-rare or until desired doneness. During the last minute of cooking time cover the pan to help melt the cheese. Remove from the heat.
  4. Place roll bottoms onto each of 4 plates. Top each with a tomato slice, onion slice, patty, 1 1/2 bacon slices and 4 pickle chips. Spread the cut side of the top half of each roll with the dressing and set atop the burger.