Oh So Good Bacony Cheddar Burgers
Four blends. Two pounds. The backyard burger that ruins every restaurant burger forever.
Some burgers are just burgers.
And then there's this one.
Bacony. Cheesy. Seasoned so deep that every single bite makes you close your eyes and wonder why you ever wasted money at a drive-through.
This is a big batch recipe. On purpose. Because these burgers are that good — and once your family tastes them you'll wish you made more. Two pounds of beef. Enough patties to feed a crowd or freeze half for the busiest weeknight of your life.
Four Sunset Gourmet blends doing the heavy lifting. You doing almost nothing. That's the deal.
Why this burger works harder than takeout
A homemade burger with quality ground beef and real seasonings delivers protein, iron, and B vitamins — without the seed oils, fillers, and mystery ingredients hiding in fast food patties.
Two pounds of ground beef costs less than two restaurant burgers. Do that math once and you'll never look at a drive-through the same way again.
For women in perimenopause and beyond, red meat in moderation delivers iron and B12 — two nutrients that directly impact energy, brain function, and mood. A well-seasoned homemade burger isn't a guilty pleasure. It's a smart meal.
Real Talk — why I make these in big batches
I learned a long time ago that if I'm going to fire up the grill I might as well make it count.
Two pounds gives me enough for dinner tonight AND a stash in the freezer for those nights when nobody wants to cook and everyone wants to eat. I shape the extra patties, lay them on a parchment-lined sheet pan, freeze them solid, then transfer to freezer bags. Pull out however many I need, grill them straight from frozen with a couple extra minutes — dinner is handled.
The secret to these burgers is the blend combination. Oh! So Garlic, Oh! So Onion, Oh! So Bacon, and Sunset Seasoned Salt — four blends working together to create a flavour that's deep, savoury, and just a little smoky. The cheddar melts right into the patty from the inside. No dry burgers. No bland burgers. Not in this kitchen.
My husband calls these "the burgers." As in — "are we having THE burgers tonight?" That's the only review I need. 😄
What you need
Makes 8–10 patties · Prep: 15 min · Grill: 12–15 min
For the patties:
2 lbs ground beef
1 egg, lightly beaten
½ cup breadcrumbs
2 tbsp water
1 tbsp Oh! So Garlic ← Sunset Gourmet
1 tbsp Oh! So Onion ← Sunset Gourmet
1 tbsp Oh! So Bacon ← Sunset Gourmet
2 tsp Sunset Seasoned Salt ← Sunset Gourmet
1 tsp black pepper
1 tbsp soy sauce
1 cup grated cheddar cheese
Optional:
Your favourite Sunset Grilling Sauce for brushing in the last 5 minutes
Your favourite burger toppings — lettuce, tomato, pickles, onion, the works
Make it
Mix the seasonings — In a large bowl combine the egg, breadcrumbs, water, Oh! So Garlic, Oh! So Onion, Oh! So Bacon, Sunset Seasoned Salt, black pepper, and soy sauce. Stir until well combined.
Add the beef and cheese — Add the ground beef and grated cheddar to the bowl. Mix gently until everything is just combined — don't overwork it. Overworked beef makes tough burgers.
Shape the patties — Divide the mixture into 8–10 equal portions. Shape into patties about ¾ inch thick. Press a slight indent in the centre of each patty — this keeps them flat on the grill instead of puffing up.
Heat the grill — Turn grill to medium-high heat. Lightly oil the grate.
Sear — Grill burgers 3 minutes per side to get a good crust.
Finish — Move patties to a lower heat area of the grill. Cook another 5–6 minutes per side to desired doneness.
Sauce it — Brush with your favourite Sunset Grilling Sauce in the last 5 minutes of cooking if desired.
Serve — Add your favourite toppings, serve on a bun or lettuce wrap, and enjoy.
💡 Pro tip: Don't press the patties with your spatula while grilling — that squeezes out all the juicy flavour you just built. Let them cook. Trust the process.
Nutrition snapshot (estimated per patty, based on 10 patties)
Calories: ~320 · Protein: ~28g · Carbs: ~6g · Fat: ~20g · Fibre: ~1g
Why you'll love these
✅ Four blends. One incredible burger.
✅ Cheddar melts INTO the patty — cheesy in every bite
✅ Big batch — feed a crowd or freeze half for later
✅ Cheaper than two restaurant burgers — for the whole batch
✅ Freezer-friendly — grill straight from frozen
Kitchen Wisdom 💡
Don't overwork the meat. This is the number one burger mistake. Mix until the seasonings are just incorporated and stop. Overworked beef gets dense and tough. Gentle hands make juicy burgers.
The centre indent trick. Press a small dimple into the centre of each patty before grilling. Burgers puff up in the middle as they cook — the indent keeps them flat and even.
Freeze the extras. Shape your extra patties, lay them on a parchment-lined sheet pan, freeze until solid, then transfer to freezer bags. They won't stick together and you can pull exactly what you need any night of the week. Grill from frozen — just add 2–3 extra minutes per side.
Soy sauce is the secret. It doesn't make the burger taste Asian — it adds umami depth that makes the beef flavour richer. You won't taste soy. You'll just taste a better burger.
Four blends — one burger. Oh! So Garlic for depth. Oh! So Onion for sweetness. Oh! So Bacon for smokiness. Sunset Seasoned Salt for the finish. Together they create a flavour profile you can't get from one seasoning alone. That's the beauty of blending blends.
FAQ
Can I use a different meat?
Ground turkey or chicken work — but the fat content is lower so the burger may be drier. Add an extra tablespoon of olive oil to the mixture to compensate. Ground pork and beef blended 50/50 is also incredible.
Can I cook these in a pan instead of on the grill?
Yes — cast iron is perfect. Heat on medium-high, cook 4–5 minutes per side. You'll get a beautiful crust.
Can I make these without breadcrumbs?
Yes — skip the breadcrumbs for a gluten-free option. The egg, cheese, and seasonings hold the patty together well on their own. The texture will be slightly more dense.
How many does this make?
8–10 patties depending on size. Enough for dinner tonight plus 4–5 for the freezer.
Where do I get these blends?
Right here → Grab My Blends. The Oh! So trio — Garlic, Onion, Bacon — plus Sunset Seasoned Salt. Four jars and you're set for burger season.
Want the full digital recipe card?
→ Oh So Good Bacony Cheddar Burgers — Full Digital Recipe Card
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Happy cooking! 💚
Remember — I'm here to NourishHER, and that's you, my friend.
Let's take care of you together.
— Denise
