🥓 Best Bacon for Burgers
SEO Guide Updated July 2026
Bacon on a burger only works if it's cooked and cut right — floppy, chewy bacon slides out the side and undoes the whole point, which is a crisp, smoky, salty crunch in every bite. Here's the best bacon to buy, the best way to cook it, and how to lay it so it stays put.
Buy thick-cut, but not too thick
For burgers you want regular-to-thick-cut bacon — thick enough to have a meaty chew and not vanish, but not so thick it stays chewy and won't crisp. Extra-thick "steakhouse" bacon can be hard to bite through cleanly and pulls the whole slice out of the burger. Standard thick-cut is the sweet spot. Regular smoked bacon suits most burgers; applewood adds a sweeter smoke, and peppered bacon is great on a beef-forward build.
Cook it flat and crisp — the oven wins
| Method | Result | Notes |
|---|---|---|
| Oven (400°F/205°C) | Flat, even, crisp | Best for burgers — lay on a rack or sheet, 15–20 min, no babysitting |
| Cast iron skillet | Crisp, rich flavor | Great; cook over medium, may curl — press occasionally |
| Microwave | Crisp, fast, less flavor | Between paper towels; fine in a pinch |
| Griddle | Crisp; renders fat you can toast buns in | Handy when you're already cooking smash burgers |
The oven is the burger cook's best friend here: bacon cooks up flat and evenly crisp with zero babysitting, so it lies neatly on the patty instead of curling into a chewy ripple. Start it in a cold oven or on a rack for the flattest result.
Get it crisp but still bendable
The target is crisp enough to bite cleanly, not so crisp it shatters. Bacon that's cooked to brittle glass fractures when you bite the burger and shoots out the sides; slightly underdone bacon is chewy and drags the whole strip out. Aim for the point where it's firm and crisp but still has a hair of flex. Drain cooked bacon on paper towels so surface grease doesn't make the bun slick.
Layer it so it stays put
Whole strips laid flat slide around and pull out in one chewy pull. Two better options: halve the strips and lay them in a cross or a tight grid so every bite gets bacon and no single strip can escape, or chop/crumble the bacon and scatter it — crumbled bacon distributes perfectly and never slides. A classic move is to nestle the bacon under the cheese so the melt glues it to the patty. See the full build in our Bacon Cheeseburger recipe.
Pair it with a cheese that fights back
Bacon is bold and salty, so pair it with a cheese that can stand up: sharp cheddar is the classic match, holding its own where mild American would get lost. See Best Cheese for Burgers. And go easy on other salty toppings — bacon already brings the salt, so a burger with bacon usually needs less added seasoning than one without.
Burger HQ Picks Recommended Gear
Pre-Seasoned 12" Cast Iron Skillet
Holds screaming-hot heat for the deep, even crust that makes a steakhouse-style burger. Lasts a lifetime.
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Frequently asked questions
What is the best bacon for burgers?
Standard thick-cut smoked bacon is the sweet spot — meaty enough to have presence but able to crisp up. Avoid extra-thick steakhouse bacon, which can stay chewy and pull out of the burger when you bite it.
What is the best way to cook bacon for burgers?
The oven at about 400°F (205°C) on a rack or sheet pan for 15–20 minutes. It cooks the bacon flat and evenly crisp with no babysitting, so it lies neatly on the patty instead of curling.
How do I keep bacon from sliding out of my burger?
Cut the strips in half and lay them in a grid or cross so no single piece can pull free, or crumble the bacon and scatter it. Tucking the bacon under the cheese also glues it in place as the cheese melts.