Smoked Gouda Bacon Burger With Barbecue Aioli

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Quick Ingredients

Beef patties: 1 1/4 pounds 80/20 ground beef, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1 tablespoon neutral oil
Cheese and bacon: 4 slices smoked Gouda, 8 slices thick-cut bacon
Caramelized onions: 2 medium yellow onions, 1 tablespoon unsalted butter, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1 teaspoon light brown sugar, 1 tablespoon water as needed
Sweet barbecue aioli: 1/3 cup mayonnaise, 2 tablespoons sweet barbecue sauce, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/4 teaspoon smoked paprika
To assemble: 4 brioche buns, 2 tablespoons softened unsalted butter, 4 large green leaf lettuce leaves

Do This

1. Stir together the mayonnaise, barbecue sauce, Dijon, vinegar, and smoked paprika; chill while you cook.
2. Caramelize sliced onions in butter and olive oil over medium-low heat for 25 to 30 minutes, adding brown sugar near the end.
3. Bake bacon at 400°F for 16 to 18 minutes until crisp; drain well.
4. Form the beef into 4 patties, season both sides with salt, pepper, and garlic powder, and make a small dimple in each center.
5. Sear patties on a 375°F griddle or medium-high skillet for 4 minutes, flip, add smoked Gouda, cover, and cook to 160°F.
6. Toast buttered brioche buns for 1 to 2 minutes, then build each burger with lettuce, Gouda-topped patty, bacon, caramelized onions, and barbecue aioli.

Why You’ll Love This Recipe

Big steakhouse flavor at home: Smoky Gouda, crisp bacon, and jammy onions make this burger taste special without complicated techniques.
Juicy, reliable patties: Using 80/20 beef, a gentle touch, and a center dimple helps keep the burgers tender and evenly cooked.
Balanced toppings: Sweet barbecue aioli, smoky cheese, salty bacon, and fresh leaf lettuce hit all the right notes.
Easy to prep ahead: The aioli, onions, and bacon can all be made in advance for faster burger night assembly.

Grocery List

Produce: 2 medium yellow onions, 4 large green leaf lettuce leaves
Meat: 1 1/4 pounds 80/20 ground beef, 8 slices thick-cut bacon
Dairy: 4 slices smoked Gouda, unsalted butter
Bakery: 4 brioche burger buns
Pantry: Mayonnaise, sweet barbecue sauce, Dijon mustard, apple cider vinegar, smoked paprika, olive oil, neutral oil, kosher salt, black pepper, garlic powder, light brown sugar

Full Ingredients

Sweet Barbecue Aioli

1/3 cup mayonnaise
2 tablespoons sweet barbecue sauce
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
1/4 teaspoon smoked paprika
1 small pinch kosher salt, about 1/16 teaspoon

Caramelized Onions

2 medium yellow onions, 14 ounces total, thinly sliced from root to tip
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 teaspoon light brown sugar
1 tablespoon water, only if needed to loosen browned bits from the pan

Bacon

8 slices thick-cut bacon, about 8 ounces total

Beef Patties

1 1/4 pounds cold 80/20 ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 tablespoon neutral oil, such as avocado, canola, or vegetable oil, for the pan

Buns, Cheese, and Fresh Toppings

4 brioche burger buns, split
2 tablespoons unsalted butter, softened, for toasting the buns
4 slices smoked Gouda cheese, 1 ounce each
4 large green leaf lettuce leaves, washed and dried very well

Smoked Gouda Bacon Burger With Barbecue Aioli – Closeup

Step-by-Step Instructions

Step 1: Make the sweet barbecue aioli

In a small bowl, stir together 1/3 cup mayonnaise, 2 tablespoons sweet barbecue sauce, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/4 teaspoon smoked paprika, and a small pinch of kosher salt. Mix until smooth and evenly colored.

Cover and refrigerate the aioli for at least 10 minutes while you prepare the rest of the burger. This short rest gives the sauce time to mellow and helps the smoky-sweet flavor come through.

Step 2: Caramelize the onions

Set a large skillet over medium heat. Add 1 tablespoon unsalted butter and 1 tablespoon olive oil. When the butter has melted, add the sliced onions and 1/2 teaspoon kosher salt. Stir well to coat the onions in the fat.

Cook for 5 minutes, stirring often, until the onions begin to soften. Reduce the heat to medium-low, or set an electric skillet to 300°F, and continue cooking for 20 to 25 minutes, stirring every 3 to 4 minutes. Add 1 teaspoon light brown sugar during the last 5 minutes of cooking.

The onions are ready when they are deep golden, soft, and jammy. If the pan gets too dark before the onions are tender, add 1 tablespoon water and scrape up the browned bits. Transfer the onions to a small bowl and set aside.

Step 3: Cook the bacon until crisp

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and arrange the 8 slices of thick-cut bacon in a single layer without overlapping.

Bake for 16 to 18 minutes, rotating the pan halfway through, until the bacon is browned and crisp around the edges. Transfer the bacon to a paper towel-lined plate to drain. For each burger, you will use 2 slices of bacon; you can leave them whole or break them in half for easier stacking.

Step 4: Shape and season the beef patties

Divide the cold ground beef into 4 equal portions, 5 ounces each. Gently shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. Try not to squeeze or overwork the beef; a looser patty cooks up more tender.

Use your thumb or the back of a spoon to press a shallow dimple into the center of each patty. This helps prevent the burgers from puffing up as they cook. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder, then season both sides of the patties evenly.

Step 5: Sear the patties and melt the smoked Gouda

Heat a large cast-iron skillet or griddle over medium-high heat for 2 minutes. If using an electric griddle, set it to 375°F. Add 1 tablespoon neutral oil and swirl or spread it lightly over the cooking surface.

Place the patties in the hot pan, leaving space between them. Cook for 4 minutes without pressing down on the meat. Flip the patties and cook for 2 minutes more.

Place 1 slice of smoked Gouda on each patty. Cover the skillet with a lid or a large sheet pan and cook for 1 to 2 minutes longer, until the cheese softens and the center of each patty reaches 160°F on an instant-read thermometer. Transfer the patties to a plate and let them rest for 3 minutes.

Step 6: Toast the brioche buns

While the patties rest, spread the cut sides of the brioche buns with 2 tablespoons softened butter total. Place the buns cut-side down in a skillet over medium heat and toast for 1 to 2 minutes, until lightly golden and warm.

Keep a close eye on brioche because it browns quickly due to its buttery, slightly sweet dough. A lightly toasted surface gives the burger structure while keeping the bun soft inside.

Step 7: Assemble the burgers

Spread about 1 tablespoon of sweet barbecue aioli on the cut side of each bottom bun. Add 1 dry leaf lettuce leaf to each bun, then place a smoked Gouda-topped beef patty over the lettuce.

Top each patty with 2 slices of crisp bacon and one-fourth of the caramelized onions, about 2 to 3 tablespoons per burger. Spread another 1 tablespoon aioli on the cut side of each top bun, close the burgers, and serve immediately while the cheese is warm and the bacon is crisp.

Pro Tips

Keep the beef cold: Cold ground beef holds its shape better and helps the fat melt during cooking instead of before cooking.
Do not press the patties: Pressing burgers in the pan squeezes out flavorful juices. Let the hot surface do the work.
Dry the lettuce well: Wet lettuce can make the bun soggy and cause the burger layers to slide.
Use a thermometer: Ground beef should reach 160°F in the center for food safety and reliable doneness.
Be patient with the onions: True caramelized flavor comes from steady, gentle cooking. If the onions start to burn, lower the heat and add a splash of water.

Variations

Grilled smoked Gouda bacon burgers: Heat a grill to 450°F. Oil the grates, cook the patties for 4 minutes on the first side and 3 to 4 minutes on the second side, adding Gouda during the final minute. Cook to 160°F.
Spicy barbecue version: Use spicy barbecue sauce in the aioli and add 1/4 teaspoon cayenne pepper or 1 teaspoon minced pickled jalapeños to the sauce.
Mushroom-onion burger: Add 8 ounces sliced cremini mushrooms to the onions after the first 10 minutes of cooking. Cook until the mushrooms are browned and the onions are jammy.

Storage & Make-Ahead

For best texture, store the burger components separately and assemble just before eating. Cooked beef patties can be refrigerated in an airtight container for up to 3 days. Reheat them in a covered skillet over medium-low heat with 1 tablespoon water for 3 to 4 minutes, or until warmed through to 165°F. Cooked bacon keeps for up to 4 days in the refrigerator and can be re-crisped in a 350°F oven for 5 to 7 minutes.

The caramelized onions can be made up to 5 days ahead and refrigerated in a sealed container. The sweet barbecue aioli can be made up to 5 days ahead and kept chilled. Uncooked shaped patties can be placed between pieces of parchment paper, wrapped tightly, and frozen for up to 2 months; thaw overnight in the refrigerator before cooking.

Nutrition (per serving)