Texas toast bacon cheeseburgers are juicy beef patties served on thick-cut garlic butter Texas Toast instead of traditional burger buns. You cook 80/20 ground beef patties seasoned with salt, pepper, and garlic powder on a griddle or skillet. Top them with American cheese and crispy bacon. Then sandwich everything between two slices of Texas Toast that have been buttered, seasoned with garlic powder, and griddled until golden brown and crispy.

The Texas Toast gets brushed with melted butter mixed with garlic powder and parsley before toasting. You cook it on medium-high heat for 2 to 3 minutes per side until golden with crispy edges. The thick bread (about 1 inch) stays sturdy under the heavy burger and toppings. It doesn’t get soggy like thin toast or compress like soft buns. Homemade burger sauce made from mayo, ketchup, mustard, and pickle relish adds tangy moisture.

These texas toast burgers come together in about 30 to 35 minutes from start to finish. Cook the bacon first, which takes 10 to 12 minutes. Make the burger sauce while the bacon cooks. Form and season the patties. Then cook the burgers for 6 to 8 minutes total. Toast the bread while the burgers rest. Assemble and serve immediately while everything is hot and the toast is crispy.

Why Texas Toast Works Better Than Regular Burger Buns

Texas Toast creates superior burger base compared to standard buns because its thickness and structure hold up under heavy, juicy burgers without getting soggy or falling apart. Regular burger buns are soft and compress when you bite in. Texas Toast maintains its shape and provides satisfying crunch throughout the eating experience.

The 1-inch thickness of Texas Toast gives you enough bread to balance substantial burger patties without overwhelming them. Thin toast would be too crispy and shatter. Regular sandwich bread would be too flimsy. Texas Toast hits the sweet spot where it’s thick enough to stay intact but not so thick it tastes bread-heavy.

The texture difference matters enormously. Burger buns are designed to be soft and pillowy. This works for simple burgers but creates problems with loaded versions. The soft bun absorbs burger juices, bacon grease, and sauce. It becomes soggy and messy. Texas Toast has dense crumb structure that resists moisture absorption better. The toasted exterior creates a barrier.

Garlic butter flavor adds dimension regular buns can’t match. Plain buns taste neutral. They’re vehicles for the burger rather than contributing flavor. Texas Toast brings garlic, butter richness, and toasted bread flavor. Every component of the sandwich tastes intentional rather than the bread being an afterthought.

The crispy edges and golden-brown surface create textural contrast with the juicy burger. You get crunch from the toast, tender beef, crispy bacon, and melted cheese all in one bite. Regular buns provide only soft texture. The variety makes these burgers more interesting to eat.

Texas Toast also stays fresher longer than burger buns. Buns dry out quickly after opening the package. The thick, sturdy Texas Toast maintains better texture even a day or two after opening. This makes it more practical for home cooking where you might not use entire packages immediately.

Should You Make a Dimple in Burger Patties?

You should make a shallow dimple in the center of each burger patty before cooking to prevent the burgers from puffing into dome shapes that don’t fit properly on flat Texas Toast. Ground beef contracts and tightens as it cooks. The edges cook first and firm up. The center, which cooks more slowly, pushes upward as the edges shrink. This creates a rounded, bulging burger.

The dimple counteracts this puffing effect. When you press a shallow depression (about ½ inch deep) into the center of the raw patty, that area has slightly less meat. As the burger cooks and the edges shrink inward, the dimpled center fills in and levels out. You end up with a flat burger rather than a domed one.

Flat burgers are essential for texas toast burgers specifically. Texas Toast is flat and rigid. A domed burger creates gaps between the meat and the bread. The toppings slide around. Each bite contains uneven amounts of meat, cheese, and bread. A flat burger makes contact with both pieces of toast. Everything layers evenly.

The dimple technique works better than pressing the burger during cooking. Some cooks flatten burgers with a spatula while they cook. This squeezes out juices and makes the meat dry. The dimple method requires no mid-cook intervention. You just form it before cooking and forget about it.

Why 80/20 Ground Beef is Non-Negotiable for Juicy Burgers

80/20 ground beef creates the juiciest, most flavorful burgers because the 20% fat content provides enough moisture and richness to keep the meat tender during cooking. Leaner ground beef like 90/10 or 93/7 lacks sufficient fat. It cooks up dry and crumbly even when cooked to proper temperature. The fat content makes the difference between a burger you crave and one you choke down.

Fat equals flavor in ground beef. The fat carries and concentrates beefy taste. It also provides rich mouthfeel that makes burgers satisfying. When you bite into an 80/20 burger, the fat melts on your palate and coats your mouth with meaty richness. Lean beef tastes flat and almost grainy by comparison. Even with excellent seasonings and toppings, lean beef burgers lack that essential juicy character.

The cooking process highlights these differences. As burgers cook, fat renders and redistributes throughout the patty. Some drips out, but much of it stays and bastes the meat from the inside. This self-basting effect keeps 80/20 burgers moist. Lean beef has almost no fat to render. What little moisture exists comes from water in the muscle tissue. This water evaporates during cooking, leaving dry meat.

Ground beef leaner than 80/20 also struggles with structural problems. Fat acts as a binder that helps ground meat particles stick together. When you form a patty from lean beef, it can crumble or fall apart during cooking. The proteins tighten as they cook but lack fat lubrication to stay tender. These lean burgers often crack or break when you flip them.

Step-by-Step Instructions

Step 1: Cook the Bacon Until Crispy

Place 8 slices of bacon in a cold large skillet. Arrange them in a single layer without overlapping. Turn the heat to medium and let the bacon cook slowly as the pan heats. This gradual heating renders the fat more evenly and creates crispier bacon.

Cook for 8 to 12 minutes total, flipping the strips every 2 to 3 minutes. You want the bacon to curl slightly and turn deep golden brown. The fat should be rendered and the bacon should feel crisp when you touch it with tongs. If it’s still flexible and chewy, cook another 2 minutes.

Transfer the cooked bacon to a plate lined with paper towels. Let it drain while you cook the burgers. Save 1 to 2 tablespoons of bacon grease in the skillet if you want to cook the burgers in it for extra flavor. Pour off the excess fat into a heat-safe container to discard.

The bacon can be cooked up to 2 hours ahead. Keep it at room temperature covered with paper towels. Reheat briefly in the microwave for 15 seconds or in a warm oven before assembling burgers if needed.

Step 2: Make the Caramelized Onions

Slice 2 large yellow or white onions into thin half-moons, about ¼ inch thick. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt.

Cook, stirring occasionally, for 20 to 25 minutes. The onions will slowly turn golden brown and develop sweet, caramelized flavor. Reduce heat to medium-low if they start browning too quickly. You want gradual caramelization, not burning.

When the onions are soft, golden brown, and jammy, remove from heat. You can make these while the bacon cooks or ahead of time. They keep refrigerated for up to 5 days.

Step 3: Make the Burger Sauce

In a medium bowl, whisk together ½ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 2 tablespoons dill pickle relish, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and 1 teaspoon hot sauce if using.

Mix until completely smooth with no streaks of individual ingredients visible. The sauce should be thick and creamy, similar to tartar sauce consistency. If it seems too thick, add 1 teaspoon of pickle juice to thin slightly.

Taste and adjust seasoning. Add more relish for tanginess, more ketchup for sweetness, or more hot sauce for heat. Cover and refrigerate while you cook the burgers. The flavors improve as the sauce sits for 10 to 15 minutes.

Step 4: Form Burger Balls and Prepare for Smashing

Divide 1½ pounds ground beef into 4 equal portions of about 6 ounces each. Gently roll each portion into a loose ball. Don’t pack them tightly. Loose balls smash better than compact ones. The beef should just barely hold together.

Have your seasonings ready in a small bowl: kosher salt, black pepper, garlic powder, onion powder, and smoked paprika mixed together. You’ll season AFTER smashing, not before.

Step 5: Smash and Cook the Burgers

Heat a large cast iron skillet or griddle to high heat (400°F to 450°F). If you saved bacon grease, add 1 tablespoon to the pan. Otherwise use neutral oil. The surface should be very hot and shimmering.

Place one beef ball on the hot griddle. Immediately press down hard with a large, sturdy spatula. Use your full body weight. Press until the patty is about ⅓ to ½ inch thick. The edges should be lacy and irregular. This creates maximum crust.

Season the top generously with your spice mixture while the bottom cooks. Don’t flip yet. Cook for 2 minutes without touching. The bottom should develop a dark brown, crispy crust.

Flip the burger once. The crust should release easily from the griddle. If it sticks, it needs another 30 seconds. Immediately add 1 to 2 slices of American cheese on top. Cook for 1 more minute until the cheese melts and the burger reaches 160°F internal temperature.

Remove to a plate and repeat with remaining beef balls. Work quickly so the first burgers don’t get cold. Let burgers rest 2 to 3 minutes while you toast the Texas Toast.

Step 6: Toast the Texas Toast

In a small bowl, mix 3 tablespoons melted butter with 2 teaspoons garlic powder and 1 teaspoon dried parsley if using. Stir until the garlic powder dissolves into the butter.

Brush both sides of 8 Texas Toast slices with the garlic butter mixture. Use a silicone brush and coat generously. You want visible butter on all surfaces. If adding Parmesan crust, sprinkle about 1 tablespoon of shredded Parmesan on one side of each slice after buttering.

Heat a large griddle or skillet to medium heat. Place 4 slices of buttered toast on the hot surface. If using Parmesan, place that side down first. Toast for 2 to 3 minutes without moving. The bottom should turn golden brown with darker edges.

Flip the toast and cook the second side for another 2 to 3 minutes until golden brown and crispy. Press down gently with a spatula to ensure even contact with the hot surface. The toast should feel firm and crispy when done.

Transfer the toasted slices to a plate. Repeat with the remaining 4 slices. Work quickly so the first batch doesn’t cool down too much before assembly.

Step 7: Assemble the Burgers

Place 4 toasted Texas Toast slices on a clean work surface. Spread about 2 tablespoons of burger sauce on each slice. Add a generous portion of caramelized onions on top of the sauce.

If using lettuce, place one leaf on top. Add one cheesy smash burger patty on each toast slice. Top each burger with 2 slices of crispy bacon. Add pickle chips, tomatoes, or other toppings as desired.

Drizzle a little extra burger sauce over the toppings if you want more moisture and flavor. Place the remaining 4 toasted Texas Toast slices on top. Press down gently to compress the burgers slightly. Serve immediately while hot.

Frequently Asked Questions

Can You Use Regular Bread Instead of Texas Toast?

You can use thick-cut white bread instead of Texas Toast but results won’t be as good. Regular bread is thinner (about ½ inch versus 1 inch). It doesn’t provide enough structure for heavy burgers. The bread compresses and gets soggy more easily.

If using regular bread, look for thick-slice options labeled “thick cut” or “country style.” These work better than standard sandwich bread. Toast them extra crispy to compensate for thinner structure.

French bread slices work as another alternative. Cut 1-inch thick slices from a wide loaf. Brush with garlic butter and toast the same way. The crust provides extra crunch and structure.

Sourdough bread is excellent for burgers. The tang complements beef and bacon nicely. Cut thick slices and toast with butter. The sturdy crumb holds up well to juicy burgers.

Texas Toast is worth seeking out specifically for these burgers. It’s designed for this application. Most grocery stores carry it in the bread aisle or freezer section.

What’s the Best Cheese for Texas Toast Burgers?

American cheese melts best on texas toast burgers because it has excellent melting properties from emulsifiers. It creates smooth, creamy layer without breaking or getting greasy. The mild flavor doesn’t compete with the garlic toast or burger sauce.

Sharp cheddar provides more flavor than American but doesn’t melt as smoothly. Use freshly shredded cheddar rather than pre-shredded. The anti-caking agents in pre-shredded cheese prevent smooth melting.

Pepper jack adds spicy kick that works well with burger sauce and bacon. The jalapeño pieces create little pockets of heat throughout. Good choice for people who like spicy food.

Smoked gouda creates sophisticated flavor profile. The smokiness complements bacon beautifully and adds depth. It melts well and has creamy texture similar to American cheese.

Swiss cheese works for people who want milder, nuttier flavor. The holes in Swiss can create uneven melting. Use 2 slices to ensure complete coverage.

For best melt, add cheese during the last 60 seconds of cooking and cover the pan. The trapped steam melts the cheese faster and more evenly.

Can You Make Texas Toast Burgers on the Grill?

You can make texas toast burgers on an outdoor grill using two-zone heat setup. Set up direct high heat on one side for the burgers and medium heat on the other side for the toast. Cook the burgers over direct heat. Toast the bread over indirect heat to prevent burning.

For gas grills, turn burners on one side to high and the other side to medium. For charcoal, pile hot coals on one side and leave the other side empty or with fewer coals.

The challenge is timing. You need to coordinate burger cooking and bread toasting. Toast the bread first and keep it warm wrapped in foil. Or toast it while burgers rest after cooking.

Watch the bread closely on the grill. The open flame can char it quickly. Brush with garlic butter and place butter-side down over medium heat. Toast 1 to 2 minutes per side maximum.

Using a flat top attachment or cast iron griddle on the grill works better than direct grates. The flat surface prevents bread from getting grill marks that can taste burnt. It also makes toasting more controllable.

How Do You Keep Texas Toast from Getting Soggy?

Keep texas toast from getting soggy by toasting it until very crispy and adding sauce strategically. The toast needs to be golden brown with crispy edges. Lightly toasted bread absorbs moisture quickly. Well-toasted bread resists sogginess longer.

Apply burger sauce to the toast rather than directly on the burger. The sauce creates a barrier between the toast and the meat. It prevents burger juices from soaking straight into the bread.

Add lettuce between the sauce and the burger if using vegetables. The lettuce leaf acts as another moisture barrier. It catches burger juices and prevents them from reaching the toast.

Let burgers rest for 3 to 5 minutes before assembling. This allows excess juices to stop flowing. If you build burgers immediately after cooking, the meat is still releasing moisture actively. After resting, most of that moisture has settled.

Assemble burgers right before serving. Don’t build them and let them sit. Even the best toast gets soggy after 10 to 15 minutes under a juicy burger. Make these to order when possible.

Avoid overloading with wet toppings. Too many tomatoes, pickles, or sauce overwhelms the bread. Use moderate amounts and drain watery toppings on paper towels first.

Can You Make Smash Burgers on Texas Toast?

You can make smash burger style patties for texas toast burgers by using less meat per patty and smashing them thin on a hot griddle. Use 4 ounces of beef per burger instead of 6 ounces. Form into loose balls rather than patties.

Heat griddle to high heat (400°F to 450°F). Place beef balls on hot surface and immediately smash flat using a strong spatula. Press down hard to create thin patty about ¼ inch thick. The beef should sizzle loudly.

Cook for 2 minutes without moving. The bottom will develop a dark brown crust. Flip and add cheese immediately. Cook 1 more minute until cheese melts. The total cooking time is only 3 minutes.

Smash burgers create more crispy edges and caramelized crust. They’re thinner than regular burgers so they layer differently on Texas Toast. Consider using 2 smash patties per burger for more meat.

The thin smash burgers don’t need dimples since they don’t puff up. The aggressive smashing prevents doming. Just form, smash, and cook.

Smash burgers work great with Texas Toast because both emphasize crispiness. The crispy toast matches the crispy beef edges.

What Sides Go Best With Texas Toast Burgers?

French fries are the classic choice with texas toast burgers. The crispy, salty fries complement the rich, savory burgers. Serve with extra burger sauce for dipping. Sweet potato fries work well for people who want slightly healthier option.

Onion rings provide another crispy side that matches the burger’s indulgent nature. The sweet onion and crunchy coating balance the meaty burger. Beer-battered onion rings are particularly good.

Coleslaw offers creamy, crunchy contrast that cuts through the richness. The acid in coleslaw dressing refreshes your palate between bites of heavy burger. Make creamy coleslaw rather than vinegar-based for better pairing.

Potato salad works for summer cookouts. The cool, creamy potatoes balance hot burgers nicely. Add pickles and mustard to potato salad to echo burger sauce flavors.

Simple green salad with vinaigrette provides freshness and vegetables. The acid in the dressing cuts through burger fat. Keep it simple with lettuce, tomatoes, and cucumbers.

Pickle spears or chips are essential even if not going on the burger. The salty, sour pickles cleanse your palate and add crunch. Bread and butter pickles work if you prefer sweeter option.

How Do You Reheat Texas Toast Without Making It Soggy?

Reheat texas toast and burgers separately to maintain texture. Never microwave the toast which makes it soft and rubbery. The microwave steams the bread and removes all crispiness.

For the toast, reheat in a 400°F oven on a wire rack for 3 to 5 minutes. The wire rack allows air circulation that keeps it crispy. Placing directly on a baking sheet makes the bottom soft.

Alternatively, reheat toast in a skillet or on a griddle over medium heat for 1 to 2 minutes per side. This re-crisps the buttered surfaces. Watch carefully to prevent burning.

For the burger patties, reheat in a covered skillet over medium-low heat for 3 to 4 minutes. Add a tablespoon of water to the pan before covering. The steam warms the burger without drying it out. Add cheese during the last minute.

Reheat bacon in the microwave for 15 to 20 seconds or in a skillet for 1 minute. Bacon reheats quickly and stays crispy.

Assemble the burgers fresh after reheating all components separately. This gives you the best possible texture. The toast will be crispy, the burger hot and juicy, and the bacon crispy.

Leftover burgers are honestly best disassembled before storing. Keep the components separate in the refrigerator. This makes reheating much easier and more successful.

Can You Make Mini Texas Toast Burgers?

You can make mini texas toast burgers using dinner rolls or slider-sized Texas Toast if available. Form smaller burger patties using 2 to 3 ounces of beef per mini burger. These cook faster (2 to 3 minutes per side) due to smaller size.

Cut regular Texas Toast into quarters to create 4 smaller pieces per slice. Toast them the same way as full-sized slices. You’ll need 2 quarters per mini burger.

Mini burgers work great for parties, game day, or kids. They’re easier to eat as finger food. People can try multiple burgers with different toppings.

Use slider-sized bacon or cut regular bacon strips in half. One piece per mini burger is sufficient. Use smaller cheese slices or cut regular slices into quarters.

The burger sauce and toppings scale down proportionally. Use about 1 tablespoon sauce per mini burger. Add 1 to 2 pickle chips and small amounts of other toppings.

Cook mini burgers in batches on a large griddle. You can fit 8 to 12 at once depending on griddle size. Work in assembly-line fashion for efficiency.

What’s the Best Way to Cook Bacon for Burgers?

The skillet method produces the best bacon for texas toast burgers because you control the crispiness level and can save the bacon grease for cooking burgers. Start with a cold skillet and bacon. This gradual heating renders fat evenly and creates uniformly crispy bacon.

Oven baking works well for large quantities. Arrange bacon on a rimmed baking sheet and bake at 400°F for 15 to 20 minutes. The bacon comes out flat and crispy. This method is hands-off but doesn’t produce bacon grease for burgers.

Air fryer bacon cooks in 8 to 10 minutes at 400°F. It’s very crispy and renders fat well. The downside is limited capacity. You can only cook 4 to 6 slices at once.

Thick-cut bacon works better for burgers than thin bacon. It provides substantial texture and doesn’t disappear under the burger. Regular bacon works but can get lost among the other components.

Cook bacon until very crispy rather than just done. The bacon needs to hold up in the burger without getting soggy. Crispy bacon stays crunchy longer when assembled in the sandwich.

Let bacon cool on paper towels before using. Hot bacon is fragile and can break when you try to place it on burgers. Room temperature bacon handles better.

Can You Freeze Uncooked Burger Patties?

You can freeze raw burger patties for up to 3 months if you freeze them properly. Form the patties and season them. Place them on a parchment-lined baking sheet. Freeze until solid (about 2 hours). Then stack them with parchment paper between each patty. Transfer to freezer bags.

The parchment prevents the patties from sticking together. You can pull out individual frozen patties as needed. Don’t skip the initial freezing step. If you stack them before freezing, they’ll stick together in a block.

Cook frozen patties directly from the freezer or thaw them first. Frozen patties need about 50% more cooking time (5 to 6 minutes per side). Thawed patties cook in the normal 3 to 4 minutes per side.

Season frozen patties after they start cooking and develop surface moisture. The seasonings stick better. If seasoning before freezing, expect some flavor loss during storage.

Don’t refreeze previously frozen ground beef. The texture degrades significantly. Only freeze fresh ground beef that hasn’t been frozen before.

Frozen patties work fine for texas toast burgers. The quality is nearly as good as fresh if you freeze and cook them properly.

If you’re looking for more recipes like this recipe, click the link!  Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

COMMON ITEMS USED IN THESE RECIPES

Hasty Bake Charcoal Grill and Smoker
Knitted Gloves
Food Processor
Cast Iron Skillet 
Meater +

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