It's a delicate balance of salty, sweet, and savory.
Don't be a poser with your bacon. You need thick-cut, smoked, and preferably artisanal.
Actual-Bacon-Cheeseburger is not for the faint of heart (or stomach).It's all about the gouda, baby.
Don't even think about using pre-shredded. You'll ruin everything.It's not just a burger. It's a experience.
You'll need a solid understanding of umami and a willingness to get messy.But first, you'll need to learn about the secret ingredient.
Or, you know, just wing it.
Results may vary.