Bruce Mitchell makes Bacon Cheeseburger Toasters

The standard burger bun often struggles to cope with heavy grease and multiple toppings. In this demonstration, Bruce Mitchell showcases an alternative vehicle for a loaded double cheeseburger: thick-cut, butter-toasted Texas toast. For professional kitchens looking to refresh their casual lunch menus or high-volume outdoor catering setups, this setup provides a sturdy, highly caramelised structure that holds its shape under pressure.

Heat Management and Griddle Workflow

The core challenge of this build is timing. You are working with beef patties, bacon, fried eggs, and bread simultaneously. On a commercial flat-top or outdoor griddleGriddleA flat heated cooking surface used for foods such as pancakes, eggs and burgers., zoning your heat is essential. Start by rendering the bacon on a medium-hot zone, allowing the fat to coat the cooking surface. This rendered fat can then be utilised to fry the eggs and toast the bread, imparting deep, savoury notes throughout the entire sandwich.

The Texas toast requires careful monitoring. To get a perfectly golden, crispy exterior without burning the crumb, apply butter directly to the bread or the griddleGriddleA flat heated cooking surface used for foods such as pancakes, eggs and burgers. surface and toast it over medium-low heat. Speed up the process by using a grillGrillTo cook using direct radiant heat. press to ensure even contact.

Patty Smashing and Assembly

For the beef, the smash technique remains the best way to develop a deep, flavourful crust. Shape the beef into loose balls, place them on the hottest zone of the griddleGriddleA flat heated cooking surface used for foods such as pancakes, eggs and burgers., and press them flat immediately with a heavy spatula or smash tool. Seasoning should be applied generously to the seared side before flipping.

Once flipped, immediately apply the cheese to ensure it melts thoroughly before the patty overcooks. To build the sandwich, layer the double patties on the bottom slice of toasted bread, followed by the crisp bacon, the fried egg—ideally cooked with a runny yolk to create a rich natural sauce—and a spread of special burger sauce. This multi-layered sandwich offers a fantastic contrast of textures, from the crunch of the toasted bread to the richness of the beef and egg. Keep your sauce acid-forward with gherkins and mustard to balance the rich profile.