Jump to Recipe
Lock 50 Burger with Beef Bacon and New School American Cheese inspired by Lock 50
AI generated image
Inspired by Lock 50

Lock 50 Burger with Beef Bacon and New School American Cheese

Main Course
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 4

Ingredients

  • 1 1/2 lbs Ground beef (80/20 chuck-brisket blend)
  • 8 oz Beef bacon (Or substitute regular bacon)
  • 4 slices American cheese (High-quality, preferably deli-sliced)
  • 4 whole Brioche burger buns (With sesame seeds)
  • 2 lbs Russet potatoes (For hand-cut fries)
  • 4 leaves Butter lettuce
  • 1 large Tomato (Sliced 1/4-inch thick)
  • 1/2 small Red onion (Thinly sliced)
  • 2 tbsp Dijon mustard
  • 1/4 cup Mayonnaise
  • 2 quarts Vegetable oil (For frying potatoes)
  • 2 tsp Kosher salt (Plus more for seasoning)
  • 1 tsp Black pepper (Freshly ground)
  • 2 tbsp Unsalted butter

Tools You'll Need

  • Heavy-bottomed pot for frying
  • Cast iron skillet or heavy pan
  • Deep-fry thermometer
  • Spider strainer or slotted spoon
  • Paper towels

Chef's Tip

When forming burger patties, handle the meat minimally and avoid pressing it too firmly. Creating a slight dimple in the center of each patty helps prevent the burger from puffing up during cooking, ensuring even thickness and more consistent doneness throughout.

Instructions

  1. For the hand-cut fries: Peel potatoes and cut into 1/4-inch thick batons. Soak in cold water for 30 minutes, then drain and thoroughly dry with paper towels.
  2. Heat oil to 325°F in a heavy pot. Fry potatoes in batches for 4-5 minutes until softened but not browned. Remove to paper towels.
  3. Increase oil temperature to 375°F. Fry potatoes again until golden brown and crispy, about 3-4 minutes. Drain on paper towels and season immediately with salt.
  4. Cook beef bacon in a skillet over medium heat until crisp, about 5-7 minutes. Transfer to paper towels to drain, reserving 1 tablespoon bacon fat in the pan.
  5. For the dijonnaise: Mix mayonnaise and Dijon mustard in a small bowl. Set aside.
  6. Divide ground beef into 4 equal portions (6 oz each). Gently form into patties about 4 inches in diameter and 3/4 inch thick. Press a slight dimple in the center of each patty.
  7. Season patties generously on both sides with salt and pepper.
  8. Heat reserved bacon fat in a heavy skillet or cast iron pan over medium-high heat. Cook burgers for 3-4 minutes per side for medium, or to desired doneness.
  9. Top each burger with a slice of American cheese during the last minute of cooking. Cover briefly to help cheese melt.
  10. Melt butter in a separate skillet over medium heat. Toast bun halves cut-side down until golden, about 1-2 minutes.
  11. Spread dijonnaise on both halves of toasted buns. Place lettuce, tomato, and red onion on bottom buns.
  12. Top with cheeseburger patties and beef bacon. Add top buns and serve immediately with hot fries.

Plating

Place assembled burger on one side of a warmed plate. Pile hot hand-cut fries alongside the burger. Serve with a small ramekin of extra dijonnaise for dipping fries if desired.

Storage & Reheating

Burgers are best enjoyed immediately after cooking. If necessary, cooked patties can be refrigerated for up to 2 days and reheated gently, though quality will diminish. Fries do not store well and are best consumed fresh. The dijonnaise can be refrigerated for up to 1 week.

About This Recipe

Lock 50's signature burger showcased the restaurant's commitment to elevating comfort classics through premium ingredients and technical precision. Their house-made beef bacon delivered rich, concentrated flavor that distinguished this burger from standard offerings. The kitchen's blend of custom ground beef provided ideal fat content for juiciness, while their new school American cheese offered the perfect melt with upgraded flavor. Our adaptation maintains these distinguishing elements while translating the recipe for home cooks who might not have access to specialty products like house-cured beef bacon.

How did it turn out?

We'd love to hear about your experience making this recipe!