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Authentic Elvis Burgers

A friend raved about trying these on holiday and I had to try replicating them at home. Being Australian, I'm not sure how authentic they are, but they're definitely delicious.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2821 kcal

Equipment

  • 1 Large Skillet For cooking bacon, onions, and burger patties.
  • 1 Baking Sheet For toasting hamburger buns under the broiler.
  • 1 Spatula For turning bacon, onions, and burger patties.
  • 1 Instant-Read Meat Thermometer To ensure burger patties reach a safe internal temperature.
  • 1 Paper Towels For draining cooked bacon.

Ingredients
  

Main

  • 1 pound ground beef
  • 4 thick slices bacon
  • salt and ground black pepper to taste
  • 1 onion chopped - or more to taste
  • 1 teaspoon white sugar Optional
  • 4 hamburger buns
  • 4 slices Cheddar cheese
  • 4 teaspoons peanut butter
  • 4 teaspoons ketchup or to taste
  • 1 large dill pickle sliced
  • 1 cup shredded lettuce
  • 1 tomato sliced

Instructions
 

  • Divide ground beef into 4 patties, sprinkle with salt and black pepper, and set aside.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and keep warm. Cook onion in the bacon drippings until lightly browned, about 10 minutes, stirring often; sprinkle with sugar during frying if desired. Set onion aside.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Open hamburger buns and place onto a baking sheet with cut sides up; toast under the broiler until browned, 1 to 2 minutes. Set buns aside.
  • Pan fry ground beef patties in the same skillet as onions until browned and the juices run clear, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the center of a burger should read at least 160 degrees F (70 degrees C). Place a slice of Cheddar cheese onto each patty and allow cheese to melt.
  • To assemble, spread peanut butter onto bottom halves of buns; spread ketchup onto top halves. Top the peanut butter with pickle slices, cooked onion, burgers with cheese, a slice of bacon, several tomato slices, and about 1/4 cup shredded lettuce per sandwich.

Notes

For optimal flavor, ensure to render the bacon thoroughly and cook the onions in the rendered drippings; this builds a foundational umami. Consider caramelizing the onions a bit longer for added sweetness and depth. When forming patties, avoid overworking the meat to maintain a tender texture. A high-quality, full-fat ground beef will yield a juicier burger. Toasting the buns is crucial for structural integrity and a pleasant crunch. Don't skimp on quality for the peanut butter and ketchup; they are key flavor components. For an elevated experience, try using a slightly sharper cheddar or even a smoked gouda to complement the richness.