1.Why do you recommend 80/20 ground beef for this burger instead of a leaner blend?
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The 20% fat content in 80/20 ground beef creates juicy, well-seared patties that stand up to the rich, bold toppings without drying out. Leaner blends tend to turn tough and crumbly on the grill, and the rendered fat from 80/20 creates perfect crispy patty edges without needing extra cooking oil.
2.Can I use crunchy peanut butter instead of creamy no-stir for this recipe?
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Absolutely, if you love extra nutty texture! Just stick to unsweetened varieties to keep the savory profile intact. No-stir peanut butter stays smooth and spreadable at room temperature so it won’t separate and drip off the patty, but crunchy adds a pleasant, textured bite—just skip sweetened honey-roasted styles that clash with smoky bacon.
3.How do I get thick-cut bacon extra crispy for these burgers without burning it?
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Cook your thick-cut smoked bacon low and slow on a rimmed sheet pan in a 375°F oven for 15 to 18 minutes, flipping halfway, instead of frying it on high stovetop heat. This renders excess fat evenly for shatteringly crisp bacon without charred edges, and you can cook a full batch all at once for cookout crowds.
4.Why use brioche hamburger buns instead of regular white hamburger buns?
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Brioche has a soft, slightly sweet, buttery crumb that holds up to heavy, stacked fillings without getting soggy too quickly. Toast the cut sides lightly on the grill or in a dry pan for 30 seconds before assembling to add subtle crunch and create a moisture barrier that keeps juices and peanut butter from soaking through.
5.Does peanut butter on a burger taste weird? I’ve never tried this combo before.
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It’s far more balanced than you might expect! Unsweetened creamy peanut butter adds a rich, nutty, subtly salty note that pairs perfectly with smoky bacon, seared beef, and sharp cheddar. It’s not cloyingly sweet like peanut butter on toast—it acts as a luxe, savory spread that cuts through fatty, salty elements for a cohesive bite.
6.What’s the best way to season the beef patties for this burger?
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Keep seasoning simple to let the core toppings shine! Generously season the outside of each formed patty with kosher salt and freshly cracked black pepper right before searing. Don’t mix seasonings into the ground beef ahead of time, as that can create a tough, meatloaf-like texture instead of a tender, crusted, juicy patty.
7.Can I make these burgers on an outdoor grill instead of a stovetop pan?
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Absolutely—this recipe is made for summer backyard cookouts! Preheat your gas or charcoal grill to medium-high (around 450°F), oil the grates well to prevent sticking, and cook patties 3 to 4 minutes per side for medium doneness. Add cheddar slices in the last minute of cooking so they melt evenly before resting.
8.When do I add the peanut butter so it doesn’t slide off the burger while eating?
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Spread a thin, even layer of peanut butter on the cut sides of both the top and bottom toasted brioche bun, instead of dolloping it directly on the hot patty. The warm, toasted bun grips the peanut butter so it stays in place, and it softens just enough from patty heat without melting into a drippy mess.
9.Can I substitute sharp cheddar with a different cheese if I don’t have it on hand?
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Definitely! Sharp cheddar works so well because its tangy bite cuts through the richness of peanut butter and bacon, but great swaps include pepper jack for a little heat, smoked gouda for extra smoky depth, or American cheese for that ultra-gooey classic melt. Skip mild cheeses like mozzarella that get lost among bold flavors.
10.How thick should I form the beef patties to make sure they cook evenly?
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Form each 80/20 beef patty about ¾-inch thick, and press a shallow 1-inch dimple in the center with your thumb before cooking. This prevents the patty from puffing up into a round ball as it sears, so it cooks flat and evenly, and you won’t have a bulging middle that makes toppings slide off mid-bite.
11.Do I need to let the burger patties rest after cooking, like I do with steak?
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Yes! Let the cooked, cheese-topped patties rest for 2 full minutes on a clean plate after pulling them off the grill or pan. This lets meat juices redistribute evenly through the patty instead of running all over your bun on the first bite, and gives the cheese time to set just enough to hold bacon in place.
12.Can I prep components of this burger ahead of time for a backyard cookout?
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You bet! Cook the thick-cut smoked bacon a day ahead and store it in an airtight container in the fridge, form beef patties and keep them covered on a tray in the fridge for up to 24 hours, and set out peanut butter and cheese slices for easy access. Wait until right before serving to toast buns and cook patties for best texture.
13.Why do you recommend unsweetened no-stir peanut butter instead of natural separated peanut butter?
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Natural separated peanut butter has a top layer of loose oil that can make your bun soggy and create a messy, drippy eating experience, and sweetened peanut butter adds an odd candy-like sweetness that clashes with smoky bacon. Unsweetened no-stir peanut butter has a consistent, creamy texture and pure nutty, salty flavor that complements savory fillings perfectly.
14.What add-on toppings work well with this peanut butter bacon burger flavor combo?
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Stick to toppings that don’t compete with the core peanut butter, bacon, and beef flavors! Great picks include thin dill pickle slices for a tangy kick, crisp iceberg lettuce for crunch, a thin smear of hot honey for a sweet-spicy note, or caramelized onions for extra savoriness. Skip heavy, sweet sauces like barbecue that overpower the nutty peanut butter.
15.How do I keep these burgers from getting too soggy when serving a crowd?
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First, always toast your brioche bun cut sides to create a moisture barrier. Don’t overdo the peanut butter—2 tablespoons total per burger, split between top and bottom bun, is plenty. Blot cooked bacon quickly on a paper towel to remove excess rendered grease, and don’t stack cooked patties while resting, as trapped steam sogs buns fast.
16.What internal temperature should I cook the beef patties to for food safety and ideal texture?
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For the juiciest texture that pairs perfectly with the rich toppings, aim for 135°F internal temp when you pull patties off the heat—they’ll rise 5 degrees as they rest to hit a food-safe 140°F for medium doneness. If you prefer medium-well, cook to 145°F off heat, but avoid cooking past that to prevent dry, tough patties.
OMG y’all, I was so skeptical about peanut butter on a burger but this was a total game changer! Made these for our Sunday family cookout and even my super picky 10 year old went back for seconds. The salty bacon with the creamy peanut butter? CHEF’S KISS. So easy to throw together too, took me exactly 28 minutes start to finish, perfect for a weeknight or weekend hang.
Made this last night for my roommates and we all devoured it. Only thing I did different was add a little sriracha to the peanut butter for a tiny kick, 10/10 would make again. Way easier than I thought it would be, no fancy ingredients needed.
These were perfect for our post-hike cookout at the park last weekend! We prepped the patties ahead of time and cooked them on the camp grill, topped with peanut butter, bacon, and a little dill pickle slice. Everyone at the campsite was asking for the recipe! SO good.
Was looking for something new to add to my weekly meal prep rotation and this did not disappoint! I made the patties on Sunday, stored them in the fridge, and just reheated them when I was ready to eat, topped with a scoop of peanut butter and pre-cooked bacon. Held up perfectly all week, way better than my boring old turkey burgers.
Brought these to my neighborhood potluck last week and I swear the platter was empty in 10 minutes. I got so many compliments, people kept saying they never thought to put peanut butter on a burger! Only note is I’d recommend toasting the buns a little, makes the whole thing taste even better.
Told my teens we were having peanut butter bacon burgers for dinner and they groaned so loud I thought the neighbors would complain. Then they each ate two burgers and asked when I’m making them again. Dads for the win! Easy enough to make even when I’m running late from work, no complicated steps.
I’m literally the worst at cooking, I burn toast 90% of the time, and I still pulled this off! Total beginner friendly, steps are super straightforward, no fancy equipment needed. The peanut butter gets all melty and mixes with the bacon grease? I could cry it’s so good.
Tried this last night with turkey patties instead of beef because that’s what I had in the fridge, and it still slapped! The peanut butter adds so much moisture so the turkey burgers didn’t even dry out, which is usually my biggest issue with them. 10/10, will be making this a regular in our dinner rotation.
Made these for our Sunday football tailgate last weekend and they were a HIT. We set up a little topping bar so people could add extra peanut butter, bacon, a dollop of grape jelly (trust me, the PB&J bacon burger combo is insane), pickles, and cheddar cheese. Everyone was raving about them the whole game, even the guy who swears ‘weird burger toppings are trash’ went back for thirds.
I’m the guy who orders plain cheeseburgers with nothing but ketchup everywhere I go, so my wife basically had to force me to try this. I hate to admit she was right… this is fire. The peanut butter doesn’t even taste weird, it’s just rich and savory and pairs so good with the salty bacon. I’m converted.
My kids loved it! I was running around like crazy all evening with soccer practice and dance drop offs, so I needed something fast that didn’t require a million ingredients. This came together in 30 minutes exactly, I didn’t even have to run to the store, I had all the stuff already in the pantry and fridge. Win for busy weeknights!
I’ve tried peanut butter burgers at a bunch of fancy gastropubs and this recipe is way better than any of them. The ratio of peanut butter to bacon to patty is perfect, not too much PB that it overpowers the burger, just enough to add that amazing nutty creaminess. Cook time was spot on too, patties came out perfectly medium rare just like I like them.
Added a slice of pepper jack cheese and a drizzle of hot honey on top of the peanut butter and bacon and oh my GOD it was life changing. The sweet, spicy, salty combo is unbeatable. This is going to be my go-to burger recipe for every cookout from now on, no cap.
Made this for my boyfriend for our at-home date night last night and he was so impressed he thought I ordered it from a restaurant! We paired it with sweet potato fries and a cold beer, it was the perfect low-effort fancy feeling dinner. 10/10, will be making this for all our future date nights in.
Used a plant-based burger patty and vegan bacon for my vegan roommate and I, and it worked SO well! The creamy peanut butter adds so much flavor I didn’t even miss the cheese, which is saying something because I put cheese on everything. Super easy to adapt for different diets, which I love.
I’ve been making peanut butter burgers for years after having one at a state fair, and this recipe is hands down the best version I’ve ever made at home. The tip to cook the bacon extra crispy so it doesn’t get soggy under the peanut butter? Genius. No more sad floppy bacon on my burgers, thank you!