This Bacon Cheeseburger Rice is the sort of dish that quietly becomes a household favorite the first time you make it. I discovered this mash-up on a busy weeknight when I wanted the nostalgia of a bacon cheeseburger with the simplicity of a one-skillet dinner. The result is hearty, saucy rice studded with caramelized onions, savory beef, smoky bacon, and melting sharp cheddar. It hits every comfort-food note: salty, tangy, cheesy and deeply satisfying.

I keep the pantry-stable ingredients on hand so I can toss this together with almost no planning. The texture is what makes it special — the instant rice soaks up a rich tomato-and-broth base without getting gluey, and pockets of melted cheddar create those irresistible cheesy strands. Every time I make it my partner insists on seconds and the kids hover at the skillet while I plate. It’s fast, forgiving, and feels like a cheeseburger served straight from the pan.

Ingredients

• 1 pound ground beef (80/20): Use a standard 80/20 blend for flavor and mouthfeel; the fat helps develop a rich sauce and keeps the dish juicy. Fresh ground chuck works well and browns evenly.
• 1/2 medium yellow onion, diced: Yellow onions caramelize slightly as the beef browns, adding sweetness and depth. Dice to approximately 1/4-inch pieces so they soften quickly.
• 1 tablespoon fresh garlic, minced: Fresh garlic gives a clean aromatic lift; add it near the end of browning to avoid bitterness from overcooking.
• 1 teaspoon seasoned salt: A blend with paprika and onion powder is ideal; adjust to taste if you use plain salt.
• 8 ounces tomato sauce: A simple canned tomato sauce provides body and acidity to balance the richness. Hunt’s or Contadina are reliable choices.
• 1/4 cup ketchup: Brings sweet-tangy cheeseburger flavor — Heinz or your preferred brand works fine.
• 1 tablespoon yellow mustard: Adds that classic burger tang and cuts through the fat; use standard American yellow mustard for authenticity.
• 2 cups instant rice (such as Minute Rice): Instant rice cooks quickly and absorbs flavors without becoming gummy; measure dry cups precisely for reliable texture.
• 2 cups beef broth: Use low-sodium if you want more control over salt; the broth provides savory umami that replaces pan juices.
• 1 cup cooked bacon, chopped: Use thick-cut bacon cooked until crisp for texture contrast; chop into bite-size pieces so they distribute through the rice.
• 1 cup sharp cheddar cheese, shredded: Sharp cheddar melts into creamy pockets; shred your own from a block for best melting quality.

Instructions

Brown the beef and soften the onion: Heat a large 12-inch skillet over medium-high heat until hot. Add the ground beef and diced onion and cook 6 to 8 minutes, breaking the meat into small pieces with a spatula. Cook until no pink remains and the onions are translucent and beginning to brown. Browning gives deep flavor through Maillard reaction; don’t rush this stage. Add garlic and season: Stir in the minced garlic and cook about 30 to 60 seconds until fragrant but not dark. Drain any excess grease from the skillet into a heatproof container if there is substantial fat, leaving behind the flavorful fond and a tablespoon or two for cooking. Sprinkle the seasoned salt and stir to distribute evenly. Build the sauce and add rice: Pour in the tomato sauce, ketchup, yellow mustard, instant rice, and beef broth. Stir thoroughly so the rice is evenly distributed and the sauce is homogeneous. Scrape the bottom to release any browned bits; those add savory depth to the final dish. Simmer until rice is tender: Bring the mixture to a gentle simmer over medium heat. Reduce heat slightly to maintain a gentle bubble and cook 2 to 3 minutes, stirring occasionally so the rice cooks evenly and the broth is absorbed. Instant rice requires minimal cooking; check texture at 2 minutes and add another minute if needed. Finish with cheese and bacon: Remove the skillet from heat and stir in 1/2 cup shredded cheddar and 1/2 cup chopped bacon until the cheese melts into the hot rice. The residual heat will create a creamy internal layer. Top and steam to melt: Sprinkle the remaining 1/2 cup cheddar and 1/2 cup bacon over the surface. Cover the skillet with a lid and let sit 2 to 3 minutes so steam melts the topping cheese and warms the bacon. Remove lid and serve hot.

Storage Tips

Cool leftovers within two hours and transfer to airtight containers for refrigeration. Stored properly, the dish stays flavorful for up to four days. For longer storage, portion into freezer-safe bags or containers and freeze for up to two months. Reheat straight from the fridge in a skillet over low heat with a tablespoon of water or broth to restore moisture, or microwave covered with a damp paper towel to keep the rice from drying out. For frozen portions, thaw overnight before reheating for best texture.

Ingredient Substitutions

If you prefer leaner meat, substitute 93/7 ground beef and add 1 tablespoon of olive oil when browning to keep the pan from going dry. For a turkey version use ground turkey and increase the seasoning slightly because turkey is milder. Swap sharp cheddar for pepper jack for a spicy twist or smoked gouda for a deeper smoke character. If you don’t have instant rice, use 1 1/2 cups long-grain white rice and 2 3/4 cups broth, then simmer covered for 15 to 18 minutes until tender.

Serving Suggestions

Serve straight from the skillet with a crisp green salad to add freshness and contrast. Pickles or a side of quick coleslaw echo classic burger sides and brighten the plate. For casual entertaining set out extra condiments like ketchup, mustard, and sliced pickles so guests can customize each bite. A sprinkle of chopped fresh parsley or chives adds color and a mild herbal note. Pair with a cold beer or iced tea for a complete comfort-food meal.

Cultural Background

This dish is a playful American riff on the cheeseburger, translating the core flavor profile into a skillet format that is both economical and convenient. One-pan, casserole-style interpretations of sandwiches have a long history in home cooking, especially where convenience and stretching ingredients are priorities. This version leans into midcentury pantry staples — tomato sauce, ketchup, and instant rice — reimagined with modern techniques to get maximum flavor in minimal time.

Seasonal Adaptations

In winter add a handful of frozen peas or diced carrots with the broth for extra heartiness. In summer fold in chopped tomatoes and a few chopped raw cucumbers on the side for a lighter feel. For holiday gatherings, swap part of the beef for ground lamb and use feta instead of cheddar to create a different flavor profile. Try topping with caramelized onions and pickled jalapeños for a festive twist.

Meal Prep Tips

Portion into four meal prep containers for easy lunches. Store a small packet of extra shredded cheddar and a few chopped bacon pieces separately so you can refresh the top when reheating. When reheating in a microwave, add a teaspoon of water per portion to maintain moisture. For stovetop reheating, warm gently with a splash of broth and cover to steam until hot throughout.

This skillet dish is an easy weeknight hero — simple, forgiving, and always crowd-pleasing. I encourage you to make it your own: tweak the cheese, swap the meat, or add vegetables to suit your family. There’s something joyful about serving a pan of warm, cheesy rice that tastes like everyone’s favorite burger.