Ingredients :

• Ground beef (15% fat) — Fat is flavor. Beef that is too lean dries out during cooking and becomes bland. 15% is the balance: juicy without swimming in oil. Avoid extra-lean for this recipe, you’ll regret it.
• Turkey bacon — It needs to be truly crispy — not just warm. Cook it dry in a very hot pan until it sounds hollow under your fingers. If you keep it soft, it softens the whole sandwich.
• Block-aged cheddar — Get a block and cut it yourself. Pre-shredded cheddar in bags contains anti-caking starch that prevents proper melting. A 12-month cheddar melts into a shiny coating and has much more character.
• Brioche bread — Brioche browns more evenly than classic white bread thanks to the natural sugar in the dough, and it keeps a slight softness inside while the outside crisps up. Avoid slices that are too thick — 1.5 cm maximum.