Instructions

• In a large skillet over medium heat on the stove, fry the bacon until crisp, 10 to 12 minutes, turning occasionally. Transfer the bacon onto paper towels to drain.
• Gently form the ground chuck into six patties of equal size, each about 2 centimetres thick. Season both sides with salt and pepper. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimetres wide in the centre of the patties to keep them from forming a dome as they cook. Refrigerate until ready to grill.
• Prepare the grill for direct cooking over medium–high heat (200°C to 260°C). 
• Brush the cooking grates clean. Grill the patties over direct medium–high heat, with the lid closed, until cooked to medium doneness (70ºC), 8 to 10 minutes, turning once. During the last minute of grilling time, top each patty with a slice of cheese to melt and toast the buns over direct heat.
• Build each cheeseburger on a bun with a lettuce leaf, a slice of tomato, a patty and a slice of bacon. Serve with ketchup and mustard, if desired.