The order in which you assemble the burger is important because doing it right can prevent it from breaking or even staining your clothes:

Start with the bottom bun, which should be slightly toasted, to hold your condiments in the bread.
Add ketchup and mustard next.
Next up are pickles that go under the meat so their strong crisp flavor doesn’t overpower other veggies.
Add the cooked patty with or without cheese. If you did use cheese, American is the way to go.
Then comes the slice of tomato. If you played your cards right, the cheese will be melted enough to hold the tomato still. Some people prefer to skip the tomato because it contains too much water.
Next, add iceberg lettuce, which will act as a blanket to keep the tomato in place as well. If you like onions, you can add some of that now too. Red onion is a good choice because of its taste and color.
Mayo is better added now because it has a delicate texture that will help hold your veggies here.
Top everything off with the toasted top bun, and you’re all set.

If you’re making a bacon cheeseburger, it’s best to place the strips of bacon directly on top of the meat, but under the cheese to keep it in place. Since you’ll likely lay the sheet of cheese onto the pattie while it’s still on the grill to be able to cover with a lid for 30 seconds for it to melt, you have to think about adding the bacon at this moment too.

Tip: Some chefs like to add the lettuce right after you’ve covered the bottom bun with ketchup and mustard to catch the juices. This can come in handy when you’re making a thick, juicy burger.

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