Bacon burger is absolutely amazing. Adding ground bacon to the meat makes the patties incredibly juicy and flavorful.
I started making these burgers after I transitioned to a low carb diet. Suddenly, with no bun, the burger became the star of the show, and I wanted it to be as flavorful and as juicy as possible.
My go-to burger recipe is these broiled burgers with smoked paprika and cheddar. They are excellent. But if you really want to make the ultimate burger, all you need to do is mix some ground bacon into the meat. 🥓It makes for an incredibly flavorful and juicy burger.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty burgers. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Bacon: Use medium-thickness strips in this recipe, not thick-cut.
Ground beef: I like to use lean ground beef (85/15). I find that leaner than that is just a bit too dry, even with the addition of bacon. Although it can work if that’s all you have.
Kosher salt: If using fine salt, you might want to reduce the amount you use. A teaspoon of kosher salt weighs less than a teaspoon of table salt.
Mustard: I like Dijon mustard, but yellow mustard works too. Dijon mustard is more creamy and less vinegary than yellow mustard.
Spices: Garlic powder, crushed red peppers, and dried sage. Make sure they are fresh! A stale spice can really ruin a dish!
Chopped parsley: You can use a small amount of dried parsley instead. But fresh adds great flavor.
Avocado oil: A good frying oil. It has a neutral flavor and a high smoke point.
How to make bacon burgers
Simply mix ground raw bacon into the ground beef. You can go for a 50/50 ratio if you wish, mixing 8 oz ground beef with 8 oz bacon.
But I like to keep things a bit less fatty and salty, but still delicious, by mixing 4 oz of bacon into 1 lb. of ground beef.
Scroll down to the recipe card for the detailed instructions. Here are the basic steps for making this recipe:
1. Cut the bacon into pieces and freeze it briefly to make it easier to chop.
2. Process it in your food processor until it’s finely ground.
3. Mix together the ground bacon and the remaining ingredients except for the oil.
4. Form into patties. Fry the patties about 4 minutes per side.
What beef to use in this recipe?
I usually go for 85/15 lean ground beef, but if all you have is extra lean ground beef (93/7), that should work too.
Normally I would say that extra lean ground beef is not fatty enough to produce good burgers. But the addition of bacon makes up for the lack of fat in the meat. So the burgers don’t come out as dry as they would otherwise.
Should I add breadcrumbs or an egg?
There’s no need for any type of filler (such as breadcrumbs) or binder (egg) in these tasty burgers. Simply mix the ground beef and the bacon, add the seasonings, shape into patties and pan-fry.
How to top bacon burgers?
Adding bacon makes the patties incredibly juicy and flavorful. Toppings can include smoked cheddar cheese (my personal favorite), a fried egg, bacon, or avocado. Or all of the above!
How to serve them?
These delicious burgers make a filling, tasty low carb meal – no bun needed. See the photos? That’s how I usually serve them. Unless you want a low carb bun, of course, such as cloud bread or 90-second bread.
What to do with the leftovers?
You can keep them in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave, on 50% power.
Alternatives to bacon burgers
If you’d rather avoid processed meats, here are a few bacon-free burger recipes that you might enjoy:
- Cheeseburger casserole – this is such a fun and easy way to enjoy the flavors of a cheeseburger!
- Baked hamburgers – another super-easy way to enjoy burgers that does not require shaping the patties and frying them.
- Bunless burger – if you never tried using hamburger patties as a bun, you should! My kids love these burgers.
- Turkey burgers – these are very flavorful and surprisingly juicy, as long as you use ground turkey thighs.
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- 4 oz bacon (1/2 package)
- 1 lb. lean ground beef (85/15)
- 1 teaspoon Diamond Crystal kosher salt
- 1 tablespoon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red peppers
- 1/2 teaspoon dried sage
- 1/2 cup chopped parsley
- Cut the bacon into pieces and freeze for 20 minutes to make it easier to process.
- Process the bacon in a mini food processor on the "chop" setting until finely ground. Mix it into the beef with the remaining ingredients.
- Form the mixture into four 3/4-inch-thick patties.
- Heat a well-seasoned cast-iron skillet over medium-high heat, 2-3 minutes. Add the burgers. If the skillet is well-seasoned, there's no need to add oil. Otherwise, add a tablespoon of oil to the pan before adding the burgers.
- Cook the burgers until cooked through, 3-4 minutes per side.*
- Serve immediately, with your favorite hamburger toppings.**