Adding ground bacon to your burger mix makes the burgers incredibly juicy and flavorful. For each 1 lb. ground beef, add 4 oz of ground bacon.
I started making bacon 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 your burger. It makes for an incredibly flavorful and juicy burger.
How do you make bacon burgers?
Simply mix ground raw bacon into your burger. 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.
I normally 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 when making bacon burgers, 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 normally would.
There’s no need for any type of filler (such as breadcrumbs) or binder (egg) in these bacon burgers. Simply mix the ground beef and the bacon, add the seasonings, shape into patties and pan fry.
Adding bacon to your burger mix makes the burgers incredibly juicy and flavorful. Toppings can include smoked cheddar cheese (my personal favorite), a fried egg, bacon and avocado. Or all of the above! These delicious ground bacon burgers make a filling, tasty low carb meal – no bun needed. Unless you want a low carb bun, of course, such as cloud bread or 90 second bread.
But is this a healthy recipe?
That depends. If you’re on a low carb or a keto diet, these bacon burgers are perfect for you. If you’re on a low-fat or calorie restricted diet, then this recipe is definitely not for you. Tty lean bison burger instead. For everyone else, here are my thoughts. Fresh meat is very nutritious, and saturated fats are harmless for most people, according to current research.
As for the bacon, processed meats have been linked to disease. And while the actual risk is very small, and the research inconclusive, I don’t think we should ignore that research completely, even though some say we should. My own personal choice is to consume processed meats in moderation. Which is why I use a relatively small amount of bacon in these bacon burgers and don’t make them every day, not even every week.
What about leftovers?
You can keep leftover bacon burgers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave, on 50% power.
- 4 oz bacon (1/2 package)
- 1 lb. lean ground beef (85/15)
- 1 teaspoon 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
- 1 tablespoon avocado oil
- Cut the bacon into pieces and freeze for 20 minutes to make it easier to process.
- Process the bacon in food processor until finely ground. Mix into the beef with the remaining ingredients, except for the oil.
- Form into four, 3/4-inch-thick patties.
- Heat a large, heavy, broiler-safe skillet over medium-high heat, 3-4 minutes. Add the burgers.
- Cook 4 minutes per side.
- If topping with cheese, top each burger with a slice of smoked cheddar and broil just until cheese is melted, about 1 minute.