Bacon burger is absolutely amazing. Adding ground bacon to the meat makes the patties incredibly juicy and flavorful.
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 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, not thick-cut.
- Ground beef: I like to use lean ground beef.
- Kosher salt: If using fine salt, you might want to reduce the amount you use. A teaspoon of kosher salt weighs far less than a teaspoon of regular salt.
- Mustard: I like Dijon mustard, but yellow mustard works too.
- Spices: Garlic powder, crushed red peppers, and dried sage. Spices are delicious and healthy. Just make sure they are all 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.
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:
- Cut the bacon into pieces and freeze it briefly to make it easier to chop.
- Process it in your food processor until it’s finely ground.
- Mix together the ground bacon and the remaining ingredients except for the oil.
- 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?
Isn’t bacon unhealthy?
Processed meats have been linked to disease. And while the absolute risk is quite small, I don’t think we should ignore it. My own personal choice is to consume processed meats in moderation. I only make this recipe occasionally.
What to do with leftover bacon burgers?
You can keep them in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave, on 50% power.
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- 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.