These insanely good bacon burgers pack a ton of chopped bacon right into the burger patty. Pair with your favorite toppings for unbeatable flavor!
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Well, fresh off the big announcement from our last post, it would seem hard to come up with anything as significant, but if there’s anything that compete with impending fatherhood for my attention, it’s bacon. Ok, ok, it’s not really a fair competition, but I’d say bacon is amazing enough of a food to occasionally distract me.
Ain’t No Fakin’ These Bacon Burgers
I’m confident most people have had a burger with bacon on it, and I am likewise confident that most people have the following complaint: there’s not enough! Oh sure, there’s a slice or two, but despite its assertive flavor, it get’s lost to sheer mass of the bun, patty, and toppings. Well not today! Chopped bacon will make up about half the mass of the burger patty in this bacon burger recipe – it’s not just a strip or two slapped on top – so unless you take some odd, grazing bite, you’ll get a full punch of bacony goodness.
While you can use pretty much any type of bacon you like, I’m a fan of the thick slice variety as I believe it delivers a better texture to the finished product (if you do use thinner cut bacon, you may need more slices than the recipe calls for). For the best results, place you bacon in the freezer for at least 15 minutes before you cut it. It will cause it to solidify and make it easier to cut rather than tear. A good sharp knife also helps. Then, cut them across the long axis so you end up with a bunch of bacon matchstick looking things. Then cut those down into a medium dice.
Where’s the beef?… Oh there it is, nevermind….
For this application, I went with a pretty simple seasoning mix for the beef. I really wanted the bacon to shine, so I didn’t want too many distractions. That being said, feel free to substitute your favorite burger mix here, but try to restrain yourself from anything too crazy so you don’t offend the almighty bacon gods. You can mix the beef together while the bacon is in the freezer to save time. When you mix, I’d recommend doing it by hand, and take care not to squeeze it into beef pucks. The meat will be getting molded in the next step anyway.
A Mold to Hold
I used a biscuit cutter as a mold to make my bacon burger patties. I’d highly recommend anyone who cooks a lot to bite the bullet and buy a biscuit cutter set. There are a lot of applications where having a variety of circle cutters come in handy, and it’ll also give you the excuse to make biscuits more often.
I placed the biscuit cutter on a piece of wax paper, and then I filled it up about 1/2 way with beef, pushing down just enough to make sure there weren’t any voids. On top of this, I added chopped bacon, and pushed that down just enough to get it to stick together. It’s a fine line, but you’ll get the hang of it. Hint: if the bacon falls apart as you pull the mold off, you can push a little harder. Err on the lighter touch, as that’s easier to fix. Repeat for the other patties, removing them from the molds after they’re packed. Let them rest on the wax paper, bacon-side up.
Place the bacon burger patties back in the fridge for about 30 minutes to firm up (you can do this ahead of time if you wish). The cooking of this burger is going to be a little, well, violent, so you want them to hold together.
All Sizzle no Fizzle
Unless you have a good overhead exhaust hood, I implore you to cook these bacon burgers outdoors. They’re going to smoke, and nothing detracts from a nice dinner at home like a blaring fire alarm. Grab your favorite cast iron skillet or griddle and place it on the grill on high at least 15 minutes before you start cooking. You want that thing nice and hot. When you’re ready, pull the burgers from the fridge, add any additional salt and pepper you want, and head to the grill. Now, if you followed instructions, you should have the patties with the bacon on top; I find the easiest way to apply to the grill is pick the patty up on its piece of paper, and invert onto the griddle (bacon side down). Watch those fingers! The bacon will pop and sizzle like crazy, but that’s ok. Add all the burgers, and then drop the heat to medium high. Let them cook for about 4 minutes before you go to flip. And here’s the magic part…
The bacon should have rendered out a significant amount of fat, and now you get to cook the beef side in that bacon fat. Hey, I never claimed this was health food! Keep a decent amount of downward pressure on the spatula as you scrape the burger off the griddle – you don’t want to leave any bacon behind. If your grill isn’t perfectly level, look to flip the burger into an area with plenty of rendered fat for maximum flavor. Once you’ve flipped them all, close the lid and cook for an additional 4 minutes. If you want to add cheese (and who doesn’t) I would do that 2 minutes after the flip to let it melt. This is also a good time to toast the buns on a cooler area of the grill.
After the second 4 minutes, remove the bacon burgers from the grill, carefully tent with foil so the cheese doesn’t stick, and let sit for 3-5 minutes. Then dress them up with your favorite condiments, and enjoy the bacon in all its glory!
- 4 strips thick cut bacon
- ½ lb Ground Beef
- 2 tsp Worcestershire Sauce
- ½ tsp Garlic Powder
- ½ tsp Freshly Ground Black Pepper
- Healthy sprinkle of Kosher Salt
- Sharp Cheddar Cheese
- 2 Potato Buns
- Any other toppings you prefer (sliced tomato, onion, lettuce, pickles, ketchup, etc.)
- Place bacon in freezer for 15-30 minutes to firm up. Meanwhile, mix the remaining patty ingredient in a medium bowl. Take care not to compress the meat excessively.
- Cut bacon into medium dice.
- Using a ~3 inch ring mold, pack them ½ way with the beef mixture, then pack the remaining ½ with the diced bacon. Press just hard enough to maintain shape.
- Refrigerate for at least 30 minutes to firm up.
- Pre-heat griddle/pan on high. You want it nice and hot before cooking.
- Add any extra salt/pepper to patties that you wish and place on griddle, bacon side down. Cook for 4 minutes on med-high.
- Flip and cook for an additional 4 minutes. If you want to add cheese, add it to the burgers about halfway through the four minutes.
- Remove and rest for 5 minutes, tented with foil. Serve burgers on a potato roll with your favorite toppings and condiments.