|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 3g||9%|
|Total Sugars 3g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These bacon burgers can be grilled, pan-grilled, broiled, or baked. Simple seasonings and diced bacon make these burgers juicy and delicious. A sprinkling of flour on the burger's surface helps to insulate the meat from the heat while creating a crust.
An egg and some fresh breadcrumbs supplement the ground beef mixture, but if you prefer all meat burgers, skip the egg and bread crumbs and use about 2 pounds of ground beef. Finely diced bacon gives the burgers a bit of smoky flavor and adds juiciness. The burgers are flavored with simple seasonings along with chopped onion and Worcestershire sauce. Use ground chuck, or a meat to fat ratio of 85/15 for the juiciest, most flavorful burgers.
Serve the burgers on soft burger buns or slider buns (toasted or not). For toppings, consider tomatoes, cooked bacon strips, slices of cheese, lettuce, onions, dill pickle slices, or pickled jalapeño pepper rings. See the tips and variations for a variety of homemade spreads and toppings.
“With just enough bacon to add a smoky taste and intrigue, these burgers are juicy without being powerfully bacony. The unique cooking style of grilling on high then moving to a low heat area of the grill worked well by producing a juicy burger with a slight crust.” —Mary Jo Romano
1 1/2 pounds ground beef
1/2 cup finely chopped onion
2 slices bacon, diced
1 tablespoon Worcestershire sauce
1 1/4 cups fresh soft breadcrumbs
1 large egg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
Vegetable oil, for the grill
6 large hamburger buns, optional
Toppings and condiments, optional
Steps to Make It
Gather the ingredients.
Combine ground beef, onion, bacon, Worcestershire sauce, breadcrumbs, egg, salt, and pepper. Mix with hands until blended.
Shape the ground beef mixture into 6 equal size burgers. Sprinkle the burgers evenly on both sides with the flour.
Oil the grill grates. Heat half the burners to medium-high heat, about 400 F to 470 F. The other half of the grill should be low heat, about 200 F to 275 F.
Place the burgers on the medium-high heat side and cook until well-browned, about 2 minutes on each side. Move them to the low heat side and continue to cook to desired doneness, 3 to 5 minutes more.
- According to the USDA, the minimum safe temperature for ground meat—beef, lamb, pork—is 160 F. Cook ground poultry to at least 165 F.
- Assemble the burgers on toasted buns and offer toppings and condiments in separate bowls.
- For bacon cheeseburgers, place a slice of cheese on each burger about 1 minute before they're ready.
- Omit the egg and breadcrumbs, and use 2 pounds of ground beef instead.
Pan Grilled or Baked Burgers
If an outdoor grill is out of the question, you can also cook these burgers on the stove top or oven.
- For pan grilled burgers, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Cook the burgers for 7 to 10 minutes on each side, or until cooked to desired doneness.
- For baked burgers, pre heat oven to 350 F. Line a rimmed baking sheet with foil or place a rack on the pan. Place the patties on the prepared baking pan or rack, if using. Bake for about 20 minutes, or until they are cooked as desired.