Ground Bacon Burger Recipes

Steps:

• Place the beef into a medium mixing bowl. Add the cream, hot sauce, Worcestershire, salt and pepper. With clean hands, mix the meat well. Set aside.
• Next, slice the rolls in half and spread each half with some softened butter. Place the rolls face-down on a skillet over medium heat. Lightly grill the rolls so they're nice and golden. Let the rolls cool on a plate until you need them.
• Heat a skillet over medium-high heat and add the butter. Form the beef mixture into 6 patties and place in the skillet, in batches if needed. Allow each to cook about 4 minutes on the first side, flip them and place a slice of Cheddar on to melt.
• When the patties are done in the middle, place them on the base of the halved buns. Top each with 2 pieces of the bacon and top with the other half of the rolls.

Steps:

• Put the bacon in a large nonstick saute pan over medium heat. Cook just until the fat is rendered out, 5 to 7 minutes. (The bacon should not brown at all.) Remove the bacon from the pan and place in the bowl of a small food processor. There should be about 2 tablespoons of bacon fat that has collected in the pan.
• Place the buns into the warm bacon fat, cut-side down. Toast the buns they are until golden brown around the edges, about 2 minutes. Set aside for burger assembly.
• Pulse the par-cooked bacon in the food processor until it is coarsely ground, 30 seconds to 1 minute. Transfer the bacon to a large mixing bowl. Add the ground beef, Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Use your hand to gently work the bacon and seasonings into the ground beef. Divide the meat into 4 portions (6 to 7 ounces each). Loosely pack the meat into 4 thick patties, using your thumb to create a shallow dimple in the center of each. Sprinkle the outside of each patty with salt and pepper as desired.
• Preheat the grill and generously oil the grill grates. Place the patties on the grill and cook to the desired degree of doneness, 3 to 5 minutes on each side. Top each patty with a slice of American cheese and cover the grill to allow the cheese to melt, 30 seconds.
• Assemble the burgers and top with ranch, lettuce, tomato slices and red onion. Serve immediately.

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, mix the ground beef, eggs, bread crumbs, salt, pepper, and garlic powder. Mix until well combined.
• Put the mixture in a medium baking tray lined with aluminum foil and distribute the meat mixture evenly.
• Add the ham, cheese, and spinach on top of the meat.
• Carefully lift the meat and form a roll.
• In another aluminum-lined baking tray, place the slices of bacon side by side, one next to the other. Place the meat roll on top of the bacon.
• Roll up the meat with the bacon, then wrap with foil.
• Bake the aluminum-wrapped roll for 25 minutes.
• Increase the temperature to 500˚F (260˚C). Remove the foil and bake for 20 more minutes until the bacon is golden brown and crispy.
• Cool for 5 minutes, then slice and serve.
• Enjoy!

Steps:

• Combine the ground beef, onion, egg yolk, salt, pepper, and liquid smoke in a medium bowl and mix well.
• The mixture should be soft, yet hold its shape.
• Add up to 1/2 cup bread crumbs if mixture will not come together.
• Mix with your hands-- like a man should!
• Feel free to add small amounts of any other seasonings you think would add to the flavor.
• I like to add a bit of minced garlic, seasoned salt, cayenne, etc.
• Have fun with it.
• Divide the mixture into four equal portions and form into patties that are about the diameter of the buns you'll be using.
• This should make them fairly thin and large.
• Wrap a slice of bacon around the center of each patty and secure with toothpicks.
• Chill in refrigerator at least 1 hour or up to 8 hours to chill and firm up the patties.
• Bring patties up to room temperature while preparing a hot fire in grill.
• Throw on a few water-logged mesquite wood chunks and grill the burgers to your liking, removing the toothpicks before turning over.
• While the burgers are on the grill, lightly toast the buns under the broiler or on the grill.
• Be sure you have the large hamburger buns, not those puny ones like you see in McDonald's happy meals.
• You're making man-sized burgers here!
• Place the hamburger patties, buns, tomatoes, lettuce, and anything else you want to use to build your burger, on individual plates and let each person make their own.
• These burgers go great with potato chips, macaroni salad, baked beans, and corn on the cob for a fantastic Summer meal.
• A chocolate pudding or slice of cream pie makes a great dessert.
• This recipe can be doubled or tripled or whatever to serve as many as you need.
• Enjoy!

Steps:

• Heat charcoal or gas grill to medium. Combine ground pork, onion and hot sauce; mix well with hands. Shape into 4 (8-oz.) burgers; season with salt and pepper on both sides.
• Grill burgers until internal temperature reaches 165 degrees F., turning after 8 minutes. Place 2 slices cheese on top of each burger to melt.
• Lightly toast brioche buns on grill, being careful not to burn. Place pork burgers on buns; top each with 4 half strips of bacon.
• Serve with lettuce, tomato, pickles, mayonnaise and mustard on the side.

Steps:

• Heat broiler.
• Reserve 1/4 cup barbecue sauce. Shape meat into 4 (1/2-inch-thick) patties.
• Broil, 4 to 6 inches from heat, 5 to 6 min. on each side or until done (160°F), brushing occasionally with remaining barbecue sauce. Top with Singles; broil 1 min. or until melted.
• Fill rolls with lettuce, tomatoes, burgers, reserved sauce and bacon.

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties.
• Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.

Steps:

• Partially freeze the bacon and pulse in small batches in the food processor until ground or tiny.
• Mix in bowl with other ingredients until well mixed.
• Shape into four patties.
• Preheat the oven to 350 degrees.
• Place in skillet sprayed with cooking spray over medium stove burner.
• Cook on medium for 5 minutes a side or until brown.
• Finish in over for 20 minutes or until internal temperature reaches 180 degrees.

Steps:

• Place the diced chuck in a large bowl.
• Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and most of the fat has been rendered, 7 to 8 minutes. Add the onions to the pan and cook until they are softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute longer. Add the thyme and toss to combine. Remove the pan from the heat and pour the mixture over the diced chuck. Drizzle with the Worcestershire, and season with the salt and pepper. Toss gently but thoroughly to combine. Cover and set aside to marinate, refrigerated, for 1 hour.
• Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind the meat mixture and then gently form it into 4 patties, being careful not to overwork it. Cover and refrigerate until chilled, about 1 hour.
• Preheat a grill to medium, and lightly oil the grate.
• Remove the patties from the refrigerator and place them on the grill. Cook for 7 to 8 minutes. Then turn them over and place 2 slices of the cheddar on each burger. Cook for another 7 to 8 minutes for medium-rare to medium, or until the burgers are cooked to the desired degree of doneness. Place a burger on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add mayo, ketchup, mustard, and pickles as desired. Serve immediately.