The chances are very strong you have never had an actual bacon burger. No, putting nuked slices of bacon over a charred hamburger is not a bacon burger -- that is called being lazy and eating slop!
You are about to witness how to make the juiciest and moistest hamburger your seasoned lips will ever encounter and yes, you will have all the how-to pictures in the slideshow. It really is incredibly simple and you'll wonder why you haven't been doing this for years.
The secret to this little venture into hog heaven is combining ground beef and ground bacon! Yes, a real bacon burger. The ratio is quite simple: 3/4 pound of ground beef to 1/4 pound ground bacon. Now if you try and go bacon crazy and add more, your burger will fall apart so don't be a... pig about it!
When we serve this at the restaurant we obviously add a touch of Southwestern flavor and in the recipe below you will find our award-winning recipe. You can either fry, grill or barbecue this bacon burger. If you are grilling or barbecuing (yes, there is a difference) be aware there is bacon in the beef, thus there is more fat so you will want to begin cooking it over indirect heat (non-flame) to avoid flame-ups and cooking the burger externally before internally.
I have never seen a market carry ground bacon so you'll have to grind it yourself. Either use a meat grinder or just pop the slices of Porky into a food processor.
Ingredients needed to make the ULTIMATE Bacon Burger (serves 2):
- 3/4 pound ground beef
- 1/4 pound bacon, ground (see note above)
- 4 cloves garlic, minced
- 2 tsp. chili powder
- 1 Tbs. Worcestershire sauce
- 1 tsp. hot sauce
- salt and pepper to taste
- Combine all the ingredients into a large bowl and mix with your clean hands until well-combined (see pictures in slideshow).
- Form the mixture into patties.
- Prepare as you would a normal hamburger (if grilling or barbecuing, see note above).
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."