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The Best of Bacon: The Ultimate Bacon Burger

The Best of Bacon: The Ultimate Bacon Burger
The Best of Bacon: The Ultimate Bacon Burger
Chef Larry Edwards/Casa de Cuisine

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!

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


  1. Combine all the ingredients into a large bowl and mix with your clean hands until well-combined.
  2. Form the mixture into patties.
  3. Prepare as you would a normal hamburger (if grilling or barbecuing, see note above).

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.

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