Ground Bacon Burger Recipes

JUICY BACON BURGERS

Steps:

• Cut the bacon into pieces and freeze the pieces for 20 minutes to make it easier to process.
• Process the bacon in a mini food processor on the "chop" setting until finely ground. Mix it into the beef with the remaining ingredients.
• Form the mixture into four 3/4-inch-thick patties. Use your thumb to make a shallow dimple in the middle of each burger. This helps them retain their shape.
• Heat a well-seasoned cast-iron skillet over medium heat, about 3 minutes. Add the burgers. If the skillet is well-seasoned, there's no need to add oil. Otherwise, add a tablespoon of oil to the pan before adding the burgers.
• Cook the burgers until cooked through, about 4-5 minutes per side over medium heat.*
• Serve immediately with your favorite hamburger toppings.**

GROUND BACON BURGER

Steps:

• 1. Allow your bacon to thaw 30-40 minutes. Then cut your slab into 1" strips, so each strip is really about 15 or so 1" pieces of bacon still frozen together...I hope that makes sense. (You basically want chunks of frozen bacon small enough to put into food processor.) It processes much better while frozen, once thawed it gets grossly slimy. Once you've sliced your bacon, add to a food processor and pulse until your bacon is totally ground up. Of course if you have a grinder, use it!
• 2. Place your ground beef into a large bowl. Add cold ground up bacon, worcestershire, onion and garlic powders and pepper. Mix by hand until bacon is well incorporated into ground beef.
• 3. Shape into patties, I do approx 8 - 6 oz patties, of course you can do any size you desire. With my family we need 4 and then I freeze 4, wrapping each in plastic wrap and then into a freezer bag, they will freeze well for up to 3 months.
• 4. Grill or fry these, watch closely if grilling, a lot of grease will run, causing fires. Because there is bacon, you should cook these to well done. They will be very moist due to the bacon. I fried the ones in photo, over med high heat on first side for 5ish minutes. Flipped over and turned heat down to medium for another 5-7 minutes, bare in mind, times will change depending on thickness of burgers. Place your favorite cheese on top, if desired, cover and remove from heat until cheese is melted. Serve as desired.
• 5. Per photo: I used provolone cheese this time around, then smothered my burger in caramelized mushrooms and onions on a 7 grain bun. Soooo Yummy! :o) I love this burger on top of a grilled or roasted portabella mushroom cap smothered in caramelized onion, topped with gruyere cheese, pop in oven to melt cheese until all ooey gooey...I'll try to remember to get a photo of that next time! OMGosh YUM

GROUND PORK BURGER WITH SMOKED BACON AND CHEDDAR

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.

GROUND BACON TURKEY BURGER

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.