Bacon Burgers are juicy, flavorful, bacon-packed burgers ready for the grill this summer, topped with delicious caramelized onions.
Happy June, everyone! How was your Memorial Day weekend? We had a ‘recipe test’ Memorial Day party and it went really well! Everyone was full, happy, a little tipsy, and left with plenty of leftovers. That’s how you know a party (and recipe test) went great :).
These bacon burgers are my husband’s favorite burgers, no lie. And honey, if you can’t see why, you don’t know men: not only are there bacon strips on top of the burger, but there are diced bits of bacon inside the burger mixture itself. This is a serious bacon-lover’s dream.
I mean, what’s not delicious about hickory smoked bacon in a flavorful chuck/sirloin burger with caramelized onions?! Who doesn’t love caramelized onion? Who doesn’t love burgers?! Who doesn’t love bacon?!
If you couldn’t tell from this Juicy Lucy post, I love when burgers are not just what they appear.
Although, these bacon burgers do appear delicious. And they are. But no one is expecting to bite into bits of bacon while also eating a strip of bacon.
Bacon overload? I think not!
Get ready to get an inbox full of amazing recipes this summer, it’s only just begun!
- 1 lb ground chuck
- 1 lb ground sirloin
- 4 slices smoked bacon, diced into small pieces (whatever type you like is fine, and if you like bacon crispy, cook them before chopping)
- 8 strips bacon, cut in half and cooked to taste
- 1½ tsp kosher salt
- 1 recipe for Caramelized Onions
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Let beef rest on your countertop for 30 minutes before cooking.
- Mix all ingredients well with hands, making sure bacon is well distributed throughout the beef.
- Create 8 patties, all about 1 inch or so thick, making a depression in the center of each to make sure the patties don't become domed.
- Set your grill to have one high heat side and a low heat side. Once ready, (for gas grill, have it at 450 degrees F) put patties on the high heat side for two minutes on each side of the patties, then moving to the low heat side of the grill and cooking about 2-3 minutes for medium-rare, 4 minutes for medium, and 5-6 for well-done burgers
- During the last minute, lay slices of cheese over the patties.
- Once done let rest for 3 minutes before serving on toasted buns with bacon strips and caramelized onions.