You can’t be a proper meat company without a signature burger recipe. Well folks, with the launch of our newest product, Ground Bacon, we now have our very own signature burger: The Baconer Burger!
Google ‘burger recipe’ and you’ll find thousands of them, each with their own secret method or or hand grinding special blends of short rib, brisket or tallow...it can get really complicated really fast for what should be an easy and satisfying meal. So let's make this simple. Get yourself some good quality ground beef - don’t waste your time worrying about fat percentages or fancy cuts, we’ll take care of that in a minute. Then blend in our ground bacon so it’s about 1/4 of the overall weight and PRESTO, you’ve got a burger with built-in bacon so mouth-wateringly delicious you’ll need to change your shirt. A few simple add-ins like we’ve used here will round out the flavors, but honestly, you could bare bones it with just the beef and bacon and still blow every other burger out of the water. Why? Because the bacon provides the right fat-to-meat ratio, and it’s pork fat which brings luscious body and texture. Plus, the bacon infuses deep umami-rich flavor complexity all on its own, including applewood smoke, meaning you're not dependent on a charcoal grill or wood chips to have that tantalizing smoke on your burger. The rest is up to you.
We’ve described our favorite cooking method here for a nice juicy burger, but to each his own. Go wild on the toppings - and don't be shy to throw a couple extra bacon strips on top, we won’t tell!
Built-In Bacon Burger
Main / BBQ / Grill
1.5lbs ground beef
8oz Ground Bacon
1 diced shallot OR ½ tsp onion powder
1 minced garlic clove OR ½ tsp garlic powder
½ tsp ground black pepper & 2 tsp kosher salt
Buns & fixins'
As gently as possible, combine the beef, Ground Bacon, shallot, garlic and pepper, ensuring the meats are well incorporated and the other ingredients are distributed evenly (breaking up the bacon first is helpful). A light touch is important so the mixture doesn’t become overly compressed and dense.
Form ½ lb balls, then flatten them into burger patties, again handling them gently. We’re not kneading dough!
Fire up your grill or broiler and let it heat up. For grills, use a two-zone heat setup (coals pushed to one side to create hotter and cooler zones). For broilers, you can replicate this with 2 racks, one in a lower position and one up close the the heat source.
Start cooking your burgers in the cooler zone. When the burgers look about half way done, flip them and cook the other side.
Using an instant read thermometer, when the internal temperature is about 20 degrees below your target temp, sprinkle them with salt and move them to the hot zone.
Keep flipping them every minute until you hit your final doneness.
Remove burgers, toast and butter your buns, pile on toppings and devour!