You can go for a 50/50 ratio, but I prefer to add 4 ounces of bacon for each pound of ground beef. I started making these bacon burgers after transitioning to a low-carb diet in 2011. Suddenly, with no bun, the burger became the star of the show, and I wanted it to be as flavorful and juicy as possible. I make burgers quite often, including broiled burgers, grilled burgers, and baked burgers. They are all excellent. But if you want to make the ultimate burger, mix ground bacon into the meat. It makes for an incredibly flavorful and juicy burger.
Ingredients
Instructions
Recipe Card
Bacon: Use your favorite brand. You’ll need 4 ounces, which is half a standard 8-ounce package. Ground beef: I like to use lean ground beef (85/15). I find that leaner than that is too dry, even with the addition of bacon. Seasonings: I almost always use kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried parsley, and red pepper flakes.
You start by cutting the bacon into pieces. Combine the ground bacon, ground beef, and seasonings. Cook the burgers over medium heat until cooked through, 4-5 minutes per side. Unless you want a bun, of course, such as cloud bread or 90-second bread. You can also use a lettuce wrap. As for side dishes, these burgers are excellent with fries. I often serve them with jicama fries or zucchini fries.
