This is a ground pork and bacon burger with a quick homemade BBQ sauce built right into the cook. The patty gets its flavor from bacon and red onion mixed directly into the meat, and the sauce comes together in the same pan before the patties ever hit it. It takes about 16 minutes of active cooking, which makes it a genuinely fast weeknight option.
What makes this version work
Two things matter here. First, cooking the bacon and onion together before mixing them into the ground pork means you’re adding seasoned, rendered fat rather than raw ingredients — the patty stays moist without being greasy. Second, the BBQ sauce is made from scratch in under five minutes using pantry staples, and because you spoon it over the patties while they’re still in the pan, the meat picks up that flavor rather than just wearing sauce on top. Neither step is complicated, but skipping either one moves this closer to a plain pork patty with bottled sauce on the side.
What can go wrong
- Patties falling apart in the pan: Ground pork is leaner than beef and needs the egg to bind, but skip the egg in the mix — it makes the patty mushy. Instead, chill the formed patties in the fridge for 15–20 minutes before cooking; cold fat holds the shape better than any binder.
- Sauce burning before it thickens: The sugar and ketchup scorch fast on high heat. Keep the burner at medium-low once you add the ketchup and Worcestershire, and stir constantly. If it tightens too quickly, add a tablespoon of water.
- Undercooked pork patties: Ground pork must reach 160°F (71°C) internal temperature — no exceptions, no pink center. Use an instant-read thermometer; the 3-minutes-per-side guideline is a starting point, not a guarantee, especially with thicker patties.
- Bacon mixture too wet going into the patty: If you skip the paper-towel step, the excess oil makes the mixture slippery and the patties won’t hold their shape. Pat the bacon and onion mixture thoroughly dry before combining with the pork.
- Flour sticking to the pan instead of the patty: The flour dusting on the work surface is for shaping, not coating. Brush excess flour off the patty before it goes into the pan, or you’ll get a gummy crust that pulls away from the meat.
Keeping and reheating
Cooked patties keep in an airtight container in the fridge for up to 4 days, and the BBQ sauce stores separately for the same window. For longer storage, freeze the cooked patties in a single layer on a baking sheet, then transfer to a zip bag — they’ll hold well for up to 3 months. Reheat patties from the fridge in a covered skillet over medium-low heat with a splash of water for about 3–4 minutes per side, or until the center hits 160°F again. From frozen, thaw overnight in the fridge first; reheating straight from frozen tends to dry out the outside before the center warms through. The sauce reheats in 60 seconds in a small saucepan over low heat — add a few drops of water if it’s thickened up in the fridge.
Juiciest Bacon Burger Recipe
Ingredients
Patty Ingredients
- 100 grams bacon
- 1 medium red onion
- 1 teaspoon paprika
- 300 grams ground pork
- 1 medium egg
- 50 grams flour
BBQ Sauce Ingredients
- 1 medium white onion
- 3 cloves garlic
- 1 teaspoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
Instructions
- Gather your ingredients
- Drizzle olive oil in a heated pan for the sauce, then add the minced garlic and onion. Sprinkle salt and pepper.
- Add the brown sugar and stir until everything starts to caramelize. Add the paprika and stir, be careful not to burn the mixture. Add the vinegar and reduce it. Now to complete the sauce, add the Worcester sauce and ketchup. Cook for 2 to 3 minutes, depending on how thick you want. Take it out and set it aside.
- Drizzle olive oil in a heated pan for the patty, and add the minced onion and bacon. When it's nice and crispy, add the paprika. Take it out and pat it dry with some paper towels.
- Set the seasoned meat in a bowl and mix it with the bacon mixture and a beaten egg.
- On a flat floured surface, we start forming the patties. It should be about 2 fingers thick.
- In a heated oiled pan, we place the patty. Leave it for 3 minutes on each side at a medium temperature.
- To keep the meat out, spoon the sauce formed around the patties and drizzle it all over them.
- Just add bun, patty, sauce, and toppings. Enjoy!
Nutrition
Frequently asked questions
Can I use ground beef instead of ground pork?
Yes, ground beef works fine here. Use 80/20 ground beef for comparable fat content, and cook it to 160°F (71°C) internal — the same target as the pork.
Can I make the patties ahead and cook them later?
Yes, and it actually helps. Form the patties, layer them between sheets of parchment, and refrigerate for up to 24 hours before cooking. The rest firms up the fat and the patties hold their shape better in the pan.
Can I cook these on a grill instead of a pan?
You can, but these patties are more fragile than a standard beef burger because of the bacon mixture inside. Chill them well before grilling, use a well-oiled grate, and avoid moving them until they release cleanly — about 3 minutes on each side over medium heat, confirmed at 160°F internal.
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