These burgers are made by grinding chuck roast and bacon together at home, then forming and cooking the patties yourself. The payoff is a noticeably juicier, more tender burger than pre-packaged ground beef — because you control the fat ratio and grind it fresh. If you have a stand mixer with a grinder attachment gathering dust, this is the recipe that puts it to work.
The short version of why this works
Two things drive the result here. First, the fat ratio: chuck roast runs roughly 80/20 lean-to-fat, and adding a full pound of bacon to two pounds of chuck pushes that ratio higher. More fat means more moisture and flavor in the finished patty — this is not a recipe to make leaner by trimming the chuck. Second, the freeze-before-grinding step is doing real work. Cold meat and a cold grinder keep the fat from smearing into the lean during grinding. Smeared fat produces a dense, greasy patty. Firm, distinct fat produces a tender one. Both steps are non-negotiable if you want the texture to come out right.
If something goes sideways
- The ground meat looks gray and pasty coming out of the grinder: The fat has smeared, usually because the meat or grinder warmed up too much. Next time, grind faster and return the meat to the freezer for 15 minutes mid-grind if needed. The patties will still cook fine, but the texture will be slightly denser.
- Patties fall apart in the pan: The mix was probably overworked or the patties were formed too loosely. Pack them firmly when pressing — skip the egg in the mix, it makes the patty mushy — and make sure they’re fully frozen before cooking so they hold their shape as the exterior sets.
- Patties are sticking to the skillet: The pan wasn’t hot enough before the patty went in, or the oil was skipped. Get the skillet fully preheated over medium-high, add oil, and let the patty release naturally — it will lift cleanly once a crust forms, usually after 3-4 minutes.
- The inside is still pink at the center after the outside looks done: Because this blend contains bacon (pork), the internal temperature must reach 160°F (71°C). Use an instant-read thermometer inserted sideways into the thickest part of the patty. Don’t rely on color alone — pork and bacon can stay pink even when fully cooked.
- Patties puff up into a dome shape while cooking: This happens when steam builds up in the center. Press a shallow thumbprint into the center of each patty before freezing to counteract the puff and keep them flat.
Smart swaps
- No KitchenAid grinder attachment: A standalone hand-crank meat grinder works the same way and costs less than $30. A food processor is a last resort — pulse in short bursts with very cold meat to avoid a paste, and expect a coarser, less even texture.
- Chuck roast substitutes: Chuck is the right call here because of its fat content. Sirloin or round will produce a noticeably drier patty and isn’t recommended for this recipe.
- Bacon variety: Regular-cut bacon grinds more evenly than thick-cut. Smoked bacon adds a mild background flavor; maple-cured bacon works but adds a faint sweetness — worth knowing before you commit to a pound of it.
- Seasoning timing: The recipe seasons just before grinding. If you want a more even distribution, you can also add a second light seasoning after grinding and before forming patties, since some spice is lost in the grinder.
Fresh Ground Bacon Burgers (Chuck & Bacon Blend)
Equipment
- Meat grinder or stand mixer with grinder attachment
- Large mixing bowl
- Kitchen scale
- Burger patty press (optional but recommended)
- Instant-read thermometer
- 10-12 inch cast iron skillet or heavy-bottomed pan
- Wax paper or parchment paper
Ingredients
- 2 pounds chuck roast 900g, cut into 2-inch cubes — do not trim the fat
- 1 pound thick-cut bacon 450g, cut into 2-inch pieces
- 2 teaspoons kosher salt to taste — reduce to 1 teaspoon if using fine table salt
- 1 tablespoon ground black pepper to taste
- 1 tablespoon garlic powder to taste
- 1-2 tablespoons neutral oil vegetable or canola, for cooking
Instructions
- Cut chuck roast into 2-inch cubes (or appropriate size to fit in your meat grinder). Do not trim the fat. Cut bacon into 2-inch pieces and mix with chuck roast in a large container that can be placed in the freezer.2 pounds chuck roast, 1 pound thick-cut bacon
- Cover the chuck roast and bacon pieces and freeze for about 1 hour, or until the meat is firm but not frozen solid.2 pounds chuck roast, 1 pound thick-cut bacon
- Thirty minutes before grinding, place the meat grinder (and all its blades and pieces) into the freezer.
- When the meat is firm, and the grinder is cold, remove everything from the freezer and sprinkle the meat with salt, pepper and garlic powder to taste.2 pounds chuck roast, 1 pound thick-cut bacon, 2 teaspoons kosher salt, 1 tablespoon ground black pepper, 1 tablespoon garlic powder
- Follow the directions for your specific meat grinder and get all that bacon and chuck ground up. Once ground, give it a quick mix with your hands.2 pounds chuck roast, 1 pound thick-cut bacon
- I recommend using a small scale to weigh out the patties so that they are uniform. We went with quarter-pound burgers, but you can make them as big or small as you would like!
- Use a patty press to form your burgers. If cooking immediately, set aside on a parchment-lined tray. If freezing for later, place formed patties on a baking sheet with wax paper between each one and freeze until solid, then transfer to a freezer-safe bag.
- (Alternative to patty press) Shape patties by hand to about ¾-inch / 2cm thickness. If freezing, stack in a large freezer bag with a layer of wax paper between each patty.
- When ready to cook, preheat your skillet over medium-high heat for 2-3 minutes, then add 1-2 tablespoons of neutral oil (vegetable or canola) and let it shimmer.1-2 tablespoons neutral oil
- Fry over medium-high heat for 4-5 minutes per side, or until the internal temperature reaches 160°F / 71°C measured with an instant-read thermometer. Do not rely on colour alone — the bacon in the blend can make patties appear done before they reach a safe temperature.
Notes
Nutrition
FAQ
Do I really need a meat grinder, or can I use a food processor?
A meat grinder — stand mixer attachment or standalone — gives you the best result. A food processor works in a pinch, but you need to pulse very cold meat in small batches to avoid turning it into a paste; the texture will be less consistent than a proper grind.
What internal temperature do these burgers need to reach?
Cook to 160°F (71°C) internal temperature, measured with an instant-read thermometer. Because the blend contains bacon (ground pork), you cannot rely on color — use a thermometer every time.
Can I cook these straight from the freezer, or do they need to thaw first?
You can cook them straight from frozen — just lower the heat slightly and extend the cook time to ensure the center reaches 160°F before the outside burns. Thawing overnight in the fridge first gives you more even cooking and is the easier approach for beginners.
How long can I keep the formed patties in the freezer?
Up to three months for best quality, stored with wax paper between patties in a sealed freezer bag with as much air removed as possible. Beyond that they’re still safe but may develop freezer burn on the edges.
Why does the recipe say not to trim the fat from the chuck?
The fat is what keeps the patties moist and tender after cooking. Trimming it produces a leaner, drier burger — and with a fresh-ground blend, you’d lose the main advantage of grinding your own meat.
Can I grill these instead of pan-frying them?
Yes, but cook them from frozen or very cold — a warm, high-fat patty is more likely to break apart on grill grates. Keep the heat at medium-high and avoid moving the patties until a crust has formed on the bottom, and confirm 160°F internal before serving.
If you liked this one
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