Gourmet BBQ Bacon Burgers
If you love putting bacon in your burgers, this Gourmet BBQ Bacon Burgers recipe is perfect for you. Learn to cook the recipe here.
Equipment
- Charcoal or gas grill (or grill pan)
- Large mixing bowl
- Small mixing bowl
- Instant-read thermometer
- Wide spatula for flipping burgers
- Skillet or frying pan (for bacon)
Ingredients
- ¼ cup mayonnaise 60g
- ¼ cup barbecue sauce 60ml
- 4 strips thick-cut bacon cooked until crispy
- 1 ½ teaspoons dried minced onion 4g
- 1 ½ teaspoons steak seasoning 4g
- 1 lb ground beef 80/20 or 85/15 blend recommended, 450g
- 4 slices Monterey Jack cheese
- 4 hamburger buns whole-wheat, halved
Hamburger Toppings Of Your Choice:
- 1 medium tomato sliced
- 4 leaves green leaf or butter lettuce
- 1 medium red onion sliced into rings
Instructions
- Mix together the mayonnaise and barbecue sauce in a small bowl, then set aside (I did this while I cooked the bacon).1/4 cup mayonnaise, 1/4 cup barbecue sauce
- Measure out 2 tablespoons of the BBQ mayo from Step 1 and place in a large mixing bowl. Add the dried minced onion and steak seasoning, then add the ground beef and mix gently with your hands until just combined — do not overwork. Shape into 4 equal patties about 3/4 inch (2cm) thick, making a shallow thumbprint in the centre of each to prevent puffing on the grill.1 1/2 teaspoons dried minced onion, 1 1/2 teaspoons steak seasoning, 1 lb ground beef
- Grill burgers over medium heat (approximately 375–400°F / 190–200°C) for 5–7 minutes per side, or until an instant-read thermometer inserted in the thickest part reads 160°F (71°C) for beef. Add a slice of Monterey Jack cheese to each patty during the last 1–2 minutes of grilling and close the lid to melt.4 slices Monterey Jack cheese
- Place each patty on a toasted bun, top with a strip of crispy bacon, a dollop of the remaining BBQ mayo, and your preferred toppings — lettuce, tomato slices, and onion rings all work beautifully.4 strips thick-cut bacon, 4 hamburger buns, 1 medium tomato, 4 leaves green leaf or butter lettuce, 1 medium red onion
Notes
Storage: Cooked patties keep in an airtight container in the fridge for up to 3 days. Wrap individually in plastic wrap and freeze in a zip-lock bag for up to 2 months.
Make-Ahead: Mix and shape patties up to 24 hours before grilling — keep them on a parchment-lined tray, covered, in the fridge. The BBQ mayo sauce can be made up to a week ahead and stored separately in the fridge.
Substitutions: Swap Monterey Jack for pepper jack for heat, or sharp cheddar for a tangier melt. Ground turkey works but cook to 165°F (74°C) and add an extra tablespoon of BBQ mayo to the mix to compensate for lower fat.
Pro Tip: Resist pressing the patties on the grill — the BBQ mayo and fat in the beef create steam inside the patty that keeps it moist. Pressing squeezes out those juices and dries everything out.
Reheating: From frozen, reheat in a covered skillet over medium-low heat with a splash of water for about 8 minutes, flipping once, until the centre reaches 160°F (71°C).
Nutrition
Serving: 1servingCalories: 740kcalCarbohydrates: 35gProtein: 35gFat: 51gSaturated Fat: 19gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 120mgSodium: 850mgPotassium: 655mgFiber: 3gSugar: 12gVitamin A: 908IUVitamin C: 11mgCalcium: 329mgIron: 5mg
Did you give this recipe a whirl?Rate this Recipe !