Bacon Burger
Burger with bacon inside the patty.
Bacon Burger
This is our version of a bacon burger. After numerous versions with frying the bacon in a pan, oven cooking it, I decided to grind it with the patty. The key to this is, get a good meat to grind and grind your own meat. It is a game changer!
Ingredients:
2lbs of Chuck or Boneless Short Ribs (really any good marbled cut works)
1lb Bacon (thick or regular cut is fine)
Burger Buns (store bought works but when we want to flex, we make our own……or Josh Weissman’s)
1/2 lb White American Cheese
Lettuce, Tomato, Onion, Pickles (if you want)
To grind beef and bacon for burgers, you will need a meat grinder.
1. Ensure that the beef and bacon are well-chilled but not frozen. This will make the grinding process easier and safer.
2. Cut the beef and bacon into small cubes, roughly 1-inch in size, to help the grinder process the meat more efficiently.
3. Assemble the meat grinder according to the manufacturer's instructions and ensure that the grinder and all its components are clean and sanitized.
4. With the grinder set up and ready to use, begin by alternating feeding small amounts of beef and bacon into the hopper of the grinder. Use the plunger or stomper to gently push the meat down into the grinder to prevent any air pockets from forming.
5. Use a medium grinding plate for a coarser grind or a fine grinding plate for a finer texture, depending on your preference.
6. Once all the meat has been ground, mix the beef and bacon together thoroughly in a large bowl to ensure an even distribution of the bacon throughout the ground beef.
7. From here, you can form the ground beef and bacon mixture into patties and cook them according to your desired burger recipe.
Remember to clean the meat grinder thoroughly according to the manufacturer's instructions after use to maintain its performance and longevity. Enjoy your delicious beef and bacon burgers!