| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- One 12-ounce package thick-cut bacon
- 4 burger buns
- 1 1/2 pounds ground beef (preferably 80/20)
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
- Vegetable oil, for oiling grill grates
- 4 slices (1/4 pound) American cheese
- 1/2 cup store-bought ranch dressing
- 4 leaves Bibb lettuce
- 2 Roma tomatoes, sliced
- 1 small red onion, thinly sliced
Instructions
- Put the bacon in a large nonstick saute pan over medium heat. Cook just until the fat is rendered out, 5 to 7 minutes. (The bacon should not brown at all.) Remove the bacon from the pan and place in the bowl of a small food processor. There should be about 2 tablespoons of bacon fat that has collected in the pan.
- Place the buns into the warm bacon fat, cut-side down. Toast the buns they are until golden brown around the edges, about 2 minutes. Set aside for burger assembly.
- Pulse the par-cooked bacon in the food processor until it is coarsely ground, 30 seconds to 1 minute. Transfer the bacon to a large mixing bowl. Add the ground beef, Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Use your hand to gently work the bacon and seasonings into the ground beef. Divide the meat into 4 portions (6 to 7 ounces each). Loosely pack the meat into 4 thick patties, using your thumb to create a shallow dimple in the center of each. Sprinkle the outside of each patty with salt and pepper as desired.
- Preheat the grill and generously oil the grill grates. Place the patties on the grill and cook to the desired degree of doneness, 3 to 5 minutes on each side. Top each patty with a slice of American cheese and cover the grill to allow the cheese to melt, 30 seconds.
- Assemble the burgers and top with ranch, lettuce, tomato slices and red onion. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1193 |
| Total Fat | 95 g |
| Saturated Fat | 31 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 51 g |
| Cholesterol | 203 mg |
| Sodium | 1474 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1193 |
| Total Fat | 95 g |
| Saturated Fat | 31 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 51 g |
| Cholesterol | 203 mg |
| Sodium | 1474 mg |
Reviews
The BEST ever! Grill over medium heat, lid down, for 10 min per side then let rest. Juicy and full of flavor. I’m keeping these ready to grill in my freezer. Thanks Tricia!
1.5 lbs of burger + 12 oz. of bacon – 2 Tbs of fat = 2.2 lbs of meat. Mixed up and divided into 4 patties would not make 6 to 7 oz. patties, they really would be about 8+ oz. each. After cooking they may end up 6-7 but hey the math isn’t that hard.
ABSOLUTELY DELICIOUS!! Best way to make a burger and will use from now on. The bacon to beef ratio is spot on and the burgers just melt in your mouth! If I could give more than 5 stars, this recipe would deserve it!
These were delicious! The only recipe I will use for burgers from now on! Making them tonight as sliders and we can’t wait. The bacon technique is truly genius as they are great! Thanks Trisha!
Was giving platelets and watching the show. The burgers looked amazing so I decided to make them for dinner. Tasted as good as they looked! Super juicy and full of bacony flavor!
Holy schmoly – this recipe is SO good!! Perfect ratio of bacony goodness to beef… perfectly seasoned… just perfect all around. It will be my burger go-to from now on. The only change I made was that I used onion rolls instead of traditional buns.