Best Bacon Burger Recipes

Posted by Boss Hog on May 21st 2021

To celebrate Hamburger Day on May 28th, we’ve put together this list of the Best Bacon Burger Recipes that mix that meat-candy inside the patty or display it proud and loud right on top. Which burger will you be celebrating Hamburger Day with?

This recipe is from Hormel.com. These bacon guacamole sausage burgers are a GREAT Memorial Day BBQ recipe! Stuffing the burgers with guacamole delivers the “wow” factor to your burger game. And the sausage patty is a porktastic twist on a traditional beef burger. Made with Wholly guacamole, these burgers are easy to make. Add your favorite bacon, cheese, buns and condiments and you’ve got a game day burger that is sure to impress! 

Servings: 4 burgers

Ingredients

• 6 slices Applewood bacon
• 1/2 cup guacamole dip
• 1 pound ground Italian sausage
• 4 hamburger buns, split
• Salsa, if desired

Instructions

• Prepare grill for high heat.
• Prepare bacon according to package directions; drain. Crumble bacon. Stir crumbled bacon into guacamole dip.
• Shape sausage into 8 thin patties. Top 4 patties with bacon mixture; cover with remaining patties. Pinch edges together to seal.
• Place burgers on grill. Grill 6 to 7 minutes on each side. Fill buns with burgers. Serve with salsa, if desired.

Looking for an unusual burger recipe to serve your guests for Memorial Day? Look no further! This Bacon Peanut Butter Burger recipe is just the thing you need to pique your guest’s curiosity and taste buds. While it might sound too weird at first, peanut butter is actually the perfect complement to bacon and burgers! It’s creamy texture and slightly sweet flavor counterbalances bacon’s salty crispiness. So celebrate with these delicious burgers. We suggest using black pepper bacon on these burgers but feel free to substitute your favorite kind. This recipe is from Hormel Bacon.

Bacon Peanut Butter Burger

Category: Bacon Recipes, Featured

ngredients

• 1 pack Black Pepper bacon
• 1 pound ground beef
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 ounces sharp cheddar cheese, sliced, if desired
• 3/4 cup SKIPPY¬ creamy peanut butter
• 4 whole wheat buns, toasted

Instructions

• 1. Heat grill to medium-high heat.
• 2. In large bowl, combine ground beef, salt and pepper.
• 3. Form beef into 4 patties and grill to desired doneness.
• 4. Top burger patties with 2 slices cheddar cheese, if desired.
• 5. In microwave oven, warm peanut butter 30 seconds.
• 6. Place burger patty on bun. Spread warmed peanut butter on top of patty generously.
• 7. Top with 2 to 4 slices bacon and add burger bun.

Burgers are such a great dish, because you can put anything – and everything – on them. We loaded up this Memorial Day burger with tons of smoky, spicy flavors.  So whip up some bacon mac n cheese, bacon potato salad, and pour yourself a cold glass of bacon soda to enjoy the Ultimate BBQ Bacon Burger.

The Ultimate BBQ Bacon Burger Ingredients:

MAKES 4 BURGERS

1 package bacon, thick cut, divided
1/2 pound ground beef
4 Bacon Sausage Patties (or regular sausage patties)
4 King’s Hawaiian® Original Hawaiian Sweet Hamburger Buns
4-8 slices smoked gouda or cheddar cheese
Backyard Barbecue Kettle Brand Potato Chips Backyard Barbeque®
Guinness Bacon BBQ Sauce (or other BBQ Sauce)
Pepper to taste

The first and most important thing to do when making these burgers, is cook the bacon. We used our Cajun seasoned bacon, but really anything would be great. Something spicy like the cajun, jalapeno, or BBQ adds a nice layer of flavors to this burger. Lay 4 strips of bacon on foil-lined baking sheets. Place in oven and set temp to 375° F. Bake until crispy, about 10-15 minutes until your desired crispness. Place cooked strips on paper towels and allow to cool. Drain the grease and set aside for use in the Guinness Bacon BBQ Sauce.

Next, you’ll need to make a batch of our tasty Guinness Bacon BBQ Sauce. If you don’t have time to make the sauce, you can substitute with your favorite store-bought BBQ sauce. Something smoky and spicy would be perfect.

Prepare your burgers by chopping up the remaining uncooked bacon and mixing together with ground beef. Add pepper to taste. Divide your meat into 4, even patties. Spread a little bit of BBQ sauce on all 4 patties, and on your sausage patties as well. Cook all of the patties on the grill to your desired doneness, flipping once or twice, adding a fresh coating of BBQ sauce after each flip. After the last flip, place 1-2 slices of cheese on top of the hamburger patties and allow to melt.

Before assembling your burgers, spread a little bbq sauce on both sides of the buns. Top the bottom bun with a a cheeseburger patty, 1 slice of bacon cut in half, sausage patty, a handful of Kettle Brand Potato Chips Backyard Barbeque®, and the top bun. Serve with left over potato chips.

This recipe is from Grillocracy.com, your go-to bbq blog for everything you love about barbecuing. This entire recipe is made on the grill—cinnamon rolls included! We’ve all seen bacon cinnamon rolls, but how often do you see them cooked on the bbq and used as buns for a cheeseburger? Not very often. The idea is so genius though, we’re surprised the Internet isn’t over-flowing with similar recipes! So gather up these ingredients and fire up the BBQ.

Ingredients:

13 oz. can Pillsbury cinnamon rolls
8 slices thick-cut bacon
2 tbsp. maple syrup
¼ cup brown sugar
4 eggs
½ tbsp. unsalted butter
1 lb. 80/20 ground beef formed in to 4 patties
Coffee dry rub (recipe below)
4 slices Swiss cheese (may substitute another cheese)

Coffee Dry Rub Ingredients:
1 tbsp. ground coffee
½ tbsp. smoked paprika
½ tbsp. Kosher salt
½ tbsp. brown sugar
¼ tsp. ground mustard
¼ tsp. ground black pepper

Instructions:

Prepare grill for medium-high heat cooking (approximately 400 degrees). Place bacon on a wire rack and brush with maple syrup. Sprinkle the bacon with brown sugar and place the wire rack on top of a roasting pan. Set the roasting pan on the grill, cover the grill and allow the bacon to cook for 10-15 minutes until the bacon is nicely browned but not fully crisp. Remove the bacon from the grill and wipe excess grease from the roasting pan.

Lay cinnamon roll dough out in long strips then top each strip with a slice of candied bacon. Roll up the dough into a pinwheel to create the cinnamon rolls.

Place the candied bacon cinnamon rolls approximately 2-3 inches apart on a sheet pan. Place the sheet pan on top of the roasting pan for indirect cooking. Cover the grill and allow the cinnamon rolls to cook for approximately 15 minutes until lightly browned and flaky.

Set cinnamon rolls aside and preheat a large skillet on the grill. Add the butter and once melted crack the eggs and fry until the whites are no longer runny. Remove the eggs from the grill and fully open the bottom grill vents.

Season burger patties with coffee dry rub seasoning and grill for approximately 4 minutes per side for medium-rare.
To assemble the burgers, top four of the candied bacon cinnamon rolls with a burger patty (note: you may have to trim the top of the cinnamon rolls with kitchen shears to allow the burger to sit flat), add a slice of cheese and a fried egg then top each burger with a candied bacon cinnamon roll and drizzle with icing. Serve immediately.

Instructions for the Coffee Rub:

Combine all ingredients in a small bowl and stir to combine. Store in an airtight container until ready to use.

Tony Roma’s is synonymous with ribs, but did you know that they craft a pretty wicked bacon burger? We’re thrilled to share the recipe for their Steakhouse Burger with our fans. Made with rosemary bacon, Havarti cheese, and a red wine reduction sauce that you have to taste to believe, it’s no surprise that this gourmet burger comes from a restaurant serving up the tastiest steaks, ribs and burgers in America.

Tony Roma’s is a full service, casual dining family restaurant where you can find premier BBQ ribs and steaks in locations across the world. With over 150 family restaurant locations on six continents, Tony Roma’s is one of the most globally recognizable names in the industry.

ngredients:

Serves 1

8 oz. Beef Patty (1)
Salt & Pepper to taste
1 Teaspoon Worcestershire Sauce
1 Tablespoon Red Wine Reduction Sauce
2 Slices Havarti Cheese
2 Slices Rosemary Bacon
1 Brioche Burger Bun
Shredded Lettuce
1 Tomato Slice
3 Pickle Chips
Serve with Red Wine Reduction Sauce for dipping

Procedures:

To Make Rosemary Bacon:

1. Lay Bacon onto a baking sheet

2. Evenly sprinkle dried Rosemary over bacon strips

3. Bake at 350° F for 8-10 minutes until crispy.

To Make Red Wine Reduction Sauce

1. Combine Water, Demi-glace concentrate and Red Wine in a stockpot.

2. Mix well and simmer over low heat until reduces by ¼.

To Assemble the Burger:

1. Season burger patty to taste, place onto the grill and top with Worcestershire sauce. Grill for 2 minutes

2. Flip burger and top with Red Wine Reduction Sauce.

3. Top with Havarti cheese and grill until desired temperature.

4. Top burger with rosemary bacon. Remove from grill.

5. Toast bun and place bottom of bun onto your plate. Top with shredded lettuce, tomato slice and pickle chips.

6. Place burger on top of other ingredients and top with bun top.

Pub 1842 Peanut Butter Bacon Crunch Burger

This recipe is from Chef Anthony Schutz, Executive Chef at Pub 1842 located in the MGM Grand, Las Vegas. This playful riff on the cheeseburger combines creamy peanut butter, salty bacon and crunchy potato chips to pack a surprising one-two crunch that is hard to forget! PUB 1842 is an American pub featuring a wide selection of global beers, unique cocktails and hand-crafted provisions. This is a place to have fun, smile and toast the everyday with a full beer in hand-and preferably a shot of whiskey too.

Chef Anthon Schutz’s exceptional management skills and passion for quality and service led him to his current role as executive chef of Michael Mina’s casual concept, PUB 1842 at MGM Grand where he continues to demonstrate his love of cooking nightly. “I am lucky to be surrounded by very talented people who all have the same goal. We want to be the best and know we can make our restaurant one of the best in Las Vegas.”

Serves: 4

Ingredients

For the Bacon Marmalade (Makes 1 lb. enough for 10 Burgers)

1 lb. Bacon
3 Tbsp. Brandy
6 Tbsp. Sherry Vinegar
1 Cup Yellow Onions, Sweet, diced
½ Cup Shallot
4 sprigs Thyme leaves
½ Cup Light Brown Sugar
4 Tbsp. Coleman’s Dry Yellow Mustard Powder
½ Tbsp. Salt
1 tsp. Black Pepper

For the Pimiento Cheese Spread (Makes 1 lb. enough for 10 Burgers)

½ cup canned Piquillo peppers, drained and chopped
½ cup roasted garlic
1/4 Tbsp. Paprika
1 Tbsp. Hot Sauce, such as Crystal’s or Frank’s
1 ½ Tbsp. Worcestershire Sauce
½ Cup Heavyweight Mayonnaise
1 Cup Cheddar Cheese

For the Burger

Four 8 oz. Burger patty
3 cups Ridged Potato Chips
4 Burger Buns, Sliced
8 Tbsp. Crunchy Peanut Butter, room temperature
2 Dill Pickles, cut in half
4 Pepperoncinis
12 Tbsp. Pimiento cheese spread (see included recipe)
12 Tbsp. Bacon Marmalade (see included recipe)

Directions:

To make the Pimiento Cheese Spread

Shred cheese and rough chop pimientos
Smash and rough chop garlic
Combine mixture with paprika, hot sauce, Worcestershire sauce, and mayonnaise.
Let the flavors combine overnight.

To Make the Bacon Marmalade

1. Dice the bacon well and add to a large shallow saucepan. Simmer the bacon in 5 ½ cups of water. Cook until all the water has been evaporated and the bacon is rendering in its own Fat.
2. Once the bacon has rendered 80% of the way pull 75% of the bacon out of the pan and spread it out on a sheet pan with parchment underneath. Cook the 75% of the bacon in a convection oven at 350 degrees F for 7 minutes until the bacon starts to become crispy. Pull the bacon out and let rest at room temperature to bring to a full crisp.
3. Add the shallots and onions to the saucepan and cook until translucent. Add the brandy and sherry vinegar and de-glaze the pan.
4. Add the brown sugar, salt, black pepper, and mustard powder. Mix it thoroughly and bring the liquid down to au reduce. Add the thyme leaves and set aside.
5. Take the shallot, onion and bacon mixture and put it into a food processor and blend thoroughly into a pulp. Place the pulp into a large bowl and fold in the crispy bacon.
6. Spread on a sheet tray to cool.

To assemble the burger
1. Season your patties with salt and cracked black pepper, grill, and rest.
2. Spread tempered butter on your buns and toast.
3. Spread 3 tablespoons of bacon marmalade on bottom bun, and 2 tablespoons of peanut butter on top bun.
4. Top burger with 3 tablespoons of pimiento cheese.
5. Assembly Sequence: bottom bun with bacon jam, burger patty with pimento cheese, ridged chips, top bun with peanut butter.

The Hanover Inn Bacon Cheeseburger

We love a good bacon cheeseburger recipe, and this one is particularly good. The chipotle pepper mayo is addictive and would be delicious in a multitude of other recipes. The mayo gives the burger a spicy kick, and the extra crispiness that’s added by the fried onions is much appreciated. You can play up the spice level by adding chipotle or jalapeno bacon, or switching the cheese to pepper jack. As is, this recipe is pure bacon burger perfection, so you might not want to mess with it.

The Hanover Inn Burger recipe comes from PINE restaurant. Located in scenic Hanover NH, across from the Dartmouth Green, PINE is an American restaurant incorporating a farm-to-table philosophy, utilizing the bounty of ingredients available in and around New England. Created by acclaimed Chef-Restaurateur Michael Schlow, PINE features approachable, well-executed dishes that focus on local and sustainable New England products. The kitchen is run under the watchful eye of talented chef, Justin Dain. Schlow and Dain have sourced many regional farms and seasonal ingredients with a focus on presenting bright, clean, discernible dishes in a warm and comfortable setting.

9 oz. Ground Beef 80% Lean, 20% Fat
1 Brioche Bun
2 thick slices Applewood-smoked bacon
3 Tbsp. mayo
1.5 tsp. chopped chipotle peppers in adobo sauce
2 slices Vermont Cabot cheddar cheese
1 small onion
1/4 cup corn starch
1/4 cup all-purpose flour
salt and pepper to taste
1 quart canola oil for frying

Take the 9 oz. ground beef and form into a burger patty until the burger is slightly bigger than the surface of the burger bun. This is done to ensure when the burger is cooked it will be the same size as the bun and create a great burger to bun ratio.

In a 2 quart sauce pan add the canola oil and bring up to 350 degrees. At this time slice the small onion on a mandolin to make very thin onion ring circles. Break up the rings and toss in cornstarch and flour to make a thin coating. Fry the onion rings in the oil for 1 minute or until crispy and golden brown color. Remove the onions from the oil and place on a clean paper towel to remove any excess oil and add salt and pepper immediately.

Chop the chipotle pepper in adobo sauce to a smooth consistency. Add the mayo and mix until the ingredients are fully incorporated. Set aside for assembling the burger.