Bacon is good on a burger but I’ve always wondered about putting bacon in the burger. There are a gazillion recipes out there – some say use cooked bacon crumbled in, other recommend cooking the bacon just a little, others just mix uncooked bacon in with the burger meat.
I didn’t want the burger crunchy nor did I want any bite of burger to have raw. I decided to do a quick par-cook of minced bacon so it could be well incorporated. You can definitely use more bacon – for three pounds of ground meat, I figured about a half of strip per burger as I didn’t want the bacon to overwhelm the burgerness of the meat, if that makes sense. I used thick cut bacon as I figured the thin stuff would be destroyed by the food processor.
I also cooked the onions in the bacon fat to eliminate the taste of raw onion and up the bacon flavor. I ended up with almost caramelized onions that added a sweetness and depth to the final result.
Bacon Onion Cheeseburgers
3 lbs 80% lean ground chuck
8 strips thick bacon
2 medium onions
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
grated cheddar cheese, to taste
In a food processor, pulse the bacon until it is well and truly pulped. Place in a cast iron skillet over medium heat and cook for 5 minutes, stirring constantly. In the food processor, chop the quartered onions. Remove the bacon from the skillet and set aside to cool. Add the onions to the pan and sauté in the bacon grease until soft and cooked through, about 15 minutes. Set aside to cool.
In a large bowl, place the meat, the bacon and the onions and the seasonings. Mix with your hands to combine. Divide and form into quarter pound patties. Makes 14 patties.
Create a two zone area on your grill, so you can move the burgers to the cool side in case of flare ups. Make a small indention in each burger with your finger before setting it on the grates to keep the burger from bulging while it cooks. Grill over direct heat for about 5 minutes per side. Do not press down on the burgers during cooking – you’ll lose those precious juices.
Sprinkle on the grated cheese for the last few moments of cooking and serve with toasted buns.