Burgers deserve to be a food group of their own. The perfect trifecta of protein, carbs and veggies is hard to deny. Some burgers are better than others, but a burger that I don't like is few and far between. When I stopped eating dairy, restaurant burgers became an easy choice when eating out. When in doubt, a hamburger is usually free of milk or cheese. I learned quickly that there are two distinctly different ways that you can make a burger. The first is "pub style" which I have always considered a burger baseball. The patty is thick and bulges in the middle. You know you're going to get this style of burger when they ask how you want your burger cooked. The other kind is "diner style". This patty is flat and the meat is spread even over the whole surface of the bun. Everybody gets to pick their favorite style, and mine is diner. And that's what you are going to read about today.
These burgers are where it's at! I have yet to get sick of them, and they are the only way that we make burgers in my house anymore. Not only are these burgers super delish, but they are so easy to make in a big batch and freeze up for multiple meals. I just love a time saver like that. My husband and I make these a group effort, which is always more fun, and honestly, there's a lot of raw meat touching going on, so it's a really good idea to keep a pair of clean hands close.
The bacon is precooked and chopped small, or if you are resourceful like me (that's if resourceful = owning a ridiculous amount of kitchen appliances) give it a good whiz in your food processor. Seriously that is a link to the exact food processor I own, it was not expensive and I have been very pleased with it for years.
Then you add all the ground meat to a large bowl and start getting your hands dirty. If you don't like mixing meat with your hands I highly recommend becoming a food blogger and then saying things like "you mix, I'll take pictures!". Here's to my awesome husband and his superior raw meat handling skills.
Next it's time to set up your hamburger patty form. Set your lid with the lip up and line it with a decent sized square of plastic wrap. Take a handful of meat and smoosh it into the lid, get the meat evenly spread and about a 1/4 inch thick.
Now it's time to freeze the patties, we took a cutting board and made sure it fit in our freezer and then made small even stacks of the patties. One large stack will work, but the burgers wont freeze as fast and may not be as flat.
Because the burgers are so think they cook evenly from frozen, so they make a perfect last minute meal- no defrosting needed!
Cook the burgers about 7 minutes on the first side and 6 on the second only flipping once. We like these on the grill, but will make them on the stove if need be. There are delicious either way.
We like our burgers with the classics: tomato, lettuce, onions and pickles. But I have never been one to turn my nose up at an avocado on a burger.
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Then you add all the ground meat to a large bowl and start getting your hands dirty. If you don't like mixing meat with your hands I highly recommend becoming a food blogger and then saying things like "you mix, I'll take pictures!". Here's to my awesome husband and his superior raw meat handling skills.
Next it's time to set up your hamburger patty form. Set your lid with the lip up and line it with a decent sized square of plastic wrap. Take a handful of meat and smoosh it into the lid, get the meat evenly spread and about a 1/4 inch thick.
Now it's time to freeze the patties, we took a cutting board and made sure it fit in our freezer and then made small even stacks of the patties. One large stack will work, but the burgers wont freeze as fast and may not be as flat.
Because the burgers are so think they cook evenly from frozen, so they make a perfect last minute meal- no defrosting needed!
Cook the burgers about 7 minutes on the first side and 6 on the second only flipping once. We like these on the grill, but will make them on the stove if need be. There are delicious either way.
We like our burgers with the classics: tomato, lettuce, onions and pickles. But I have never been one to turn my nose up at an avocado on a burger.
print recipe
Best Ever Bacon Burgers
These burgers are a game changer. Super delicious and super easy to make combine to give you the greatest bacon burger ever!
Ingredients
- 2 lbs Extra Lean Ground Beef
- 1 lb Bacon, cooked and diced small
- 1 lb Italian Sausage, ground
- Seran Wrap
- 6 inch Lid
Instructions
Cook bacon and dice small or whiz in the food processor. Add to a large bowl with hamburger and Italian sausage. Mix together with hands. Make patties- weigh with kitchen scale to approximate size, if you're into that. Freeze for 2 hours before cooking for super easy grilling.
Details
Prep time: Cook time: Total time: Yield: 12-14 patties
