My boyfriend’s not much of a cook. That’s not to say he’s not a good cook- its just that he very rarely takes to the kitchen (to be fair, there’s a lot of good takeout around here). Which is a shame, because sometimes he has absolutely amazing ideas. In this instance, his idea was so good I had to put it into practice myself!
What was this great culinary hypothesis, you ask? Well, let me start out by saying we both are pretty nuts about bacon. Bacon in sandwiches, bacon crumbles on potatoes, bacon on its own (my personal favorite). We decided we wanted to make burgers over the weekend- and as expected, we knew we wanted bacon as a crispy, crunchy, salty topping.
But have you ever taken a big bite of a burger with bacon on it, only to have the bacon slide out between the buns? It’s basically the most disappointing feeling, ever. So my boyfriend suggested, “Why don’t we put the bacon IN the burger?”
In the burger? IN THE BURGER? YES. Double yes. So much yes. Read on and have your carnivorous life be changed forever…
- ~1 lb ground beef (a little more or less is fine)
- 8 strips good, meaty bacon (I used Applegate all-natural Sunday bacon because it’s really thick and delicious)
- 1 tsp dried oregano, or other favorite spice
- 1 tsp kosher salt
- 1 egg
- 1-2 tbsp barbecue sauce
- 6 english muffins
- Your favorite sliced cheese
- Tomatoes, sliced
- Arugula pesto
- Chop the bacon into small, ¼ inch pieces. In a pan over medium heat, cook until nice and crispy, about 8-10 minutes. Remove the bacon to a plate lined with paper towels and let cool while you assemble the rest of the burgers.
- In a large bowl, using your hands (or a potato masher if you’re squeamish) combine the ground beef, oregano, salt, egg and barbecue sauce. Add bacon and combine once more. Divide the mixture into 6 patties. I also use my finger to make a shallow hole in the center of one side, to allow the burger to cook evenly throughout. This and the preceding steps can be done ahead if you want to prep for a party and not have to make the patties then and there.
- When you’re ready to grill, heat the barbecue over medium-high heat. Add the burgers and cook for 5-7 minutes on each side. This will vary depending on the size and thickness of your burgers.
- PLEASE resist the urge to squeeze down the burgers with your turner/spatula- you will be squeezing out the life and juiciness of those burgers. Just let them sit, develop a beautiful crust and texture on the outside, then flip and repeat. You may also want to close the grill during cooking to allow heat to reach the burger from all sides. If you’re cooking indoors, use a lid to cover the pan you’re using during cooking. I also use the time after the first flip to toast up my English muffins on the top rack of the grill, but that’s a personal preference!
- When burgers are done, serve on your English muffins (toasted or otherwise) and garnish with your favorite toppings. Enjoy!
I served these along side a scoop of my Grilled Corn Salad, but you could eat them with fries, chips, or more bacon. The possibilities are ENDLESS I tell you!