Recipe

Incognito Bacon Cheeseburgers

Community Pick!

Recipe
No Questions Yet

This recipe was entered in the contest for Your Best Beef Burgers
A&M's Testing Notes: This is a flavorful burger that's carefully constructed. I was skeptical about 7 strips of bacon adding a lot of flavor to 2 pounds of meat, but you can definitely taste the bacon. The mix...
This is a flavorful burger that's carefully constructed. I was skeptical about 7 strips of bacon adding a lot of flavor to 2 pounds of meat, but you can definitely taste the bacon. The mix of sirloin and chuck is nice, and grinding the meat yourself doesn't require that much extra effort and is oddly satisfying. I love the technique of sprinkling the seasonings over the meat on a baking sheet and gently tossing together. I put my meat in the freezer for a bit before grinding it because it was so hot out, and I ground the meat twice for a finer texture -- I might try grinding it only once if I were to make these again. - Merrill

Expand Collapse
Chef
Tony S's Notes: Burgers are all about great ingredients treated properly. I've found that the best burger is made with a combination of freshly ground chuck and sirloin. I'm not talking about a package...
Burgers are all about great ingredients treated properly. I've found that the best burger is made with a combination of freshly ground chuck and sirloin. I'm not talking about a package of ground beef from the grocery store, that meat is compacted and "sticky". The best results are achieved when you grind whole cuts of meat yourself at home. This recipe also includes cooked bacon that is run through the meat grinder and mixed in with the ground beef. This provides extra flavor and moisture. - Tony S

Expand Collapse

Serves 6 (5-6 oz. burgers)

1 1/2 pound Chuck Roast Ask a question about this ingredient

1/2 pound Sirloin Steak Ask a question about this ingredient

6-8 Strips Bacon Ask a question about this ingredient

1 1/2 teaspoon Kosher Salt Ask a question about this ingredient

1/4 teaspoon Freshly Ground Black Pepper Ask a question about this ingredient

1/4 teaspoon Garlic Powder Ask a question about this ingredient

1/4 teaspoon Onion Powder Ask a question about this ingredient

6-7 Slices Cheddar Cheese Ask a question about this ingredient

Classic Hamburger Fixings- slices of onion, tomato, pickle, and iceburg lettuce Ask a question about this ingredient

6 Hamburger Buns Ask a question about this ingredient

Cook bacon until crispy, reserve.
Ask a question about this step
Cut chuck roast and sirloin into cubes small enough to run through a meat grinder or food processor. Trim any silver skin but leave all of the fat.
Ask a question about this step
Run beef and bacon through the small grind plate of meat grinder. If using a food processor, process beef and crumbled bacon in batches by pulsing until you reach desired consistency.
Ask a question about this step
Thinly spread beef/bacon mixture out on a large surface and evenly sprinkle with salt, pepper, onion powder, and garlic powder.
Ask a question about this step
Gently mix beef/bacon mixture together to ensure even distribution. Grab 5-6 oz. portions and gently pat into the diameter desired. Place on a cutting board or cookie sheet and make small indentions into the middle of the burgers with your fingertips. (this step prevents the burgers from puffing in the middle)
Ask a question about this step
Prepare grill to hottest setting possible and grill burgers for 2-3 minutes on first side. Flip, top with cheese, and grill for another 2-3 on the second side for medium. Add another minute on second side for medium-well.
Ask a question about this step
If desired, grill cut side of buns then top your burgers and enjoy.
Ask a question about this step