60/40 Beef and Bacon Burger
This is the juiciest, most delicious burger you'll have. While it's not truly 60/40 (more like 67/33) You'll love the intense bacon flavor infused into the delicious beef.
Servings: 6 burgers
- 16 ounces Top Sirloin
- 8 ounces Bacon I use applewood smoked
- 1 egg
- ½ white onion chopped very small
- 4 cloves garlic minced
- ¼ cup BBQ Sauce I use Stubb's Sweet Heat
- 1 tbsp Cajun Spice I use Tony Chacere's
- 1 tbsp Worcestershire sauce
- bread crumbs as needed
- Cheese, grilled peppers and onions, and whatever else you love on a burger! Pile it high!
Grinding the meat
Prior to grinding, chop bacon and sirloin into 1 inch cubes
Run meat through the grinder a few pieces at a time. After it has all been ground, mix it around and run the meat through again so the bacon and sirloin thoroughly mix.
Seasoning the meat
Put freshly ground meat into a large bowl. Add egg, BBQ sauce, diced onion, minced garlic, cajun spice, and Worcestershire sauce and mix thoroughly.
If the meat is too wet, add breadcrumbs as needed.
Form into patties. You should have enough for at least 6.
Cooking the meat
In a large saute pan over medium/high heat, cook the patties 3-4 at a time
Cook for approximately 5-6 minutes on each side. Flip carefully, as the fat and moisture in the burgers may cause it to break apart.
Top with cheese, if desired, and cover pan so the cheese melts.
Tasty Tip: Butter and broil buns in the oven to toast, and top with lettuce, pickles, grilled peppers and onions, etc. Enjoy!
Serving: 1patty | Calories: 450kcal