Burgers are on our menu almost weekly. They reheat wonderfully and are a great, portable source of protein. While bacon as a fixing is delicious, we love incorporating it right into the burger. Pine Street Market in Atlanta makes our favorite bacon, and we love their “bacon burger” mix—bacon, ground with a meat grinder, combined with ground pork. While burgers made just with bacon burger are possible and quite indulgent, we like to combine a pound of bacon burger with a pound of ground beef. Because this recipe uses bacon and ground pork, you’ll want to cook the burgers more toward the well done side to be safe. Serve in lettuce wraps or on tomato slices with any other toppings you would like.
MAKES 6 TO 8 BURGERS / PREP TIME: 10 MINUTES / TOTAL TIME: 25 MINUTES
1 pound ground beef
½ pound ground bacon (see Notes)
½ pound ground pork (see Notes)
½ cup minced sweet onion
½ cup finely chopped portobello mushrooms
1 tablespoon garlic powder
2 teaspoons ancho chile powder
1. Preheat the grill to 400°F.
2. In a large bowl, combine all the ingredients (except the salt) and mix thoroughly.
3. Form the meat into 6 to 8 patties and sprinkle each side with salt.
4. Grill the burgers over direct heat for 3 to 4 minutes per side. Give the burgers an additional 2 to 3 minutes of indirect heat to cook through. Be sure to allow them a few minutes to rest once you’ve pulled them off the grill.
NOTES: Alternatively, you could substitute the ground bacon and ground pork for 1 pound of any ground sausage. Burgers are a great place to hide some liver for the kids . . . or for us! Take a few ounces of raw liver and chop it up as finely as possible. Mix into the meat and you won’t even know it’s there!