So if you are a burger fan I guarantee that you will love this epic beef and bacon burger. It is all the basics done well, which in my experience, means a great combination and everything is cooked correctly. Now although that can be subjective, there are still important elements to keep in mind. In this case, a beef and bacon burger is a classic combination so you can’t really go wrong with it. And the only thing that you need to focus on getting right is the patties. Everything else is very easy. I mean, we’ve all browned onions and crisped up bacon before right?…mmmmm….bacon…
But what is a good patty? Well, in my eyes a well-cooked patty consists of two things. One, a nice colour and crust on the meat after being fried. And two, not allowing the moisture to leave the patty whilst being cooked. Otherwise, you’ll end up with a dry burger. So how do we achieve that? Well, there are a number of simple ways. I like to add breadcrumbs to my patty mixture because dry breadcrumbs will suck up that moisture and will keep it in the patty.
Also, are you one of those people who chop up raw onions and garlic, then add it to your patty mixture? If you are, stop it! Those ingredients have a fair bit of water content in them and can prevent your patties from browning nicely. You may disagree with me on this one but this is just my experience. If you want to add onions and garlic to your mixture, either pan fry them first or use garlic or onion powder like I did in this recipe.
Oh, and here is another tip that you may find interesting. Don’t add salt to your patty mixture. I know I know…… just hear me out. What does salt do to ingredients while they are cooking? Yep, that’s right, it draws out the moisture. I was once taught to add salt on the top and bottom of the patty just before you are about to fry it. Pretty much how you would season a steak before cooking it. It is also a good idea to buy mince that has a good marble of fat throughout it. This will help to flavour the meat and again, to prevent the patty from drying out.
Lastly, don’t be afraid of the heat ya’ll. Make sure that pan is hot before you start cooking your burger. You absolutely need to hear the “ttssss tsss” noise as soon as the meat hits the heat. Otherwise, you will struggle to get a good colour and a well-cooked patty.
By the way, do you ever see those posts on social media of those burgers that are stacked about half a metre high? And then you think “wow ok…..so how would someone eat that?”. I know that is a bit of an extreme example. Unless you are doing some kind of crazy dare. Nevertheless, I prefer not to overload my burgers, otherwise, you just take the enjoyment out of the eating experience.
And those are all the burger tips I have for you. However, everyone loves their burger a bit different. So what I am curious to know, is did you agree with what I said? Do you have any other cool suggestions? If so, leave it in the comments section below and let me know your thoughts. Other than that thank you so much for reading through this post, it really means a lot. Finally, subscribe if you haven’t already so that you stay updated on new posts.
Epic Beef and Bacon Burger
- 2 brown onions peeled and sliced
- 2 teaspoons of brown sugar
- 1 and a half teaspoons of balsamic vinegar
- A pinch of salt
- 1 tablespoon of olive oil
Sour Cream Sauce
- 100 g of sour cream
- 1 teaspoon of red wine vinegar
- 2 teaspoons of olive oil
- Salt and pepper for seasoning
- 8 streaks of bacon
- Approximately 1 teaspoon of olive oil
- 4 leaves of cos lettuce washed
- 8 slices of tomato
- 4 burger buns of your choosing
- Put the beef mince, garlic powder, a pinch of pepper, dried oregano, breadcrumbs, Worcestershire sauce and the egg into a large bowl.
- Use your cleans hands to mix all of the ingredients together evenly.
- Next, divide the mixture into 4 separate, individual pieces, then roll those pieces into balls. Tap the meatballs down into patties and make them about 2 - 2.5cm thick.
- Set your patties aside in the fridge and wipe down your area.
- Pre-heat a pan large enough to fit the onions to medium-high heat.
- Once the pan is nice and hot, add your olive oil, then your onions and start frying them off.
- Add your sugar and a pinch of salt, then toss/stir the onions occasionally so that they don't burn.
- After about 15 minutes, the onions should be nicely browned, at that point you can turn the heat down and add your balsamic vinegar and stir through. Cook for another 30 seconds just to cook out the vinegar, turn the heat off and transfer the onions to a bowl or container. Set aside.
Sour Cream Sauce
- Stir the sour cream, red wine vinegar and olive oil in a bowl until well combined.
- Now just season to taste with salt and pepper then set aside.
- At this point, take your patties out of the fridge so they aren't too cold when you start frying them.
- Get the pan back on the heat to about medium-high.
- Add your olive oil, then your bacon.
- Fry the bacon for about 2 minutes on each side until nice and crispy, then set aside on kitchen paper to drain.
Cooking the Burger Patties
- Get the pan on high heat (make sure it is nice and hot before adding the patties). Make sure you have your fans on and/or windows open.
- Add a pinch of salt on top of the patties, carefully add the patties to the pan seasoned side down, then season the other side of the patty with salt while they are frying.
- Fry for about 3 minutes on each side. But once you flip the patty and start cooking the other side, turn the heat down to medium-high, then put your cheese on top of the patties while they are frying. At this point, cover the pan with a lid or any utensil that can fit over the pan so the cheese melts.
- Transfer your patties onto a plate and let the rest for 1-2 minutes. Use that time to re-heat your onions and bacon if need be.
- Slice your burger buns in half. I didn't toast my buns but you can if you wish.
- This is the order I like to stack my epic beef and bacon burger.
- Bottom bun
- A spread of sour cream sauce
- Cos lettuce leaf
- Cheesy burger patty
- Some caramelized onions
2 slices of bacon
2 slices of tomato
- A touch more sour cream sauce
- Top bun
- Don't be scared of the heat so that you can get a nice sear on the patty. No colour, no flavour.
- Put your salt ON the patty, not IN the patty because salt can draw out moisture. We want to keep the moisture in the patty.
Enjoy this epic beef and bacon burger
So you like burgers ay? Then you might want to check out my pulled pork sliders as well: http://www.blogtasticfood.com/pulled-pork-sliders-with-lemon-yogurt-coleslaw/