I am keeping the pork farmers in business with the amount of bacon we are consuming at our house. We have BLTs once a week. I add bacon crumbles to salads. I always have at least two pounds of bacon in the fridge and who knows how much I have in the two chest freezers we have moved twice in six months. Naturally, I was drawn to these bacon burgers that Gooseberry Patch‘s latest cookbook, Garfield…Recipes with Cattitude!
Now, for those of you have a debate at your house on if beef burgers or pork burgers are better, this burger uses both! It also uses fillers that actually help the burgers stick together and fill them with flavor.
Notice one of my new favorite sauces from my North Dakota bestie is used in this in place of steak sauce!
In a large bowl mix the ground beef and pork together. Add the Parmesan cheese, steak or barbeque sauce, garlic powder and pepper. Mix well. This means get your hands in the meat. Don’t think you can mix ground meat with a spoon!!
Once you have the meat ready, you will be ready to make the very thing patties that you will press together around bacon crumbles and then onions and mushrooms you sauted in the bacon grease. It is dripping with pork juiciness.
The key is very thin patties that are about an inch bigger than your bun. Thin people. when you have them sandwiched, get them on the grill. We started them on aluminum foil in fear that I would have a burger that fell apart.
But no burgers fell apart. No aluminum was needed. We add slices of provolone to ours. We like to support dairy farmers. And I am also guilty for having every kind of cheese imaginable in my fridge We love onion buns at our house and add a little melted butter and then grill them for a few minutes. Absolute perfection with these stuffed bacon burgers.