Can You Mix Raw Beef and Bacon Together

Oh yes. Here we go. Fresh basis lean beef. Fatty, delicious, thick cut salary. What practise you become when you smoosh them together? A juicy, flavorful 60/xl beef salary burger that'll brand you wonder why y'all ever put salary ON your burger instead of IN your burgers.

Now, this may seem obvious, but this is NOT a healthy burger recipe. Quite the opposite: this is a rich, indulgent, calorie fest. But if you ask me, it'due south worth every single tasty bite. Moderation, correct?!?

Speaking of moderation, try these Crispy Cajun Fried Onion Strings on top of your burger. Perfection.

Getting started on your 60/forty burger

There isn't a whole lot of fancy things required to make this deliciousness happen, but you practise need a meat grinder. I have an zipper to my CuisineArt stand mixer that does an excellent task, but whatsoever kind will do.

Earlier we get downwardly to the nitty gritty of the ingredients, let me tell yous a little hole-and-corner. I don't do a true 60/twoscore ratio. I know that'south the standard ratio for this burger, and I take washed it in the past, simply I plant it to be a fleck as well much salary. Blasphemy, I know.

I really adopt a 2:1 beef to bacon ratio, or a 67/33. You lot yet go all that bacon-y goodness. It's still rich, flavorful, and delicious- it's just a liiiiittle more beef forward. In this case, I used 18oz of sirloin and 9oz of bacon.

Speaking of beef. When I buy regular old footing beef, I'll go some that's got fatty in it. I don't go for the super lean. Why? Considering the fat has delicious flavor! BUT, when information technology comes to this particular burger, I become a slab of lean sirloin and let all the fatty goodness come up from the bacon itself. I adopt the Wright brand thick cut applewood salary. Ever fourth dimension. It's only so darn good. Just then again, all salary is adept, amirite?!

Preparing the meat

Getting the meat ready to grade into patties is really quite simple. The first thing you need to do information technology chop the meat into cubes- about ane inch. Information technology only needs to be small enough to feed information technology through your grinder. When you have the meat chopped up, start grinding!

When y'all begin grinding the meat, y'all don't have to perfectly mix your meats prior to feeding it through. It works just fine to alternate until y'all run out. I unremarkably practice a small handful of each one, all the same, here's the play tricks:

After you run all the meat through the grinder, run in through over again. This will cause the beef and the bacon to incorporate even better together. On the second laissez passer through, you'll notice the colour of the ground meat becomes much more than even in colour and consistency. It doesn't necessarily grind information technology whatever smaller, it just mixes it very effectively.

To season, or not to flavor?

And hither is we become a niggling controversial. In all my years of making burgers, I've learned that this is a very polarizing topic. Of class you want to add together salt and pepper. That's always a given. Many people leave it at that, and vehemently defend that position. Information technology allows the meat to exercise all the talking. THAT'S TOTALLY FINE! If you lot stopped at table salt and pepper, this burger will even so be delicious. It'south just not how I practise it.

Ground beefiness/bacon, egg, Worcestershire, BBQ sauce, Tony Chachere's

Diced onion

I've done many combinations of ingredients I similar to add together to my burger meat, merely here is my typical base:

• Whole egg
• Worcestershire sauce
• BBQ Sauce (I like Stubb's Sweet Estrus)
• Diced onion (very very small pieces)
• Tony Chachere's (paid link)

Put it all in a basin, and mush it all together. Warning: this can make for a chip of a wet mixture of meat. It worked just fine for me, simply if you find that information technology is merely too wet and loose, add a few breadcrumbs, but yous really shouldn't need any.

After y'all've got everything all mixed up, form your patties! I similar to start with a chuck a petty flake larger than my first, ball it upwardly, and flatten information technology out a little wider that the bun I'g going to use. These are super fat so they will shrink up a bit. After yous've got all your patties formed, you lot're prepare to get cookin'!

Cooking and finishing your 60/forty beef bacon burger

Heat a large skillet over medium high heat, and afterwards it's nice and hot, put in a few burgers. Don't overcrowd the pan, it'll probably take a few rounds. Make sure the get-go side gets prissy and cooked (about five-vi minutes depending on the thickness) earlier you lot flip. Avoid flipping these burgers more than just once. Reminder: The meat may exist a little softer than normal. If it begins to break in the pan (like the 1 on top of the motion-picture show higher up), that'southward totally ok. When y'all add cheese on acme, it'll virtually human activity similar a glue and hold the pieces together.

I chose to meridian these with cheddar because I like the sharpness, but y'all can use whatever kind you like! I ofttimes utilize Swiss or pepper jack as well.

Toppings for a 60/40 beef bacon burger

The possibilities are nigh endless when information technology comes to how to meridian a burger. You can carefully and thoughtfully plan a flavor profile for your burger… OR… you can take all your favorite things and pile it high! That was my method here. I'thousand not making a high stop, fancy burger. This is just juicy indulgent magic here.

Here are some ideas (one, all, or any combination of):

• Sauteed mushrooms
• Sauteed onions and peppers
• lettuce
• tomato
• pickles
• The archetype mayo, mustand, ketchup
• Brownish/spicy mustard
• BBQ sauce
• Crispy onion strings

Now, for the proverbial crimson on elevation:

TOAST YOUR BUNS! No matter WHAT yous choose to dress your burger with, toasted buns are a MUST. Take some melted butter, brush the acme and lesser buns, and pop them in the oven on the meridian rack on a blistering canvas and turn the oven on broil (we have an electric oven). You tin also reach this in a toaster oven. Just make certain you watch it CLOSELY. They can become from nothing to charcoal in no time flat. I normally put them on the pinnacle rack and leave the door croaky then I can encounter them and I won't forget most them. How many times accept you said "I'll but rut this in the oven for a few minutes" and then completely burned the bread? Just me? Didn't call back and then.

Seriously. There is nothing improve than a buttery toasted hamburger bun. If you haven't tried this, Practice IT. You won't regret it.

And that's all folks! Not much to it. Ane of the juiciest, most succulent burgers y'all will ever take. In one case you try this heavenly combination and find out how easy it is to mix and match meat combinations in a grinder, you'll never become dorsum to a regular old beef burger. This lx/twoscore Beefiness Bacon Burger is going to be a hit with anybody. Relish!

60/40 Beefiness and Bacon Burger

This is the juiciest, most succulent burger you'll take. While it's not truly 60/xl (more similar 67/33) You'll love the intense bacon flavour infused into the delicious beef.

Print Pin Rate

Prep: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings: six burgers

Calories: 450 kcal

• 16 ounces Superlative Sirloin
• viii ounces Bacon I use applewood smoked
• 1 egg
• ½ white onion chopped very small-scale
• 4 cloves garlic minced
• ¼ cup BBQ Sauce I employ Stubb's Sweet Rut
• one tbsp Cajun Spice I use Tony Chacere's
• ane tbsp Worcestershire sauce
• bread crumbs as needed
• Cheese, grilled peppers and onions, and whatever else you lot dear 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 fourth dimension. 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 together egg, BBQ sauce, diced onion, minced garlic, cajun spice, and Worcestershire sauce and mix thoroughly.

• If the meat is too moisture, add breadcrumbs equally needed.

• Grade into patties. You should have enough for at to the lowest degree vi.

Cooking the meat

• In a big saute pan over medium/loftier heat, cook the patties 3-four at a time

• Cook for approximately 5-vi minutes on each side. Flip advisedly, as the fat and moisture in the burgers may cause it to pause 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: ane patty | Calories: 450 kcal

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Source: https://systemofabrown.com/60-40-beef-bacon-burger/

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