Bacon Meatloaf Burgers
During the summer months, I cook outdoors as much as possible. Burgers are always a huge hit with my family, so I try to make different burgers just for variety! This recipe for bacon meatloaf burgers is a huge hit. Although you can make this recipe as-is, using ground beef and pork bacon, you can also make a lighter version using ground venison or turkey and turkey bacon. Enjoy!
Number of servings per recipe: 4
- 1 large egg, beaten
- 1 Tablespoon ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon brown sugar
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon dried thyme
- cayenne pepper to taste
- ¼ cup plain bread crumbs
- ⅔ cup chopped cooked bacon
- 1-pound ground beef (venison, turkey, or chicken can also be substituted)
- Combine egg, ketchup, Worcestershire sauce, salt, brown sugar, onion powder, garlic powder, thyme, and cayenne pepper together in a bowl. Add breadcrumbs and chopped cooked bacon. Crumble in the ground beef, then mix until bacon and breadcrumbs are distributed evenly.
- Form mixture into 4 burgers. Cover with plastic wrap and refrigerate until chilled thoroughly (about 3 hours).
- Lightly oil outdoor grill grate, and either preheat the grill (medium-high heat if using a propane grill) or start the wood/charcoal fire.
- Place burgers on the grate and cook, turning occasionally, until cooked (recommended internal temperature of between 145 – 150 degrees Fahrenheit). Serve and enjoy!
Nutrition Information (using 85% ground beef and pork bacon): 1 burger; Calories: 520, total fat: 37.7 g, saturated fat: 14 g, cholesterol: 164 mg, sodium: 18.2mg, carbohydrates: 8.9 g, fiber: 0.6 g, sugar: 2.9 g, protein: 33.9 g
*Recipe adapted from Allrecipes
Yuk! Help save the planet—consider going vegetarian!!
Sounds good! I bet if I replaced the ground beef with ground venison it would be just as yummy! Thx for sharing 🙂
As if beef isn’t bad enough for its outsized contribution to global warming and poor health, let’s throw in some nitrates too in the form of bacon!
Seriously, the Almanack would do well to reconsider publishing recipes that feature beef. Not a great look for a publication that otherwise celebrates the enjoyment of the precious natural resources we are blessed with here.
I think MB Mitcham should submit this article the magazine “Your Health.” It may get a better reception there.
You’re right Ben. Me, and this almanac, celebrate the enjoyment of the precious NATURAL resources we are blessed with here, including lots of delicious cows and pigs. Yum!!
Thanks for the excellent recipe MB. I’ll be sure to try it soon.
I don’t do beef or pork meself. I don’t need it. None of us do.To each his own! It doesn’t hit me too well. I’ve survived without them in my diet. The negatives to beef and pork are a handful at least i suppose, especially regards the way the animals are treated before they get slaughtered, the hormones and antibiotics injected into them, their tight, suffocating confines etc. I’m sure as heck I wasn’t put on this earth in the form of a cow or pig, and I couldn’t imagine having to slaughter any animal! I sleep good at night!
My father used to work for the Fire Patrol in NYC in the 1950’s. He used to go into slaughterhouses back then and I recall him sharing with me the sense he got from looking at those cows… their eyes, their demeanor. “They knew!” he would say, referencing the cows knowing their own fates as they awaited their turn at the hands of the butchers.
Thank you for the recipe. I’m always looking for different ways to use the deer meat I feed my family with.
Made your burgers last night. Not as much trouble as the recipe looks. Tasted great. But they fell apart too easily. Will try 2 eggs next time.