A couple words of warning before we begin, 50/50 Bacon and Beef Blend Burgers will make you:
- PR all your lifts
- Debate whether or not you ever need a vegetable again
- Possibly slap someone
- Fight to the death for the last one
- Say things like “panty dropper” and “mouth-gasm”
Yes, 50/50 Bacon and Beef Blend Burgers are that good. Some sweet potato fries make them that much better too. Want to know how to satisfy all of your wildest meat fantasies and impress your friends and family? Here we go!
What you’ll need (this was for 5 people and there was only 1 burger left):
- 2.5 pounds of thick cut bacon
- 2-2.5 pounds of ground beef (preferably grassfed); quantity is dependent on how “bacony” you want them, we went 2.5 pounds
- 3 sweet potatoes
- Some olive oil
- Some sea salt
- Some fresh ground pepper
- SHARP and fairly heavy knife (I used a 7″ Santoku)
- Any burger toppings and garnish that you want (we used romaine lettuce for our bun substitute and had some roma tomatoes and white onion on there)
Alright, WAY before you begin, freeze your bacon until it’s rock solid. This is going to be imperative to be able to cut your bacon as small and uniform as we want to get it to blend well in the meat mixture.
However, if you have a meat grinder you’ll get to do this much faster and easier and won’t need to freeze your bacon.
Once you have your bacon frozen and ready to go, slice across all of the strips and then cut across that frozen slice. We are looking for what amounts to minced bacon. Feel free to further cut any pieces that aren’t uniform.
After you finish cutting all of your bacon into uniform little pieces, throw it into a bowl and add your beef. Just let it sit for now as the temperature difference is too great to mix adequately.
While the 50/50 bacon and beef blend comes to a consistent temperature, you can start working on the sweet potato fries.
Preheat your oven to 375 dergees
Cut your sweet potatoes into whatever shape and size makes you happy. Once they are all sliced, season as you desire. I have found that it’s hard to beat a little bit of olive oil, sea salt, and pepper. The trick to having them seasoned evenly is to throw them all into a plastic bag and then add the olive oil, sea salt, and pepper. Just shake, toss, and massage the bag and everything should be evenly coated.
Dump your bag out onto some baking sheets with enough space that the sweet potato fries don’t overlay or excessively bunch together. If the oven is preheated, pop those badboys in there. I didn’t mention a time because it will be so dependent on the shape and size of your fries. Just keep an eye on them.
Time to return to the bowl of bacon and beef. Mix the two meats completely, but as gently as possible. I thought about “fluffing” the meat as I mixed it. After the two meats are evenly mixed, make them into balls somewhere around the size of tennis balls or baseballs. Go too small and the beef will get over-cooked, go too big and the bacon will be under-cooked.
Now is a good time to get either your grill pan, cast iron skillet, or actual grill heating up. We want to be cooking over moderately high heat. We tried a grill pan and the grill and both were exceptional. Grill was less cleaning FYI.
It’s time to make those big meatballs into bacon and beef patties. The secret here is to just smash them down with the palm of your hand. Don’t sexually molest them as you make them into patties, the less interaction the better. 1 smash down and then adjust any major deformities in the patty. Season each side with some fresh ground sea salt and salt and pepper. We found that wax paper was great for separating large numbers of patties.
Go check on your sweet potato fries and flip them over.
By now the cook device of choice should be good and hot. Start putting patties on, but keep some space between them. If you decide to do them on the grill, you’ll need to keep an eye on them because all of the fat content will cause flare ups. Keep a little water on hand to keep the flames at bay.
As they are grilling, start slicing up all of your toppings and garnishes. Remember to watch for flare ups and fires!
Give one last check to the sweet potato fries and make sure that they have all cooked evenly and see if there are any that need to be flipped one last time. I like broiling them a tiny bit at the end to crisp them up.
Go flip the burgers. Make sure that they are cooked through, even if you tend to like rare/medium-rare, you’ll need to cook these closer to medium because of the bacon. We’re looking for 165 internal degrees by the end of the day.
Pull the sweet potatoes out of the oven and pull the burgers off the cooking device of your choice. Let the meat rest while you finish anything else that you need to do.