Turkey Bacon Infused Beef Burgers recipe

I’ve always believed that the perfect burger is a work of art, a delicate balance of flavor, texture, and juiciness. For years, my go-to was a classic beef burger, maybe with a slice of bacon on top. But I always felt there was a way to get more of that smoky, salty bacon flavor into the burger itself. My first experiments with mixing in regular pork bacon often resulted in overly greasy patties. Then, one day, I had a thought: what about turkey bacon? It’s leaner, crisps up beautifully, and has its own unique, savory smokiness. I decided to try cooking it to a perfect crisp, mincing it into a fine, confetti-like texture, and folding it directly into my 80/20 ground chuck. The result was nothing short of a revelation. The burgers that came off the grill that day were unbelievably juicy, with a subtle, perfectly integrated smoky flavor in every single bite. My family was blown away, trying to pinpoint the “secret ingredient.” When I told them it was turkey bacon infused right into the patty, they were shocked. It has since become my signature burger recipe, the one I make for every BBQ and the one that consistently gets rave reviews. It’s the ultimate burger upgrade—a simple trick that yields extraordinary flavor.

The Ultimate Turkey Bacon Infused Beef Burgers Recipe

This recipe is all about creating a deeply flavorful, incredibly juicy burger by incorporating finely minced crispy turkey bacon directly into the beef patty. This method ensures a subtle smokiness and an extra layer of savory flavor in every bite, far superior to just placing a strip on top.

Complete Ingredients List

• For the Burger Patties:
  • Ground Beef: 2 lbs 80/20 ground chuck. The 20% fat content is crucial for a juicy, flavorful burger.
  • Turkey Bacon: 8 slices, high-quality.
  • Large Egg: 1, lightly beaten (acts as a binder).
  • Worcestershire Sauce: 1 tablespoon, for umami depth.
  • Garlic Powder: 1 teaspoon.
  • Onion Powder: 1 teaspoon.
  • Smoked Paprika: ½ teaspoon (enhances the smokiness).
  • Kosher Salt: 1 teaspoon.
  • Black Pepper: 1 teaspoon, freshly cracked.
• For Serving (The Essentials):
  • Burger Buns: 6 brioche or potato buns.
  • Cheese Slices: 6 slices of sharp cheddar, American, Provolone, or Swiss cheese.
  • Lettuce: Crisp iceberg or butter lettuce leaves.
  • Tomato: 1 large, ripe tomato, sliced.
  • Red Onion: ½, thinly sliced.
  • Pickles: Dill pickle chips.
  • Your Favorite Condiments: Ketchup, mustard, mayonnaise, BBQ sauce, etc.

Step-by-Step Cooking Instructions

Follow these phases to build the perfect turkey bacon infused burger, from prepping the star ingredient to the final, delicious assembly.

Phase 1: Create the Turkey Bacon Infusion

1. Cook the Turkey Bacon: The key to this recipe is very crispy turkey bacon. You can cook it using one of two methods:
   • Pan-Frying: Place the turkey bacon strips in a single layer in a large, cold skillet. Cook over medium heat, turning occasionally, for 8-12 minutes, or until deep brown and very crispy.
   • Baking (Recommended for even crispness): Preheat your oven to 400°F (200°C). Arrange the turkey bacon strips in a single layer on a wire rack set over a foil-lined baking sheet. Bake for 15-20 minutes, or until dark and crispy.
2. Drain and Cool: Transfer the cooked bacon to a plate lined with paper towels to drain any excess fat and allow it to cool completely. It will continue to crisp up as it cools.
3. Mince the Bacon: Once cooled and crisp, finely chop the turkey bacon. You want the pieces to be very small, almost like coarse sand or bacon “confetti.” This ensures the bacon flavor is evenly distributed throughout the patties without creating large, chunky bits.

Phase 2: Form the Burger Patties

1. Combine the Ingredients: In a large bowl, place the 2 lbs of ground chuck. Add the minced turkey bacon, the lightly beaten egg, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Mix Gently: Using your hands, gently mix the ingredients together until they are just combined. Do not overwork the meat. Over-mixing will develop the proteins too much, resulting in a tough, dense, and dry burger. Mix only until everything is evenly distributed.
3. Form the Patties: Divide the meat mixture into 6 equal portions (about 1/3 lb each). Gently shape each portion into a patty that is about ¾-inch thick and slightly wider than your burger buns (they will shrink during cooking).
4. The Dimple Trick: Press a shallow indent or “dimple” into the center of each patty with your thumb. This is a crucial step that prevents the burgers from puffing up in the middle as they cook, helping them maintain a flat, even shape for better topping placement.
5. Chill (Optional but Recommended): Place the formed patties on a plate, cover with plastic wrap, and let them chill in the refrigerator for at least 30 minutes. This helps the patties hold their shape better during cooking.

Phase 3: Cook the Burgers to Perfection

You can cook these burgers on a grill or in a skillet on the stovetop.

• For Grilling:
  1. Preheat your grill to high heat (around 450-500°F). Clean the grates well.
  2. Place the chilled patties on the hot grill. Cook for 4-5 minutes per side for medium-rare, or 6-7 minutes per side for medium. Avoid pressing down on the burgers with a spatula, as this squeezes out the flavorful juices.
  3. During the last minute of cooking, place a slice of cheese on top of each patty to melt.
  4. At the same time, place the burger buns, cut-side down, on the cooler part of the grill for about 1 minute until lightly toasted.
• For Pan-Searing:
  1. Heat a large cast-iron skillet over medium-high heat. Add a very small amount of neutral oil if your pan is not well-seasoned.
  2. Place the patties in the hot skillet. Cook for 4-5 minutes per side for medium-rare, or 6-7 minutes per side for medium. You should get a fantastic brown crust.
  3. During the last minute of cooking, top each patty with a slice of cheese and cover the pan with a lid (or a metal bowl) to help the cheese melt quickly and evenly.
  4. Remove the burgers from the pan and toast your buns in the rendered beef fat for extra flavor.

Phase 4: Rest and Assemble

1. Rest the Burgers: Once cooked, transfer the burgers to a clean plate and let them rest for 5 minutes. This allows the juices to redistribute throughout the patty, ensuring a moist and flavorful burger.
2. Assemble: Spread your favorite condiments on the toasted buns. Place a rested burger patty on the bottom bun, followed by your desired toppings like lettuce, tomato, onion, and pickles. Place the top bun on and serve immediately.

Nutrition Facts

Please note these are estimates and can vary based on the exact ingredients, bun, and toppings used.

• Servings: 6 burgers
• Calories per Serving: Approximately 650-750 kcal (for one burger with cheese and a brioche bun, without additional sauces or sides).

Preparation Time

This flavor-packed burger comes together relatively quickly, making it great for a weekend BBQ or a special weeknight meal.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes (plus optional 30-minute chilling time)

How to Serve Your Turkey Bacon Infused Burgers

Building the perfect burger is an art form. Here’s how to create the ultimate experience from bun to side dish.

• The Bun is a Priority:
  • Brioche Buns: Their rich, slightly sweet flavor and soft texture are the perfect complement to a savory beef burger.
  • Potato Rolls: Soft, sturdy, and delicious.
  • Toasting is Non-Negotiable: Always toast your buns. It adds flavor, texture, and creates a barrier that prevents the bun from getting soggy from burger juices and condiments.
• Perfect Cheese Pairings:
  • Sharp Cheddar: A classic choice with a tangy bite that cuts through the richness.
  • American Cheese: Unbeatable for its perfect meltability and creamy texture.
  • Provolone or Swiss: Offer a milder, nuttier flavor profile.
  • Pepper Jack: For those who want an extra kick of spice.
• Classic and Creative Toppings:
  • The Classics: Crisp lettuce, ripe tomato slices, thin-sliced red onion, and dill pickle chips.
  • Upgrades: Caramelized onions, sautéed mushrooms, sliced avocado, or even a fried egg.
• Must-Have Side Dishes:
  • Crispy French Fries or Sweet Potato Fries
  • Thick-Cut Onion Rings
  • Creamy Coleslaw
  • A Simple Garden Salad with a Vinaigrette

5 Additional Tips for the Best Burgers Ever

1. Don’t Overwork the Meat: This is the most important rule of burger making. The more you handle and compact the ground beef, the tougher the final burger will be. Mix the ingredients with a light touch, just until combined.
2. Embrace the Dimple: The dimple you press into the center of the patty prevents it from swelling into a dome shape during cooking. This ensures the burger stays flat, cooks more evenly, and provides a stable base for your toppings.
3. Get the Bacon Extra Crispy: For the infusion to work, the turkey bacon needs to be very crisp before you mince it. If it’s even slightly chewy, it will create an unpleasant, rubbery texture within the patty. Don’t be afraid to take it to the edge of being well-done.
4. Use High, Direct Heat: Whether on a grill or in a pan, high heat is essential for creating a delicious, brown crust on the outside of the burger (the Maillard reaction) while keeping the inside juicy. Make sure your cooking surface is fully preheated before the patties go on.
5. Let It Rest: Just like a good steak, a burger needs to rest for a few minutes after cooking. This simple act of patience allows the juices that have been pushed to the center by the heat to redistribute throughout the patty, ensuring your first bite isn’t a dry one that sends juice running down your arm.

Frequently Asked Questions (FAQ)

1. Why use turkey bacon instead of regular pork bacon?
While both are delicious, turkey bacon offers a unique, slightly milder smoky flavor that infuses beautifully without adding excessive grease to the patty. It allows the beef flavor to still shine through while providing that coveted bacon note. It’s a fantastic way to create a more balanced, flavor-infused burger.

2. Can I make these burgers ahead of time?
Yes. You can form the patties, place them on a plate separated by sheets of wax paper (to prevent sticking), cover tightly, and refrigerate for up to 24 hours before cooking. This can be a great time-saver for a party.

3. What is the best type of ground beef to use?
For juicy, flavorful burgers, 80/20 ground chuck is the undisputed champion. The “80/20” refers to the lean-to-fat ratio. That 20% fat is essential for moisture and flavor; using leaner ground beef (like 90/10) will result in a significantly drier burger.

4. Can I cook these burgers in the oven?
Yes, you can. For the best results, place a wire rack on a foil-lined baking sheet. Arrange the patties on the wire rack and bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until cooked to your desired doneness. The rack allows for air circulation, helping the burgers cook more evenly.

5. Can I use pre-cooked bacon bits to save time?
While you technically can, it’s highly recommended to cook and mince the turkey bacon yourself. Freshly cooked bacon provides a better, more authentic smoky flavor and a superior texture. The small amount of fat rendered during the cooking process also contributes to the overall flavor when you handle the minced bacon.

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