Inject some extra flavor into your burgers with this mouthwatering garlic bacon burger recipe! This recipe also includes a bonus recipe for a creamy burger sauce to compliment it. Let’s dig into the process.

Ingredients Needed for Bacon Burger Recipe

The list of ingredients for this burger recipe is short and simple:

• Ground Beef – preference is 80/20 beef for optimal beef flavor
• Garlic – packs a pungent flavor; freshly minced is preferred
• Bacon – precooked bacon diced up will provide more flavor and a crisp bite in the burger
• Worcestershire sauce – brings some punchy umami flavor
• Montreal Steak seasoning – ideal blend of spices to compliment beef
• Gouda – semi-hard cheese with a nutty, sweet taste

Garlic Bacon Burger Video

https://www.youtube.com/shorts/WD0KzuDR0HM

Mixing the Burger Ingredients

Start by placing ground beef in a medium-sized bowl. For the best flavor, use 80/20 ground beef for it’s perfect blend of beef and fat mix. Combine with two cloves of minced garlic. You can use the minced garlic from the jar, but freshly minced garlic will provide a more profound taste.

Next, dice two strips of precooked bacon and put into the bowl. Raw bacon won’t fully cook in this mixture and could make you sick. Precooked bacon not only brings a little more salty taste, but also adds a nice, subtle crunch. Add a couple of teaspoons of Worcestershire sauce and a tablespoon of Montreal steak seasoning and start mixing.

How to Form a Burger Patty

To make a quarter pound beef patty from your pound of beef, grab one-fourth of the ground beef and roll into the shape of a ball. With the ball of beef in one hand, gently press down until the beef is a flat, one-inch disc. Seal up any breakage along the edges by pinching the beef together and reshaping.

Pro tip: press a dimple into the middle of the burger patty on both sides. Doing this will prevent the burger from thickening in it’s center while it cooks. When a burger patty cooks, it shrinks. And as it shrinks, it naturally builds up toward the center, forming a thick mound. This keeps the burger from cooking evenly.

What is the Best Way to Cook Burgers?

When it comes to cooking burgers, I prefer to have a more even crust on both sides of the beef patties. This is why I prefer to cook burgers on a griddle or in a cast iron skillet.

However, cooking on the grill over direct heat brings a flame-broiled flavor that a griddle cannot duplicate. Ultimately, it’s a matter of your preference and what you have access to.

Cooking the Garlic Bacon Burgers

With the griddle preheated to medium heat, place patties on the heated surface and let cook for about five minutes. With burger patties freshly on the griddle, top the burger with more seasoning.

After five minutes, flip burgers over and cook for an additional five minutes. Two minutes before time is up, add a slice of Gouda cheese to each patty to let the cheese melt on top. To enhance the cheese melting process, cover burgers with a metal mixing bowl.

Remove the garlic bacon burgers from the grill and place directly on a hamburger bun. Speaking of hamburger buns, place them face down on griddle for 30 to 60 seconds to get them nice and toasty.

Burger Sauce!

Compliment any burger with this irresistible burger sauce! The ingredients are as follows:

• 1/2 Cup mayonnaise
• 1/4 Cup ketchup
• 2 Tablespoons BBQ sauce
• 1 Tablespoon relish
• 1/4 tsp chili powder

Add all of the ingredients together in a small bowl. Stir altogether and spread on the insides of the hamburger buns. This burger spread adds a salty, slightly sour taste with a hint of sweet and crunch.

Which Burger Toppings Should I Use?

Burger toppings are in the eye of the beholder. Classic toppings include lettuce, tomato, pickles, and onion. Ketchup and mustard are the most popular sauces to put on a burger.

For this recipe, burger sauce and grilled onions are perfect for me!

What Should I Serve with Burgers?

Some classic side dishes to serve with burgers are as follows:

Five Guys Copycat French Fries

Mexican Street Corn (Elotes)

Bacon Wrapped Jalapeno Poppers w/Chorizo

Classic Gooey Butter Cake

The Burger Recipe!

Sometimes inspiration comes from desperation. I was browsing Instagram the other day and came across a post from Susie Bulloch (@heygrillhey) in which she was making garlic butter burgers (recipe on her website). I wanted them. Badly. I had the hamburger meat, so I was halfway there. However, I was stuck at home and we were out of garlic butter at my house. When in a pinch, the chef-minded folks would whip up some minced garlic with butter and make their own, but that bright idea didn’t cross my mind until I started typing this just now I decided to go a different route. We had some leftover Gouda in the fridge from when my family and I got creative on National Grilled Cheese Day. Speaking of which, who makes up all of these “National (fill-in-the-blank) Day” events? And why do I only hear about them the day of? Anyway, we also had bacon in the fridge (obviously) and garlic, so I thought I’d try something different and mix all of these ingredients together in a burger…and then smoke it! Not only had I never tried this food concoction before, but I had yet to smoke burgers. YOLO, I guess.

Ingredients: 

1 lb. ground beef 80/20

2 oz. smoked Gouda, sliced into tiny squares

1 clove garlic, minced

1 strip bacon, uncooked and chopped into tiny squares

1 tsp. Worcestershire Sauce

Montreal Steak seasoning to taste

Wood: cherry

Smoke Temperature: 250°F

Time: 75-90 minutes

Finish Temp.: 145°F or whichever level of doneness you prefer

Rest: 5-10 minutes

I like to buy the 80/20 ground beef because it has more of the fatty goodness and more fat equals more natural flavor. It’s also cheaper than the other ground beefs with less fat. With that said, use whichever beef you like.

First, I take the beef and put it on a cutting board. I’ve also mixed ingredients with hamburger meat in a mixing bowl, which might have been better to trap all of the ingredients.

Second, I take all of the other ingredients, minus the seasoning, and mix them altogether.

Third, I separate into 1/4 lb. patties. You are at liberty to make these as big or small as you like. When forming the patties, I like to make sure some bacon pieces are on the surface so they get a little sizzle when I sear afterward. It also looks kinda cool.

Now that the patties have been formed, I sprinkle Montreal Steak seasoning on both sides. Once again, feel free to use whichever seasoning you wish.

Before mixing the ingredients, you may want to get your smoker going to reach the internal temperature of 250°F. That way, you don’t have to sit around and wait longer for your burgers to go in. I used cherry wood this time because I wanted that hint of smoky, fruity flavor in it. Once your smoker has reached the right temperature, put the burgers on. Now you will wait about 75 minutes, which is an hour and 15 minutes for those keeping track at home. I want my burgers to reach an internal temperature of around 130 degrees when I pull them off because I want to make sure that they don’t overcook past the level of doneness that I like my meat done. Some of the burgers needed a little longer, so that’s why I put between 75-90 minutes in the recipe.

When I sear on that high heat, I try not to spend too much time on each side as to burn the meat on the outside. I do want some nice-looking grill marks, but I also want to make sure that it doesn’t get overcooked inside. That’s why I use a digital thermometer to keep track of the temp.

Once done, I let them rest a little before serving. I do this because I want juices to sweat out a little bit and make the burger that much juicier when they touch the taste buds.

If you want your burger even cheesier, go ahead and slice some gouda and put on top and let it melt a little. I definitely recommend doing this.

I had some family visiting from out of state when I made these and I gave them a burger for the road.  My sister-in-law (who was one of the visitors) texted me later that night and told me it was no fair she doesn’t live closer because this was the best burger she’s had! I love the compliments like that. Is this the best burger you’ll ever have? That’s for you to decide. I hope it is at least worth it to you to make more than once. Now stop reading this post and go make your own!