Sunday, August 5, 2012

100% Bacon Burger – The Bacon Lucy

Bacon Burger-Header

So last night I found myself craving a burger, but was disappointed to find that there was no ground meat in the house. I’d almost resigned myself to making something else when I discovered a nearly full package of bacon in the fridge. “I don’t have any ground meat” I thought, “but I could certainly do something crazy and grind up that bacon”. And what better way to say screw your diet than with a burger patty made entirely out of bacon?

The fact that I served this on my spicy cheddar beer bread instead of a normal bun made for a staggeringly rich and filling meal. I basically couldn't move at all for about half an hour afterward.

Difficulty: Relatively Easy
Active Prep Time: About 30 minutes
Total Prep Time: About 30 minutes
Special Equipment: Food Processor
Serves: 2


  • 6 - 8 slices of bacon
  • 2 cloves of garlic, minced
  • ½ shallot, minced
  • 1 egg
  • 2 Tablespoons breadcrumbs (I used Panko)
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Essence (recipe below)
  • 1 tablespoon parsley flakes
  • Cheese of your choosing (I used Havarti with dill)
  • Salt


Essence (Emeril's Creole Seasoning) Ingredients:

  • 2½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme


(Start by making Essence)

1. In a small bowl, mix together paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. If there are clumps in it (paprika has a tendency to form clumps), 2 or 3 pulses in a food processor will smooth it out. Store in an airtight jar or container and set aside.

(Move onto the meat)

2. Cut each strip of bacon into 2 – 3 slices and place into a food processor. Blend until the meat is completely ground up, then transfer it to a medium sized bowl.

3. Pour in minced garlic and shallot and mix together by hand.

4. Next add the egg, followed by Panko, and mix by hand until combined.

5. Add Worcestershire sauce, Essence, parsley, and red pepper flakes. Mix by hand until the dry ingredients are well integrated.


(Assembling the burgers)

6. Form a ball of meat about 2 inches across, then flatten it slightly on a wax paper-lined cutting board.

7. Tear up some cheese and make a pile of it in the middle of the patty.


8. Form another ball of meat, slightly smaller than the first one. Flatten it on top of the first patty and pinch the edges together. Flatten slightly. (There should be enough meat for 2 large patties)


9. Place a large pan over medium-high heat and allow it to heat up for a few minutes. When the pan is hot, place both burger patties onto it and lightly salt their tops.


10. Flip the patties over after about 5 minutes and lightly salt them again.


11. Flip them over again after another 5 minutes. Salt them again, then reduce heat to medium and cover. Flip the burgers about every 5 minutes, lightly salting each time, until they are fully cooked and hot enough on the inside to make the cheese melt.


12. Transfer to a bun or bread of your choosing and serve.



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