This recipe is one of our all-time favorite burger recipes. Growing up both with families from the Midwest, grilling and hamburgers are staples of the American diet. We originally posted this recipe back in April of 2012, just 2 months into our paleo, real-food journey. Boy has a lot changed, and the look of this post (and the recipe) needed a little revision.
These are super easy and can be put together in under a half-hour, especially if you’re making a half-recipe or using an outdoor grill. The chipotle chili pepper powder is totally optional, but it does add a nice flavor to the burgers.
2 lb ground beef
4 slices uncooked bacon, diced into small pieces
1/2 tsp chipotle chili powder
Chop up your bacon, and mix with your hands with meat and seasoning in a large bowl. You want to mix the ingredients together, but not over mix the meat.
Form into patties. Depending on the size, you’ll have between 8-10 patties from 2 pounds of ground beef.
Heat up your cast iron griddle (or grill) to a medium heat, and place burgers on surface. We use this griddle from Lodge, and it’s awesome. All of our cast iron is from them.
Flip after 4-5 minutes, or as you see juices forming on the top of the burger. If the burger is sticking when you try to flip it (even with your epic grill spatula), it still needs to cook longer.
After flipping, grill for another 3-4 minutes. This made medium burgers, but with the added egg, they were not at all dry.
That’s all there is to it. These are great fresh off the griddle as well as a quick snack on the go. Eat it with fork and knife, wrapped in some Romaine or Bibb lettuce, or with your hands. It’s all good.
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