Hi All! So we’re ending this week with a little something called the 50/50 burger. I had this burger for the first time at this place called Slater’s 50/50: Burgers by Design. It’s a burger place that acts sort of like a pub/sports bar. They have a great selection of burgers and beers to accompany them. Anyway, this burger is awesome. When I make this I like to use applewood smoked bacon with a hint of sweet maple. The type of bacon you use is important because it’s what flavors your burgers. I do recommend that you actually grind the bacon and not just chop it up bc it’ll mix and allow the fat to distribute more evenly which is so important when it comes time to cooking the patties. I also ground my own sirloin, but you certainly don’t have to….don’t have a meat grinder at home? It’s okay, you can ask your local butcher or go to a specialty market and they’re usually pretty good about doing it for you. If you have no choice, you can throw it in the food processor…but make sure the bacon is partially to almost fully frozen, if not the fat will probably get stuck in the blade and not actually grind up (the bacon should be partially frozen when using any method including a meat grinder and mincing with a knife).
I love things like burgers because you can make them however you want and dress it exactly how you like it. I highly recommend you all go make this burger this weekend (and have it with a few cold beers, of course) it’s simple, easy and burgers are awesome…especially this one! :)
xx Jenny
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Double 50/50 Burger
INGREDIENTS
patties
- ½ pound lean ground sirloin (or ground beef of your choice)
- ½ pound ground bacon
- salt and pepper to taste
- vegetable oil for grilling
assembly
- 3 toasted hamburger buns or Kaiser rolls
- 6 slices cheddar cheese
- 6 slices Jack cheese
optional
- pickles
- relish
- avocado
- tomatoes
- lettuce
- onions
- bacon
- mayonnaise
- mustard
- ketchup
- thousand island
INSTRUCTIONS
- Place beef and bacon into a large mixing bowl and season with salt and pepper. Mix together until fully combined.
- Form six equal patties and place in the refrigerator between parchment to chill.
- Heat a grill pan over medium-high heat and brush the surface with vegetable oil.
- Place patties onto the grill pan (three at a time) and grill for 5 to 7 minutes on each side.
- About two minutes before the patties are done, place a piece of cheddar and jack cheese over each patty and allow cheese to melt before removing and placing onto a clean surface. Repeat with the remaining patties and cheese.
- To assemble: Stack two patties onto one another and place on a bun. Add any remaining toppings and condiments of your choice and serve.
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Hey how thick are those patties sounds like you made 6 patties out of 1 lbs of meat? ( 1/2 lb of sirloin and 1/2 lb of bacon) aren’t those patties a bit small?
Yes, they are a little on the smaller side, but after you double stack them, you end up with a little over 5 ounces of meat per burger. I’m very much do a thin “smash burger” type, so this usually makes a nice yield, but totally feel free to amp up the meat mixture amount for larger patties/burgers!
Are you grinding a slab of bacon or sliced bacon ?
I couldn’t keep the flames down so I seared them and then transferred to the electric griddle to finish. Fan Freakin Tastic.
We have just returned home from a Marine Graduation and had the time to eat at Slater’s 50/50. It was a recommendation from the Drill Instructor, haha. We all tried the 50/50 burger with various toppings and were all delighted! This is a great burger! I am excited to make this at home here in Minnesota. We have the Jucy Lucy here! Give it a try!
Hi there! I plan on trying to make these on a charcoal grill… may I ask what the secret is to keeping the fires down? From the bacon grease?
It’s sort of hard to avoid all together, but a couple things you can do is create a “cold spot” in your grill to transfer the good to during flare ups…allow the flare up to naturally for down, so it burns off all the fat before replacing food back onto the grill…it’s a bit tedious, but this may have to be done a few times through the grilling process.
You can also cover the grill to stunt the oxygen and kill the flames, you can use the top vent to check and see when the flare up disappears, before uncovering and continuing.
Good luck!
I have a lot of ground bison…. anyone think a 50/50 bison/bacon burger is a good idea?
Yes!! The lean bison meat with the fatty bacon would be such an incredible combo!
Try rib eye steak. It’ll knock your socks off.
Why are there none of these in FLORIDA California is too far to drive.
I saw this on a TV program last week and it was just a great looking Burger and everyone was raving about it. I may try it this weekend.
This burger is the best. I live in Indiana and a friend found the recipe online and now serves them in the local watering hole she works at. Absolutely mouth watering. Most awesome burger I have ever tasted.
I have a question, is the bacon ground up raw or cooked first an then ground?
Its raw.
where can you find it
Where can you find raw bacon?
OMG! Who cares about calories or fat or nutrition…..I need to make these right now!!!
This looks like the best burger ever, and even if I am on a diet, i NEED one of these now before I go get my cholesterol tested and the doc lecture me on weight, cholesterol, and those foods that exude absolutely devine tastiness.
Where do i buy ground bacon? i must make this burger.
Almost any market that has their butcher on-site will ground your bacon for you. I just go up to the meat counter and ask for 4lbs of a 50/50 bacon and burger mix, they run both throught grinder for me and mix it!
Perhaps we both can just print the photo and keep it in our pockets for the next 30 days!
I’m afraid to run this recipe through a fat, sodium and carbohydrate calculator!!!
Perhaps I’ll just skip that step and make it my reward for going through Lent successfully.
Looks and sounds delish but what’s the damage???? Any nutrition stats???
Hi Lauren, we don’t do nutrition facts. I’m sure you can find various calculators of some sort on the internet.
That burger looks yum yum yummy!!!!!!! Can’t wait to try it. Thanks for making my mouth totally water…
Love the colors here, especially the blue in the background. So inspiring! Not to mention I could totally down that burger.
-Joanne
Looks good, but your font size and colour make it almost impossible to read the blog post.
Sorry you’re having issues.
OK, I haven’t made these, I will very soon. The Photo just got you added to my favorites (the domain name also helped).. Thanks
Gorgeous! I’ve been inspired to feature this burger in my Friday Food Fetish roundup and on Pinterest. I can’t wait to see what you come up with next and please let me know if you have any objections…
I need this in my life, like 5 minutes ago. I’m going to be dreaming about this until I get my hands on a burger.
What a fantastic idea! I always try to mix the meats in my burger patties (like pork+beef…I find this makes it more flavorful and tender) but have never thought of using bacon…Genius!! Definitely trying this out!
Next Sunday’s dinner for sure!
: ))
Jen