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
Double 50/50 Burger
Serves 3
Ingredients:
patties:
½ lb lean ground sirloin (or ground beef of your choice)
½ lb ground bacon
salt and pepper to taste
vegetable oil for grilling
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
Directions:
1. Place beef and bacon into a large mixing bowl and season with salt and pepper. Mix together until fully combined.
2. Form six equal patties and place in the refrigerator between parchment to chill.
3. Heat a grill pan over medium-high heat and brush the surface with vegetable oil.
4. Place patties onto the grill pan (three at a time) and grill for 5 to 7 minute on each side.
5. 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.
6. To assemble: Stack two patties onto one another and place on a bun. Add any remaining toppings and condiments of your choice and serve.
That close up of that good-lookin’ burger is making me so hungry. I’d like to eat that, chug the beer, and smash the cup on my forehead. I promise I’m not a frat guy in my heart.
LOL!
If you like med rare, how can you deal with MR bacon?
oh Richard what a stupid comment
why don’t you just do yours well well done then
we’ll have ours MR!!!!
Cured bacon (the normal kind) can be safely eaten even uncooked. Think salami. For uncured bacon, you should use the same caution as with other pork products.
That’s the prettiest burger I’ve ever seen. Who knew they could be pretty?!
This looks awesome! I love Slaters 50/50. The first time I went, I got the 50/50 burger but didn’t like it. Weird, right? What’s not to like? Beef: good. Bacon: good. I should try making this home version. Now I just build my own with regular beef. My husband always gets the PB&J burger :D
1/2 lb ground bacon?? Sounds SO good.
anything with 1/2 pound ground bacon has to be heavenly good. Pretty sure there’s nothing wrong with this burger. nothing at all…
I can see ONE thing wrong with it…. it’s not in front of me right this very minute…
Thank you for sharing, it looks amazing! Can’t wait to try!
Ughhh please can I just reach through the screen and eat this? Yummm!
yum!
need.this.now
gorgeous! and it sounds amazing with ground bacon in it :)
Oh, my heart skipped a beat reading that recipe — from sheer desire or the half pound of bacon, I’m not sure. Yum. Bookmarking this to make soon!
My reaction exactly!! Can’t wait to try it – bunless cause I’m on a low carb, gluten free diet.
Ground bacon is a thing? Well, I never…
This looks like the most delicious burger ever.
Wait a minute – are you guys from around the LA/OC area? I’m in Huntington Beach – I like to think I’m reading a local!
You are! We are in LA!
this has got to be the best burger ever! looks delicious! :)
OH my gosh… a DOUBLE 50/50 burger?!?! I could barely handle the signature 50/50 burger when I went to Slater’s. That’s insane! You’re making me miss my hometown…
Gorgeous photos!
This is amazing!! I love a good burger with a beer so this is a perfect option! yum..cookout this weekend in Florida! Anyone is invited!
This burger looks out of control!
Oh wow. Bacon inside the burger. Why have I never thought of this before?
Just found you through the same Pinterest site I was on. Holy smokes, your website is fantastic. And what gorgeous photos!! Keep it up!
I am totally drooling~~~~~never ever thought to grind the bacon!!! I am on it *!*
I have just absolutely just DIIIIIEEEEEDDDD.
fabulous!!
I just ate. I’m stuffed to the gills. And yet… and yet I’ll have five.
I saw this burger and I literally went “Yeah, baby”.
Andrea x
As far as I am concerned this sounds like the ultimate burger…50/50 is genius and I can’t wait to try it!!!
I just StumbleUpon ed to your site. And subscribed immediately. Only to discover the RSS feed is only a caption. Please change this!
Next Sunday’s dinner for sure!
: ))
Jen
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!
PINGBACK: 50/50 Burger
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.
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…
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
Looks good, but your font size and colour make it almost impossible to read the blog post.
Sorry you’re having issues.
Love the colors here, especially the blue in the background. So inspiring! Not to mention I could totally down that burger.
-Joanne
That burger looks yum yum yummy!!!!!!! Can’t wait to try it. Thanks for making my mouth totally water…
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.
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.
Perhaps we both can just print the photo and keep it in our pockets for the next 30 days!
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!
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.
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I have a question, is the bacon ground up raw or cooked first an then ground?
Its raw.
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.
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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.
Why are there none of these in FLORIDA California is too far to drive.
Try rib eye steak. It’ll knock your socks off.
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!
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!
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!
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I couldn’t keep the flames down so I seared them and then transferred to the electric griddle to finish. Fan Freakin Tastic.
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Are you grinding a slab of bacon or sliced bacon ?
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!