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Recipe for ground beef and bacon burger Recipe for ground beef and bacon burger 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

Servings: 3



  • ½ pound lean ground sirloin (or ground beef of your choice)
  • ½ pound 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


  • pickles
  • relish
  • avocado
  • tomatoes
  • lettuce
  • onions
  • bacon
  • mayonnaise
  • mustard
  • ketchup
  • thousand island


  • 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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  1. Megan Not Specified Not Specified

    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.

  2. Melissa // thefauxmartha Not Specified Not Specified

    That’s the prettiest burger I’ve ever seen. Who knew they could be pretty?!

  3. Kelly (Let's Die Friends) Not Specified Not Specified

    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

  4. Lindsay Not Specified Not Specified

    1/2 lb ground bacon?? Sounds SO good.

  5. Ilana Freddye Not Specified Not Specified

    anything with 1/2 pound ground bacon has to be heavenly good. Pretty sure there’s nothing wrong with this burger. nothing at all…

  6. Nicole Pressey Not Specified Not Specified

    Thank you for sharing, it looks amazing! Can’t wait to try!

  7. Ryan Not Specified Not Specified

    Ughhh please can I just reach through the screen and eat this? Yummm!

  8. Heather @ A Sweet Simple Life Not Specified Not Specified


  9. nicole {sweet peony} Not Specified Not Specified

    gorgeous! and it sounds amazing with ground bacon in it :)

  10. Amy (Minimally Invasive) Not Specified Not Specified

    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!

    • Susan Miller Not Specified Not Specified

      My reaction exactly!! Can’t wait to try it – bunless cause I’m on a low carb, gluten free diet.

  11. Nicole Not Specified Not Specified

    Ground bacon is a thing? Well, I never…

    This looks like the most delicious burger ever.

  12. Rebecca Not Specified Not Specified

    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!

  13. shutterbug Not Specified Not Specified

    this has got to be the best burger ever! looks delicious! :)

  14. Brittany Not Specified Not Specified

    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!

  15. The Sweet Cupcaker Not Specified Not Specified

    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!

  16. Kasey Not Specified Not Specified

    This burger looks out of control!

  17. Laura Rees Not Specified Not Specified

    Oh wow. Bacon inside the burger. Why have I never thought of this before?

  18. Lynne @ CookandBeMerry Not Specified Not Specified

    Just found you through the same Pinterest site I was on. Holy smokes, your website is fantastic. And what gorgeous photos!! Keep it up!

  19. ZuVuYah Not Specified Not Specified

    I am totally drooling~~~~~never ever thought to grind the bacon!!! I am on it *!*

  20. Bev Weidner Not Specified Not Specified

    I have just absolutely just DIIIIIEEEEEDDDD.

  21. Alison @ Ingredients, Inc. Not Specified Not Specified


  22. Naomi A. Not Specified Not Specified

    I just ate. I’m stuffed to the gills. And yet… and yet I’ll have five.

  23. Andrea Not Specified Not Specified

    I saw this burger and I literally went “Yeah, baby”.

    Andrea x

  24. Anna @ the shady pine Not Specified Not Specified

    As far as I am concerned this sounds like the ultimate burger…50/50 is genius and I can’t wait to try it!!!

  25. Ivan Not Specified Not Specified

    I just StumbleUpon ed to your site. And subscribed immediately. Only to discover the RSS feed is only a caption. Please change this!

  26. Jen @ pretty plate Not Specified Not Specified

    Next Sunday’s dinner for sure!

    : ))


  27. joey Not Specified Not Specified

    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!

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  29. kita Not Specified Not Specified

    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.

  30. Javelin Warrior Not Specified Not Specified

    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…

  31. NZMick Not Specified Not Specified

    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

  32. Nicole Not Specified Not Specified

    Looks good, but your font size and colour make it almost impossible to read the blog post.

  33. Joanne (Inspired Taste) Not Specified Not Specified

    Love the colors here, especially the blue in the background. So inspiring! Not to mention I could totally down that burger.

  34. Sherma Not Specified Not Specified

    That burger looks yum yum yummy!!!!!!! Can’t wait to try it. Thanks for making my mouth totally water…

  35. Lauren Not Specified Not Specified

    Looks and sounds delish but what’s the damage???? Any nutrition stats???

  36. beagle Not Specified Not Specified

    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.

  37. beagle's mom Not Specified Not Specified

    Perhaps we both can just print the photo and keep it in our pockets for the next 30 days!

  38. dawn Not Specified Not Specified

    Where do i buy ground bacon? i must make this burger.

    • Christina Not Specified Not Specified

      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!

  39. Bubba B Not Specified Not Specified

    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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  42. Cris Not Specified Not Specified

    I have a question, is the bacon ground up raw or cooked first an then ground?

  43. Mary Mary Not Specified Not Specified

    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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  45. RLK Not Specified Not Specified

    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.

  46. Jerry Rose Not Specified Not Specified

    Why are there none of these in FLORIDA California is too far to drive.

  47. Tom Not Specified Not Specified

    Try rib eye steak. It’ll knock your socks off.

  48. John Not Specified Not Specified

    I have a lot of ground bison…. anyone think a 50/50 bison/bacon burger is a good idea?

    • Jenny Park Not Specified Not Specified

      Yes!! The lean bison meat with the fatty bacon would be such an incredible combo!

  49. Drew Not Specified Not Specified

    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?

    • Jenny Park Not Specified Not Specified

      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!

  50. Andrea Not Specified Not Specified

    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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  52. John Not Specified Not Specified

    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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  54. Alan Guffey Not Specified Not Specified

    Are you grinding a slab of bacon or sliced bacon ?

  55. carlos cano Not Specified Not Specified

    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?

    • Jenny Park Not Specified Not Specified

      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!