Grinding beef with bacon for burgers?

I have been grinding beef for burgers at home. I have thought about adding bacon prior to the grind so that I generate a bacon burger, but without adding the strips at the end. I know I will lose the flavor associated with the browning of the bacon, but I could use a leaner cut of beef to reduce the overall fat content. Thoughts?


G

I love the crispness of the bacon when added to the finished burger on the bun. The textural contrast is somehow a huge part of the enjoyment of the combination for me.

[Jenise]

I have been grinding beef for burgers at home. I have thought about adding bacon prior to the grind so that I generate a bacon burger, but without adding the strips at the end. I know I will lose the flavor associated with the browning of the bacon, but I could use a leaner cut of beef to reduce the overall fat content. Thoughts?

G

Yes, if you must go this route, use a slightly leaner cut of beef; but to be honest, I'm with Cynthia. What you'll end up with this way will no doubt be delicious, but it will be a bacony burger and not neccessarily a bacon burger with both the loss of cooked flavor AND texture.

Piling on.

I agree with all of you. The reason I am even thinking about it is that it will allow me to control the fat content of the burger and how moist the cooked burger will be.

Probably just a bad idea.

I agree with all of you. The reason I am even thinking about it is that it will allow me to control the fat content of the burger and how moist the cooked burger will be.

Probably just a bad idea.

You'd have something different than a regular bacon burger, but it might be good nonetheless. Only one way to find out.

Actually, I had thought about using bacon ground up in a mix for meatballs of a different sort, cooked up and served with BBQ sauce as an alternative to the usual Italian or Swedish type meat balls.

[Jenise]

I agree with all of you. The reason I am even thinking about it is that it will allow me to control the fat content of the burger and how moist the cooked burger will be.

Probably just a bad idea.

If you want a fattier burger without the beef fat, consider adding skim milk mozzarella.

How about... meatballs confit? Plunge them into hot duck fat for a couple days and then...

Oh my, you just gotta have that experience of biting into the burger. First the soft top side of the bun, then the crispy side of the bun, lettuce, fresh tomato, crisp bacon, medium rare burger, and start all over again with the other bun half.
I am trying to envision grinding greasy bacon with beef. Would the burger patty release all the fat into the grill and cause a flare up? I'm with Jenise, add the cheese. Yummy!

I'm with Cynthia. The crisp, crunchy texture of the fried bacon is at least half of the delight of a bacon burger. I think it's more important than the bacon taste.

So I say no to grinding up raw bacon with the beef before cooking the burger.

You wouldn't grind in the cheese to make a cheeseburger, would you?

-Paul W.

I am trying to envision grinding greasy bacon with beef. Would the burger patty release all the fat into the grill and cause a flare up?

I am thinking about it differently. Normally I would grind chuck to make a patty with sufficient fat level to produce a juicy burger. In this case, maybe I would grind a less fatty cut of beef, like round, and then add fat back using bacon. The burger would not end up more greasy than a chuck burger, would not flare more than a chuck burger, but would have, for my taste, better flavor as I prefer the taste of bacon to the taste of beef fat.

This is just too easy and inexpensive not to try it. I'll let you know how it worked.

G

[quote="Paul Winalski"

You wouldn't grind in the cheese to make a cheeseburger, would you?

-Paul W.[/quote]

You are right, I wouldn't grind cheese with a burger, but I have made two thin pattys and placed the cheese on top of one, covered the cheese with the second patty and formed it into one burger. This works very well to make a cheezy and moist burger.

I have also had burgers done this way in a number of restaurants over the years and find it to be a nice alternative to putting the cheese on top. Too often, at least in restaurants I eat at, a standard burger comes too well done for my taste despite requests for a medium rare burger. Burgers done with cheese in the middle help keep it moist even if over cooked. I prefer it the standard way, with the cheese on top, but the cheese in the middle can make a good burger.

G

Personally, I'd rather have just a plain burger, with lettuce, tomatoe and onion - no bacon, no cheese, but I have had nice grilled burgers topped with blue cheese.