Bacon-a-Palooza Burger is for bacon lovers

When the Burger Month campaign was in it’s infancy stages, the team at Grillax wanted to create something for the carnivore crowd.

Beef. Bacon. BBQ Sauce. Beef. Bacon. And more bacon!

We didn’t want to frill it up with fancy lettuce, tangy onions or ripe, red tomatoes. No. we just wanted meat and some Q sauce.

What we came up with was the Bacon-a-Palooza Burger, and mountain of meat dripping with tasty Kansas City BBQ sauce.

You’re welcome!

MORE BURGER LOVE: Caveman Burger 2.0

Bacon-a-Palooza Burger Recipe

WHAT YOU NEED

• 2 pounds ground beef
• 1/2 pound thick-cut bacon, halved
• 2 Tbsp. O’Callahgans’s Spiced Rubs, Beef Seasoning
• 1 cup Three Little Pigs Kansas City Competition BBQ Sauce
• Fresh sesame seed buns

BUILD YOUR BURGERS

1. Fry bacon in cast-iron skillet to your liking. Remove and place on paper towel to soak up excess grease.
2. Loosely form ground beef into four equal-sized patties.
3. Sprinkle O’Callahgans’s Spiced Rubs, Beef Seasoning onto each patty.
4. Place patties on the indirect side of a hot grill and cover with vents wide open.
5. Once patties reach an internal temperature of 155 degrees (check with Thermapen ONE), about eight minutes, move to direct grilling and sear each patty. Your target internal temp after sear is 160 degrees.
6. Stack burgers on toasted sesame seed buns — sauce, beef, bacon, sauce, beef, bacon, sauce.

Happy Grilling!

Bacon-a-Palooza Burger

When the Burger Month campaign was in it’s infancy stages, the team at Grillax wanted to create something for the carnivore crowd -- the Bacon-a-Palooza Burger.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 240 kcal

Ingredients

  

• 2 lbs ground beef
• 1/2 lb thick-cut bacon, halved
• 2 Tbsp O’Callahgans’s Spiced Rubs, Beef Seasoning
• 1 c Three Little Pigs Kansas City Competition BBQ Sauce
• Fresh sesame seed buns

Instructions

 

• Fry bacon in cast-iron skillet to your liking. Remove and place on paper towel to soak up excess grease.
  
• Loosely form ground beef into four equal-sized patties.
  
• Sprinkle O’Callahgans’s Spiced Rubs, Beef Seasoning onto each patty.
  
• Place patties on the indirect side of a hot grill and cover with vents wide open.
  
• Once patties reach an internal temperature of 155 degrees (check with Thermapen Mark IV), about eight minutes, move to direct grilling and sear each patty. Your target internal temp after sear is 160 degrees.
  
• Stack burgers on toasted sesame seed buns — sauce, beef, bacon, sauce, beef, bacon, sauce.
  

Notes

Keyword bacon, burger month, burgers, cheese, hamburgers

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Disclaimer: Thank you to #BurgerMonth Sponsors: Cabot, Anvil & Hammer, New York Beef Council, Red Duck Foods, and Spoonabilities for providing prizes for this epic event. All opinions are my own.