Bacon Patty Treasure Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

I adore bacon burgers, but the bacon always slides around. You get a few bites with the bacon and a few without. I came up with stuffing burgers with cooked bacon patties. It was a such a success I make them this way all the time!


Burger patties:
24 slices thick cut bacon
2 1/2 pounds ground chuck
1 1/2 tablespoons sundried tomatoes, finely chopped
1 1/2 teaspoon kosher salt
1 1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil for brushing grill
6 slices red onion cut 1/4 inch thick
1 tablespoon olive oil

1 cup good quality mayonnaise
1/2 cup arugula
1 1/2 tablespoons sundried tomatoes, finely chopped
1 tablespoon oil from sundried tomatoes
1/4 teaspoon freshly ground black pepper

6 big good quality seedless hamburger buns
2 tablespoons butter, melted

6 slices of a big tomato or 12 smaller
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 leaves loose leaf lettuce
18 slices avocado


Place bacon in freezer for 10 minutes.
Heat gas grill to medium.
Pulse bacon in food processor until coarsely ground.
Make 6 equal sized patties out of your bacon about the size of your buns.
In a cast iron skillet (or other grill safe skillet) over medium heat cook bacon patties 3 at a time for 4 to 5 minutes each side or until golden brown.
Remove bacon from pan, drain and cool on paper towels.
Turn grill up to medium high.
Make 12 equal sized patties out of ground chuck.
Top 6 beef patties with a bacon patty, sprinkle bacon with the 1 1/2 teaspoons sundried tomatoes.
Top each burger with remaining patties and seal edges .
Season burgers with the 1 1/2 teaspoon salt and 1 1/2 teaspoon pepper.
Brush grill with vegetable oil.
Place burgers on grill over medium high heat close lid and grill for approximately 5 minutes.
Turn burgers a quarter turn, close lid and grill for 1 to 2 more minutes.
Flip burgers and grill with lid closed 4 to 5 more minutes for medium or until desired doneness is reached.
Brush onion slices with olive oil, grill for 3 minutes, flip and grill for an additional 2 minutes.
Mix mayonnaise, arugula, 1 1/2 tablespoons sundried tomatoes, oil from tomatoes and pepper in blender.
Blend mixture until smooth.
Brush each bun with butter and grill for 2 to 3 minutes or until lightly toasted.
Salt and pepper each tomato with the 1/4 teaspoon salt and 1/4 teaspoon pepper.
To assemble burgers, spread 1 tablespoon mayonnaise on top and 1 tablespoon on bottom of each bun.
Place lettuce on bottom bun, top with 3 avocado slices, followed by the burger patty, then 1 slice grilled red onion, and the tomato.
Place top bun on and enjoy.