Print Options

Back to Dressed-Up Bacon Burgers >

Include these items:

Select reviews >

Taste of Home Logo

Dressed-Up Bacon Burgers

Dressed-Up Bacon Burgers
The tangy homemade sauce that tops these mouthwatering burgers helps them stand out from the rest. This recipe is a cinch to throw together. Because the bacon cooks on the grill alongside the burgers, cleanup is a breeze, too.—Carol Mizell, Ruston, Louisiana
8 ServingsPrep/Total Time: 25 min.

Ingredients

  • 3/4 cup mayonnaise
  • 3 tablespoons sweet pickle relish
  • 3 tablespoons ketchup
  • 1 tablespoon sugar
  • 1 tablespoon dried minced onion
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 pounds ground beef
    XKick-up the flavor

    With Johnsonville Italian Sausage.

    Featured Sponsor
  • 8 bacon strips
  • 8 slices cheddar cheese
  • 8 hamburger buns, split and toasted
  • Lettuce leaves

Directions

  • In a small bowl, whisk the mayonnaise, pickle relish, ketchup, sugar
  • and onion until well blended. Cover and refrigerate. In a large
  • bowl, combine the Worcestershire sauce, salt, garlic powder and
  • pepper. Crumble beef over mixture; mix well. Shape into eight
  • patties.
  • Place bacon on a piece of heavy-duty foil on one side of the grill.
  • Place the patties on the other side of the grill. Grill, covered,
  • over medium-hot heat for 5-7 minutes on each side or until a
© Taste of Home 2013

2 of 2

Dressed-Up Bacon Burgers (continued)

Directions (continued)

  • thermometer inserted in burger reads 160° and juices run clear.
  • Cook bacon until crisp; drain on paper towels.
  • Place a cheese slice on each burger; cover and grill until cheese is
  • melted. Layer bottom half of each bun with the lettuce, burger,
  • bacon and mayonnaise mixture. Replace bun tops. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 760 calories, 55 g fat (19 g saturated fat), 128 mg cholesterol, 1,031 mg sodium, 28 g carbohydrate, 2 g fiber, 35 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013