Beef 'n' Pork Burgers Recipe
- 4 bacon strips, diced
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 1-1/2 cups soft bread crumbs
- 1 large egg, lightly beaten
- 1/2 cup water
- 1 tablespoon dried parsley flakes
- 2 to 3 teaspoons salt
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1 pound ground beef
- 1 pound ground pork
- 8 hamburger buns, split and toasted
- Mayonnaise, lettuce leaves and tomato slices
- 1. In a small skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp; drain and place in a small bowl. Stir in the bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper. Crumble beef and pork over the mixture and mix well. Shape into eight 3/4-in.-thick patties.
- 2. Grill, uncovered, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with mayonnaise, lettuce and tomato. Yield: 8 servings.
1 serving (1 each) equals 412 calories, 20 g fat (7 g saturated fat), 105 mg cholesterol, 992 mg sodium, 28 g carbohydrate, 2 g fiber, 28 g protein.
Reviews for Beef 'n' Pork Burgers
"Found it best to fry bacon crisp first...then remove from skillet. Then cook onion & garlic in same pan. Adds a bit of time but allowed bacon to crisp & onion garlic to not over brown. Yummy!"
"I followed this recipe as directed the first time, then made changes according to my tastes the second time....Batch 1: The recipe calls for 2-3 teaspoons salt, but this looked like an excessive amount, so I only added 2 teaspoons. These made good, juicy, but salty burgers (that I quickly got used to) and there also seemed to be a grainy feel from the breadcrumbs....Batch 2: I decided to make 30 meatballs for a crowd instead of burger patties, decreased the salt to 1 teaspoon, decreased the breadcrumbs to 1 cup, and added an Artisan cheddar cheese cube to the middle of each meatball. These baked at 350 degrees for about 12 minutes and they were so much better than the first batch. Due to the salt content in the pork sausage, I will decrease the added salt down to a 1/2 teaspoon next time, but the second batch was a hit. We ate them with without sauce, A1 sauce, BBQ sauce, and/or on a hot dog bun as a meatball sub. Melts in your mouth!!! Great recipe to tweak as needed."
"awesome and yummyand quick to make"
"These burgers were amazing. I only have a few tweaks to the steps in the recipe. The bacon/onion/garlic mixture didn't seem to need draining b/c the bacon grease cooked up the onions/garlic without a lot of leftover fat. The steps were a little confusing b/c we didn't know whether the bread crumbs mixture was supposed to join the bacon mixture or the meat mixture and the small bowl for mixing never would have worked, so here are the steps we did:-In a skillet cook bacon until sizzling, add onion and cook til translucent, after about 3 minutes add the garlic. Cook until bacon is slightly crisp. Leave in the skillet and remove from heat.-Place the pork and beef in a large mixing bowl and add the spices. We added a cup of chopped fresh cilantro.-Mix the water and the egg in a small bowl and add to the meat-mix well.-Add the bread crumbs to the bacon mixture, mix well.-In small increments, add the bacon/bread crumbs to the meat mixture. Mix well.-We used a burger press to make perfect burgers. And I mean PERFECT! These were the best burgers we've ever had!"
"These are wonderful, so moist & full of flavor. I added 1 cup chopped portabello mushroom to the bacon, onion & garlic before frying, did everything else the same. Also good with a slice of cheese melted on top.Try them, you'll be glad you did.xprincess"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.