featured 20582

Juicy Grilled Bacon Cheeseburgers with Beef and Pork Patties

These grilled bacon cheeseburgers pack big flavor thanks to a juicy blend of ground beef, ground pork, and finely chopped bacon mixed into the patties. They’re finished with extra crispy bacon on top because one type of bacon is never enough. Everything cooks on the grill in about 30 minutes, making this a simple, impressive dinner any night of the week.

A cheeseburger with lettuce, bacon, cheddar cheese, ketchup, and a toasted bun is placed on parchment paper, with blurred lettuce and a tomato in the background.

Quick testing notes and tips from the kitchen:

  • Keep the 1/3 to 2/3 bacon ratio. Using one third of the bacon chopped into the patties and the remaining two thirds for topping strikes the best balance. It keeps the patties moist and gives each burger a full complement of crispy bacon without excessive flare-ups on the grill.
  • Blend beef and pork for the juiciest patty. A 50/50 mix of ground beef and ground pork produced patties that were more flavorful and retained more juice than patties made with beef alone. They also shrank less during cooking.
  • You can stretch to five servings. Each burger contains slightly more than a quarter pound of meat, but if you need an extra portion, make five smaller or slightly thinner patties instead of four.

If you have about a half-pound of the ground beef/pork mixture left over, season it for tacos and use it in a simple nacho-style salad the next night for an easy second meal.

Here’s a look at the ingredients

(Full ingredient amounts and the complete recipe are listed in the recipe card below.)

A flat lay of ingredients including a package of bacon, ground beef, ground pork, a bottle of Worcestershire sauce, a jar of garlic granules, black pepper, salt, and slices of tomato and cheddar cheese.

How to grill bacon cheeseburgers

(See the recipe card at the end of this post for the step-by-step instructions.)

Several strips of raw bacon are stacked on a brown cutting board. A person is using a large knife to cut the bacon in half. The cutting board has a small triangular hole in one corner.
Remove one third of the bacon and set aside to chop; place the remaining two thirds in a sealed bag to defrost.
A person slicing raw bacon on a cutting board with a knife, with chopped pieces of bacon already placed in a food processor nearby.
Chop the reserved bacon into small pieces and pulse briefly in a food processor until finely chopped.
A hand holds the base of a food processor filled with finely ground raw bacon, viewed from above on a white surface. The lid of the processor is removed and held in the other hand.
Pulse until the bacon is finely ground, then set it aside while you form the patties.
Two hands are pressing down the edges of a sheet of aluminum foil, placed on a white surface.
Preheat the grill to high (about 450°F). Make a shallow foil pan to cook the bacon and prepare a covered platter to rest the finished burgers.
A person pours liquid seasoning from a bottle into a glass bowl filled with ground meat and seasonings, while holding a little white measuring spoon.
Combine the ground beef and pork with the chopped bacon, salt, pepper, garlic powder, and Worcestershire sauce in a medium bowl.
Two hands mix ground meat with seasoning in a clear glass bowl. Surrounding the bowl are small dishes containing salt, herbs, and a jar of seasoning on a white countertop.
Mix the ingredients gently with your hands until just combined — overmixing will make the patties dense.
A clear glass bowl containing four portions of raw ground meat sits on a white surface. Surrounding the bowl are small dishes with salt, dried herbs, a jar of seasoning, and a spice container.
Divide the mixture into four equal portions.
A close-up of hands shaping raw ground meat into a patty over a clear glass bowl, with a cutting board and another patty in the background.
Shape each portion into a thin patty (about 1/4 inch), pressing the edges gently and making a small thumb indentation in the center so the patty cooks evenly.
A hand places strips of raw bacon on a foil-lined grill grate, with several slices already arranged side by side for cooking.
Place the foil pan on the grill and arrange the defrosted bacon in a single layer; close the lid and cook for about 6 minutes.
Four raw hamburger patties are on a grill, with one patty being lifted off a metal spatula. The grill grates are visible, and the scene appears to be outdoors.
Add the patties to the grill, lower the heat to medium (375–400°F), close the lid, and cook for 5 minutes.
Three hamburger patties are being grilled, with one being flipped by a metal spatula. The patties have visible grill marks and are cooking on a black grill grate. Smoke is rising from the grill.
Flip the burgers and cook another 3 minutes with the lid closed, then check the internal temperature.
A close-up of a cheeseburger patty with melted cheddar cheese on a grill, with a metal spatula lifting the patty. Another patty is partially visible on the left.
When the patties reach about 150–155°F, add a slice of cheese and cook until the center reaches 160°F and the cheese is melted.
Several strips of cooked bacon are laid out on a sheet of aluminum foil, which is placed on a grill. The bacon is sizzling with visible grease and crispy edges.
Remove the bacon and burgers together when both are done. Transfer burgers to the prepared platter and move the foil pan off the grill.
A hand places crispy bacon strips on top of a cheeseburger with fresh green lettuce on a hamburger bun. A whole tomato and leafy lettuce are visible in the background.
Build each burger on a bun and top with several slices of the cooked bacon and your preferred toppings.
A hand holding the top bun of a cheeseburger with lettuce, tomato, bacon, cheddar cheese, and ketchup, set on white parchment paper with fresh lettuce in the background.
Add any remaining toppings, close the bun, and serve immediately.

What temperature should I cook a bacon burger to?

The USDA recommends cooking ground beef to 160°F. For safety and consistent results, cook these burgers to 160°F internal temperature. A reliable instant-read meat thermometer makes this easy and accurate.

Save this post for later on Pinterest!

A close-up of a bacon cheeseburger with lettuce and tomato on a bun, above an image of a burger patty being grilled over flame with the text "Grilled Bacon Burgers" and "hotpankitchen.com" on it.

Follow the author on social media to see more approachable, family-friendly recipes and grilling tips.

💚 MADE & LOVED THESE BACON BURGERS? 💚 Please leave a star rating and a comment below — I love hearing from you!

A close-up of a hamburger with lettuce, bacon, melted cheese, and ketchup in a toasted bun, placed on a piece of parchment paper with lettuce and a tomato in the blurred background.

Grilled Bacon Cheeseburgers with Beef & Pork Patties

These grilled bacon cheeseburgers are flavorful and juicy thanks to a mix of ground beef, ground pork, and chopped bacon folded into the patties. Crisp bacon on top finishes each burger for texture and extra smoky flavor. Ready in about 30 minutes.
Course: Main Course
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 4
Author: Taryn Solie

Equipment

  • A large sharp knife
  • A cutting board
  • A sealable plastic bag
  • Heavy-duty foil
  • Wax paper or plastic wrap
  • A food processor (small or large)
  • A medium mixing bowl
  • Measuring spoons
  • A metal spatula
  • A pair of tongs
  • A platter or large plate

Ingredients

Patties:

  • 1/2 lb ground beef (85/15)
  • 1/2 lb ground pork
  • 4 oz frozen bacon, thin to medium cut (about 1/3 of a 12 oz package), finely chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp garlic powder
  • 1 tsp Worcestershire sauce

Burgers:

  • 8 oz defrosted bacon, thin to medium cut (about 2/3 of a 12 oz package), for topping
  • 4 buns (use gluten-free if needed)
  • 4 slices cheese (cheddar or preferred kind)
  • Additional toppings: lettuce, tomato, ketchup, etc.

Instructions

  1. Using a large sharp knife, cut off one third of the frozen bacon and set that piece aside to chop. Place the remaining two thirds of the bacon in a sealable plastic bag and submerge in cool water to defrost. Chop the reserved third of bacon into smaller pieces and pulse in a food processor until finely chopped; set aside briefly.
  2. Preheat your grill to about 450°F. Tear off a 16″ x 18″ sheet of heavy-duty foil and fold the edges to form a shallow pan. Prepare a platter or cutting board large enough to hold the cooked patties, and cover it with wax paper or plastic wrap so you can place the hot burgers on it later.
  3. In a medium bowl, combine the ground beef and pork. Add the finely chopped bacon, kosher salt, black pepper, garlic powder, and Worcestershire sauce. Mix gently with your hands until evenly combined, taking care not to overwork the meat.
  4. Divide the mixture into four equal portions. Roll each portion into a ball and press into a thin patty about 1/4″ thick. Press the edges to shape and make a small indentation in the center of each patty with your thumb. Place the formed patties on the prepared platter and set aside while you cook the bacon.
  5. Place the foil pan on the preheated grill, arrange the defrosted bacon slices in a single layer, close the lid, and cook for about 6 minutes.
  6. Add the burger patties to the grill and reduce the heat to 375–400°F. Close the lid and cook for 5 minutes.
  7. Flip the burgers using a metal spatula, close the lid, and cook for another 3 minutes. Check the internal temperature. When patties reach about 150–155°F, place a slice of cheese on each and cook 1–2 more minutes until the internal temperature reaches 160°F and the cheese has melted.
  8. The bacon should be done around the same time as the burgers. Remove the bacon and burgers from the grill. Transfer the burgers to the covered platter and move the foil pan off the grill carefully.
  9. Assemble each burger on a bun, top with several slices of cooked bacon and any additional toppings of your choice, then serve immediately.

Notes

  • Use at least 85/15 ground beef. The pork and bacon add fat, so leaner beef will dry out the patties and thicker fat content helps them stay juicy. Avoid 80/20 if you want less shrinkage.
  • Choose thin- to medium-cut bacon. Thick-cut bacon takes longer to crisp and may not finish at the same time as the patties.
  • Salt conversion: If you use a different brand or type of kosher salt, adjust the amount accordingly or consult a salt conversion reference for the right swap.
  • Watch for flare-ups. Bacon increases drippings and can cause flare-ups on a hot grill. Avoid cooking patties directly over an open flame when flare-ups occur, or move them briefly to a cooler part of the grill.