50/50 Beef Bacon Burger

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Our 50/50 Burger is most definitely the most divine burger you will ever sink your teeth into. Smoky bacon and ground beef come together in the most spectacular way in this simple recipe. The real trick is how to get the bacon in there and after a lot of testing, I finally figured it out. And you are going to flip over this one!


Serving 50/50 Beef Bacon Burger

This burger brings back so many amazing memories. It was the summer of 2011. We were planning the menu for our barbecue for the following weekend when one of our friends launched into a story about this burger place in California that makes a beef and bacon burger. It’s called the 50/50 burger. I had never been to the restaurant, but a burger made half of beef and half of bacon sounded like something I needed to taste for myself!

We got to work on testing the recipe. We tried many different methods of combining the beef bacon to get it just right and then we chopped it up and added it to our ground beef. Magic. Pure magic.

Let me just say, OH MY GOSH!!! I can not get over this burger. It was absolutely one of my favorite burgers ever, and I am so excited to share it with you.

The magic of this burger is the Applewood smoked bacon. It adds so much flavor to the burger that you don’t need to add anything else.

Just choose your fixin’s. We loved everything from mayonnaise, ketchup, mustard, lettuce, tomato, pickle and onion to just cheese and bacon strips on top.

No matter how you top it, this burger is one you will remember.


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8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

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With love from our simple kitchen to yours. 

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50/50 Beef Bacon burger

Check out more of our favorite burger recipes: 

Spicy Buffalo Chicken Burger 

Steakhouse Smoky Barbecue Beer Burgers

Philly Cheese Steak Burger with Sauce

beef bacon burger plated

50/50 Burger

Donna Elick
A 50/50 Burger is a must-make! Smoky bacon and ground beef come together for the juiciest burgers. The ultimate gourmet burger recipe!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 30 minutes
Total Time 30 minutes
Course Main
Cuisine American
Method Grill
Servings 4


  • 1 pound thick cut Applewood smoked bacon
  • 1 pound 85% lean beef
  • 4 hamburger buns
  • butter
  • 4 slices American cheese

Optional toppings

  • mayonnaise, ketchup, mustard, lettuce, sliced tomatoes, sliced onions, pickles


  • Cover a cookie sheet with aluminum foil. Place bacon on foil. Make sure the bacon is not touching. Bake for 10-15 minutes until the bacon is partially cooked. Remove and place on paper towels to drain the grease. Once bacon is drained and cool enough to handle, place on cutting board and dice bacon or cut with kitchen shears.
  • Preheat grill to high.
  • In a large bowl combine bacon and beef. Mix until combined. Form mixture into 4 patties, not too thick or they will not cook evenly. Using your thumb, make a slight indentation in center of patties on one side to prevent it from doming up in the center.
  • Place patties on the grill, make sure they are not touching. Grill burgers until golden brown and slightly charred on the first side. Flip and grill for 3 to 5 minutes depending on your preferred doneness.
  • Top with cheese for the last few minutes.
  • Meanwhile, Brush your buns with butter and toast on the grill. Cook until golden brown with grill marks.
  • Serve with your favorite toppings.
  • Enjoy!


Serving: 1 | Calories: 915cal | Carbohydrates: 24g | Protein: 43g | Fat: 70g | Saturated Fat: 26g | Cholesterol: 173mg | Sodium: 1389mg | Sugar: 4g | Fiber: 1g | Calcium: 304mg | Iron: 4mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
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  1. Bacon in a burger, I'm sold!
    I've never "baked" my bacon – I'm forever burning myself with the spattering grease when cooking it on the stovetop.

  2. As much as I've heard about these burgers, how it is that I haven't tried them? They sound delicious. (I want a movie night! Let's kick the boys out of the house and do that soon.)

  3. Lynne – I highly recommend the oven or the microwave. I am far to dangerous to fry bacon… They don't call me 'Grace' for nothin'. ; ) Seriously though, less mess and better bacon. I had a metal cooling rack that inserted into my cookie sheet, that is perfect to use. The fat drains right into the pan (so I can scrape it up for cooking later).

    BFITK – That sounds like a fantastic idea! Boys at your house, movie at mine?

  4. The title of this post made me gasp. In a good way! We often add a slice of bacon to our burgers but I've never tried adding the bacon to the patty itself. One thing about burgers is that it needs some fat for flavour so adding streaky bacon can only be a good thing!

  5. Bacon should be called ba-king, its the king of flavor and these burgers look mighty tasty!
    Thanks for sharing..

  6. Oh my goodness – these sound insanely good…I should surprise my husband with these next weekend. He would love this!

  7. 5 stars
    I saw the Food Network show on the Slater’s 50/50 burger and had to try it.. oddly enough, there’s not many recipes online, so you win, lol.
    These gotta be in my top 3 burger recipes/techniques ever! Absolutely delicious! It’s a cross between cheeseburger and BLT. Just phenomenal..
    I only slightly modified your technique; I froze the bacon, then finely diced it, and pan fried over very low heat, no splattering!
    I’m actually making these again for Labor Day bbq.. thank you!!!!!

    1. Hi Steve,
      Thanks so much! We love the 50/50 burgers and they are perfect for Labor Day! Have a great day!
      TSRI Team Member,

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