Barbacon Burger

Preparation info

  • Difficulty


  • Makes


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Pretty much any burger will taste good with a pile of crispy bacon on top of it, but this burger doesn’t aim to be good; it strives to be the best. No store-bought patty will do. I grind the meat fresh and prefer chuck, which has a meat to fat ratio of 80 percent to 20 percent. Yes, I top the burger with bacon, but I also include it finely diced in the burger for extra juiciness. The crowning jewel is a double dose of mustard goodness—on the bacon and in the sauce.


  • pounds (680 g) ground chuck (80/20)
  • 12 thin slices bacon, finely diced
  • 2 tablespoons BB Rub
  • 8 thin slices cheese (American, smoked cheddar, Gruyère, or smoked gouda; optional)
  • White Wine Grainy Mustard Sauce
  • 4 pretzel buns (or your favorite burger buns), halved and lightly toasted
  • Iceberg lettuce
  • Sliced beefsteak tomato
  • Sliced red onion
  • 8 slices Honey Mustard–Glazed Bacon


In a medium bowl, combine the beef and bacon, season with ½ teaspoon of the rub, and form into four patties. Season both sides of each with the remaining rub.

Heat a grill to high or heat a grill pan or cast-iron pan over high heat. Cook the burgers on both sides until golden brown and a crust has formed and cooked to your desired doneness:

  1. minutes total for rare
  2. minutes total for medium-rare
  3. minutes total for medium
  4. minutes total for medium-well

During the last 1 minute of cooking, top each patty with 2 slices of cheese, if desired, and close the lid of the grill, or put a lid on your pan, and cook until the cheese melts.

Spread some of the mustard sauce on the top and bottom of each bun. Place the lettuce, then tomato, then onion on the bottom buns. Place the burgers on top of the onion and top each burger with 2 slices of the glazed bacon. Put the bun tops on and serve.