Bacon Wrapped Barbecue Burger

Bacon Burgers

In honor of the Bacon & Beer Classic coming to Citi Field, I bring you the Bacon-Wrapped Barbecue Burger. I mean bacon does make everything better, no? A sautéed mushroom-and-onion mixture offers the “wow” factor for these bacon-wrapped burgers. Part of the savory mixture is pressed into the center of each burger before grilling, and the remainder is mixed with barbecue sauce and used for the topping. The result is over-the-top good.

Cook Time: 17 Minutes
Prep Time:
25 Minutes
15 Minutes


8   bacon slices
1   (4.5-oz.) jar sliced mushrooms, drained and chopped
1/2 cup  chopped Vidalia or sweet onion
2 teaspoons  olive oil
1/2 cup  bottled honey barbecue sauce
1 1/2 pounds  ground beef
1/4 teaspoon  salt
4   sesame seed hamburger buns (toasting optional)
Wooden picks


1. Arrange bacon on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave bacon at HIGH 2 minutes or until edges begin to crinkle and bacon is partially cooked.
2. Sauté mushrooms and onion in hot oil in a small nonstick skillet over medium heat 4 to 5 minutes or until tender and liquid is absorbed. Remove from heat, and stir in 2 Tbsp. barbecue sauce.
3. Preheat grill to 350° to 400° (medium-high). Shape ground beef into 8 (5-inch) thin patties. Place 2 Tbsp. mushroom mixture in center of each of 4 patties. Top with remaining patties, pressing edges to seal. Shape into 4-inch patties. Wrap sides of each patty with 2 bacon slices, overlapping ends of each slice. Secure bacon using wooden picks. Sprinkle patties with salt. Cover and chill 10 minutes. (If you are real daring, criss cross your burgers in bacon which of course will require 6-8 slices of bacon per burger depending on how thin or thick your patties are.)
4. Grill patties, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 6 minutes on 1 side. Turn and baste with half of remaining barbecue sauce. Grill 5 to 6 minutes or until beef is no longer pink in center. Turn and baste with remaining barbecue sauce. Remove from grill, and let stand 5 minutes. Remove wooden picks. Serve burgers on buns, and top with remaining mushroom mixture.


About Ray Gruenfelder

Creator and Founder of The Guy Corner NYC, the Guys lifestyle blog (Tech, Sports, Food, Drinks & much more). A married father of 2, this page is dedicated to "Guy Stuff". I am also Co-Founder of NYC Wine Guys, a wine blog from 2 guys from Queens, NY.

Posted on July 11, 2014 9:57 am, in The Chef, The Foodie and tagged , , , , , , , . Bookmark the permalink. 15 Comments.

  1. These look amazing! I’ll have to try making them!


  2. This looks amazing and dangerously good!


  3. Wow, this looks sinfully delicious! Gotta give them a try.


  4. You had me at bacon! In fact we just had bacon for breakfast. A couple days ago a friend posted be was grilling tenderloin wrapped in bacon. I love bacon. Gonna have to try this!


  5. My 14 year old son who loves bacon would drool over this. I would use turkey instead though and turkey bacon.


  6. Oh we’ve done this before and it was so good! Love bacon!


  7. Mark me down for a Yum!!!!! Wow! Looks so good. Thanks for the recipe.


  8. It looks so delicious! I’ve never tried it but have always thought about it.


  9. These are like two of my boyfriend’s favorites in one – bbq and bacon!


  10. I really want to go to the Beer & Bacon Classic. It sounds amazing!


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