Prep 10 mins
Cook 10 mins
A red ribbon winning recipe from 1976, then featured in a Taste of Home magazine. Very hearty burger!
- In a large bowl, combine the first several ingredients.
- Crumble beef over mixture and mix gently.
- Shape into 8 patties.
- Wrap a bacon strip around each patty; secure with toothpicks.
- In a large skillet, cook burgers until meat is no longer pink and bacon is crisp.
- Remove toothpicks, place burgers on buns and garnish with your favorite condiments.
Definately a 5 star burger. I cut the recipe back to one 6 oz burger and omitted the egg. I really like the carrot & mashed potato they added extra flavor. Put in some mushrooms and topped the burger with Monteray Jack cheese, lettuce & tomato. It's a do again burger Thanks jonesies for posting
DH said these were the best burgers he's ever eaten. I agree they were tasty but I didn't have such an easy time making them. They fell apart really easily even after making them with a hamburger press. I had thick sliced, very wide bacon & it was folded under the burger & burning on one side but not cooking at all on the other so I finally took the bacon off & cooked it separately. All said & done though, we'll be making these again. Thanks for posting Jonesies! Update: Made these again for visiting family (picky eaters) & got more rave reviews! I had regular sliced bacon this time, but cooked the bacon separately anyway & had no problem with the burgers falling apart. I'm updating from 4 stars to 5 because everyone agreed this will be the go-to burger recipe from now on.
These are tasty and easy to make. I followed the recipe except the onion. My DD hates onions. Made for Photo Swap 2008