Todd’s 60/40 Bacon Beef Patties
If you’ve ever found standard 80/20 ground beef a little too lean or dry on a strict carnivore diet, this recipe is about to completely revolutionize your meal rotation! One of the biggest challenges when eating strictly animal-based is keeping your fat ratios high enough to stay energized and satisfied throughout the day. While laying bacon strips on top of a burger is great, Todd came up with an absolute stroke of genius: blending the bacon directly into the ground beef before cooking.
By combining 60% ground beef with 40% finely chopped raw bacon, you create a self-basting hybrid patty that cooks entirely in its own rendered liquid gold. As the patties hit a hot skillet, the smoky pork fat melts directly into the beef fibers, locking in an unbelievable amount of moisture and flavor that a standard burger just can’t match.
When I cooked a batch of these up at “Bella’s Cafe” for my husband, the aroma in the kitchen was incredible! The outer edges crisp up into a shatteringly salty crust, while the inside stays juicy and tender with every single bite. Top them off with a slice of melted raw cheddar or a drizzle of browned butter, and you have the ultimate high-fat, zero-carb burger that leaves you full for hours!
Heavy, salty, and incredibly satisfying, Todd’s 60/40 Bacon Beef Patties are the ultimate solution for those who find standard ground beef a bit too lean. By grinding or finely chopping bacon directly into the beef, you create a self-basting burger that drips with flavor. This isn’t just a “bacon cheeseburger”—it’s a hybrid patty where the smoky pork fat is chemically bonded to the beef, ensuring every single bite has that signature bacon “snap.”
What does 60/40 actually mean? The ratio refers to 60% ground beef (usually 80/20 or 70/30) and 40% bacon. While a standard “bacon burger” might just have a strip or two on top, this ratio ensures that the fat content is significantly higher, providing the sustained energy that high-fat carnivores need.
How do I prep the bacon for the patties? You can’t just throw whole strips in! To get the perfect consistency, partially freeze your bacon for 20 minutes, then pulse it in a food processor until it looks like ground meat. Mix this “bacon paste” into your ground beef by hand. The cold temperature is key; if the bacon fat gets too warm during prep, it will smear and the patties will fall apart in the pan.
Do I need to add salt? Be careful! Bacon is naturally very high in sodium. While you would normally salt a beef patty heavily, you should reduce your salt by about half for a 60/40 blend. Taste a small “test bite” by frying a tiny piece of the mixture before forming all your patties to check the salt levels.
What is the best way to cook these without a mess? Because of the high fat content, these patties will release a lot of grease.
- Air Fryer: This is the cleanest method. The basket allows the excess fat to drip away while the convection air gets the bacon bits on the surface incredibly crispy. (400°F for 10–12 minutes).
- Cast Iron: If you want a deep sear, use a skillet but be prepared for some smoke. You won’t need any extra oil or tallow; the patties will provide their own “frying oil” within seconds.
Why do these patties shrink more than usual? Since bacon has a high moisture and fat content, these patties will pull in significantly as they cook. To counteract this, form your raw patties wider and thinner than you think you need, and press a small “dimple” in the center with your thumb to prevent them from puffing up into a football shape.
Can I add an egg binder? With a 40% bacon ratio, the patties can sometimes be a bit loose. Adding one egg yolk per pound of meat can help act as a “glue” without changing the flavor profile, ensuring your high-fat masterpiece stays together from the pan to the plate.
Are you planning to grind your own bacon at home, or are you looking for tips on how to hand-mince it for a chunkier, more rustic texture?
Todd’s 60/40 Bacon Beef Patties
Ingredients
- 1.2 lbs ground beef 80/20 or 75/25 blend works best
- 0.8 lb bacon approx. 8–10 strips, finely minced or ground
- Note: For the best texture ensure both the beef and bacon are very cold before mixing.
Instructions
- Prep the Bacon: If using whole strips, use a sharp chef's knife to mince the bacon into very small pieces (nearly a paste) or pulse it in a food processor until it matches the consistency of the ground beef.
- The 60/40 Mix: In a large chilled mixing bowl, combine the 1.2 lbs of ground beef and 0.8 lb of minced bacon.
- Incorporate: Using your hands, fold the meats together until the white bacon fat is evenly speckled throughout the red beef. Do not overwork the meat, as this can make the patties tough.
- Form Patties: Divide the mixture into 4 equal portions (approximately 8 oz each). Gently shape them into rounds about 1 inch thick. Use your thumb to make a slight indentation in the center of each patty to prevent "doming" during cooking.
- Cook - Smoker Option (Recommended): Preheat your smoker to 225°F. Place the patties directly on the grates and smoke for 60–90 minutes or until the internal temperature reaches 160°F (71°C).
- Cook - Alternative Methods:
- Air Fryer: Place in the air fryer basket at 400°F for 5–6 minutes per side.
- Grill/Pan Fry: Heat a cast-iron skillet or grill to Medium-High. Cook for 4–5 minutes per side until the bacon bits are crispy and the center is cooked through.
- Rest: Allow the patties to rest for 3 minutes before serving to let the juices set.
- Storage: Raw patties can be frozen with parchment paper separators for up to 3 months. Cooked patties stay fresh in the refrigerator for 3 to 4 days.
