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Todd’s 60/40 Bacon Beef Patties

The secret to a world-class burger is the fat content, and Todd’s method takes this to the extreme by incorporating ground bacon directly into the patty. Using a 60% beef to 40% bacon ratio creates a self-basting burger that stays tender even at higher temperatures. While smoking these patties provides a deep, traditional BBQ flavor, they are equally delicious when seared in a cast-iron skillet to get those bacon bits extra crispy.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

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.