These are just as good made on the grill as made inside on my Foreman Grill. Oh - and yes - they are training friendly (as long as you're not a week or two out from show, lol). The bacon bits I typically use in this are Wellshire Farms brand. If you can't find them, just use any uncured, low sodium bacon - cook it up and then smash it into bits. Need low-carb? Easy! Swap out the bun for lettuce leaves or a grilled portabello cap. Need to reduce the fat? Skip the cheese... See? This bacon burger will fit in almost any diet plan!! ;-)
original recipe by Devin Alexander
- Makes 1 - multiply recipe for required number of servings
● 4-ounces 96% lean ground beef (I used bison)
● 1/2 ounce slice reduced fat Swiss Cheese
● 1 1/2 Tbsp bacon pieces
● 1 tsp dried minced onion
● Sea-Salt to taste
● 1 small leaf green lettuce
● 3 (1/4" thick) slices Roma (plum) tomato
● 1 Tbsp ketchup or BBQ Sauce (low sugar, low sodium)
● 1 (about 3 1/2" diameter) whole wheat or whole grain hamburger bun or 'thin-bun'
● Preheat grill to high● In a small bowl, mix the beef, bacon and onion until well combined. ● Shape the beef into a patty about 1/2 inch larger in diameter than the bun. ● Lightly sprinkle both sides of the patty with sea-salt. ● Grill burger 1-2 minutes per side for med-rare, or until desired doneness is reached. (Don't smash the burger with a spatula). ● Just before the burger is done, place the bun halves, insides face down, on a top grill rack or away from open flame to toast them. ● Add the cheese atop the patty to melt (15-30 seconds). ● Place the toasted bun bottom on a plate, add the burger patty, the lettuce, and the tomato slices. Spread the ketchup or barbecue sauce over the inside of the bun top and flip it atop the burger. ● Serve immediately.
Here's the nutritional data for just the burger, no bun: