50/50 Burgers with Sweet Potato Mash

So this burger has been waiting to happen for a long time.  It all start with the best channel in the world, Food Network obviously and they showed this restaurant called Slaters 50/50 tossing down a half bacon/half beef burger.  Well thats all it took for me to love.  Last week, I finally got time to visit one and lets just say it was nothing short of life changing.  I ate 1.5lbs of meat and would have done more if I didn’t run out.  That was all of my plate and my friends whose I stole.  Needless to say though, I don’t like paying people to make my food when I know I can do it better and cheaper.  More food for less money = WINNING.  That concept right there gets you this simple recipe, I hope you enjoy.

I realize not everyone if you is going to have a meat grinder like I was so fortunate to receive as a Christmas present, but do not fret this is still possible.  You are just going to have to do some fine dicing of bacon into lardons which probably is way easier to clean up then my meat grinder after bacon haha.

George Bryant

Bacon Beef (50/50) Burgers with Sweet Potato Mash

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

Burgers

• 1 pound ground beef if you can't get grass fed get LEAN meat, bacon has all the fat you need
• 1 pound raw bacon
• 1 egg
• 2 teaspoon black pepper
• 1 teaspoon garlic powder

Sweet Potato Mash

• 4 sweet potatoes peeled and cubed
• 1 cup toasted pecans crushed
• 1/4 cup coconut milk
• 2 tablespoons grassfed butter optional
• 2 tablespoons cinnamon
• dash of cloves

Method

 

Burgers

1. If you do not have a meat grinder, hand slice your bacon into the smallest lardons that you can to help incorporate it into the meat
2. If you have a meat grinder, have your bacon thawed out but chilled in the freezer for 20-30 mins prior to grinding to help it grind easier
3. Put you ground beef in a mixing bowl and grind your bacon into the bowl or hand mix it in if you had to slice it
4. Using your hands mix the beef and bacon together until everything is evenly incorporated
5. Now add all of your remaining burger ingredients and mix well with your hands and them form into four 1/2 lb patties. They will shrink so this is perfect size
6. Once formed, let them sit at room temperature for 20-30 minutes which is a perfect time to knock out your sweet potatoes
7. Once ready, preheat your grill and go to town. Cook the burgers to an internal temp of 165 degrees which at 400-450 should take 20-25 minutes

Sweet Potato Mash

1. Boil your sweet potatoes in a pot of water until fork tender
2. Drain from water and add them to a mixing bowl or stand mixer
3. Add your grassfed butter and bury it in the potatoes to let it start melting and then all the rest of your remaining ingredients
4. Mix well with a hand mixer or hand mash them or go to town with your stand mixer and let it do all the work
5. Once everything is mixed, serve

Notes

***VERY IMPORTANT, YOU MUST COOK THESE BURGERS TO AN INTERNAL TEMPERATURE OF 165 DEGRESS FARENHEIT BECAUSE OF THE BACON. Trust me if you eat your stuff rare or whatever it will not bother you with these, don't get sick*** ***You need to stay close to your grill, with all the bacon fat dripping it can easily cause some large flareups and that will burn your burgers and have them raw in the middle. These will take 20-25 minutes to cook and you need to be close the whole time***

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