Bacon Wrapped Hamburgers

Bacon Wrapped Hamburgers

Jan 0

"This is great! The bacon makes the hamburgers so tender!"

Ingredients 25 m {{adjustedServings}} servings 378 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 842 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat a grill for high heat.
  2. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks.
  3. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.
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Reviews 594

  1. 793 Ratings


I made this twice, the first time with the egg and the second time without and I definately reccomend leaving the egg out if you don't want the meatloaf texture! It tasted great and will be making it again!

Sous Andy

A truly excellent take on the standard burger-on-a-grill. I won't bother with the telling you what I added or subtracted... most grillers have their own "special" ingredients that they swear by... I'll mention two things that seem to be a recurring theme. One is cooking the bacon and the burger together. This is caused by the thickness of the bacon, and the heat of the grill. If you're using standard grocery-store bacon, then you're probably fine with a high-heat grill; however, if you're working with a thick slab bacon, you might want to slightly lower the grill temperature and give the burger time to catch up with the bacon... The other issue is how the burgers hold up on the grill., and this is partially due to the binding proteins in the egg. If you're following the recipe and using 1 lb of hamburger, then only use 1/2 an egg. Once you've got it mixed in, form into patties, and let rest (covered) in the refrigerator for at least an hour... longer, if you have the time. Even so, they're still a bit tender on the grill, so make sure that you preheat the grill, then scrape the grill with a wire brush. Finally, put some veggie oil on a paper towel, and rub down the grill, just before cooking. This should keep the grill slick, and reduce the chance of them breaking apart. With the exception of reducing the egg by 1/2, I would strongly recommend that you try this recipe, as written. Even if you're not of fan of onions, you just might be surprised at what you taste... keep the


I dont know what JVDMD did wrong, but these burgers are absolutely fantastic! I made them for a dinner at our annual cottage family reunion and they were a huge success!! Everyone raved, and every last burger was devoured. Even my aunt, who eats nothing, ate THREE!! They were honestly the best burger I have ever eaten, at home or at a restaurant. I must admit I did make a couple changes, but that was only to suit the tastes of my family (We LOVE garlic). I was using about 6lbs of groundbeef, so to the recipe I added 3 cloves of garlic, a dash of Clubhouse Garlic Plus seasoning, and a dash of oregano. I added less Worcestershire sauce, and omitted the ketchup, instead adding a spicy bbq sauce (exact amount unknown but greater than the amount of ketchup called for). I also left out the Parmesan and added extra cheddar, onion and black pepper. Once again, these are the most delicious burgers!!!! Thanks so much for the recipe!! ^_^