Hey there, burger lovers! If you’re cravin’ a next-level burger that’s got that smoky bacon hug and a juicy beefy core, then you’re in the right spot. Today, we’re diving deep into how to cook bacon wrapped burgers in the oven—yep, no grill, no mess, just pure deliciousness straight from your kitchen I’ve been tinkering with this method for a while, and lemme tell ya, it’s a game-changer for when you want something hearty without standin’ over a hot stove So, grab your apron (or don’t, I ain’t judgin’), and let’s get cookin’!
Why Oven-Baked Bacon Wrapped Burgers Are the Bomb
Before we jump into the nitty-gritty, let’s chat about why baking these bad boys in the oven is where it’s at. First off, it’s hands-off—pop ‘em in, set a timer, and go binge a show or somethin’. Second, the oven gives you even heat, so your bacon crisps up nice and your burger stays moist. No flare-ups like on a grill, and no greasy splatter like in a pan. Plus, it’s perfect for makin’ a batch for the fam or a party without breakin’ a sweat.
What You’ll Need to Get Started
Let’s keep this simple. Here’s the basic stuff for whipping up about 4 solid bacon-wrapped burgers. Adjust as needed if you’re feedin’ a crowd or just yourself (no shame in solo burger night).
- Ground Beef: About 1 pound. Go for 80/20 lean-to-fat ratio if you want juicy results. Too lean, and it dries out. Trust me on this.
- Bacon: 8-12 strips, dependin’ on how thick you make your patties. I like the regular cut, not too thick, so it crisps up good.
- Salt: Just a half teaspoon or so. Don’t overdo it—bacon’s already salty.
- Black Pepper: Quarter teaspoon. Gives a lil’ kick.
- Garlic Powder: Same, quarter teaspoon. For that subtle umph.
- Worcestershire Sauce: A splash, maybe a teaspoon. It’s my secret for extra savory vibes.
- Burger Buns: 4 of ‘em, whatever kind you dig—toasted is best.
- Toppings: Cheese, lettuce, tomato, onion, pickles—go wild. I’m a cheddar and raw onion kinda guy.
- Condiments: Mayo, ketchup, mustard. Mix ‘em up for a fancy sauce if ya feelin’ it.
Optional Gear
- A wire rack (to let fat drip off and keep bacon crispy).
- Baking sheet (line it with foil for easy cleanup).
- Meat thermometer (if you wanna be precise about doneness).
Step-by-Step: Cookin’ Bacon Wrapped Burgers in the Oven
Alright let’s break this down into easy-peasy steps. I’m gonna walk ya through it like we’re in the kitchen together spillin’ grease and laughs. Follow along, and you’ll have burgers that’ll make your buddies beg for the recipe.
Step 1: Preheat That Oven, Yo
Crank your oven to 400°F (200°C). Let it get nice and hot while you prep. If you got a convection setting, use it—it’ll help the bacon crisp up faster. Place a wire rack on a baking sheet lined with foil if you got one; if not, just use the foil-lined sheet. The rack helps air flow so the bacon don’t get soggy sittin’ in fat.
Step 2: Mix Up Your Beef
Grab a big bowl and toss in your ground beef. Add the salt, pepper, garlic powder, and that splash of Worcestershire sauce. Mix it with your hands—yeah, get messy. Don’t overwork it, though, or your patties gonna be tough. Just blend till it’s combined, then split into 4 equal chunks. Roll each into a ball, then flatten into patties about ¾ inch thick. Make ‘em a tad wider than the bun since they shrink a bit when cookin’.
Step 3: Wrap ‘Em in Bacon Love
Here’s the fun part. Take 2-3 strips of bacon per patty. Lay ‘em out like a lil’ blanket and place the patty in the middle. Wrap the bacon around the edges, overlappin’ a bit so it stays put. If the bacon’s too long, trim it or tuck it under. Secure with a toothpick if needed, but I usually just press it tight. Make sure the ends meet on the bottom so they don’t unravel in the oven.
Step 4: Place on the Rack or Tray
Set your wrapped patties on the wire rack or directly on the foil-lined baking sheet. Leave some space between ‘em for even cookin’. If you’re usin’ a rack, the fat drips down, keepin’ things less greasy. No rack? No biggie, just flip ‘em halfway to avoid a soggy bottom.
Step 5: Bake to Perfection
Slide the tray into the oven on the middle rack. Set a timer for 20-25 minutes total, but flip ‘em at the 10-12 minute mark to get both sides nice. Cookin’ time depends on how done you like your burger. Here’s a quick cheat sheet for doneness (use a meat thermometer if you wanna be sure):
Doneness | Internal Temp | Approx. Time at 400°F |
---|---|---|
Rare | 120-125°F (49-52°C) | 18-20 minutes |
Medium Rare | 130-135°F (54-57°C) | 20-22 minutes |
Medium | 140-145°F (60-63°C) | 22-24 minutes |
Medium Well | 150-155°F (66-68°C) | 24-26 minutes |
Well Done | 160°F+ (71°C+) | 26-28 minutes |
I’m a medium kinda dude—juicy but not bleedin’. If the bacon ain’t crisp enough after the time’s up, switch to broil for 1-2 minutes. Watch it close, though, ‘cause it burns quick!
Step 6: Rest and Assemble
Pull ‘em out when they hit your desired temp. Let the burgers rest on the tray for 3-5 minutes. This locks in the juices so they don’t spill all over your bun. While they rest, toast your buns if you like ‘em crispy. Then, stack your burger on the bun, pile on cheese (it’ll melt from the heat), and add whatever toppings you’re vibin’ with.
Step 7: Dig In!
Plate up with some sides (more on that later), and chow down. You just made a freakin’ bacon-wrapped masterpiece, fam. Pat yourself on the back—or better yet, grab another bite.
Common Screw-Ups and How to Dodge ‘Em
I’ve messed up plenty of burgers in my day, so lemme save you the headache with some quick tips on what not to do.
- Overcookin’ the Beef: Don’t just guess—use that thermometer if you got one. Pull ‘em out a few degrees early since they keep cookin’ while restin’.
- Soggy Bacon: If you ain’t got a wire rack, flip ‘em more often or drain the fat midway. Also, don’t wrap too tight—let some air hit it.
- Patties Fallin’ Apart: Don’t skimp on pressin’ the beef together before wrappin’. And chill the patties in the fridge for 15 minutes before bakin’ if they seem loose.
- Bacon Slippin’ Off: Overlap the strips a lil’ and place seam-side down. Toothpicks are your friend if it’s stubborn.
- Grease Fires or Smoke: Line that tray with foil, and don’t let fat pool up too much. Keep an eye out under broil mode.
Jazzin’ Up Your Bacon Wrapped Burgers
Now that you got the basics, let’s get funky with some flavor twists. These are just ideas—mix and match to make it your own.
- Cheese Stuffin’: Before wrappin’, stuff a chunk of cheddar or pepper jack in the center of the patty. Seal it good, and you’ll get a gooey surprise when you bite in.
- Spice It Up: Add a pinch of cayenne or chili flakes to the beef mix. Or rub some smoked paprika on the bacon for a smoky punch.
- Sweet ‘n Savory: Brush a lil’ maple syrup on the bacon in the last 5 minutes of bakin’. Sounds weird, tastes amazin’.
- Herb Vibes: Mix chopped fresh parsley or dried thyme into the beef. It’s a subtle lift that pairs dope with bacon.
Toppin’ Ideas:
- Classic: Cheddar, lettuce, tomato, mayo.
- BBQ Style: Onion rings, BBQ sauce, coleslaw.
- Fancy Pants: Arugula, blue cheese crumbles, balsamic glaze.
What to Serve with Your Burgers
A burger this epic deserves some killer sides. Here’s what I usually whip up to round out the meal.
- Oven Fries: Cut potatoes into wedges, toss with oil, salt, and paprika, and bake at 425°F for 25-30 minutes. Flip once. Crunchy perfection.
- Coleslaw: Shred cabbage and carrots, mix with mayo, a splash of vinegar, and a pinch of sugar. Keeps it fresh and cuts through the richness.
- Grilled Veggies: If your oven’s already hot, toss zucchini or bell peppers with oil and roast ‘em on a separate tray for 15-20 minutes.
- Pickle Party: Slice up some dill pickles or make a quick pickle with cukes, vinegar, and dill. Tangy goodness.
If you’re feelin’ lazy, just grab some chips and a cold soda. No one’s judgin’ ya.
Can You Prep Ahead? Heck Yeah!
One thing I love about this recipe is you can do most of the work early. Form the patties and wrap ‘em in bacon, then stash ‘em in the fridge for up to a day. Cover ‘em with plastic wrap so they don’t dry out. When it’s go-time, just pop ‘em in the oven. You can also freeze uncooked patties—wrap each in plastic, then foil, and freeze for up to a month. Thaw overnight in the fridge before bakin’.
Oven vs. Grill: Why I Pick Oven
I know some of ya might be thinkin’, “Why not grill these bad boys?” And yeah, grillin’ gives that smoky char, no doubt. But ovens are my jam for a few reasons. One, weather don’t matter—I ain’t standin’ in rain or snow for a burger. Two, it’s easier to control the heat and avoid overcookin’. Three, less cleanup—no greasy grill grates to scrub. Grillin’s cool for summer vibes, but oven-bakin’ is my year-round go-to.
Leftover Hacks (If You Got Any)
If by some miracle you got leftovers, don’t let ‘em go to waste. Reheat in the oven at 350°F for 10 minutes to keep the bacon crisp—microwavin’ makes it rubbery, bleh. Or, crumble the burger and bacon over a salad for a quick lunch. I’ve even chopped ‘em up and tossed ‘em into a breakfast scramble with eggs. Get creative!
Why Bacon Wrapped Burgers Are Worth the Hype
Let’s be real—wrappin’ a burger in bacon ain’t just a gimmick. It’s a flavor bomb. The bacon fat bastes the beef as it cooks, keepin’ it juicy and addin’ that smoky, salty edge. Plus, it looks freakin’ cool on the plate. It’s a lil’ extra effort, sure, but for a special dinner or when you wanna impress someone, it’s worth every second.
Final Tips for Burger Greatness
Before I let ya go, here’s a few last nuggets of wisdom from my kitchen to yours.
- Pick Good Bacon: Don’t grab the cheapest stuff—go for somethin’ with decent marbling. It’ll shrink less and taste better.
- Don’t Skip the Rest: Lettin’ the burgers sit after cookin’ is key. Cut in too soon, and all that juice is gone.
- Experiment: Try different meats like ground turkey or pork, though they might need less cookin’ time. Or mix beef with sausage for a wild twist.
- Safety First: Wash your hands and surfaces after handlin’ raw meat and bacon. Ain’t nobody got time for food bugs.
So, there ya have it—everything I know about makin’ bacon-wrapped burgers in the oven. It’s a straightforward way to level up your burger game without needin’ fancy gear or chef skills. Whether you’re cookin’ for a crowd or just treatin’ yourself, this method’s got your back. Got questions or a dope variation? Hit me up in the comments—I’m all ears. Now, fire up that oven and let’s eat!
Prep Time15 to 20
- • 2 lbs. teXga ground beef
- • 1/2 sweet onion, diced
- • 2 tsp teXga smoked salt and pepper
- • 1 tsp garlic powder
- • 2 TBS Dales Sauce (or your favorite beef marinade)
- • 1 package of bacon (Watching your sodium/calories? Use turkey bacon)
How to make Bacon Wrapped Burgers in the Oven | Mary’s Kitchen Recipe
FAQ
How to cook burgers wrapped in bacon in the oven?
Form three to four burger patties. Wrap a strip of bacon around each patty. Bake patties for 6-7 minutes. Then turn the oven to broil and broil patties for 6-7 minutes, or until done.
How long to cook burgers at 400 degrees in the oven?
To make burgers in the oven at 400°F (200°C), bake for approximately 18-20 minutes. This higher temperature will yield a slightly quicker cooking time. However, always use a meat thermometer to ensure the burgers reach your preferred level of doneness. For medium-rare, aim for an internal temperature of 145°F (63°C).
Do you need to flip burgers in the oven?
What temperature is a bacon burger done?
Cook until a thermometer inserted into the centre of the patty reads 130°F for med-rare, 150°F for med-well, and 160°F for a dried out and grey burger.