The Monster Baconator Burger Recipe

Name: The Monster Baconator Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Hamburger (80/20 mix); 2 slice Smoked Bacon (cooked & crumbled); 2 tbsp Ketchup; 1 tsp Mustard (yellow); 1 tsp Season salt; 1/2 tsp Garlic powder; 1/2 tsp Onion powder; 1/2 tsp Black pepper; 1/4 tsp Cayenne pepper (optional); 4 slice Texas toast, recipe below.; 4 slice Cheese; 8 slice of smoked bacon, recipe below.

Servings: persons

1 lb Hamburger (80/20 mix)
2 slice Smoked Bacon (cooked & crumbled)
2 tbsp Ketchup
1 tsp Mustard (yellow)
1 tsp Season salt
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Black pepper
1/4 tsp Cayenne pepper (optional)
4 slice Texas toast, recipe below.
4 slice Cheese
8 slice of smoked bacon, recipe below.

1
Mix hamburger and ingredients and make 4 equal patties.
2
Place a dimple in the middle of each party.
3
Refrigerate 4 to 24 hours.
4
Set up your grill for Direct Heat.
5
Grill hamburgers on first side until the juice begins to collect on the top.
6
Flip and continue cooking until well done.
7
Add bacon and top with cheese.
8
Continue cooking until the cheese melts.
9
Place 1 burger patty on top of the other and remove from the grill and let cool while toasting the Texas Toast.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb Hamburger (80/20 mix), 2 slice Smoked Bacon (cooked & crumbled), 2 tbsp Ketchup, 1 tsp Mustard (yellow), and more.

Yes, The Monster Baconator Burger falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Monster Baconator Burger

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