Bacon and Herb Burger with Cream-Enriched Beef
The Bacon and Herb Burger is a deliciously flavorful dish featuring juicy ground prime beef mixed with fresh herbs and heavy cream for added richness. Wrapped in crispy bacon and grilled to perfection, these burgers are served on toasted rolls with fresh toppings like onion, tomato, and balsamic vinegar, making them a perfect choice for summer grilling or a hearty weeknight meal. Customize with your favorite extras, such as cheese, pickles, or lettuce, for an unforgettable taste experience.
Equipment
Charcoal or gas grill (or cast iron skillet for stovetop method)
10-inch skillet (for par-cooking bacon)
Instant-read meat thermometer
Mixing bowl (large)
Toothpicks (for securing bacon)
Ingredients
1 ½ pounds ground beef - prime or 80/20, about 680g
¼ cup parsley - flat-leaf ; finely chopped, about 15g
¼ cup basil - fresh ; finely chopped, about 10g
¼ cup heavy cream - 60ml
2 slices bacon - thick-cut ; halved lengthwise to make 4 strips, about 2 oz / 55g- 4 whole rolls - (toasted) or bread slices
4 slices red onion
4 slices tomato - fresh
4 teaspoons balsamic vinegar - 20ml- 4 leaves basil - fresh ; for garnish
1 teaspoon salt - to taste
½ teaspoon ground black pepper - to taste
Instructions
- In a large bowl, combine the parsley, basil, salt, pepper, and heavy cream. Mix until evenly combined. Add the ground beef and fold the herb-cream mixture in gently — avoid overworking the meat or the patties will be tough. Divide into 4 equal portions (about 170g each) and shape into patties roughly ¾ inch (2cm) thick. Press a shallow dimple into the centre of each patty with your thumb to prevent doming during grilling.1 ½ pounds ground beef, ¼ cup parsley, ¼ cup basil, ¼ cup heavy cream, 1 teaspoon salt, ½ teaspoon ground black pepper
- In a skillet over medium heat, cook the bacon strips for 2-3 minutes per side until partially rendered and pliable but not crisp. Transfer to a paper-towel-lined plate. Wrap one strip around the outside edge of each patty and secure with a toothpick.2 slices bacon
- Preheat your grill to medium-high heat (about 400°F / 200°C). Oil the grates lightly. Grill the burgers for approximately 3 minutes per side for medium (6 minutes total). Use an instant-read thermometer to check — 160°F (71°C) for well-done, 145°F (63°C) for medium. Let rest for 2 minutes before serving.
- Remove toothpicks. Place each patty on a toasted roll and top with a slice of red onion, a slice of fresh tomato, a drizzle of balsamic vinegar (about 1 teaspoon per burger), and a fresh basil leaf. Serve immediately. Optional additions: shredded cheese, pickles, lettuce, or your preferred burger toppings.4 whole rolls, 4 slices red onion, 4 slices tomato, 4 teaspoons balsamic vinegar, 4 leaves basil
Notes
Storage: Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat in a skillet over medium heat with a lid, about 3-4 minutes per side.
Freezing: Form raw patties without the bacon wrap, freeze flat on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before grilling — do not grill from frozen.
Substitution: 80/20 ground beef works well in place of prime grind — the higher fat content keeps patties juicy and it's more budget-friendly.
Make-Ahead: Mix the herb-cream-beef mixture and form patties up to 24 hours ahead. Keep wrapped in cling film in the fridge and add the bacon wrap just before grilling.
Pro Tip: Par-cook the bacon just until pliable but not crisp — about 2-3 minutes per side in a skillet. This prevents it from shrinking on the grill and pulling the patty apart.
Nutrition
Serving: 1servingCalories: 579kcalCarbohydrates: 5gProtein: 33gFat: 47gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 151mgSodium: 828mgPotassium: 629mgFiber: 1gSugar: 3gVitamin A: 882IUVitamin C: 10mgCalcium: 59mgIron: 4mg
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