Bacon-Wrapped Burgers with Paleo Honey Rolls
These Bacon Burgers with Paleo Honey Rolls were such a hit, so I decided to share my best secrets and tips for making the juiciest patty you’ll sink your teeth into.
Equipment
Large mixing bowl
Wire cooling rack (to fit inside baking sheet)
Rimmed baking sheet (2 needed)
parchment paper
Instant-read thermometer
Oven-safe tongs
Ingredients
1 pound ground beef - minced beef, 450g- 2 medium Paleo honey rolls - you can also use regular buns
2 tablespoons chili powder - chilli powder in British English — divided: 1 tablespoon for the beef, 1 tablespoon for the fries
1 teaspoon cayenne pepper - divided: ½ teaspoon for the beef, ½ teaspoon for the fries
1 teaspoon salt - divided: ½ teaspoon for the beef, ½ teaspoon for the fries
4 slices bacon - regular cut, approximately 4 oz / 115g
2 slices provolone cheese - approximately 2 oz / 55g
2 large sweet potatoes - peeled and sliced into fry-size strips, approximately 1 lb / 450g total
2-3 tablespoons coconut oil - melted, 30-45ml
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- In a large bowl, combine the ground beef with half the chili powder (1 tablespoon), half the cayenne pepper (½ teaspoon), and half the salt (½ teaspoon). Mix until just combined — do not overwork the meat. Form into 2 equal patties about ¾ inch (2cm) thick.1 pound ground beef, 2 tablespoons chili powder, 1 teaspoon cayenne pepper, 1 teaspoon salt
- Wrap 2 slices of bacon around each burger from top to bottom, pressing the ends together to stick.4 slices bacon
- Place the burgers on a wire rack on top of a rimmed baking sheet with the ends of the bacon pieces facing down. Cook for about 20 minutes, then flip the burgers.
- Melt the coconut oil in a large bowl. Add the remaining chili powder (1 tablespoon), cayenne pepper (½ teaspoon), and salt (½ teaspoon). Add the sweet potato strips and toss until every fry is evenly coated. Spread in a single layer on 1-2 parchment-lined baking sheets — no fries should be touching, or they will steam instead of crisp. Place in the oven on the lower rack to cook alongside the burgers for another 20 minutes, flipping the fries halfway through.2 large sweet potatoes, 2-3 tablespoons coconut oil, 2 tablespoons chili powder, 1 teaspoon cayenne pepper, 1 teaspoon salt
- Switch the oven to the high broiler setting (500°F / 260°C). Move the burgers to the top rack, 4-6 inches (10-15cm) from the broiler element, and the fries to the bottom rack. Broil the burgers for about 5 minutes per side until the bacon is deeply golden and crispy. Watch closely — broilers vary and the bacon can go from crisp to burnt in under a minute.
- Place a slice of provolone on each burger and return to the broiler for 60-90 seconds, just until the cheese melts and begins to bubble. Do not walk away — cheese burns quickly under direct heat.2 slices provolone cheese
- Remove burgers and fries from the oven. Insert an instant-read thermometer into the thickest part of each patty — it should read at least 160°F / 71°C. Rest the burgers for 5 minutes before assembling on the Paleo honey rolls. This resting period allows the juices to redistribute so they do not run out when you take the first bite.2 medium Paleo honey rolls
Notes
Storage: Store cooked patties (without rolls or cheese) in an airtight container in the fridge for up to 4 days. Keep rolls separate to prevent sogginess.
Freezer: Wrap cooked patties individually in cling film and foil; freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Form and bacon-wrap raw patties up to 24 hours ahead. Refrigerate uncovered on a rack — the surface dries slightly, which helps the bacon crisp faster during baking.
Reheating: Reheat patties in a 325°F / 160°C oven for 10 minutes, or in a covered skillet over medium-low heat. Avoid the microwave — it makes the bacon rubbery. Reheat fries in an oven or air fryer at 400°F / 200°C for 8 minutes.
Pro Tip: Use an instant-read thermometer to check doneness — ground beef is safe at 160°F / 71°C internally. The dark chili seasoning and bacon wrapping make visual checks unreliable.
Sodium Note: This recipe is naturally high in sodium (approximately 2000mg per serving) due to the bacon, cheese, and seasoning salt. If you are monitoring sodium intake, reduce the added salt to ¼ teaspoon per portion or use low-sodium bacon.
Nutrition
Serving: 1servingCalories: 1113kcalCarbohydrates: 94gProtein: 69gFat: 52gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 183mgSodium: 2286mgPotassium: 2270mgFiber: 15gSugar: 16gVitamin A: 51207IUVitamin C: 9mgCalcium: 373mgIron: 11mg
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