Homemade Beef and Bacon Burger Patties


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These homemade beef and bacon burger patties are packed with flavour and perfect for a summer barbecue. Plus they're wheat, gluten and egg free! (Just not when you add the bun;) #beefpatties #beefandbaconpatties #beefandbaconburgers #homemadeburgerpatties #homemadehamburgerpattiesEverything tastes better with bacon, and these homemade beef and bacon burger patties are no exception. They’re meaty and juicy and full of flavour, and best of all they’re 100% meat patties with no bread or eggs, making them a good option for anyone who can’t have gluten or who has an egg allergy.

They’re definitely NOT for vegans though. Just in case the words “beef” and “bacon” didn’t make that clear already:)

 

The benefits of grass-fed beef

Now, while these homemade hamburger patties can be made with any old store-bought ground beef and bacon, I highly recommend finding a source of local, free range, grass-fed and finished beef for this (and all of you other beef needs). Not only is it a much more humane and ethical choice than factory farmed meat, it’s healthier too!

Grass-fed beef is leaner, cleaner and higher in nutrients and essential fatty acids than factory farmed beef, making it a much better choice for overall health. Not to mention, if you purchase it locally, you’ll be supporting farmers in your area, which is good for the health of your local economy. This is also super important right now as we’re still in the middle of the coronavirus pandemic as I write this, and we could all do to support more small farmers and local businesses in this time of need.

As for the bacon, if you can get that locally as well, I recommend it. Although I admit I do really like the Kirkland brand thick-cut bacon from Costco (which is also much more affordable than any bacon I can get locally), so it’s usually the default bacon that we use in this recipe.

 

Beef and bacon: the perfect pair

When we first started making our own hamburger patties at home, we made all-beef patties that we “fluffed up” with bread crumbs and bound together with egg. And they were okay, but they weren’t the mouth-watering, out-of-this world burger patties we were going for.

Part of the reason was because we were using super lean grass-fed beef, and so our burger patties were missing the flavour and fattiness that make a burger patty taste amazing. So my always innovative husband decided to remedy the situation by adding chopped bacon to our beef patties.

Beef and bacon

O.M.G. The first time we made them this way and tasted them was the day that we decided we’d never buy pre-made hamburger patties from the store ever again.

Over time we’ve played with this recipe until we got all of the spices just right too, and when we got a meat grinder attachment for our Kitchenaid stand mixer, we decided to start grinding our ground beef and bacon together to make a fine-ground, mixed beef and bacon mince. (Yes, you read that right… We re-grind our ground beef with chopped bacon to make our burger patties!)

By grinding the beef and bacon together, it gives these burger patties a more uniform taste and texture. But if you don’t have a meat grinder then just chop the bacon into small pieces and mix with the ground beef.

Grinding meat for homemade hamburger patties.

To that, add some salt, pepper and spices (garlic powder, onion powder, paprika…) and give it all a good mix together. (Using your hands to mix it all together works best. Just make sure they’re nice and clean first!)

Ground beef and spices

Finally, to shape them, we like to use a large round cookie cutter mold that we press the meat into. Using a mold helps us to make the burger patties perfectly round and uniform in size, although you can totally just shape these patties with your hands.

Uncooked beef patties

From here they’re ready to either throw on the barbecue right away, or can be frozen for later use.

 

A great freeze-ahead dinner option

If freezing, cut small squares of parchment paper to layer in between the patties so they don’t stick together. Then place the stack in a freezer bag and squeeze the air out. Store in the freezer for up to three months before using.

If using frozen patties to make hamburgers, you can throw the patties directly on the barbecue and cook from frozen. No need to thaw.This makes these homemade beef and bacon burger patties a great make-ahead freezer meal option for busy nights and impromptu summer barbecues:)

 

Assembling the perfect beef and bacon burger

Of course, you’ll need buns to go with your patties (given that you DON’T have a gluten allergy), as well as a few choice condiments. I highly recommend trying out this recipe for homemade hamburger buns, as well as this homemade Rhubarbeque sauce and this super quick and easy home-made mayonnaise. Oh, and don’t forget to top your burger with some sliced homemade dill pickles!

Add a little cheese, lettuce and sliced tomato and you’ve got one hell of a homemade hamburger!

Homemade hamburger

Great for summer barbecues, camping, Canada Day or July 4th, backyard birthdays and pretty much any other time that calls for homemade hamburgers, these beef and bacon burger patties are guaranteed to impress anyone lucky enough to enjoy them, including you!

 

Wishing you homemade, homegrown, homestead happiness:)

 


CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

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ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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In fact, I’m all about everything fall: the colours, the coziness, the sweater weather, and yes, pumpkins and pumpkin spice. There’s just something comforting and nostalgic about it; Like grandma’s kitchen or the warm scent of pumpkin pie that wafts from the table at holiday dinners with family and friends.

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As much as I'm honestly kinda over the garden by this time of year and ready to tuck in indoors and rest for a while, I know that the effort I put into my garden in the fall will pay a huge return come next spring and summer when we're ready to plant and then harvest our next round of crops.

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I'm taking you into our garden as we're tearing it down and planting out our garlic. I'll show you our fall gardening routine and I'll walk you through planting garlic so you can start growing it at home too! (It's honesty the easiest, most rewarding crop that we grow).

It's time for the grand finale in the garden this year as we tear it down and prep it for next spring. Will you join me for one last hurrah?

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I LOVE candles, but good ones are pretty expensive to buy. However, since I started making candles myself I haven’t bought a single one from the store and I’ve probably saved myself hundreds of dollars.

I make at least a batch or two (or three) of these scented soy wax candles every year around this time. I burn a bunch of them myself over the winter and we gift them for Christmas. I’ve even sold them for upwards of $15 a piece!

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Sometimes I question why I do what I do. Why do I take on so much? Why do I bother making everything from scratch and growing a garden and preserving food when I could just as well buy it from the store and save myself a ton of time and effort?⁣⁣⁣
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Why am I working hard to build a business out of my passion when I could just as easily go to work for a pay check and just enjoy homesteading as a hobby on the side?⁣⁣⁣
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Why do I choose to do everything the hard way and see against the grain? Why not just go with the flow and hope for the best?⁣⁣⁣
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I can’t say for sure that I would have chosen to follow all the same paths that I’ve gone down over the past few years had I not become a mother, but what I 𝘥𝘰 know for sure is that my beautiful daughter is worth every ounce of hard work; every dollar I’ve invested in our future goals and dreams; every late night work fest and canning session; every seed planted and loaf of bread baked.⁣

She’s worth it because I want to give her the best I can in life. I want her to eat good food and live a long and healthy life. I want to teach her how to be self-sufficient so that she has the skills she needs no matter what kind of world awaits her in the future. And I want to show her that anything is possible and any dream is worth pursuing, even if the work that it takes to achieve it is harder than following the herd and taking the road of least resistance.⁣⁣⁣
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This little human right here: this is my why. This girl and her goofy smile make everything worthwhile ❤️⁣⁣⁣
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What (or who?) is your why?
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This growing season has seriously been the strangest I’ve experienced so far. Summer came so late we thought it wasn’t gonna come at all. Our greens and peas and spring crops produced for weeks longer then they normally do as we waited FOREVER for our tomatoes and peppers and summer crops to grow and ripen.

Now that we’re into October, we’re having a warm spell and the garden is acting like it’s summer! The tomatoes are all just starting to turn red, the cucumbers and zucchini are still givin’er, the pumpkins and squash are having another growth spurt, and now the green beans are starting on round two after about a month of dormancy!

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Can you imagine how bland and boring our food (and life) would be without spices??⁣

Seriously! We take them for granted nowadays because they’re so readily available in our pantries and on grocery store shelves. But for thousands of years throughout history, spices were coveted, revered and hard to get. For around 1,500 years, spices travelled overland on camelback and horseback on the Silk Road from China to the west. And then, just over 500 years ago, explorers set out into the unknown to find a maritime trading route, and one of those explorers just so happened to stumble on the Americas along the way, essentially shaping history and the modern world as we know it. ⁣

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I’d love to tell you so much more right here, but I’m a bit limited on space! However, you can read more about the fascinating story of spices, their culinary and medicinal uses, how to put them to use in your kitchen and yes, even how to grow them at home in the October issue.⁣

So if you’re already subscribed, be sure to check your inbox for the latest issue (it came out yesterday). And if you’re NOT yet subscribed, then head on over and click the link in my bio @thehouseandhomestead to subscribe for FREE, and get the latest issue delivered straight to your inbox!⁣

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In the garden, some plants are dead or dying. There’s brown, crispy stems, dried pea pods bursting with next year’s seeds and a natural layer of mulch in the form of fallen leaves. But at the same time there’s still so much life. So much greenery and colour. So much of summer still left.⁣

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But this year our return to our “normal” fall routines is anything but. For many families, there is no return to school. Not in the traditional sense anyway. Instead, more families than ever before have found themselves educating their children at home for the first time, whether by force or by choice. And trying to balance all of the usual September tasks with navigating full-time homeschooling can feel daunting, to say the least.⁣

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I just love Ginny’s approach to homeschooling and if you’re anything like me, I think you will too. You can check out her full post by clicking the link in my bio or go to https://thehouseandhomestead.com/homeschooling-on-the-homestead/

It’s also Ginny's first time guest posting so be sure to leave a comment while you’re there and let us know what school looks like for your family this year.⁣

Link in bio @thehouseandhomestead
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I’ve been feeling the weight of the world on my shoulders lately. Between balancing work and the garden and all of the canning and preserving tasks this time of year, I’ve already got enough on my plate. Add a string of social commitments, back-to-school and extracurricular activities, and I’m definitely feeling the pressure, as I usually do this time of year.⁣⁣⁣⁣⁣
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But lump on a pandemic, worsening political tensions, division and civil unrest, intensifying environmental disasters (we’re currently socked in with smoke from the California wildfires), and it all just becomes too much to bear some days.⁣⁣⁣⁣⁣
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I know I’m far from the only one who’s feeling this way. And yet, we all have to just keep putting one foot in front of the other and keep going even when we’re feeling stressed and overwhelmed and burnt out. Even when the present is frightening and the future is uncertain.⁣

I’ve developed some strategies over the past few years that have helped me keep moving forward and get things done even when I’m feeling overwhelmed and don’t know where to start, and I want to share them with others who need help coping with stress and overwhelm right now too.⁣⁣
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You can check out my list of 10 tips for managing stress and overwhelm on the homestead (and in life!) by clicking the link in my bio @thehouseandhomestead and then clicking the link to the full blog post at the top.⁣⁣⁣⁣⁣
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You can also grab my free time management planner by clicking the link in my bio and then clicking on “Free Resource Library,” (find it under “Homesteading & Self-Sufficiency Resources” in the library).⁣⁣⁣
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No matter what you’re struggling with right now, I hope some of these tips help keep you navigate these extra stressful times and stay focused and moving forward with your to-do list, as well as with your big goals and dreams. But most of all, I hope it reminds you that if you are struggling and feeling overwhelmed right now, you’re not alone.⁣⁣⁣⁣⁣
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Link in bio @thehouseandhomestead to read more.⁣⁣⁣⁣⁣
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I don’t think I have a jar big enough for this pickling cucumber 🥒 ⁣

What do you do with the huge pickling cukes that inevitably get missed in the garden??⁣

Please leave suggestions below! I’ve got two of ‘em! 😂
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Late summer is truly the time of abundance (and by far the busiest time of year for us).⁣⁣⁣
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We’ve got so much food that’s ripe for the picking in our own garden, plus baskets full of produce that we purchase locally when it’s in season and preserve for the winter.⁣⁣⁣
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Between harvesting and preserving (and trying my best to document it all for you along the way), there’s little time for much else in August.⁣⁣⁣
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We’re busy sweating in the garden and the kitchen, working around the clock to preserve all of the fruits (and vegetables) of summer so that come winter we hunker down and relax knowing we’ve got a pantry full of food to sustain us.⁣⁣⁣
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While there have been more times than I like to admit when I’ve asked myself why we do this when we could be at the beach or floating down the river like everyone else, come winter I am ALWAYS grateful for the time and energy we invested in the spring, summer and fall to grow and preserve all of the food that lines our pantry shelves.⁣⁣⁣
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With everything that 2020 has brought so far (and more uncertainty to come), this year I’m feeling grateful even in the thick of it; Even while I’m sweating and pulling late night canning sessions and constantly scraping dirt out from under my nails. This year it’s more apparent than ever how much growing and preserving our own food is worth the time and effort that it takes.⁣⁣⁣
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If you feel the same way and you’re looking to get even better at gardening, preserving and homesteading in general, or maybe you’re finally ready to start living a more sustainable lifestyle where YOU have control over your food supply, I highly encourage you to check out the Gardening & Sustainable Living Bundle (link in bio @thehouseandhomestead). It’s packed with almost $600 worth of resources designed to help you take control of your food security and live a more self-sufficient life, and it’s on sale today only for just $19.99!⁣

If you ask me, we would all be wise to invest in our own food security as we head into fall and winter 2020, so click the link in my bio @thehouseandhomestead to grab your bundle now. The sale ends tonight at midnight so don’t wait!!
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