Filthy Burgers

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Barbecue Pulled Pork, Beef, and Bacon are combined to create the burger that’s been named the Filthy Burger; this burger is like nothing else you’ve ever tasted. This is the best burger I’ve ever eaten and that holds true all these years later.

The Filthy Burger is made with pulled pork, beef, and bacon! - get the recipe at barefeetinthekitchen.com

 

 

When my friend Rebecca first described Filthy Burgers to me, I think my jaw actually dropped. Just the thought of those three meats combined in one burger, I knew I needed to try it for myself.

I made these burgers for the first time a few years ago. Just remembering that first bite makes my mouth water today. This is a burger I make every chance I get.

Because this is hands-down, beyond any doubt, the best burger I have ever tasted.

When I tell you that you really need to try these burgers, just trust me. Next time you make pulled pork, set aside a portion of the leftovers and make these burgers as soon as you possibly can.

I made these burgers for a family barbecue and every single person loved them. My boys thought they were in burger heaven and declared them the best burgers in the universe.

The Filthy Burger is made with Barbecue Pulled Pork, Beef, and Bacon! get the recipe at barefeetinthekitchen.com

Filthy Burgers Recipe

  1. Combine the bacon, pork, and beef in a large mixing bowl. Mix with your hands to evenly distribute the different meats. Use a ring mold (as outlined above) or shape the patties with your hands. Place them on a large tray. Season lightly with salt and pepper. Set the tray in the refrigerator while you preheat the grill to medium-high heat.

  2. Set a spray bottle of water next to the grill, so that you can spray down any flare-ups. Place the cold burgers on the grill and don’t touch them again until they are browned on the bottom and about halfway up the sides, about 4 minutes. You should be able to easily slide your spatula under them. If flames flare up from the fat in the burger, spritz the burgers with a little water.

  3. Flip the burgers carefully and continue grilling over medium-high heat until there are grill marks under the burgers, about 5-6 minutes. Transfer the burgers over to one side of the grill and turn the burners off under the burgers and adjust the other burners to medium-low heat. This allows the burgers to finish cooking over indirect heat. When the interior temperature is 5°F below the point you like it, (rare: 125-130°F, medium: 140-150°F, well: 160-170°F), lay the slices of cheese over each burger and transfer the burgers to a clean tray. Loosely cover them with foil and let them rest until the cheese has melted.

  4. While the burgers are resting, toast the buns on the grill. Build the burgers with whichever topping you like best. I personally recommend copious amounts of barbecue sauce.

 

This Filthy Burger is the BEST burger I have ever tasted! find out how to make it at barefeetinthekitchen.com

Burger Making Tips

I recommend using a kitchen scale to make uniform burger patties. It sounds like more work, but it’s really easier than without the scale. First, place the scale in a gallon size zip-close bag, so that the raw meat doesn’t touch the scale.

Set a 4 or 4 1/2-inch ring or biscuit cutter on the covered scale and add 5 ounces of meat inside the ring. Press gently to spread the meat into a circle. Lift the cutter and then gently pick up the formed patty and transfer to a tray or sheet pan.

The burgers can be made in advance and kept covered in the refrigerator for up to 8 hours.

How To Freeze Homemade Burgers

The burgers can also be frozen. This recipe can be doubled or tripled without any difficulty. Place the tray with shaped uncooked patties on it in the freezer. Cover tightly with foil and freeze for up to two days.

If you would like to store them in the freezer for longer, transfer the frozen patties to a large ziploc bag and seal tightly to remove air from the bag.

Store in the freezer for up to 2 months. Cook the burgers directly from frozen. Place the frozen patties on the hot grill and add 2-3 minutes to the cooking time.

Have you tried a Filthy Burger? If not, you are missing out! Find out how to make one at barefeetinthekitchen.com

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Filthy Burgers

5 from 2 votes
Recipe gently adapted from and with thanks to Foodie with Family
Pin Print Review
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Course: Main Course
Cuisine: American
Servings: 8 servings

Ingredients 

  • 2 pound  bacon  cooked until crisp, crumbled or chopped small
  • 2 cups cooked barbecue pulled pork roughly chopped
  • 1 1/2 pounds ground chuck or ground beef between 80/20 - 75/25 lean
  • kosher salt
  • freshly ground black pepper
  • sliced pepper jack or cheddar cheese
  •  
  • For serving:
  • toasted burger buns
  • favorite barbecue sauce
  • thinly sliced red onion
  • sliced tomatoes
  • sliced pickles
  • crisp lettuce

Instructions

  • Combine the bacon, pork, and beef in a large mixing bowl. Mix with your hands to evenly distribute the different meats. Use a ring mold (as outlined above) or shape the patties with your hands. Place them on a large tray. Season lightly with salt and pepper. Set the tray in the refrigerator while you preheat the grill to medium-high heat.
  • Set a spray bottle of water next to the grill, so that you can spray down any flare-ups. Place the cold burgers on the grill and don't touch them again until they are browned on the bottom and about halfway up the sides, about 4 minutes. You should be able to easily slide your spatula under them. If flames flare up from the fat in the burger, spritz the burgers with a little water.
  • Flip the burgers carefully and continue grilling over medium-high heat until there are grill marks under the burgers, about 5-6 minutes. Transfer the burgers over to one side of the grill and turn the burners off under the burgers and adjust the other burners to medium-low heat. This allows the burgers to finish cooking over indirect heat. When the interior temperature is 5°F below the point you like it, (rare: 125-130°F, medium: 140-150°F, well: 160-170°F), lay the slices of cheese over each burger and transfer the burgers to a clean tray. Loosely cover them with foil and let them rest until the cheese has melted.
  • While the burgers are resting, toast the buns on the grill. Build the burgers with whichever topping you like best. I personally recommend copious amounts of barbecue sauce. Enjoy!

Notes

I recommend using a kitchen scale to make uniform burger patties. It sounds like more work, but it's really easier than without the scale. First, place the scale in a gallon size zip-close bag, so that the raw meat doesn't touch the scale. Set a 4 or 4 1/2-inch ring or biscuit cutter on the covered scale and add 5 ounces of meat inside the ring. Press gently to spread the meat into a circle. Lift the cutter and then gently pick up the formed patty.
The burgers can be made in advance and kept covered in the refrigerator for up to 8 hours. The burgers can also be frozen. (See below for full freezer directions.) This recipe can be doubled or tripled without any difficulty, although you may need to cook the burgers in batches, depending on the size of your grill.
FREEZER INSTRUCTIONS: Place the tray with shaped uncooked patties on it in the freezer. Cover tightly with foil and freeze for up to two days. If you would like to store them in the freezer for longer, place the frozen patties in a large ziploc bag and seal tightly to remove air from the bag. Store in the freezer for up to 2 months. Cook the burgers directly from frozen. Place the frozen patties on the hot grill and add 2-3 minutes to the cooking time.

Nutrition

Calories: 798kcal · Carbohydrates: 12g · Protein: 36g · Fat: 66g · Saturated Fat: 23g · Cholesterol: 161mg · Sodium: 1160mg · Potassium: 454mg · Sugar: 9g · Vitamin A: 131IU · Vitamin C: 1mg · Calcium: 51mg · Iron: 3mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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{originally published 7/30/15 – recipe notes and photos updated 7/29/19}

Pulled Pork + Ground Beef + Bacon add up to Filthy Burgers {aka the BEST burgers you will ever eat!}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jean OToole says

    Mary this looks amazing!!! At first I thought the burger was separate from the pork and the bacon, but when I saw you mixed them all together….makes me ponder what it would be like with the french fried onions (haystack). Thank you!

  2. Jeff Winett says

    2 pounds bacon? Perhaps a typo? Nonetheless, I am all over this recipe. You’ve done good….big thank you from Sherman Oaks, California.

    • Mary Younkin says

      Two pounds is correct, Jeff. Once it is cooked and crumbled, you’ll have a scant 1 1/2 cups of bacon to add to the other ingredients. You’re going to love these burgers!

    • Jeff Winett says

      Oh, do I ever like your style! These are on the docket just as soon as my cold is gone 🙂

  3. Beth Walters says

    These are absolutely amazing! Will definitely be making these again and again and again.
    Thank you!5 stars

  4. Donna says

    The recipe says “cooked barbeque pulled pork”. Do you mean just the cooked meat or the meat with BBQ sauce added?

  5. Beth Walters says

    You are absolutely right! These are, hands down, the best. Burgers. Ever.
    I don’t make them often because it requires the forethought of making enough pulled pork to have leftovers. If I actually had my act together on a regular basis, we’d have them more often.
    I made Kalau pork on the weekend and used it on place of the pulled pork tonight. On a whim, I stuck a chunk of aged smoked cheddar in each hamburger before tossing them on the grill.
    It adds a different smokiness to it that we liked for a change.
    Either way is fantastic. Thanks Mary!5 stars