What’s a burger without bacon?
Since going gluten-free, my usual restaurant order is a bunless burger, and while I sometimes get a g-f bun if the place has one (#YOLO), I don’t mind eating a plain burger. Mostly because I always get bacon too.
These Bacon and Pickle Burgers are mini burgers (sliders, if you will). They’re baked which makes life a million times easier since you don’t have to stand at the stove flipping and trying to figure out why your meat is suddenly sticking to the pan (just me???).
It’s burger heaven. Especially because these are burgers that you can eat for breakfast. I love eating untraditional foods for breakfast. Since I changed my diet, I eat chicken sausage patties for breakfast with avocado toast, or eat chicken as my protein source to go along with my oatmeal. I even ate salmon for breakfast on a trip to Charleston once (so good).
If pickles are too much for you first thing, I totally get it. You can sub cucumbers or something equally crunchy. You can also sub ground turkey or chicken, but for me, beef is where it’s at.
If you need me, I’m going to be dreaming up a way to eat these burgers for breakfast, lunch and dinner.
- 1 pound ground beef
- Salt and pepper
- Dash of hot sauce
- 6 slices bacon
- 4 pickles (I love kosher)
- Preheat your oven to 400 degrees. Grease a pan with the fat of your choice (coconut oil or olive oil would both work).
- Form your burgers: mix your beef with salt, pepper and a dash of hot sauce. Form into 12 small patties.
- Arrange the burgers in the pan so they are each touching each other. This will help them cook evenly.
- Bake for 20 minutes.
- In the meantime, chop your pickles into tiny pieces, and fry your bacon in a pan with the fat of your choice.
- Top the burgers with the pickles and bacon and any other toppings you want.
Don’t forget to pin this recipe to save for later!