Apple Bacon Burger

It’s funny, some recipes just kind of stay in your bones – like this beef apple bacon burger, which hit me one chilly fall evening when the apples were sweet and sharp, and dinner needed to be warm but not too heavy. You know that smell when bacon starts to crisp and curl in a skillet, just before you turn off the heat? And then the apples go into the same pan, soaking up all that golden magic… It’s sweet, smoky, a tiny bit tangy. That combo nestles into a juicy patty in a way that’s… well, it’s a bit emotional, honestly.

Why You’ll Crave It

• The savory-sweet balance is spot on – crispy bacon and gently sautéed apples make each bite layered and bold.
• The texture contrast is perfect. The juicy beef, the crisp lettuce, the tender apple slivers… everything has its moment.
• Great for fall but honestly? It works anytime, especially on a grill or stovetop skillet when you want something a little special but not fussy.
• No fancy ingredients – just things you probably already have, or can find easily, and they all earn their spot in the burger.
• It’s comfort food that still feels thoughtful. A burger with soul, not just grease.

The first time I made this, my sister actually paused mid-bite and just looked at me like, “What is this?! Why is it so good??”

What You’ll Need

• 1 pound ground beef: try to go for 80/20, for richness and just enough fat for juicy patties
• 1 medium apple: chopped fine – I use Honeycrisp, but Granny Smith gives that lovely tart bite
• 4 slices cooked bacon: crisped and cooled, then crumbled up nice and even
• 1/2 medium onion: finely chopped so it melts into the beef
• 1 garlic clove: minced, not too much, just a light hum in the background
• 1/2 cup breadcrumbs: plain or panko, just enough to hold things together
• 1 large egg: binding agent, nothing fancy
• 1 teaspoon salt: plus more if you like seasoning assertive
• 1/2 teaspoon black pepper: freshly ground if you can, it matters
• 4 slices cheddar cheese: sharp works best here – it pulls everything together
• 4 burger buns: lightly toasted – brioche is lovely if you want to treat yourself
• Olive oil: just a bit for cooking
• Lettuce, tomato, condiments: optional but recommended for freshness and contrast

Easy How-To

Sizzle the bacon

Start by cooking the bacon in a skillet until it’s dark golden and just a bit crunchy – not burnt. Lay it on paper towels and reserve some of that liquid gold (aka bacon fat). Try not to nibble all the bacon… I know.

Sauté those apples

Add your chopped apple into the same pan with the bacon drippings – medium heat, a little patience. Stir now and then. In 5–7 minutes they’ll soften, maybe even caramelize a bit around the edges. Set aside to cool.

Mix and shape

In a large mixing bowl, combine the beef, onions, garlic, breadcrumbs, egg, salt, pepper, and those cooled apples. Gently – like folding laundry – mix everything without overhandling. Form into 4 patties, slightly wider than your buns.

Cook the burgers

Skillet, grill, whichever you’re feeling. Medium-high heat. Cook about 4–5 minutes per side for a nice medium. At the end, top each burger with cheese and a scatter of the bacon, cover the pan with a lid or aluminum foil to let the cheese melt gently.

Assemble with care

Toast your buns if you haven’t already. Then build: bottom bun, the melty burger with bacon, apple slices (you can add fresh ones too), lettuce, tomato if using, condiments you love – then the top bun. Press down slightly. Admire.

Good to Know

• If the patties feel a bit loose, pop them in the fridge for 10–15 minutes before cooking. Helps them hold their shape better.
• If you don’t want to waste the rest of the apple, slice it and serve on the side. Kids love it with a little sprinkle of cinnamon.
• Soggy bun fear? Toasting the inside of the buns helps shield them from burger juices – keeps things tidy-ish.

Serving Ideas

• This burger loves a side of spiced sweet potato fries or a cold, crunchy coleslaw. Even an apple-cider vinaigrette salad works beautifully.

Top Tricks

• Try brushing the inside of your buns with a little of that bacon fat before toasting. It’s such a quiet upgrade but makes a big difference.

Frequently Asked Questions

Can I use turkey instead of beef in this burger?

Yes – ground turkey works well, just be gentle during cooking as it tends to dry out more quickly than beef. Maybe add a tablespoon of olive oil or Greek yogurt into the mix for more moisture.

What apples work best in this beef apple bacon burger?

Tart apples like Granny Smith are great for contrast, while sweeter ones like Fuji or Honeycrisp bring out the caramel tones. Use what you love – but skip anything too soft, or it’ll get mushy.

How do I know when the burger is done?

If you want to be exact, an instant-read thermometer should read 160°F in the center. But I usually check the firmness – it should feel springy, not squishy.

Can I make the patties in advance?

Definitely. Mix and shape them earlier in the day, then cover and refrigerate. Just let them sit out for 10 minutes before cooking so they’re not ice-cold inside.