Around the Campfire
BBQ bacon burgers are the camp dinner that feels like a cookout even when you are working from a picnic table and a cooler. They are smoky, sweet, salty, and easy to customize.
This recipe teaches topping timing. Bacon and buns can wait. Burgers need the hot zone, and sauce belongs near the end.
Why This Recipe Works
The Blackstone gives you room to cook bacon, sear burgers, toast buns, and melt cheese on one surface. BBQ sauce adds flavor, but keeping it off the griddle until assembly prevents burning.
Quick Facts
- Serves: 4
- Heat zone: Medium-high
- Best for: First-night dinners, family cookouts, burger bars
- Teaches: Topping timing and heat zones
Shopping List
- Ground beef
- Bacon
- Cheddar
- BBQ sauce
- Burger buns
- Optional onions or pickles
Home Prep
Form burger portions at home. Cook bacon ahead if you want a faster dinner, or pack it separately to cook on the griddle.
Cooler Packing
Keep beef and bacon below ready-to-eat foods. Keep cheese and toppings in separate containers.
Equipment
- Blackstone griddle
- Heavy spatula
- Tongs
- Scraper
- Instant-read thermometer
Heat Zones
Use medium-high for burgers, medium for bacon, and a cooler zone for buns.
Ingredients
- 2 lb ground beef (80/20 recommended)
- 8 slices bacon
- 4 slices cheddar cheese
- 1/4 cup BBQ sauce
- 4 burger buns
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Preheat the griddle to medium-high heat (375–425°F).
- Place 8 slices bacon on the griddle and cook until crisp, turning as needed, about 6–8 minutes. Move bacon to a warm zone or plate lined with paper towels.
- While the bacon cooks, divide 2 lb ground beef into 4 equal portions and form into patties, about 1/2-inch thick.
- Season the patties with 1 tsp salt and 1/2 tsp black pepper.
- Place burger patties on the hottest zone of the griddle. Cook without moving until a crust forms, about 3–4 minutes.
- Flip each patty and cook the other side until the internal temperature reaches 160°F, about 3–4 minutes more.
- Place 1 slice cheddar cheese on each patty during the last minute of cooking; cover briefly if you want to melt the cheese faster.
- While burgers finish, add 4 burger buns (split) cut-side down to a cooler zone on the griddle. Toast until golden, 1–2 minutes.
- Transfer buns to plates. Place burgers on buns, top each with 2 bacon slices, and drizzle each burger with about 1 tablespoon BBQ sauce.
- Serve immediately.
Doneness
Ground beef should reach 160°F.
Common Mistakes
- Adding BBQ sauce to the griddle too early.
- Letting bacon grease cover the whole cooking surface.
- Overcrowding patties.
Serving Suggestions
Serve topped with sliced onion, pickles, coleslaw, or corn on the cob. Offer extra BBQ sauce, hot sauce, or your favorite burger toppings at the table.
Variations
- Add grilled onions.
- Use pepper jack.
- Add pickled jalapeños.
Dietary Adaptations
- Gluten-free: Use gluten-free buns and verified sauce.
- Dairy-free: Skip cheese.
- Low-carb: Serve as burger bowls.
Scaling
Cook bacon first, then burger patties in batches.
Weather Notes
Wind can reduce burger sear. Keep batches smaller so the griddle recovers heat.
Leftovers
Chop leftovers into breakfast hash, quesadillas, or BBQ burger bowls.
Kid Helper Tasks
Kids can set out buns, cheese, pickles, and sauce away from the griddle.
Dragonfly Tip
Use sauce as a finish, not a cooking fat. BBQ sauce burns faster than burgers cook.
Dragonfly Challenge
Try one burger with BBQ sauce and one with burger sauce. Pick the camp favorite.