Bacon Cheddar Cheeseburgers Recipe with Home Ground Beef – The Butcher, the Baker, the Homemade Burger Maker

All-American Bacon Cheddar Cheeseburger

This feature is sponsored by KitchenAid, who is letting us play every day in the TasteSpotting kitchen with a stand mixer and a full suite of stand mixer attachments.

I’m going to confess to something that just might get me into trouble. Ready?

I don’t bake. (Oh boy, did I just blog that out loud?)

No, I don’t bake, so when I asked for a KitchenAid® stand mixer for my birthday five years ago, the response was a look of unspoken surprise.

What? Why? What on earth would I do with a stand mixer?! I don’t bake. At least, not enough to legitimately require a stand mixer!

I still got the mixer anyway.

KitchenAid Stand Mixer with Food Grinder Attachment

For the past five years, the mixer has been sitting gorgeously on my kitchen counter. Every once in a while, I snap on the flat beater attachment and throw together a batch of cookies or whip cream to top fresh berries with the whisk, but these instances were few and far between.

I never really used my mixer to its fullest potential. For baking.

But then.

Oooh, but then.

But then I was introduced to the entire family of KitchenAid® stand mixer attachments.

KitchenAid Stand Mixer with Food Grinder Attachment
Technically, the food grinder can be used to grind any type of food, but it just seemed appropriate to start with meat since it’s summer, peak season for burgers.

As much as the food grinder could make me my own butcher, I still had to visit my actual butcher for help with grinding my own beef, since all I ever did before was walk up to the butcher’s counter, say “ground beef for burgers,” and a perfectly white paper-wrapped package of gorgeous ground beef would appear magically in my hands.

Five years later, the Food Grinder attached to my Pretty-in-Pink power mixer has turned me from (non-)baker to butcher.

Beef Shortrib for Burgers
The butcher gave me his opinion on what cut of beef would be best for burgers. He walked me through everything from your basic chuck to the decadence of dry-aged ribeye steak. In the end, I went with the shortrib, something I had never heard of being used. (Saveur happens to have a basic guide to beef for burgers: A Guide to Hamburger Meat)
Beef Cut into Large Cubes for Food Grinder
I picked up a few tips about grinding meat from the butcher and while researching on the web:

  • Fat Content: Whatever the cut of beef, make sure it has a decent percentage of fat – 20% fat seems to be the optimal amount.
  • Grind Cold: Make sure the beef is very, very cold before grinding it. Soft, warm meat won’t grind as will in the grinder.
  • Make Extra: If you’re going to go to the trouble of grinding your own meat, you may as well do more than you need and freeze the rest.
  • Use Lids to Shape Patties: Alice of Savory Sweet Life saves money on yet another UG (useless gadget), a hamburger press, and uses the lids of jars to make uniform shape/size patties!

If you have any other brilliant hints, tips, and tricks for ground beef, please share in the comments!

KitchenAid Stand Mixer Food Grinder Attachment - Ground Beef

Home Ground Beef

Ground Beef Patties for Burgers

Bacon Cheddar Cheese Burger

Bacon Cheddar Cheeseburgers

Bacon Cheddar Cheeseburger Ingredients:

For the Burger:

2 pounds ground beef – we used shortribs, making sure we got the fattiest section we could find
salt and freshly ground black pepper

Burger Toppings:

8-10 strips thick-cut bacon, cooked until desired crispness and cut into 4-5″ lengths
Cheddar cheese slices
2 fresh tomatoes
8 Iceberg lettuce leaves
sliced red onions
your preferred condiments (ketchup, mustard, mayonnaise, etc)
soft burgers buns

Bacon Cheddar Cheeseburger Directions:

Place beef in freezer for about 30 minutes. Cut very cold (but nowhere near frozen) beef into 1″ cubes.

Attach food grinder to KitchenAid® stand mixer with the coarse grind plate. Place a large bowl under the grinder attachment. Turn the mixer to speed 2, then slowly feed beef one-by-one into the food grinder. Use the accompanying tool to push meat down into the feed tube. Continue until you have ground all the beef.

Divide the beef into 4 equal amounts, then gently shape into patties about ¾” thick. Place patties on a plate or stack with sheet of parchment in between, and chill in refrigerator for about an hour.

Prepare grill. Just before cooking, season all sides of each burger with salt and pepper. Cook burgers on grill until desired temperature, about 4 minutes per side for medium-rare. Remove cooked burgers to plate and allow to cool and rest for about 5 minutes.

Place 4-5 pieces of bacon on bottom bun. Place cooked burger on bacon. Top burger with cheese and additional toppings.

KitchenAid Stand Mixer w Food Grinder Attached corp

Things We Used to Make Bacon Cheddar Cheeseburgers:

15 More Burgers You Should Make with Beef You Grind Yourself in a KitchenAid Stand Mixer + Food Grinder:

  • Asian Pork Burgers with Kimchi
  • Stuffed Burgers
  • Homemade Burgers with Fresh Herbs
  • Pacific Rim Burgers
  • Blue Cheese Burger
  • Nancy Silverton's Perfect Burger
  • Mini Panini Sliders
  • Hoisin Beef and Broccoli Burger
  • Homemade Burgers
  • Chipotle Buffalo Burgers
  • Well Done Burgers
  • Asian Burger
  • Chimichurri Burger
  • Lopsided Cheeseburger
  • Beef Brisket Burger

by Sarah J. Gim on June 11, 2010 · 6 comments

{ 6 comments… read them below or add one }

Maggie June 21, 2010 at 5:58 pm

Best part is you completely eliminate the risk of contamination from e-coli or other nasties so you can enjoy it rare if that’s your cup of tea!


Gary In Massena June 22, 2010 at 5:39 pm

Unfortunately you INCREASE the risk of e-coli by grinding your own beef.

Processor handling requirements for ground meat are much more stringent than for whole cuts for two reasons. First, ground is a higher risk product and as such needs more care. Second, there is a basic assumption that whole cuts are either cooked at a higher temperature (grill) or for a long enough time to kill any residual bacteria. So, there is a higher tolerance of surface contaminants. When you grind these cuts these contaminents find their way to the interior of the cooked product and increase the risk factor.

BTW – Who won the mixer?


Rebecca June 24, 2010 at 5:35 am

I’m-going-to-be-contrary warning: Actually, while the act of grinding beef increases the risk of e-coli I believe that grinding your own at home gives you more control over whether your product is exposed to residual bacteria. A smaller operation (i.e. your kitchen) has less potential for cross-contamination of other products depending on your attention to detail. In my book, me being ultimately responsible for the cleanliness of the facility is much more comforting than thinking that some poor fellow with the flu and abysmal personal hygiene or a hep-c ridden addict is grinding my beef.

That being said, we sometimes grind a little bacon in with our beef for an extra dimension of flavor. And since we’re talking Kitchen Aid attachments, have you ogled the sausage making, juicer and ice cream maker attachments yet?


konnie June 25, 2010 at 4:33 pm

there is nothing better than a burger. it has to be the most American of foods.
My father used to tell me how when he was a little boy back in the 20’s he and his
father would walk from their town to the next town to a hole in the wall
named “bills” just for a burger. supposedly “bill” floated the balls of ground meat
in a vat of oil beside the grill……….and when someone would order a burger, he would flip the ball of meat with the oil dripping from it to the griddle and smash it flat. my dad could
still hear the sizzle in his mind…..oh – and taste the big slab of onion and the tang of
the mustard.
the burger was a nickel and so was the 6 oz. freezing cold coke in the glass bottle.
the memory was priceless.


Sioux June 29, 2010 at 7:37 am

THIS is what I would have done if I had won the mixer!
I would have run out and bought the grinder attachment immediately and made burgers! Bravo!!!


Laree July 4, 2010 at 11:56 am

The reason E coli was a problem from our local supermarket is because the butcher would have the container for the small ends, scraps and whatever else they manage to put in our ground beef, he would leave it sitting out until it was full, I can understand standing beside it, doing the same work and not really feeling like its been sitting there that long, but one clerk saw it, she said there were flies all over the container, well, the guy was fired and there are consistent health inspections, we have come to trust the locals once more. I’m just saying, E coli isn’t really that big (for lack of a better word) of a deal in homemade products, be aware, learn the ropes.


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