Bacon Onion Beef Burgers

I started making these a few years ago and my husband LOVES them. Because they are a little bit of a pain, I usually make a ton of them. I am giving you my proportions, but you can easily divide and add more of some things and less of others to suit your tastes.

6 cups sliced onions

4 tbsp butter

1 lb. baby bella mushrooms, sliced

3/4 cup Dale’s Steak Sauce

3 lbs of bacon

10 lbs sirloin tip roast (or other lean beef)

Prep your onions.

Heat skillet over medium high heat and add butter. Once the butter is melted, add the onions and mushrooms and cover for 5 minutes. Remove lid and cook until the liquid has mostly evaporated and the onions and mushrooms begin to brown. Remove from heat and allow to cool.

Cut the sirloin into one inch cubes.

Add Dale’s Steak sauce to the meat and toss to combine.

Roughly chop bacon and add to beef–mix so that the mixture is some of both all the way through to eliminate pockets of all beef or all bacon when you grind it.

Send the beef and bacon through a meat grinder. When finished with the meats, grind the onions and mushrooms, including any liquid that remains from cooking. Mix all in a LARGE bowl until everything is homogenous.

Pat into desired size burger patties and place on baking trays. (I use plastic cutting boards to keep the burgers from sticking to the pans.) I made 40 patties.

Place in freezer for several hours until completely frozen. Remove from trays and store in a large food storage container, or gallon size freezer bags. We place these on the grill while they are still frozen. These are great to have on hand for entertaining, especially when you’re not sure how many burgers you will need.