Often you’ll get a burger at a BBQ that is overcooked, dry and flavorless, and by now in the BBQ season I’m sure you’re feeling as sick of this as I am! But to kick up your end of the summer Labor Day BBQ let me introduce you to the burger game changer.

We like burgers. We like bacon. We like bacon burgers. But let me tell you, you are going to love a Bacoburger. I got to try out some of the delicious patties from Bacoburger at my own family barbeque and they were a hit! The Bacoburger is made with premium-selected grades of beef and bacon to create a blend that is juicy, flavorful and cooks with ease. At my barbeque we taste tested both the classic Bacoburger and their luxurious Wagyu Bacoburger. They were equally delicious but the Wagyu is noticeably more tender. These burgers are so good it was hard to put them down.
baco3

When you throw typical burgers on the grill the fat can make them flame up causing you to lose your eyebrows but through some magic the Bacoburger retains the fat and juiciness without it flaming in your face. These were hands down the best burger at home I’ve ever had.

I served mine up classically with some American cheese, ketchup, lettuce and tomato. I bet these patties would also make a great vessel for a bistro style burger with caramelized onions and blue cheese.

Consider rounding out these vamped up burgers at your BBQ with some kicked up side dishes to go with it. Instead of just serving up watermelon slices try making a delicious watermelon and feta salad. Skip the mayo in your potato salad and try a vinegar based or avocado based dressing to bind it all together, in fact check out this recipe from Bon Appetit, I’m dying to try it. http://www.bonappetit.com/recipe/potato-salad-with-grilled-kale

I hope these ideas give you something to spice up your Labor Day BBQ, now get out there and Eat Up!

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About The Author

Profile photo of Meredith
Sustainable Eater

As a former athlete with an intense competitive nature I like to challenge my cooking skills with new recipes and unfamiliar ingredients. I source local and organic ingredients as much as possible. I’m on a mission to conquer the kitchen