Mark’s Best Ever Bacon Cheeseburgers

As these babies bear the name of their creator, I tried convincing Mark to write this as a guest blog. He begged it off, claiming he wasn’t as good with “book-learnin” words 😜 so I’ll do my best and update if I’ve missed something! Anyway. These burgers. Aaaaah. Thick, juicy, delicious. The ingredients will run you a bit more than the average burger but they are soooo worth it! You want a good mix of meat so you have plenty of fat and beefy flavor. Bacon is optional… Who are we kidding, who says no to bacon?! We got some great, thick-cut stuff from Goose the Market, as well as some yummy short rib. The best meat is obviously ground fresh, so hit up your local butcher or better yet- grind it yourself. Then fire up the grill and be prepared to feast 😋 The quantities I listed are enough to feed at least 6 people, depending on how big you make your burgers.


  • 1 lb short rib
  • 1 lb ground sirloin
  • 1 lb chuck
  • 1/2 lb bacon
  • Sliced cheese of your choosing (we went with Cheddar, but the possibilities are endless)
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder


  • To start, place your strips of bacon on a foil lined cooking sheet. Throw ’em in a cold oven, turning it to 400 degrees and cooking for about 20 minutes. Set aside on some paper towel to drain the grease.
  • Next, it’s time to grind some meat! Glorious meat.



  • If you have a stand mixer, invest in the meat grinder attachment for the meat-lovin man in your life. Thanks to my fab mother-in-law for gifting us ours! 😘 Mark suggests cubing your meat to make it easier to fit through the grinder. Once you’ve got the meat through, use your hands to mix in your pepper and powders… NOT the salt! Don’t add the salt til the very end, or you’ll end up with some dryyyyy meat. Gross. Anywho, just eyeball those spices, because neither Mark or I have a clue how much he used. Just keep sprinkling til it looks/feels/smells right!



  • Next, form your patties. Use your thumb to put a dentin the center. This will keep your patties from deflating on the grill.


  • If you’re preparing ahead, this is the point you can pop them back in the fridge. You want your meat as cold as possible before it hits the grill to get the best flavor. Otherwise, fire up your grill. If yours is a gas grill like ours, light 2 burners to high heat and leave the 3rd off. If you’re using charcoal… Use your best guesstimate. Either way, you want an internal temp of at least 130 degrees Fahrenheit for safe eating. Salt your patties just before placing them on the grill. Cook til desired doneness, adding bacon then cheese over the top if using for the last few seconds. (In our hosting guests/impending concert excitement, we forgot to get photos of this part. Whoops!)  Remove to a plate to rest and let those juices settle.


  • Dress ’em up the way you please and you’ve got one TASTY burger!


Recipe from Mr. Mark Daily, inspired by Chris Eley of GtM and Smoking Goose Meatery. If you’ve never been to either, please rectify that situation. A couple of Indianapolis gems!

Goose the Market – 2503 N Delaware St, Indianapolis, IN 46205 (get a sandwich while you’re there!)

Smoking Goose Meatery – 407 Dorman St, Indianapolis, IN 46203 (you can pop across the street to Flat 12 to get some brews to go with your delightful burgers 🙂 )



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