Serious Eats: Recipes

Barbecue Bacon Burgers

[Photographs: J. Kenji Lopez-Alt]

Note: For best results, use slab bacon, rind removed, cut into 1/4-inch-thick slices. For a bigger burger, top with sliced avocado and fried pork rinds.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats