If you want an exciting burger recipe, try a Bacon Wrapped Burger. These bacon burgers are so tender and flavorful. They are even fun to make! Also known as “Turtle Backs,” ground meat is stuffed into a portobello mushroom cap and then wrapped in a bacon weave.
I love the umami flavor from the mushroom and the salty taste of the bacon. They both infuse into the beef for a super tasty and perfectly cooked burger.
If you like easy bacon-wrapped recipes, you will love this Bacon Wrapped Pork Tenderloin, my Bacon Wrapped Shrimp, and these Bacon Wrapped Chicken Thighs.
Why You’ll Love This Bacon Wrapped Burger Recipe
- Easy to make: These may look complex, but the steps are actually very simple.
- Great to prepare ahead: I like to prepare these stuffed portobello mushroom mushroom burgers ahead if I’m having company.
- Crowd favorite: Anyone who I’ve shared this recipe with loves it!
Ingredients
This recipe for a burger wrapped in bacon requires only 5 ingredients and the egg is optional. I like to keep delicious meals simple and inexpensive when possible!
- Portobello mushrooms: Any large portobello mushroom is perfect. Ensure that you wash and dry them thoroughly and then scoop out the insides so they are easy to stuff.
- Ground meat: Feel free to use ground beef, ground turkey, or any meat you like. I chose ground beef for a classic rendition.
- Montreal steak seasoning: This is my favorite spice blend for these bacon-wrapped hamburgers. If you prefer, you may use your own or just salt and pepper.
- Bacon: Use any brand and flavor variety of bacon that you enjoy. You don’t need a particular kind for this recipe.
- Egg: This is an optional ingredient I like to use to help bind the burger together. You may leave it out if you like.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Garlic and herb: Add fresh garlic and herbs like parsley and chives to your burger mixture before you stuff the mushrooms for a different flavor profile.
- Brown sugar: Sprinkle brown sugar over the top of the bacon weave during the last few minutes of cooking for a slightly sweet version.
- Spicy: Brush the bacon with a spicy BBQ sauce or sriracha during the last few minutes of cooking time or add red pepper flakes to the burger mixture for a kick.
How to Make Bacon-Wrapped Burgers
To get started, preheat your oven to 350 degrees F and line a baking sheet with foil. I also use a metal rack to ensure the burger doesn’t get super greasy. Spray the rack with nonstick cooking spray so the burgers don’t stick.
Step 1: Clean the mushrooms. Scrape out the insides to create a bowl.
Step 2: Make the meat mixture. Combine the ground meat, egg, and Montreal steak seasoning.
Step 3: Divide the meat. Mix together the meat mixture and divide into four equal portions.
Step 4: Stuff the mushrooms. Press the meat into the mushroom caps.
Step 5: Lay out the bacon. Lay six slices of bacon flat and touching each other. Fold every other slice of bacon up and the others down so they are alternating.
Step 6: Make the weave. Add a strip of bacon across the top edge. Then, unfold three of the slices over the top of the bacon going across. Lift the other three bacon slices and add another going horizontally. Repeat the process until there are the same number of slices going both ways.
Step 7: Lay the burger on the weave. Place the burger mushroom side up into the center of the bacon square.
Step 8: Wrap it. Pull the ends to the middle until the burger is fully covered in bacon.
Step 9: Prep for baking. Flip over the burgers and put it onto the prepared baking sheet meat side up.
Step 10: Bake. Cook the burger for about 45-60 minutes or until the bacon is browned and fully rendered.
⭐️ Hint: To cook the bacon weaves separately, bake them in a 400-degree oven for 15-20 minutes or until they reach your desired crispiness.
If you love burger recipes like this, you may also enjoy this Grilled Cheese Hamburger with Bacon, Sweet and Spicy Bacon Burger, Cowboy Burger, Bourbon Burger or Bacon Cheeseburger Tater Tot Casserole!
Storage Directions
- Storing: Store leftover burgers in an airtight container for up to 3 days. You may also freeze them in a resealable bag for up to 1 month.
- Reheating: Reheat them for 8-10 minutes in a 350-degree oven.
- Make Ahead: Stuff the mushrooms and make the bacon weave up to 24 hours before baking these burgers. Store them tightly covered in the refrigerator.
Serving Suggestions
Instead of traditional ketchup and mustard, try Blackberry Jalapeno Jam or Basil Aioli instead for a unique twist.
Burgers with bacon and a side of fries always hit the spot! Prepare these burgers alongside Air Fryer Steak Fries or Mashed Potato Fries.
I also love this Jalapeno Coleslaw as a quick and easy side or topping!
Recipe Tips
- Don’t overwork the meat: Combine the meat with the seasoning without overworking the meat so it doesn’t become tough when it cooks.
- Let the burgers rest: Allow the burgers time to rest after cooking so they remain tender and juicy.
- Don’t use thick-cut bacon: I find that thick-cut bacon is harder to wrap around the burger.
Recipe FAQs
Yes! Fill the mushroom caps with the beef mixture and place them beef side down on the baking sheet. Bake them for 30 minutes at 425 degrees F.
Sure. Use a combination of pork and chicken or beef and sausage if you like!
If you prefer a meatless burger, then of course!
Stuffed Burger Recipe Video
More Delicious Burger Recipes
Do you like burgers? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Portobello Mushroom Stuffed Burgers Wrapped in Bacon
Ingredients
- 4 portobello mushrooms (4 - 5 inches in diameter), cleaned with stem and gills scaped and removed with a spoon
- 1 - 1 ¼ pound ground beef pork, sausage, turkey or chicken
- 2 tablespoon Montreal Steak Seasoning
- 1 pound bacon
- 1 large egg optional for binding
Instructions
Shape the Burgers
- Preheat oven to 350 degrees. Prepare a rimmed baking sheet with tin foil and a rack lightly coated in cooking spray.
- Clean mushrooms and scrape out the insides to create a bowl.
- Next, in a medium sized bowl, combine ground meat, egg (if desired), and Montreal steak seasoning. Divide mixture into 4 equal parts; as even as possible.
- Press ground mixture into mushroom caps.
Make the Bacon Weave
- At your workstation, lay 6 slices of bacon, just touching, side by side, with fatty edges touching the meatier edges. Do your best to not leave spaces as the bacon shrinks your weave will not bake properly or as a square.
- Fold up every other slice of bacon, a couple of inches up the slice. You should now have 3 slices up and 3 slices down.
- Place a strip of bacon across the three slices down to create a row, leaning right up to the top of the three flipped over bacon slices or the top edge.
- Then unfold the three slices of bacon so they now lie on top of your horizontal slice and lift the other 3 slices of bacon upwards.
- Lay another slice of bacon across the three slices that are folded downwards or are straight and no longer folded over.
- Unfold upwards bacon slices again and lift the opposite or other three slices and add another horizontal slice and again. Unfold the slices of bacon on top of the horizontal slice. You get the idea!
- Keep going until there are the same number of bacon strips down as there are across.
Wrap the Burgers
- Place weaved bacon on cutting board or at your workstation. Place meat filled mushroom cap in the middle of the weaved bacon square.
- Grab bacon ends and pull across mushroom cap until cap is totally covered in bacon. Use toothpicks if needed to secure the bacon strips.
- Place bacon covered mushrooms, meat side up between 45 and 60 minutes or until bacon is cooked all around.
- Toast buns with cheese. Serve and enjoy!
Make Without Bacon
- Follow instructions above for shaping the burgers except preheat oven to 425 degrees.
- Place ground meat stuffed mushroom cap UPSIDE DOWN OR MEAT SIDE DOWN on prepared rack. Bake for 30 minutes. Remove from oven and gently flip them over. Bake for 10 more minutes.
- Serve and enjoy!
Notes
- Don’t overwork the meat: Combine the meat with the seasoning without overworking the meat so it doesn’t become tough when it cooks.
- Let the burgers rest: Allow the burgers time to rest after cooking so they remain tender and juicy.
- Don’t use thick-cut bacon: I find that thick-cut bacon is harder to wrap around the burger.
Nutrition
This post was originally published in April 2020. It's been updated with new content and images.
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