The combination of bacon, pork and beef mixed together with Oaxaca marinade makes this burger juicy and extremely flavorful. I like to use applewood-smoked bacon as it adds a little maple and smoky flavor.
TIP: When forming the patties, make them 30% larger than the size of the bun and add a small dimple to the middle of each patty so that they cook flat.
A mix of pork and beef with our Oaxaca marinade makes this burger very juicy and full of flavor!
- 1 lb ground beef 93%
- 1 lb ground pork
- 4 bacon slices , finely chopped
- 3 tbsp Molli Oaxaca marinade
- 1/2 tbsp salt
- 6 slices cheese
- 1 tomato , sliced
- 6 leaves romaine lettuce
- pickled jalapeños
- 6 hamburger rolls
In a large bowl, mix thoroughly by hand the ground beef, ground pork, bacon, Oaxaca marinade and salt. Form the burgers into 6 patties without pressing them too much or they can become tough.
Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the bacon in the recipe, cooking burgers a little longer than usual (about 1 minute longer) is recommended, approximately 5-6 minutes on each side.
In the last 2 minutes of cooking, top the burgers with the slices of cheese so it can melt.
Serve with lettuce, tomato and pickled jalapeños. Provecho!