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This Low-Carb Bacon Bun Swiss Burger is still seriously indulgent with a basket-weave bacon bun, melted Swiss cheese, a ground chuck burger, a hint of Dijon mustard, leaf lettuce, fresh tomato, and sweet onion. Hang onto that last bit of summer!
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4.87 from 15 votes

Low Carb Bacon Bun Swiss Burgers

Author Rebecca Lindamood

Ingredients

  • 1 pound Sugardale Hickory Smoked Bacon
  • 1 pound ground chuck or 80/20 ground beef
  • 2 teaspoons Adobo seasoning or 2 teaspoons kosher salt mixed with 1 teaspoon ground black pepper
  • 4 slices Swiss cheese
  • 4 leaves leaf lettuce
  • 8 slices fresh tomato
  • sweet onion slices
  • 2 teaspoons Dijon mustard

Instructions

  • Line a half-sheet pan with foil. Weave bacon on prepared pan according to instructions in post. Place the pan on the center rack of a cold oven. Set oven to 325°F. When oven reaches temperature, bake the bacon for 25-30 minutes, or until a mahogany brown and cooked through. Remove the pan, let the bacon sheet rest for 2 minutes before transferring to a paper towel lined plate. Let it rest while you prepare the burgers.
  • To Grill or Pan-Fry:
  • Form 4 roughly equal sized patties and season evenly with adobo or  salt and pepper on both sides.
    Preheat grill or frying pan to medium high. Lay the patties down over direct heat and don't mess with them! After 3 minutes or so (each grill and stove is different, so watch for the visual cues), you'll begin to see juices starting to pool on top of your burger. Flip them gently and leave them alone again. At about 3 minutes on each side, your burger should be medium rate, but do yourself a favour and use an instant read thermometer to check! Lay a slice of Swiss cheese on each burger about 2 minutes after the first flip to give it time to melt.
    Burger Doneness Temperatures:
    Rare: 120° to 125°F
    Medium Rare: 130° to 135°F
    Medium: 140° to 145°F
    Medium Well: 150° to 155°F
    Well: 160° to 165°F

To Assemble the Bacon Bun Swiss Burgers:

  • Cut the square bacon sheet into 4 equal smaller squares.
    For open faced burgers, arrange 1 bacon bun on a plate, stack a piece of leaf lettuce, two slices of tomato, a couple of pieces of sweet onion, a burger, and a smear of Dijon mustard. Repeat with the remaining bacon buns.
    For two-bun burgers, arrange 1 bacon bun each on 2 plates, stack a piece of leaf lettuce, two slices of tomato, a couple of pieces of sweet onion, a burger, and a smear of Dijon mustard. Top each with the remaining bacon buns. Reserve the leftover burgers for another meal.