Bacon-Wrapped Burger with Fried Pickles & Slaw

These are the smallest in diameter of all the burger recipes, due to the length of savory bacon strapped around them. The smaller "kid-sized" (but not mini), burger buns are best.

Bacon-Wrapped Burger with Fried Pickles and Slaw
Photo: Kritsada Panichgul
Prep Time:
30 mins
Chill Time:
30 mins
Grill Time:
16 mins
Total Time:
30 mins
6 burgers


  • 12 slices bacon

  • 6 tablespoon packed brown sugar

  • 4 teaspoon ground coffee

  • 1 teaspoon garlic powder

  • 1 ½ pound 80 percent lean ground beef

  • 3 tablespoon rice vinegar

  • 2 tablespoon mayonnaise or salad dressing

  • 2 teaspoon sugar

  • ½ teaspoon Asian chili sauce (Sriracha sauce)

  • ½ teaspoon kosher salt

  • 2 ½ cup shredded green cabbage

  • ½ cup shredded carrot (1 medium)

  • ½ cup thinly sliced red onion

  • ¼ cup snipped fresh parsley

  • Kosher salt

  • Ground black pepper

  • 6 sesame seed-topped hamburger buns, split and toasted

  • 1 recipe Fried Pickles

Fried Pickles

  • 1 cup all-purpose flour

  • 1 cup yellow cornmeal

  • 2 tablespoon ground black pepper

  • 3 cup sliced pickled vegetables, dill pickles, jalapeño peppers, pepperoncinis, or pitted green olives

  • ¾ cup buttermilk or sour milk*

  • peanut or vegetable oil for deep-frying


  1. Line a microwave-safe plate with paper towels. Arrange six of the bacon slices in a single layer; cover with paper towels. Microwave on 100 percent power (high) for 1 to 2 minutes or until partially cooked. Drain on paper towels; cool. Transfer to a large resealable plastic bag. In a small bowl stir together brown sugar, coffee, and garlic powder. Add mixture to the bag. Seal bag; shake to coat bacon. Set aside. Repeat with remaining bacon and remaining brown sugar mixture.

  2. Shape beef into six 3/4-inch-thick patties. Wrap two slices of coated bacon around the each patty; secure bacon ends together with wooden toothpicks. Cover and chill for 30 minutes or up to 24 hours.

  3. For coleslaw, in a medium bowl whisk together vinegar, mayonnaise, sugar, chili sauce, and the 1/2 teaspoon salt. Add cabbage, carrot, onion, and parsley, stirring to coat. Season to taste with additional salt and pepper. Cover and chill until ready to serve.

  4. Season patties with salt and pepper. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place patties on grill rack over drip pan. Cover and grill for 16 to 18 minutes or until done (160°F to 165°F)* and bacon is crisp. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Cover and grill as above.)

  5. Place burgers on bun bottoms. Top each patty with coleslaw and Fried Pickles. Add bun tops.

Fried Pickles

  1. Preheat oven to 200°F. Line a baking sheet with paper towels; set aside. In a large resealable plastic bag combine flour, cornmeal, and pepper. Set aside.

  2. Drain pickled vegetables and place in a medium bowl. Pour buttermilk over pickled vegetables, stirring to coat.

  3. In a Dutch oven or large saucepan heat 2 inches oil over medium heat to 375°F.

  4. Place a handful of buttermilk-coated pickled vegetables into the flour mixture in bag; seal bag and shake to coat. Remove pickled vegetables, shaking off excess flour mixture. Using a slotted spoon, place vegetables in hot oil. Fry for 2 to 3 minutes or until crisp and golden. Using a slotted spoon, transfer pickled vegetables to prepared baking sheet; keep warm, uncovered, in oven. Repeat with remaining pickled vegetables.


The internal color of a burger is not a reliable doneness indicator. A beef, veal, lamb, or pork patty cooked to 160°F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.


To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts (per serving)

1013 Calories
61g Fat
82g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 1013
% Daily Value *
Total Fat 61g 78%
Saturated Fat 15g 75%
Cholesterol 97mg 32%
Sodium 1611mg 70%
Total Carbohydrate 82g 30%
Total Sugars 17g
Protein 34g
Vitamin C 17.1mg 86%
Calcium 191.8mg 15%
Iron 6.8mg 38%
Potassium 699mg 15%
Fatty acids, total trans 1g
Folate, total 116.9mcg
Vitamin B-12 2.6mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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