Welcome to the ultimate guide for creating what we proudly call “Filthy Burgers”—a culinary masterpiece that marries the rich flavors of beef, smoky pulled pork, and crispy bacon into one unforgettable patty. This recipe has consistently ranked among the most cherished on Foodie with Family, and for good reason. As summer grilling season approaches, or simply when a craving for an extraordinarily meaty and flavorful burger strikes, these Filthy Burgers are guaranteed to transform your backyard barbecue into a legendary feast. Prepare to elevate your burger game with a creation so delicious, it’s almost sinful!

The universal call for “MEAT!” often echoes through many households, including ours. And while high-quality beef can be a significant investment, the quest for a truly satisfying, meaty meal doesn’t always have to break the bank. My journey to crafting the Filthy Burger began during a memorable visit to Oscar’s, a renowned meat market nestled in the Adirondacks, famous for its incredible selection of bacon. Imagine walking into a haven of savory delights, surrounded by every conceivable type of bacon—from robust beef bacon to fragrant applewood, spicy jalapeño, and classic hickory, alongside English, Irish, and Canadian varieties. It’s enough to make any meat lover’s heart skip a beat and their mouth water!

Amidst this porky paradise, a particular type of pre-formed burger patty caught my eye. It looked… different, almost “wonky,” as I initially perceived it. The meat appeared studded with mysterious chunks, prompting my curiosity. As I glided closer to the glass case, admiring the rows of succulent offerings, the tag became clear: “Dirty Burgers,” with the illuminating subtitle “Beef and BBQ Pork.” My mind immediately clicked. What a stroke of genius! The idea of combining two beloved meats into a single, cohesive burger patty was simply brilliant, promising an explosion of flavors and a more economical approach to burger creation.

Economical and Flavorful: Stretching Your Ground Beef Further

This innovative concept resonated deeply for several compelling reasons. First and foremost, beef, especially quality ground beef, can be quite expensive. In contrast, pork shoulder—the foundation for exceptional pulled pork—is remarkably affordable. By integrating the less costly, yet incredibly flavorful, barbecue pulled pork as an extender into the beef, the overall price per burger significantly decreases. This ingenious technique allows you to create a substantial, satisfying burger without compromising on taste or busting your budget, making it a fantastic option for feeding a crowd or simply enjoying a more elaborate meal.

But it’s not just about cost-saving; the flavor synergy is undeniable. Barbecue pulled pork introduces a magnificent depth of sweet, smoky, and tangy notes to the patty, complementing the distinctive beefiness rather than overshadowing it. Even my husband, typically a staunch burger purist who insists on nothing but salt, pepper, and beef, was instantly won over. There was no need for a hard sell; the idea of “more meat with your meat” proved universally appealing. It speaks to a fundamental culinary truth: when you combine delicious ingredients thoughtfully, the result is often greater than the sum of its parts. This blend offers a juicy texture and a complex flavor profile that simple beef patties can’t achieve alone.

Why “Filthy”? The Irresistible Bacon Factor

So, why did my “Dirty Burgers” evolve into “Filthy Burgers”? The answer, my friends, is bacon. Why? Because, quite simply, bacon makes everything better. It introduces an unparalleled crispness, an addictive saltiness, and a layer of smoky indulgence that elevates this burger from merely great to utterly divine. It’s the ultimate triple threat: beef, pulled pork, and bacon—a triumvirate of savory satisfaction. After a week of travel, missing my family and yearning to cook a truly extraordinary meal, I knew bacon was the secret ingredient to hit this culinary home run. This wasn’t just a good burger; it was an epic win, the kind that makes you want to cheer!

Choosing Your Beef for the Best Burgers

For me, the foundation of any great burger lies in the choice of ground beef, and my preference is firmly rooted in ground chuck. This cut offers the perfect balance of lean protein to fat—typically an 80/85% lean to 15/20% fat ratio. While there was a time I might have shied away from that much fat, I’ve learned that this proportion is absolutely essential for a moist, flavorful burger that cooks through beautifully without drying out. Leaner ground beef simply cannot deliver the same juicy texture and rich flavor that a higher fat content provides.

Would I venture into even fattier territory? Absolutely not. Beyond this ratio, you risk venturing into “grease bomb” territory, where the burger becomes unpleasantly oily. Ground chuck hits that sweet spot, offering maximum flavor and juiciness without feeling heavy. For the freshest possible experience, I always advocate for grinding your own beef if you have a meat grinder. Knowing the freshness and cleanliness of your equipment makes a difference. If a grinder isn’t in your kitchen arsenal, simply make friends with your local butcher and ask them to freshly grind a chuck roast for you. The fresher the beef, the superior your burger will taste.

Mastering Patty Formation: Preventing Burgers with Add-ins from Falling Apart

When you introduce delicious mix-ins like pulled pork and bacon into your ground beef, you inherently face the challenge of preventing the patties from crumbling apart during cooking. The key is to avoid overworking the meat, as this compacts it too much, resulting in a dense, rubbery “hockey puck” burger. Such a fate would be a true tragedy for these incredible Filthy Burgers! The solution lies in gentle handling and a clever shaping technique.

My preferred method involves using a large ring mold, a simple kitchen tool that makes a world of difference. To achieve perfectly shaped patties, I line a baking sheet with parchment paper, place the largest sized ring from my cutter/mold set on it, and then carefully drop about five ounces of the meat mixture into the mold. Gently pressing the mixture into place ensures a uniformly thick patty without excessive compression. Once shaped, I lift the mold straight up, and any slight edges that might come up with it can be gently tapped back down. This method guarantees a beautifully formed burger that holds together on the grill without being overworked.

While I often weigh my patties on a kitchen scale to ensure consistent sizing—a habit born from a slight obsessive compulsion and a desire for fair portioning—it’s certainly not a requirement for this recipe. You absolutely don’t need special cutters or a scale to make these burgers. If you’re forming them by hand, the main goal is consistency. Aim for uniform thickness throughout the patty and avoid pressing them too hard. Tapered edges are prone to burning before the center of the burger is cooked, and uneven thickness can lead to sticking and ragged edges on the grill. With a little care, hand-formed patties will be equally delicious.

How This Crazy Mixed-Up Burger Tastes: A Symphony of Flavors

So, what does this magnificent blend of beef, barbecue pulled pork, and crispy bacon taste like? It’s nothing short of beefy, bacony, porky heaven. The first time I served these, my burger-purist husband was so overjoyed, I thought he might burst. All my boys devoured them with an enthusiasm that suggested their middle names were “Hoover.” And for me? I loved them madly. They are truly that good.

A perfectly grilled beef burger is, by itself, a wonderful thing. But a perfectly grilled beef burger studded with flavorful bursts of tangy barbecue pulled pork and crispy bits of bacon, then topped with melty pepper jack cheese, a generous slather of zesty barbecue sauce, and crisp lettuce on a toasted bun? That, my friends, is my personal definition of culinary bliss. Each bite is a harmonious combination of textures and tastes: the robust beef, the smoky-sweet pork, the salty crunch of bacon, all perfectly complemented by the creamy cheese, piquant sauce, and fresh greens. It’s an unforgettable experience that will leave you craving more.

Make Ahead Marvel: Mix Up Extra and Freeze Those Burgers!

These Filthy Burgers are so delectable and convenient, you’ll definitely want to make a double batch! The process of forming them on parchment paper, as suggested, makes them incredibly freezer-friendly. Once your patties are shaped on the parchment-lined baking sheet, simply drape a piece of plastic wrap over the tray and place it directly into the freezer. Let them freeze until they are completely solid, which usually takes a few hours.

Once frozen solid, you can easily stack the patties, with a piece of parchment paper between each one to prevent sticking, into a freezer-safe bag or airtight container. These ready-to-grill burgers can be stored in your freezer for up to three months, making them perfect for spontaneous weeknight meals or last-minute gatherings. When you’re ready to cook, there’s no need to thaw them; simply place the frozen patties directly onto a preheated grill and cook as you would any other frozen burger, adjusting the cooking time slightly to account for the frozen state. Having a stash of Filthy Burgers in the freezer is a game-changer for effortless entertaining and satisfying hunger pangs.

Are you already envisioning these as the star of your next summer gathering or Independence Day party? A platter piled high with these meaty marvels is always a crowd-pleaser! For those who appreciate delicious and economical ground beef recipes, don’t forget to explore our Ground Beef Fried Rice (also known as Cheeseburger Fried Rice), the quick and easy 15 Minute Korean Style Beef, and our wonderfully simple Cheater Sesame Beef.

Pulled Pork Beef Burgers a.k.a. Filthy Burgers: The Recipe

Choosing the right pulled pork is crucial for your Filthy Burgers. For an extra punch of flavor, I highly recommend using my Slow-Cooker Cola Barbecue Pork. The rich chipotle pan juices infuse the pork with a delightful smoky heat that truly elevates the burger. If you prefer a milder flavor profile, my Slow-Cooker Cuban Pork is an excellent alternative, offering a more subtle yet equally delicious base. And for those days when time is of the essence, don’t hesitate to grab a quality deli-pack of pre-made pulled pork from your local grocery store. Your secret is safe with me!

One critical tip: do not undercook your bacon for this recipe! In our house, bacon preferences are divided—I prefer it super crispy, almost petrified, while my husband enjoys it chewy. The kids fall somewhere in between. However, for Filthy Burgers, it’s essential to cook the bacon until it’s very crispy. This is because once mixed with the moister ground chuck and pulled pork, the bacon will soften slightly. Starting with extra-crispy bacon ensures it retains some of that coveted textural contrast within the patty. While these burgers shine brightest on the grill, they are also incredibly delicious when pan-fried, offering versatility for any cooking situation.

I often pose this question to our Foodie with Family Facebook community, and I’ll ask it here too: Are you a burger purist, or do you enjoy a gussied-up burger with exciting additions? Are you willing to try the magnificent Filthy Burgers? I truly believe you ought to give them a go—because in this case, “filthy” truly means unbelievably good!

Essential Tools to Make Filthy Burgers Easily:

• Ring Molds: For perfectly uniform patties.
• Kitchen Scale: For consistent patty sizes.
• Parchment Paper: Essential for easy patty formation and freezing.
• Mixing Bowl: To combine all the delicious ingredients.
• Half Sheet Pan: For preparing and freezing your burgers.
• Spatula: For effortless flipping on the grill.

Connect with Foodie with Family

Facebook| Pinterest| Instagram | Twitter

Filthy Burgers (Beef, Barbecue Pulled Pork, & Bacon Burgers)

Rate Recipe

Rebecca Lindamood

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Print Recipe
Pin Recipe

This blissfully meaty, juicy, perfectly grilled beef burger is studded with barbecue pulled pork and crispy bits of bacon, topped with melted pepperjack cheese, tangy barbecue sauce, and tender lettuce on a toasted bun. It’s sure to make you a grilling superstar this summer!

Ingredients

• 1/2 pound of bacon cooked until crisp through, drained and crumbled
• 2 cups fully cooked barbecue pulled pork roughly chopped with a knife
• 1 1/2 pounds ground chuck
• kosher salt

For serving:

• Toasted burger buns
• tender lettuce like mixed spring greens or butter lettuce
• slices of pepperjack or Monterey jack cheese or deli American
• barbecue sauce

Instructions

• Using clean hands, mix together the ground chuck, pulled pork, and bacon until everything is evenly distributed.
• For the most uniform burgers, line a baking sheet with parchment paper. Add 5 ounces of the meat mixture to a ring mold and gently press it into the edges of the mold forming a uniformly thick burger patty. Gently pull the ring mold straight up and tap down any edges that come up with it. Replace the ring mold on the parchment next to the burger and form another until all the meat mixture has been pressed into patties. Don’t despair if you have a little meat that doesn’t make a full burger. That can be your test patty and cook’s tax. Eat that bad boy!
• Place the tray with the burgers in the refrigerator while you preheat the grill to MEDIUM HIGH heat. After cleaning the hot grill, gently place the burgers over direct heat and sprinkle with kosher salt. Keep a spray bottle of water handy for flare-ups. Do not move the burgers once you’ve placed them on the grill until the brown (cooked) area goes at least halfway up the burger and you can easily slide your spatula under them, about 4 minutes. If there are flames flaring up because of fat from the burger, give them a little spritz with water. That should help long enough to cook the burger to the point where it will turn more easily. Flip the burgers carefully and continue grilling over MEDIUM HIGH heat until there are grill marks on the underside of the burger. Transfer the burgers over to one side of the grill and shut off the burners immediately under the burgers, turning the remaining burners onto MEDIUM LOW heat. This means your burgers will finish over indirect heat. When the interior temperature of the beef is 5°F below the point you like it (RARE: 125-130°F. MEDIUM: 140-150°F. WELL: 160-212°F.), lay the slices of pepperjack cheese or deli American on the burgers and use a spatula to immediately transfer them to a sided tray. Let them rest, lightly tented with foil, until the cheese is melted. Serve on top of tender greens on a toasted bun with as much barbecue sauce as you fancy!

Nutrition

Calories: 704kcal
Carbohydrates: 8g
Protein: 54g
Fat: 48g
Saturated Fat: 17g
Cholesterol: 199mg
Sodium: 544mg
Potassium: 907mg
Sugar: 1g
Vitamin A: 50IU
Vitamin C: 0.2mg
Calcium: 103mg
Iron: 4.7mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!

Print Recipe
Pin Recipe
Share on Facebook

This recipe is brought to you as part of Burger Month, a grand celebration featuring ONE HUNDRED FABULOUS BURGERS from approximately 100 dedicated food bloggers! We extend our sincere gratitude to our sponsors for generously offering an array of excellent prizes to enhance this culinary festivity. To learn more about our sponsors and to enter for a chance to win a fantastic grilling prize package, simply click on the image below. It’s an incredible opportunity to upgrade your grilling setup and take your burger game to the next level!

Loved the Filthy Burgers and Now You Want More Burger Inspiration?

If these Filthy Burgers have ignited your passion for creative burger making, you’re in luck! There’s a whole world of delicious patties waiting to be explored. Be sure to check out some of these fantastic recipes from fellow food enthusiasts: a savory BBQ Chicken Burger with Beer Braised Onions, a fiery Spicy Chorizo Burger with Pimiento Cheese, our wholesome Taco Black Bean Burger, the fresh and vibrant Spinach and Feta Turkey Burger, and the decadent Fried Mozzarella and Sun Dried Tomato Burgers. For exotic flavors, try the tropical Teriyaki Pina Colada Burgers, aromatic Thai Chicken Burgers, the zesty Jalapeno Cheddar Burgers, and our unique Korean Inspired Kimchi Burgers with Spicy Mayo. Happy grilling!

This post was originally published on May 31st, 2011, and has been thoughtfully updated in June of 2015 and again in May of 2017 to ensure it provides the most current information and best possible culinary experience for our readers.