BACON BUNS! Seriously. Weave strips of bacon into a simple basket weave (instructions below) and bake until crispy, then cut into four squares.
Stack a crisp bacon wafer with leaf lettuce, juicy tomato, sweet onion, a perfectly grilled burger topped with melted Swiss, a smear of tangy Dijon, and finish with another bacon wafer. Low carb doesn’t mean boring.
I developed this Low Carb Bacon Bun Swiss Burgers recipe in partnership with Sugardale Foods.
Bacon buns — hamburger lovers, rejoice. This might be one of the most crave-worthy creations to come from my kitchen. It’s the ultimate bacon cheeseburger experience and a brilliant way to make a burger low-carb without sacrificing indulgence.
I love bread, but a burger served on crispy bacon? Pure heaven. My husband was skeptical while I wove the bacon, but his first bite converted him completely. He was hooked.
How do I weave bacon?
Weaving bacon is easy and looks impressive. Start with a bacon you like — I used Sugardale Hickory Smoked Bacon. Lay out eight slices side by side on a foil-lined half sheet pan.
Fold slices 1, 3, 5, and 7 back halfway on themselves.
Place one slice perpendicular across the laid-out bacon, then fold the previously folded slices back down over it. Fold up slices 2, 4, 6, and 8 and place another crosswise slice. Continue folding and adding crosswise slices until the weave forms a rough square.
Repeat the process across the remaining strips to complete the square. If you have extra slices, lay them over the edges to neaten the square. Turn the pan 180 degrees if needed and finish the other side so the weave looks tidy.
Bacon Bun Swiss Burger
Don’t worry if your weave isn’t perfect. As long as you have a rough square, it will hold together while baking and when you cut it into quarters. Yes, one pound of bacon makes two two-bun sandwiches, so if you prefer less bacon, you can make open-faced burgers using one bacon square to serve four open-faced portions.
Bake the bacon weave before grilling the patties so the bacon has time to crisp and set while you cook the burgers. After baking, allow the bacon sheet to cool slightly, then cut it into four equal squares once the burgers are off the grill.
To keep the cheese perfectly melted, add Swiss to the burgers about one to two minutes before removing them from the grill so it has just enough time to soften and melt.
Don’t skip the Dijon — its bright, tangy bite helps cut through the richness of the bacon and beef. For the burgers, use 80/20 ground chuck for juicy, flavorful patties.
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Low Carb Bacon Bun Swiss Burgers
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 the bacon on the prepared pan following the instructions above. Place the pan on the center rack of a cold oven and set the oven to 325°F. When the oven reaches temperature, bake the bacon for 25–30 minutes, until a deep mahogany brown and cooked through. Remove the pan, let the bacon sheet rest for 2 minutes, then transfer to a paper towel–lined plate. Let it cool while you prepare the burgers.
- Form four evenly sized patties and season both sides with Adobo or salt and pepper. Preheat the grill or a frying pan to medium-high. Cook the patties over direct heat without pressing or moving them. After about 3 minutes, juices will begin to pool on top; flip gently and cook another 3 minutes for medium (adjust timing to desired doneness). Add a slice of Swiss to each patty about 2 minutes after the first flip so it has time to melt. Use an instant-read thermometer for accuracy: Rare 120–125°F, Medium Rare 130–135°F, Medium 140–145°F, Medium Well 150–155°F, Well 160–165°F.
- To assemble: Cut the baked bacon sheet into four equal squares. For open-faced burgers, place one bacon bun on a plate, top with leaf lettuce, two tomato slices, sweet onion, a burger, and a smear of Dijon. For two-bun burgers, place one bacon bun on the plate, add lettuce, tomato, onion, a burger and Dijon, then top with a second bacon bun.
Nutritional information is an estimate. Calculate nutrition with the exact ingredients you use.
If you make this recipe, tag @foodiewithfam on Instagram and use the hashtag #foodiewithfamily so I can see your photos!