Bacon Caesar Burgers

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Bacon Caesar Burgers

This one started as a "what if I put a salad on a burger" idea and turned into one of my favorite things I've grilled all year. You get the smoky char of an 80/20 patty off a hot charcoal grill, crispy oven-baked bacon, and a cold, garlicky Caesar salad piled right on top — all stacked between a buttered, toasted Martin's bun. The dressing goes on the bottom bun too, so every bite from the first one has that Caesar flavor running through it.

Why This Recipe Works

  • 80/20 ground beef keeps the patties juicy over direct charcoal heat, and 1/4 pound per burger cooks through in the same 4-5 minutes per side.
  • Blackened Saskatchewan Rub adds a peppery, savory crust to the patties that stands up to the bold Caesar dressing.
  • Baking the bacon in the oven gives you evenly crispy slices without babysitting a pan, and frees up the grill for the patties and buns.
  • Tossing the romaine in dressing right before building the burger keeps the salad cold and crisp against the hot patty — it doesn't wilt into a soggy mess.
  • Buttering and grilling the buns for under a minute adds a toasted crunch that holds up to the dressing without going soft.
  • Layering dressing on the bottom bun first means you're not relying on the salad alone to carry the Caesar flavor — it's in every bite.

Ingredients

Makes 4 burgers

  • 4 slices thick-cut bacon
  • 1 pound 80/20 ground beef, formed into 4 patties (1/4 pound each)
  • Traeger Blackened Saskatchewan Rub, for the patties
  • 4 Martin's Potato Buns
  • Butter, softened, for the buns
  • Homemade Caesar dressing
  • 2-3 cups romaine lettuce, shredded or chopped
  • Shredded parmesan cheese
  • Coarse ground pepper, for the salad

Instructions

  1. Preheat your oven to 400°F.
  2. Get your charcoal grill up to about 400°F.
  3. Bake the bacon in the oven for about 20 minutes, until crispy. Set aside and cut each slice in half once cooked.
  4. Season the patties with Traeger Blackened Saskatchewan Rub, then grill for 4-5 minutes per side, or until they hit your preferred doneness.
  5. While the burgers cook, butter the cut sides of the buns. Toward the end of the burger cook time, grill the buns butter-side down for 30 seconds to 1 minute, just until toasted.
  6. Toss the romaine with a spoonful of Caesar dressing, some shredded parmesan, and a little coarse ground pepper.
  7. Build each burger: spread Caesar dressing on the bottom bun, add a slice of bacon (cut in half), top with the patty, pile on the Caesar salad, and finish with the top bun.
  8. Serve right away while the bun is still warm and the salad is still cold.

Notes

  • Build these right before serving — the salad is meant to stay cold and crisp against the hot patty.
  • If your Caesar dressing is on the thinner side, go easy on the bottom bun so it doesn't get soggy before you can eat it.
  • Using a ring burger mold or a cut solo cup is great for shaping the patties

FAQ

Can I make these on a gas grill?
Yes — just get it to around 400°F and follow the same times for the patties and buns.

What if I don't have homemade Caesar dressing?
A good store-bought Caesar works fine here, just look for one with real body to it so it doesn't run off the bun.

Can I prep anything ahead of time?
You can bake the bacon and make the dressing ahead of time and just reheat/toss when you're ready to grill the patties and build the burgers.

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