Bad Daddy's Burger

Bad Daddy's Burger


by Charlotte Today Staff

Posted on March 26, 2012 at 2:35 PM


Bad Daddy’s Bad Ass Burger

Serves 4




  • 1 ¼ lbs applewood smoked bacon, frozen
  • 1 ¼ lbs ground beef


Horseradish Mayo

  • ¼ tbsp minced garlic
  • 3 tsp horseradish
  • 3/8 cup mayonnaise
  • 1 ½  tsp Worcestershire sauce


Flour Blend

  • 3 ½ cups white lilly flour
  • 1 tbsp kosher salt
  • 3 tbsp ground black pepper


Burger Ingredients

  • 8 slices artisan cheddar cheese
  • 4 slices green leaf lettuce
  • 1 large tomato cut into 8 slices
  • 4 fl. oz buttermilk
  • 8 slices of applewood smoked bacon
  • 4 hamburger buns
  • 4 skewers
  • 2 cups of vegetable oil for frying



The patties, flour blend and horseradish mayonnaise can be made ahead of time, even the day before

  • Horseradish Mayo
    • In a bowl, whisk the minced garlic, horseradish, mayonnaise and Worcestershire sauce
    • Store in the refrigerator in a sealed container until ready for use
  • Flour Blend
    • In another bowl, combine the flour with salt and pepper and mix by hand to press out all of the flour clumps
    • Cover and set aside until ready for use
  • Patties
    • Cut applewood smoked bacon into 1” cubes (bacon must be frozen or close to it)
    • Place into a food processor and pulse until pureed but before the fat becomes smeared
    • Rechill for at least 30 minutes, but best if chilled overnight
    • Fold the ground beef into the chilled bacon by hand and mix thoroughly
    • Portion into 8 patties, 2 per burger
    • Leave in the refrigerator until ready for use


Prior to serving, the patties must be grilled, bacon fried and burger assembled

  • Cook the patties to medium well on a grill or grill pan
    • Melt one slice of the cheese on each patty
  • Buttermilk Fried Bacon
    • Heat your oil in a deep fryer or deep skillet to 350 degrees
    • Take the 8 pieces of bacon and place them in the buttermilk and allow them to sit for at least 30 seconds
    • Dredge them in the flour mixture, pressing down on the bacon to ensure it is completely coated
    • Place in the fryer for 1 minute and 30 seconds.  It may take slightly longer in a skillet.
  • Assemble the burgers
    • Spread ¼ of the horseradish mayo on the top bun.
    • Build the burger on the bottom bun from the bottom up. 
      • Layer one slice of lettuce, 2 tomatoes and two patties with melted cheese on the bottom bun
      • Cut the bacon in half and layer two full pieces on top of the patties
      • Serve closed with a skewer