Fifty-Fifty Burgers

This recipe made it’s way into our recipe book after a visit to a local burger joint where on the menu they had the 50/50 burgers with equal parts bacon and sirloin. Our recipe is definitely less salty because we use fresh pork belly instead of cured or smoked bacon. But don’t fret, It comes out just as juicy and with the nice sear pattern that can only be had by having a proper pork fat in your burgers. Now, I understand that it might not be as “healthy” but I view it as long as it doesn’t have sugar it is good for you. The recipe is super simple, equal parts top sirloin and fresh pork belly plus onions (or shallots) and salt and pepper. We usually get meat from our local Costco, it’s fresh and of good quality.


  • 5 lbs Fresh Pork Belly
  • 5 lbs USDA Choice Fresh Top Sirloin
  • 2 Onions or 6 Shallots
  • 2 tablespoons of Sherpa Pink Gourmet Himalayan Salt
  • 1 tablespoon of fresh ground Black Pepper


Setup your meat grinder. We grind all our meat at home, it’s super easy really and can be done with multitude of ingredients. Slice your meat into chunks:

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Grind the meat mixing between pork belly, onions (or shallots) and sirloin meat:

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Once you are done with all of the meat season it with salt and pepper and mix with your hands. Pull out your favorite burger press (if you don’t have one, I highly recommend Bellemain Adjustable Burger Press with Auto Expeller) and make burger patties:

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This is it, grill it on medium heat and you will have very moist and very tasty burgers. Enjoy!