Stuffed 50/50 Buffalo Bacon Burgers & BBQ Baked Beans


The title of this post should be fair warning to those still counting calories for their New Year’s resolution; this combo is all about bold rich flavors for that big bowl game on Sunday!

You can’t always cook small, sometimes you need to have a few friends over and enjoy a great meal together! For this recipe, we packed up the car and took Supper For One on the road to feed some our family & friends. This recipe will feed easily 6-8. It is also very flexible and you can substitute lean ground beef for the buffalo aka bison. We used a higher quality thick cut bacon since we were at Whole Foods but any “mid-shelf” bacon is acceptable. It’s also your call on whether or not you stuff your patties. Since we’ve been wanting to try 50/50 burgers and stuffed burgers we decided to do both… the big game only comes along once a year after all!

Without further adieu, here’s our take on a decadent game time burger along with Ree Drummond’s outstanding BBQ baked beans recipe:

Bacon-Bison stuffed 50/50 Burgers
1.5 lbs ground buffalo
1.5 lbs bacon (ground)
Gouda cheese
Jalapenos or Green chilies
Salt and Pepper
Yellow onion (optional, can be grilled or raw)
Butter lettuce

Mustard Aioli
1 clove garlic (minced)
1/4 tsp kosher salt
1 cup mayonnaise
2 tbsp of Dijon mustard
1 tbsp lemon juice (squeezed from a fresh lemon)
In a small bowl, mash garlic with salt. Mix in mayonnaise, mustard and lemon juice. Season with salt and pepper, and refrigerate until ready to serve.

1. Combine ground bision or beef with the ground bacon. If you can’t have your butcher grind your bacon and don’t own a meat grind, try partially freezing your bacon and then chop it up chunks to pulse in the food processor. The goal is to match the grind of the bison so that the fat is equally spread throughout.


2. Divide into equal halves and then separate into thin patties. Stuff each patty with a handful of cheese and your favorite peppers/chilies. Place the other half of the patty on top, then press around the edge sealing in the ingredients. Season with salt and pepper.

Grill using your favorite method. Be careful not to press down on the patties otherwise you might break them during the cooking process.

Slather a toasted bun with your favorite spread (we tried the mustard aioli listed above and it was a hit) and stack your produce and meat on top.


BBQ Baked Beans
Recipe courtesy of Ree Drummond / Food Network
This recipe is tough to beat. Trying to reinvent BBQ baked beans when Texas folk have already perfected them seems foolish. We let the beans thicken a little more than the recipe called for by leaving them in the oven for 30 minutes after we turned them off. This made for the kind of beans that don’t run all over your plate, getting your hamburger bun soggy. They were truly delicious and will be making regular appearances at family get togethers.

(Note: We did cut the recipe below in half to make about 6-8 servings)
4 slices regular bacon, diced
1 medium onion, cut into small dice
1 medium green bell pepper, cut into small dice
1 red bell pepper, cut into small dice
1 fresh jalapeno, chopped
4 large cans (28 ounces each) pork and beans
1 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 tablespoons ketchup
1 tablespoon yellow mustard
2 chipotle peppers, minced
6 slices thin bacon

1. Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees.

2. Fry the regular chopped bacon in a large, deep skillet until the bacon has partially cooked and released about 1/4 cup drippings.

3. Add the onions, peppers and jalapenos, and saute until tender, about 5 minutes. Add the beans, barbecue sauce, brown sugar, vinegar, ketchup, mustard and chipotle peppers, and bring to a simmer. (If the skillet is not large enough, add the beans and heat to a simmer and then transfer to a large bowl and stir in the remaining ingredients).

4. Pour the flavored beans into an aluminum pan. Top with the uncooked slices of bacon (you can halve the slices if you like).

5. Then bake until the beans are bubbly and the sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

We hope you enjoyed the recipe! It was definitely a nice change to hit the road to cook and eat with friends and family! We will definitely be doing it again very soon!

P.S. This meal is even better when paired with your favorite beverage.  We were a little nervous about sending the guys to pick up some beer from our local brewery (we weren’t sure if they were going to come back), Dale Bros in Upland.  We decided to pair with our burger and beans with their California Amber Lager called Pomona Queen. We will definitely plan a trip there soon to try a few of their Seasonal Beers as well.