Homemade Bacon Burger with Lemon Parsley Mayo

Name: Homemade Bacon Burger with Lemon Parsley Mayo
Prep time: 60 min
Total time: 60 min
Yield: 8 servings
Cuisine: Française
Ingredients: 1 kg (2.2 lb) ground beef; 100 g (3.5 oz) raw bacon, finely chopped; 1 large onion, roughly chopped; 2 garlic cloves; 1 whole egg; 2 tbsp all-purpose flour; 2 tbsp homemade seasoning blend; 2 tbsp olive oil; 10 ml cold water; Fresh parsley and chives, to taste; Salt and black pepper, to taste; 3 egg yolks; 1 tsp Dijon mustard; Juice of ½ lemon; 200 ml sunflower oil; 1 tbsp chopped fresh parsley; 4 slices cheddar cheese; 4 brioche burger buns

By Marie Lefebvre · Updated October 20, 2026

Juicy homemade beef and bacon patties paired with a silky, bright lemon-parsley mayonnaise made from scratch. This crowd-pleasing burger recipe is worth every minute of prep and will become your go-to weekend favourite.

Prep⏱️ 60 min

Servings👥 8 servings

Difficulty📊 Medium

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

8 servings

1 kg (2.2 lb) ground beef
100 g (3.5 oz) raw bacon, finely chopped
1 large onion, roughly chopped
2 garlic cloves
1 whole egg
2 tbsp all-purpose flour
2 tbsp homemade seasoning blend
2 tbsp olive oil
10 ml cold water
Fresh parsley and chives, to taste
Salt and black pepper, to taste
3 egg yolks
1 tsp Dijon mustard
Juice of ½ lemon
200 ml sunflower oil
1 tbsp chopped fresh parsley
4 slices cheddar cheese
4 brioche burger buns

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

Amazon affiliate links

Directions

1
Blend the onion, garlic, parsley, chives, olive oil, and salt into a smooth aromatic paste. Set aside.
2
In a large bowl, combine the ground beef, bacon, egg, flour, seasoning blend, salt, pepper, cold water, and the blended paste. Knead by hand until well incorporated.
3
Shape into 8 even patties. Arrange on a plastic-wrap-lined tray, cover, and freeze for 45 minutes to firm up.
4
Make the mayo: blend egg yolks with mustard and salt. With the blender running, drizzle in the oil in a very thin, steady stream until emulsified. Add lemon juice and chopped parsley; season to taste.
5
Heat a skillet over high heat with a drizzle of oil. Cook patties 3–4 minutes per side until deeply golden.
6
Top each patty with a cheddar slice, cover the pan for 1 minute to melt. Serve on toasted buns with a generous spread of homemade mayo.

💡 Chef's Tip

Room-temperature ingredients are key for a stable, creamy mayo — never use cold eggs straight from the fridge. Freezing the patties before cooking keeps them perfectly shaped and extra juicy.