Deep-Fried Turkey Bacon Cheeseburger
There's nothing quite like the symphony of textures in a Deep-Fried Turkey Bacon Cheeseburger-the sizzle of the beef, the crunch of the cornmeal crust, and the salty crumble of turkey bacon all wrapped in melted cheddar. Home cooks love this dish for its show-stopping appeal and the way it turns a simple burger into a decadent snack that feels like a splurge. Perfect for game day, backyard BBQs, or even a late-night indulgence when only fried food will do. The secret? The cornmeal batter gives it a crispness you can't get with plain breading, while the turkey bacon keeps it lighter than traditional bacon without sacrificing that irresistible smoky depth.
What Makes This Recipe Special
- The cornmeal batter creates an ultra-crispy, golden crust that stays crunchy even after frying, unlike traditional flour or breadcrumb coatings.
- Turkey bacon adds a smoky flavor with significantly less fat than pork bacon, making the burger feel a bit lighter while still delivering that signature salty punch.
- Inserting a wooden skewer into each patty ensures even cooking and makes it easy to handle and serve without falling apart.
- The batter includes sugar and baking powder, which not only aids in browning but also creates tiny air pockets for a lighter, airier crust.
Ingredients
1 poundground beef
1/2 teaspoonsalt
1/2 teaspoonblack pepper
1/2 teaspoongarlic powder
4 slicesturkey bacon, cooked and chopped
1 cupshredded cheddar cheese
1 cupall-purpose flour
1 cupyellow cornmeal
2 tablespoonsgranulated sugar
1 tablespoonbaking powder
1/2 teaspoonsalt
1 cupbuttermilk
1 largeegg
8 woodenskewers
Vegetable oil for frying
Nutrition
580 caloriesCalories
Per serving · Values are estimates
Instructions
1
In a bowl, season ground beef with salt, black pepper, and garlic powder. Mix until evenly combined.
2
Flatten portions of beef mixture and place a pinch of shredded cheddar cheese and chopped turkey bacon in the center of each. Encase the filling by folding the beef around the cheese and bacon, forming sausage shapes.
3
Insert a wooden skewer into each beef sausage. Arrange on a tray and freeze for 30 minutes until firm.
4
In a large bowl, whisk together all-purpose flour, yellow cornmeal, sugar, baking powder, and salt. Add buttermilk and egg, mixing until a smooth batter forms.
5
Pour vegetable oil into a deep fryer or large pot and heat to 350 degrees Fahrenheit.
6
Dip each chilled beef skewer into the batter, ensuring a complete and even coating.
7
Carefully lower coated skewers into the hot oil. Fry in batches for 4 minutes or until golden brown and crisp. Remove and drain on paper towels.
Essential Tips
Chill before frying
Make sure to freeze the patties for at least 30 minutes after forming and inserting skewers. This prevents the filling from leaking out during frying and helps the batter adhere better without sliding off.
Oil temperature is key
Heat your oil to exactly 350°F (175°C). Too low, and the batter will absorb oil and turn soggy; too high, and the outside will burn before the inside cooks. Use a thermometer for accuracy.
Double-dip for extra crunch
For an even crispier result, dip the battered patties in a bit of additional cornmeal after the first coating. This creates a rough, textured surface that fries up beautifully.
Drain well
Lay fried patties on a wire rack over paper towels rather than directly on the towels. This allows air to circulate underneath, preventing steam from making the crust soggy.
Work in batches
Overcrowding the fryer lowers the oil temperature and leads to uneven cooking. Fry 2-3 patties at a time, giving them enough space to crisp up properly without sticking together.
Smart Swaps & Variations
Spicy Kick
Add 1 teaspoon of smoked paprika or cayenne pepper to the beef seasoning, and swap cheddar for pepper jack cheese to bring the heat.
BBQ Swirl
Mix 2 tablespoons of your favorite BBQ sauce into the beef mixture before forming patties for a tangy, smoky twist.
Bacon Swap
Use crispy pork bacon instead of turkey bacon for a richer, more traditional bacon flavor-just be mindful it adds extra fat.
Cheese Variations
Experiment with blue cheese crumbles, smoked gouda, or even a slice of brie for a gourmet touch to the classic cheddar.
What to Serve With This
- Crinkle-cut fries tossed in garlic powder and served with a side of comeback sauce or chipotle mayo.
- A cool, crisp slaw made with shredded cabbage, carrot, and a tangy apple cider vinaigrette to cut through the richness.
- Pickled jalapeños and sliced avocado for a creamy, spicy contrast to the crunchy patties.
- Iced sweet tea or a frosty mug of root beer for a nostalgic, all-American pairing.
Storage & Reheating
Storage
Store leftover fried patties in an airtight container in the fridge for up to 3 days. The cornmeal crust will soften slightly over time, so it's best enjoyed fresh, but they reheat well with the right technique.
Reheating
Reheat in a 400°F (200°C) oven for 5-7 minutes on a wire rack to restore crispiness. Avoid microwaving, as it will turn the crust soggy and rubbery.
Expert Chef Tips
- Use a blend of 70% all-purpose flour and 30% cornmeal for a batter that's sturdy enough to hold during frying but still delivers that signature cornmeal crunch.
- Add 1 tablespoon of cornstarch to the batter to create a shatteringly crisp crust that stays intact even when dipped into condiments.
- For a cleaner fry, use a spider strainer or slotted spoon to lower and remove patties from the oil-this prevents the batter from detaching and clogging your drain.
Equipment You’ll Need
- Deep fryer or heavy-bottomed pot (like a Dutch oven) for even heat distribution
- Candy/deep-fry thermometer to monitor oil temperature accurately
- Wire rack and baking sheet for draining fried patties without sogginess
- Spider strainer or slotted spoon for safe and easy removal from hot oil
Nutritional Benefits
- Each patty contains about 580 calories, with 35g of fat (12g saturated) and 28g of protein, thanks to the lean turkey bacon and beef blend.
- The turkey bacon reduces the saturated fat content compared to traditional bacon, while still providing that familiar smoky flavor.
- While high in calories, this dish offers a satisfying crunch and rich taste that can curb cravings and prevent overeating of less satisfying snacks.
- Use lean ground beef (90% lean or higher) to trim excess fat and calories without sacrificing juiciness.
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Frequently Asked Questions
Can I bake these instead of frying to make them healthier?
While baking won't yield the same crispy texture, you can try it by brushing the battered patties with oil and baking at 425°F (220°C) for 12-15 minutes, flipping halfway. The result will be closer to a crispy meatball than a fried patty, so frying is truly the best method for this recipe.
What kind of oil is best for frying?
Vegetable oil is ideal because it has a high smoke point (400°F/204°C) and a neutral flavor that won't overpower the patties. Peanut oil is another great option with a slightly nuttier taste, but avoid olive oil as it has a lower smoke point.
Can I make the patties ahead of time?
Yes! Form the patties and insert the skewers, then wrap them tightly in plastic wrap and refrigerate for up to 24 hours. Freeze for up to a month if you want to prep further ahead-just cook from frozen, adding 1-2 minutes to the frying time.
Why do my patties keep falling apart during frying?
This usually happens if the patties weren't chilled long enough before frying, causing the filling to melt and leak out. Ensure they're firm from the freezer, and don't overfill the patties with cheese or bacon-about 1 tablespoon of filling per patty is plenty.
How do I know when the oil is hot enough?
Test the oil with a small piece of batter or a patty scrap-it should sizzle vigorously and rise to the surface within 30 seconds. If it browns too quickly or doesn't sizzle, adjust the heat accordingly.
Can I use this batter for other foods?
Absolutely! This cornmeal batter works beautifully for fried chicken tenders, onion rings, or even hot dogs. Just adjust the frying time based on the thickness of the food you're using.
What's the best way to drain excess oil?
After frying, place patties on a wire rack set over a baking sheet. The rack allows air to circulate underneath, while the sheet catches any drips. Avoid stacking them, as this traps steam and ruins the crust.
Can I air-fry these instead of deep-frying?
Air-frying won't replicate the deep-fried texture, but you can try it at 375°F (190°C) for 8-10 minutes, flipping halfway. Spray the patties lightly with oil to encourage browning, but expect a less crispy result.
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