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Big Mike Burger

By Paula Deen


Difficulty: Medium

Prep time: 25 minutes

Cook time: 30 minutes

Servings: 6



  • 3 lbs divided ground beef
  • 6 slices bacon
  • 1/2 cup chopped pecans
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons grated plus 6 slices for burgers onion
  • 4 tablespoons softened, plus 4 tablespoons cut into small cubes butter
  • 4 oz cut into 6 portions American cheese
  • 1 cup mayonnaise
  • 1/2 cup yellow mustard
  • 1/4 cup ketchup
  • Paula Deen's Hot Sauce
  • 2 tablespoons finely chopped pickled jalapeño peppers
  • 12 hamburger buns
  • 6 leaves lettuce
  • 6 slices tomato


Patty #1:

Pecan Burger:

Preheat broiler or grill. Divide 11/2 lbs ground beef into 12 flat patties. Partially sauté bacon – the fat should start rendering, but it shouldn’t be crispy. Drain bacon. Mix pecans, parsley, onion and 4 tablespoons softened butter together. Spread mixture on 6 of the patties. Top with remaining 6 patties and seal the edges with the partially sautéed bacon and secure with a wooden toothpick. Broil or grill 10 to 15 minutes, or until cooked to desired doneness, turning once.

Patty #2:

Butter Burger:

Salt and pepper the beef, to taste. Mix remaining 1 1/2 lbs beef and cubed butter together with your hands and form 6 balls. Push a piece of American cheese into the center of each ball. Mold ground beef around the cheese in the shape of a patty. Cook on hot grill or in skillet to desired doneness.

Special Sauce for the Big Mike:

Stir mayonnaise, mustard, ketchup, hot sauce and jalapeños together until well blended.

To Serve:

Place 1 pecan burger on a bottom piece of 6 buns. Top with another bottom piece of bun and the butter burger. Top with sauce, lettuce, tomato, onion and a top piece of the bun. Discard or save for another use the remaining 6 top bun pieces.

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