Warm, hearty and full of sweet, smoky flavor, these Baked Beans with Hamburger and Bacon are sure to become a family favorite. They're perfect for making ahead, bringing to a potluck or freezing for later. Packed with protein-rich burger and nutritious beans, this comforting dish is both satisfying and delicious, keeping everyone full and happy.
Why I Love This
- Prep Ahead: These Baked Beans with Hamburger and Bacon are perfect for meal prep. You can pour everything into the pot and leave it in the fridge for 24 hours or bake it ahead of time and freeze it for later.
- Customizable: You can cater this to your style so easily, making it spicy, mild, less beans, more beans etc. It's also great for game meat. We have used moose meat here.
- Quick and Easy: There is very little work, thinking or time needed for this dish. Saute your onions and burger, dump the rest in and let the oven do the work. Perfection.
This pairs perfectly with my Corn Bread with Creamed Corn. Or try my Skillet Biscuits or my Cheddar Cheese Chive Biscuits for another great side option. Check out my Skillet Meatloaf or Moose Burgers for another great burger meat use!
Jump to:
Ingredients
- Hamburger Meat - you can use any kind of ground meat in these Baked Beans with Hamburger and Bacon. Beef, game, turkey or chicken are all great options. I have used ground moose burger.
- Kidney Beans - both light and dark are great options. You can use one can of each or both the same, it's all about preference.
- Great Northern Beans - I have also used pinto beans which are also a good option or you can simply omit these ones and have a saucier dish.
- Baked Beans - there are a variety of options for these such as Amy's, Bush's, Heinz or many others. I use a lower sugar option like Amy's.
- Ketchup - there is a large amount of ketchup in this recipe which adds flavor, sauce and sweetness. Sugar free is the type of ketchup I prefer but any variety will work just fine.
- Chili Powder - this is optional but adds just a little more of a robust and smoky taste to the beans. You can also up the amount to get a little more kick out of it!
- Brown Sugar - you can reduce or increase the amount of this as well but I find this to be the perfect amount for sweetness and flavor.
See recipe card for quantities.
Instructions
*It's always important to follow USDA's recommendations for thawing, handling and cooking meats.
Step 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper and arrange the bacon in a single layer. Bake until crispy, then remove from the oven and set aside to cool. Once cooled, chop into bite-sized pieces. Reduce the oven temperature to 350°F.
Step 2: While the bacon cooks and cools, heat a large oven-safe pot or Dutch oven over medium heat. Add the butter or oil and the finely chopped onion. Sauté until softened and translucent.
Step 3: Add the ground meat to the pot and cook, breaking it up, until evenly browned and fully cooked.
Step 4: While the meat cooks, prepare the sauce by whisking together the ketchup, sugar, vinegar, mustard, salt and chili powder in a small bowl.
Step 5: Add the sauce, beans and chopped bacon to the pot. Stir to combine, then cover with an oven safe lid and transfer to the oven. Bake at 350°F for 30 minutes.
Step 6: Remove from the oven, gently stir and serve hot. Serve with corn bread and top with shredded cheese, sour cream and jalapenos if desired.
Hint: You can carefully transfer some of the bacon grease from the cookie sheet to the dutch oven (or pot) to cook the onions in. This adds extra flavor to the dish! You can also add a dash of liquid smoke for greater depth and wood-fire feel.
Substitutions
- Vegetarian - substitute the ground meat for a plant-based option and omit the bacon, adding some liquid smoke or smoked mushrooms.
- Calorie Wise - use lean ground turkey or chicken and use turkey bacon. You can also reduce the sugar, use coconut sugar or use maple syrup instead (use only ¼ cup syrup). Be sure to use sugar free ketchup as I do - there are so many great options now!
- Gluten and Dairy Free - This recipe is naturally friendly to these diets! Just double check the labels of the ingredients you use as some brands sneak unwanted additives in. And be sure to use oil instead of butter for frying!
Variations
- Spicy - add chili pepper flakes, up the amount of chili powder and/or saute jalapeno slices in with the onions. Or add ½-1 teaspoon of my Blackened Seasoning for more kick!
- Protein Max! - You can up the amount of meat to 2 pounds or add another can of beans without any other adjustments needed.
- Kid friendly - my kids didn't even notice the chili powder but you can certainly omit it if needed. Other than that, you're good to go. My kids cheer when they see this meal coming to the table: "Beans! My BEST!"
See my Spicy Alfredo Sauce recipe and my Smoked Salmon Patties for more great meal ideas!
Equipment
Be sure to use a pot that can is oven safe including the lid. I like to use a robust cast iron pot like LeCreuset's enameled dutch ovens but a raw dutch oven works too. You can also use a skillet so long as it is big enough (and oven safe). A "regular" pot works too, but again, ensure it's oven safe.
Alternatively, you can always transfer your prepared Baked Beans with Hamburger and Bacon to a glass or ceramic baking dish if you do not have a suitable pot.
Storage
The first few days: These Baked beans with Hamburger and Bacon keep in the fridge very well for 3-4 days. Cover in the pot or place in an airtight container before putting them in the fridge.
Freezing: This is the perfect meal for freezing and reheating later! Place the beans in an airtight container and freeze for up to 3 months.
Reheating/Thawing: Thaw in the refrigerator or follow other USDA recommend methods for thawing meat products. Reheat individual portions in the microwave using a microwave-safe dish or warm the entire pot on the stove top over low heat, stirring often to prevent scorching.
Top Tip
Baked Beans with Hamburger and Bacon taste even better the next day making them the perfect "make ahead" meal. Prepare these a day ahead and let them chill overnight - the flavors deepen as they rest. Reheat gently and add a splash or water or broth if needed to loosen the sauce before serving. Better yet, make a double batch and freeze one for later, creating the same effect and making an easy weeknight meal.
FAQ
Yes! Brown the meat and onions first, then transfer everything to the slow cooker and cook on low for 4-6 hours or on high for 2-3.
I've provided a list of ideas in the "Ingredients" section but really any option works well. Ground beef is classic and ground game meat like bear or moose is excellent too. Leaner options like turkey or chicken or even plant-based are also great.
Yes. Use a plant-based ground meat, omit the bacon, and add smoked paprika or liquid smoke for flavor. See the "Substitutions" section above for more ideas.
Related
Looking for other recipes like this? Try these:
Most Recent
Try these new Alaskan Skillet favorites!
Print
Baked Beans with Hamburger and Bacon
- Total Time: 50-55 minutes
- Yield: ~ 4-4.5 quarts
- Diet: Gluten Free
Description
Warm, hearty and full of sweet, smoky flavor, these Baked Beans with Hamburger and Bacon are sure to become a family favorite. They're perfect for making ahead, bringing to a potluck or freezing for later. Packed with protein-rich burger and nutritious beans, this comforting dish is both satisfying and delicious, keeping everyone full and happy.
Ingredients
1lb bacon
1 small onion finely chopped
1 tablespoon (½ ounce) butter or oil for frying onions
1 ½ pounds ground meat beef, game (moose, bear etc.), chicken, turkey etc.
1 cup (265 grams) ketchup
¾ cup (145 grams) brown sugar
4 teaspoons (25 grams) white vinegar
4 teaspoons (25 grams) yellow mustard
1 ½ teaspoons (9 grams) salt
1 teaspoon (3 grams) chili powder
2 cans (15 ounces) kidney beans dark or light
2 cans (15 ounces) baked beans
1 can (15 ounce) great northern or pinto beans
Instructions
*Always follow USDA recommendations for thawing, handling and cooking meats. USDA recommends cooking ground moose and beef to an internal temperature of at least 160°F.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and arrange the bacon in a single layer. Bake until crispy, then remove from the oven and set aside to cool. Once cooled, chop into bite-sized pieces. Reduce the oven temperature to 350°F.
- While the bacon cooks and cools, heat a large oven-safe pot or Dutch oven over medium heat. Add the butter or oil* and the finely chopped onion. Sauté until softened and translucent.
- Add the ground meat to the pot and cook, breaking it up, until evenly browned and fully cooked.*
- While the meat cooks, prepare the sauce by whisking together the ketchup, sugar, vinegar, mustard, salt and chili powder in a small bowl.
- Add the sauce, beans and chopped bacon to the pot. Stir to combine, then cover with an oven safe lid and transfer to the oven. Bake at 350°F for 30 minutes.
- Remove from the oven, gently stir and serve hot. Serve with corn bread and top with shredded cheese, sour cream and jalapenos if desired.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
2. You can use some of the fat from the bacon to cook the onions in to add more flavor to the beans, just be careful pouring it from the pan as it will be very hot.
3. USDA recommends cooking ground meat to an internal temperature of at least 160°F.
- Prep Time: 20-25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cook Top and Bake
- Cuisine: American
Jenice Wallace says
I love this dish for so many reasons! It's nostalgic, with memories of the family after ski trips, it's easy to bring together and it's perfect for prepping ahead and freezing for later.