Slater’s 50/50
Beef & Bacon Burgers

Become a “Baron/Baroness of Bacon" and bring the delicious Slater’s 50/50 Restaurant experience home. Their legendary “Original 50/50 Patty” — 50% ground bacon and 50% ground beef — is the winner of numerous awards and is made from only the finest beef and real bacon. Eat it as is or follow their “Burgers by Design" concept further and customize your burger to your heart’s content; top it with a fried egg (always a win in our book), an avocado mash, melted pepper jack cheese, chipotle mayo and brioche. Oh, and don’t forget to add the beer for a trifecta of tastiness.

Slater’s 50/50 packaging

The Passion That Started It All

Slater’s 50/50 was founded in 2009 in Anaheim Hills, California by Scott Slater, a SoCal native with a passion for burgers, bacon and craft beer, and a disdain for the boring. Inspired by the belief that bacon is meat candy, Scott created the original 50/50 patty — made of 50% ground bacon and 50% ground beef — and a menu full of amplified burgers and indulgent dishes to pair with one of the most mind-blowing selections of local and regional craft beer available on tap anywhere.www.slater5050.com



Look for Slater’s 50/50 by JENSEN at Sam’s Clubs in California and Dallas, Texas.

FIND A SAM’S CLUB NEAR YOU!

INGREDIENTS

50% BEEF / 50% BACON

Beef, Bacon (cured with water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite), bacon type flavor (autolyzed yeast extract, tapioca starch, torula yeast, canola oil, natural flavors), hydrolyzed corn protein, salt, flavoring (maltodextrin, natural smoke flavor), natural flavor and silicon dioxide for anticaking.

Cooking your 50/50 BURGER™

For better results cook your 50/50 Burger frozen. Do not press or cut into patties, this will cause them to dry out. Patties should be cooked thoroughly. The juices should run clear and the center of the patties should not be pink. Slater’s 50/50 Burgers should be cooked to an internal temperature of 165 degrees Fahrenheit (74℃). Measure temperature at the center of the patty. Cook from frozen.

Electric Skillet or Fry Pan:
Preheat skillet to 325℉ (163℃). Fry patties for 13–14 minutes, turning every 3–4 minutes.

Grill:
Preheat grill to medium-low. Grill patties for 11–12 minutes, turning halfway through grill time.



Slater’s 50/50 Nutrition Facts



Recipes

Prepare Chipotle Mayonnaise

  • Choose from one of the recipes that follows this one
  • Prepare ahead of time

Ingredients

  • 1 Slater’s 50/50 by Jensen® Beef & Bacon Burger Patty
  • Ground Black Pepper to taste
  • Sliced Pepper Jack Cheese
  • Toasted Burger Bun of choice, preferably brioche
  • ½ Smashed Avocado
  • *Chipotle Mayonnaise
  • Optional: Sunny side up Egg

Directions

  1. Cook black pepper seasoned Slater’s 50/50 by Jensen® beef & bacon burger patty to desired temperature.
  2. Melt pepper jack over the top of it.
  3. Spread chipotle mayonnaise over the top bun.
  4. Spread smashed avocado over bottom bun. Place cheesed 50/50 patty on top of smashed avocado, top with sunny side up egg and top bun.

Recipe #1

Ingredients

  • ½ cup Mayonnaise
  • ¼ cup Sour Cream
  • 2 Chipotle Chiles from 1 can of chipotles in Adobo
  • 2 tablespoon Freshly Squeezed Lime Juice

Directions

  1. Combine mayonnaise, sour cream, lime juice and chipotles in jar of blender.
  2. Puree until smooth and chipotles are completely chopped.
  3. Pour into an airtight container, cover, and store in the refrigerator until ready to use.

Recipe #2

Ingredients

  • 1 cup Mayonnaise
  • 2 Chipotles in Adobo Sauce
  • 1 tablespoon Adobo Sauce
  • ½ Lime, juice
  • Salt and freshly Ground Black Pepper

Directions

  1. Add all the ingredients into a food processor and puree.
  2. Season to taste, with salt and pepper.

Ingredients

  • 1 Slater’s 50/50 by Jensen® Beef & Bacon Burger Patty
  • Ground Black Pepper to taste
  • Sliced Bacon American Cheese
  • 2 Slices of cooked Applewood Smoked Bacon
  • Thousand Island dressing
  • Toasted Burger Bun of choice, preferably brioche
  • Optional: Sunny side up Egg

Directions

  1. Cook black pepper seasoned Slater’s 50/50 by Jensen® beef & bacon burger patty to desired temperature.
  2. Melt bacon American cheese over the top of it.
  3. Spread 1000 island over the top bun.
  4. Placed cheesed patty onto bottom bun. Top with bacon, sunny side up egg and top bun.

Ingredients

  • 6 Slater’s 50/50 by Jensen® Beef & Bacon Burger Patties
  • 3 Toasted Hamburger Buns or Kaiser Rolls, split
  • 6 Slices Cheddar cheese
  • 6 Slices Monterey Jack cheese
  • Optional: pickles, relish, avocado, tomatoes, lettuce, red onions, bacon, mayonnaise, mustard, ketchup, Thousand Island dressing

Directions

  1. Cook Slater’s 50/50 by Jensen® beef & bacon burger patties according to package instructions.
  2. About two minutes before the patties are done, place a piece of Cheddar and Monterey Jack cheese over each patty and allow cheese to melt before removing and placing onto a clean surface. Repeat with the remaining patties and cheese.
  3. To assemble: Stack two patties onto one another and place on a bun. Add any remaining toppings and condiments of your choice and serve. Repeat with the other two patties.

Ingredients

  • ½ lb Bacon, cut into 1" strips
  • ½ Large Yellow Onion, peeled and thinly sliced
  • 1 Tbsp minced Garlic
  • 2 Tbsp Brown Sugar
  • ¼ cup Cider Vinegar
  • ¼ tsp Cayenne Pepper, or to taste
  • 2 Tbsp Maple Syrup
  • ¼ tsp freshly Ground Nutmeg
  • ¼ tsp Ground Cinnamon
  • ¼ cup strong Brewed Black Coffee
  • 3 Tbsp Ketchup
  • Optional: ¼ cup Bourbon Whiskey

Directions

  1. Place bacon in a large sauté pan over medium-high heat and cook it until bacon browns and becomes crispy. After cooking, transfer bacon to a plate lined with paper towels to drain.
  2. Return pan to heat and add onions to the pan with the leftover bacon fat. Sauté onions, occasionally stirring, until softened and translucent. Add the garlic to the pan and sauté for another minute, stirring, careful to not allow garlic to brown. Add remaining ingredients and raise the heat to high. Bring the mixture to a boil, make sure to stir constantly. Allow the mixture to boil for approximately 2 minutes.
  3. Turn the heat down to medium-low, add the bacon and simmer, making sure to stir occasionally to avoid burning, until the mixture is reduced by about half and is thickened into a syrup, for approximately 20–30 minutes. Turn heat off and let the mixture cool for about 10 minutes.
  4. Pour cooled mixture into food processor container, and pulse several times until the mixture becomes a spreadable consistency, make sure not to get it chunky. Pour mixture into a resealable container.

Prepare Jensen’s Bacon Jam

  • See previous recipe
  • Prepare ahead of time

Ingredients

Salted Beer Pretzel Buns

  • 1 12oz bottle Amber Beer or Non-alcoholic Amber Beer, warm
  • 1 pkg Active Dry Yeast
  • 2 tsp Sugar
  • 4½ cups Unbleached All Purpose Flour
  • 2 tsp Fine Kosher or Sea Salt
  • 4 Tbsp Unsalted Butter, melted
  • ¼ cups Baking Soda
  • 1 Whole Egg, lightly beaten
  • Coarse Kosher Salt, for sprinkling

Bacon Cheeseburger

  • 6 Slater’s 50/50 by Jensen® Beef & Bacon Burger Patties
  • 6 oz Smoked Gouda Cheese, grated
  • 8 slices American Cheese
  • Optional: pickles, relish, avocado, tomatoes, lettuce, red onions, bacon, mayonnaise, mustard, ketchup, more bacon!

Directions

Salted Beer Pretzel Rolls

  1. Pour the warm beer into a 2-cup measuring cup, stir in yeast and sugar and allow the yeast to proof for 5–10 minutes. The mixture will form a foam head (if it doesn’t, the yeast is dead and you’ll need to start over). Add the salt, flour, melted butter and the proofed yeast to the stand mixer bowl. Fit with the dough hook attachment and mix, using the dough hook, until blended well. Cover the bowl with plastic wrap and allow it to rise in a warm place for approximately 1 hour or until doubled. Line a large sheet pan with parchment paper and set aside.
  2. Punch the dough down and turn it onto a lightly floured, clean surface. Roll the dough out into a 16-inch snake and cut the snake into 8 pieces, about 5 ounces each. Shape the dough into rolls by taking each piece of dough and forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place each shaped rough ball, pinched side down, on a work surface, lightly cupping your hand around the dough ball, then rotate your hand in small circles gently rolling it around the palm of your hand to form a finished roll.
  3. Place each completed roll on the prepared baking sheet pinched seam side down, with at least 1 inch between each roll in a staggered formation. Cover with a damp towel and allow to proof in a warm place for approximately 30 minutes until rolls rise and double. Preheat oven to 425℉ and place oven rack in middle position.

Boil the Buns

  1. Bring 2 quarts of water to a low boil in a large saucepan or pasta pot. Once the water comes to a boil, remove from heat and slowly add baking soda. If added too fast the water will foam up and overflow the pot.
  2. Place the pot back over the heat and lower to a simmer. Place 2–3 rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds, then carefully turn them over and poach for another 30 seconds. Remove from the poaching liquid with a slotted spoon and return to the prepared sheet pan, seam side down. Repeat process with the remaining rolls.
  3. Using a pastry brush, brush each roll with the beaten egg, make sure the egg completely coats all exposed sides, then sprinkle each roll with a pinch of coarse salt. Using a sharp straight edged knife, cut an X on the top of each roll, then bake the rolls for approximately 15–25 minutes, or until they are golden brown. Set aside to cool.

Bacon Cheeseburger

  1. Cook Slater’s 50/50 by Jensen® Beef & Bacon Burger Patties according to package instructions.
  2. Place the American Cheese slices over the cooked burgers then sprinkle shredded Gouda over each one. Remove cooked burgers to a heatproof plate and place in the oven to keep warm.

Service

  1. Slice each Pretzel bun in half, horizontally. Place a slice of American cheese on top of the bottom half of each bun and top the cheese with one Slater’s 50/50 Beef & Bacon cheeseburger.
  2. Spread the desired amount of the bacon jam on the top of the previously sliced pretzel bun slice then place the bun top on over that, then put the pretzel bun top on the cheeseburger.
  3. Serve accompanied by your favorite condiments (if desired), sides and the cold beverage of your choice.

Helpful Tips

  1. You can make the Bacon Jam hours or days ahead of time.
  2. If you’re a bacon lover, you can add bacon strips on top!

Ingredients

  • 1 Slater’s 50/50 by Jensen® Beef & Bacon Burger Patty
  • 4 6” Crispy Yellow Corn Taco Shells
  • 4oz Shredded Cheddar Cheese
  • 1 cup Shredded Iceberg Lettuce
  • 4oz Salsa Fresca
  • 4oz Chipotle Crema

Directions

  1. Cook black pepper seasoned Slater’s 50/50 by Jensen® beef & bacon burger patty and crumbble.
  2. Fill the taco shells equally with shredded cheddar and 50/50 patty.
  3. Top with equal parts of the shredded iceberg lettuce and drizzle with the chipotle crema. Finish with salsa.

Ingredients

  • 2 Slater’s 50/50 by Jensen® Beef & Bacon Burger Patties
  • Ground Black Pepper to taste
  • 1 lb Velveeta, cubed into 1” pieces
  • 10oz can Roasted Tomatoes with Roasted Green Chiles, or favorite salsa
  • Chopped Cilantro for garnish

Directions

  1. Cook black pepper seasoned Slater’s 50/50 by Jensen® beef & bacon burger patties and crumbble.
  2. Melt crumbled 50/50 burger and Velveeta cheese along with roasted tomatoes and roasted green chiles in slow cooker on high, stirring occasionally to prevent burning.
  3. Cook on high for about 15 minutes. Turn to low, garnish with chopped cilantro and serve the dip from the slow cooker.
  4. Serve with your favorite tortilla chip or anything fun for dipping.

Ingredients

  • 1 Slater’s 50/50 by Jensen® Beef & Bacon Burger Patty
  • Ground black pepper to taste
  • ⅓ head of Iceberg Lettuce
  • 1 Applewood Bacon Slice, cooked and diced
  • 2oz diced Fresh Tomato
  • 2oz Bleu Cheese crumbles
  • 3oz Bleu Cheese dressing
  • Chopped Parsley for garnish

Directions

  1. Cook black pepper seasoned Slater’s 50/50 by Jensen® beef & bacon burger patty and crumbble.
  2. Cut lettuce into 3 disks, cut perpendicular from stem to top.
  3. Place 1 disk onto serving plate or bowl & top with dressing.
  4. In the middle of the lettuce disk, line the crumbled 50/50 patty from one end to the other.
  5. On either side of the 50/50 patty, line with diced tomatoes & crumbled bleu cheese.
  6. Sprinkle chopped bacon all over the top, garnish with chopped parsley and a steak knife on the side.