GOUDA GARLIC BACON BURGER STACK
Provided by Food Network
Time 2h5m
Yield 4 burgers
Number Of Ingredients 32
Steps:
- Split buns and brush butter on both halves; lay flat on a hot griddle (about 350 degrees F). Heat until buns are just light golden brown and have a nice crispy edge, 4 to 6 minutes. (A well-buttered and griddled bun gives you great flavor and a crispy crunch, and also acts as a seal to keep the burger juices and other sauces from making the bun soggy.)
- Preheat a broiler. Form beef into four 8-ounce 3/4-inch-thick patties. Sprinkle beef patties with Burger Shake (1/2 ounce each) and place in broiler to cook, about 4 minutes. Flip the patties over and sprinkle with more Burger Shake (another 1/2 ounce each, or to taste).
- Place the roasted garlic cloves on top of the patties along with the bacon strips and top with 2 slices of Gouda per patty. Cook until Gouda is fully melted and enrobes the garlic and bacon and patties are pink inside, another 4 minutes.
- Smear both halves of buns with Caesar Dressing.
- Place finished patties on bottom buns and top with onions and tomatoes.
- Add three pickle chips to each patty and drizzle barbecue sauce over the entire burger.
- Throw on your top buns and be sure to use burger picks to keep everything in place.
- Prepare for a delicious but drippy delight.
- Combine salt, pepper, garlic and oregano in a bowl and mix for a great all-purpose seasoning. We use it for eggs, meat, vegetables and more.
- Preheat oven to 350 degrees F.
- Slice the tops off of the garlic bulbs and spread olive oil over the cut portion of the bulbs. Sprinkle with salt and pepper. Wrap in foil. Roast until tender and squeeze-outable, about 50 minutes.
- Combine mayonnaise, vinegar, lemon juice, mustard, olive oil and Worcestershire in a large bowl and whisk until ingredients are thoroughly integrated. Then whisk in Pecorino-Romano, oregano, garlic, anchovy paste, salt and pepper.
THE BEST BACON CHEESEBURGER
While we love a grilled burger, this one is our go-to for all seasons. Instead of making a typical patty, we smash the meat in a super-hot cast-iron pan to get crispy, ruffled edges. Once you smash your burgers this way, you'll never go back! We top them with all the fixings, including our perfectly balanced special sauce. It's what we consider an iconic burger.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
- Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
- Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
- Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
- Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce.
BACON BIT BURGERS
From the April/May 2006 issue of Every Day with Rachael Ray. Tried these tonight and they were fabulous, so wanted to post them so I didn't lose the recipe. Enjoy! These are NOT as difficult as the recipe sounds.
Provided by RSL5709
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet over medium heat, cook bacon until crisp, about 4-5 minutes. Remove from pan and drain on paper towel lined plate.
- Discard all but about 1 T. of the bacon drippings.
- Chop 1/4 of an onion finely, then slice the other 1 3/4 onions.
- Sweat the chopped onion in the reserved bacon drippings for 2-3 minutes. Remove from pan and combine with the bacon.
- Coat pan with the olive oil and drop in the sliced onions. Let sweat until soft and slightly browned, about 10 minutes. Remove and place in bowl; keep warm.
- While the onions are sweating, combine the sirloin, Worcestershire, hot sauce, grill seasoning, and the bacon/onion mixture. Form into 4 equal-sized patties.
- Cook burgers, covered, in skillet, about 4 minutes per side for medium-rare and 6 minutes per side for medium-well.
- Place a slice of cheese on each burger and cover over low heat to melt the cheese.
- Stir steak sauce into the cooked sliced onions.
- Toast the buns if desired.
- Serve burgers with the smothered onions on a toasted bun.
- *NOTE* I served these without the buns and enjoyed them that way also. Just topped the burgers with the smothered onions and left the bun out of the equation.
Nutrition Facts : Calories 645.1, Fat 34.7, SaturatedFat 10.3, Cholesterol 123.8, Sodium 760.8, Carbohydrate 35.9, Fiber 2.2, Sugar 3.6, Protein 44.7
SMOKED GOUDA AND BACON BURGERS
Make and share this Smoked Gouda and Bacon Burgers recipe from Food.com.
Provided by gailanng
Categories Meat
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, about 5 minutes. Stir in the hot sauce and remove from the heat. Season with salt, if desired.
- Heat a large griddle. Spread the butter on 1 side of each bun and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.
- Season ground beef with salt and pepper and form ground beef into 4 patties. Cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.
- Set the burgers on the unbuttered sides of 4 buns. Top with the bacon, onion and barbecue sauce. Close the burgers and serve, passing more barbecue sauce.
Nutrition Facts : Calories 745.7, Fat 43.8, SaturatedFat 16.7, Cholesterol 128.4, Sodium 1106.5, Carbohydrate 47.8, Fiber 3.1, Sugar 12.1, Protein 38.4
BACON IN THE BURGER, SMOKY GOUDA AND SPICY BBQ MAYO
A take on the classic Bacon Burger. This time ... the bacon is in the burger. Topped with a hickory/smoky BBQ mayo dressed up with chipolte, sauteed onions and smoky gouda cheese all on a hearty roll. Now, to me, the roll can make or break a burger. Take the time to pick up some good quality rolls vs. those packaged store bought ones. Also, take advantage of a store bought hickory/smoky BBQ sauce and just added a little chipolte and honey to save some time. Top it with smoky gouda cheese (available at any major grocery store) which is a must for this. If you want to have friends over for burgers and a pot of chili or soup for a simple dinner ... This is the burger to make.
Provided by SarasotaCook
Categories < 60 Mins
Time 40m
Yield 6 Burgers, 6 serving(s)
Number Of Ingredients 23
Steps:
- Sauce -- Simply mix in a small bowl or measuring cup, the BBQ sauce, mayo, honey and chipolte, refrigerate - Done!
- Burgers -- Now, I like to use the food processor if you have one. First for the breadcrumbs, next the onion, and then the bacon. But if you don't have one, you can hand chop or grate the ingredients. Use what you have. They still turn out great.
- Bread Crumbs - 1 slice of whole wheat or any bread you have on hand. It will be approximately 1/2 cup. Either pulse in the food processor or fine chop.
- Onions - 1 small onion. You can grate it by hand. Or use the food processor. It should be about 1/2 cup.
- Bacon - Freeze. If you freeze the bacon it is so much easier to work with. NOT rock hard, just 15-20 minutes is all. Dice the bacon as fine as you can. Or you can use the food processor.
- Burger -- Mix the bread crumbs, onions, worcestershire, BBQ sauce, and grill seasoning until well combined. Then add in the bacon, ground beef and turkey, and mix lightly. Don't over mix. Form 6 patties and set on a baking sheet lined with parchment paper (wax paper or foil) and just freeze; my trick for 10-15 minutes. It just firms them up quickly and makes them easier to cook.
- Cooking -- I like to use my grill pan, but you can use a saute pan as well. Bring to medium high heat add your burgers. They will take about 6-8 minutes on the first side, then flip and cook about 5 more minutes. You want to completely cook them because of the bacon. Top with the smoky gouda, remove from the heat and cover. The heat from the pan will melt the cheese in just a couple of minutes.
- Onions -- As the burgers cook, start the onions. In a small saute pan, add the butter, honey, onions, adobo sauce, salt and pepper, and cook on medium high heat. They will take about 8-10 minutes until tender. Just stir now and then and you can reduce to medium after they have cooked a couple of minutes. Just let them simmer until tender.
- Serving -- Rolls, now I like to toast mine, but that is personal taste - you can if you want. Spread your bottom burger bun with some of the spicy mayo, then top with the burger, next -- some of the onions, lettuce, and (optional tomato), and finish it off with the top bun, also slathered with the spicy BBQ mayo. ENJOY!
Nutrition Facts : Calories 597.4, Fat 33.4, SaturatedFat 10, Cholesterol 105.6, Sodium 914.4, Carbohydrate 43.8, Fiber 2.1, Sugar 11.2, Protein 29.3
BACON BIT BURGERS WITH SMOKED GOUDA AND STEAK HOUSE SMOTHERED ONIONS AND BABY SPINACH SALAD
Steps:
- Preheat the broiler and place a medium nonstick skillet over medium high heat.
- Add the bacon and a drizzle of EVOO to the hot skillet and cook until crisp, 4 to 5 minutes. Transfer the bacon to a paper towel-lined plate and drain off all but 1 tablespoon or so of the fat from the skillet. Return the pan to medium low heat and add the finely chopped onions to sweat out in the remaining fat, 2 to 3 minutes.
- Preheat a second medium nonstick skillet with 2 tablespoons of the EVOO 2 times around the pan, over medium heat. When the oil is hot, add all the thinly sliced onions and top them with a plate that can fit inside the skillet. Top the plate with a heavy can and smother the onions for 10 minutes, stirring occasionally. Lift the plate with tongs; it'll be hot!
- Place the beef in a bowl and top with the Worcestershire, hot sauce, and grill seasoning.
- Remove the chopped onions to the plate with the bacon to cool. Turn off the heat and reserve the pan. Once the onions are cool, add them and the bacon to the ground sirloin and combine well. Score the meat into 4 even sections and form 4 large patties. Add 1 tablespoon of EVOO to the skillet and reheat it over medium high heat. Add the burgers and cook for 4 minutes on each side for medium rare, minutes on each side for medium well.
- Toast the split rolls under the hot broiler until golden. Place the burgers on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler just to melt the cheese, about 30 seconds.
- Stir 1/4 cup of the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place.
- Place the remaining tablespoon of steak sauce in a small salad bowl. Add about 1 tablespoon of balsamic vinegar and whisk in about 3 tablespoons of EVOO. Toss with the spinach, season with salt and pepper, and serve alongside the burgers.
BACON AND ONION SMOTHERED BURGERS
Enjoy hearty dinner tonight with these bacon and ground beef burgers that are cooked using BBQ sauce in a skillet in just 35 minutes!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- In medium skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender, stirring frequently.
- Meanwhile, in medium bowl, combine ground beef, 2 tablespoons of the barbecue sauce, seasoned salt and pepper; mix well. Shape mixture into 4 patties, 1/2 inch thick.
- With slotted spoon, remove bacon-onion mixture from skillet; cover to keep warm. Add patties to same skillet; cook over medium heat for 10 to 12 minutes or until thoroughly cooked, turning once.
- Spread remaining 2 tablespoons barbecue sauce on bottom halves of buns. Top each with burger, bacon-onion mixture and top half of bun.
Nutrition Facts : Calories 405, Carbohydrate 29 g, Cholesterol 70 mg, Fiber 2 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 640 mg, Sugar 10 g
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- In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, 5 minutes. Stir in the hot sauce and beef broth and remove from the heat. Season with salt.
- Heat a large griddle. Spread the butter on 1 side of each bread slice and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.
- Season the beef patties with salt and cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.
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BACON BIT BURGERS WITH GOUDA AND SMOTHERED ONIONS
From recipegirl.com
Cuisine AmericanEstimated Reading Time 4 minsCategory Main CourseCalories 864 per serving
- Heat a large nonstick skillet over medium-high heat, then add the bacon and cook until the bacon is crisp, 4 to 5 minutes. Transfer the bacon to a paper towel-lined plate and drain off all but 1 tablespoon of the fat from the skillet. Return the skillet to medium-low heat and sauté the finely chopped onion in the bacon fat for 2 to 3 minutes. Combine the onion with the reserved bacon in a small bowl and let cool. Turn off the heat and set the skillet aside.
- In a medium nonstick skillet, heat 2 tablespoons of olive oil over medium heat. When the olive oil is hot, add the thinly sliced onions and cover them with a lid that fits inside the skillet. Cook until browned, 10 minutes, stirring occasionally.
- While the onions are cooking, place the sirloin in a large bowl and top with the Worcestershire sauce, Tabasco sauce and steak seasoning. Stir in the cooled, chopped onions and bacon until evenly combined. Divide the meat into 4 even sections and form 4 large patties. Add the remaining 1 tablespoon of olive oil to the large skillet and heat over medium-high heat. Add the burgers and cook for 4 minutes on each side for medium-rare and 6 minutes on each side for medium-well. Alternately, you can cook them on the grill.
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