Bacon Cheeseburger Balls Recipe 45

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan.
• In large bowl, stir together all ingredients except ketchup and mustard, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
• Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with ketchup and mustard for dipping.
• Make-Ahead Directions: Make as directed through step 2. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 3.

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.

Steps:

• Preheat oven to 375 degrees. In a large bowl, combine egg and soup mix. Crumble beef over mixture and mix well. Divide into 36 portions; set aside. In another large bowl, combine the flour and milk until smooth. Add cheese and bacon; mix well. Shape cheese mixture into 36 balls. Shape one beef portion around each cheese ball. In a shallow bowl, beat the eggs. Place cracker crumbs in another bowl. Dip meatballs into egg, then coat with crumbs. Bake them in a 375 degree oven for 15-20 minutes.

Steps:

• 1. In a large bowl, combine egg and soup mix. Crumble beef over mixture and mix well. Divide into 36 portions; set aside. In another large bowl, combine the flour and milk until smooth. Add cheese and bacon; mix well.
• 2. Shape cheese mixture into 36 balls. Shape one beef portion around each cheese ball. In a shallow bowl, beat eggs. Place cracker crumbs in another bowl. Dip meatballs into egg, then coat with crumbs.
• 3. In a large skillet, cook meatballs over medium heat in oil for 10-12 minutes or until the meat is no longer pink and coating is golden brown. Yield: 3 dozen.

Steps:

• FOR THE MEATBALLS: In a bowl, combine egg and soup mix.
• Crumble beef over mixture and mix well.
• Divide into 36 portions; set aside.
• In a bowl, combine the flour and milk until smooth.
• Add cheese and bacon; mix well.
• Shape cheese mixture into 36 balls.
• Shape one beef portion around each cheese ball.
• FOR THE COATING: In a shallow bowl, beat the eggs.
• Place cracker crumbs in another bowl.
• Dip meatballs into egg, then coat with crumbs.
• In a large skillet over medium heat, cook meatballs in oil for 10-12 minutes or until the meat is no longer pink and coating is golden brown.
• Yield: 3 dozen.

Steps:

• 1. In a large bowl, combine egg and soup mix. Add ground beef and mix well.
• 2. Divide into about 20 portions. Mine were about a 2 inch ball. Set aside.
• 3. In another bowl, combine the flour and milk until smooth. Add cheese and bacon. Mix well. Shape cheese mixture into 20 balls. Shape one beef portion around each cheese ball.
• 4. In a shallow bowl, beat eggs. Place bread crumbs in another bowl.
• 5. Dip meatballs into egg, then coat with crumbs. In a large skillet, cook meatballs in vegetable oil over medium heat for 10-12 minutes; turning often to brown on all sides.
• 6. Serve with your favorite sauces..Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat 16 cups of 2 muffin pans with cooking spray.
• Heat a large skillet over medium heat. Add ground beef, bacon, onion, salt, and pepper and cook, stirring, until beef is browned, about 6 minutes. Drain fat, and stir in dill pickle relish, mustard, BBQ sauce, and garlic powder. Set filling aside to cool.
• Separate each biscuit dough portion in half to get 16 biscuits, stretching and pulling each into a circle about 1/4 inch thick. Spoon about 2 tablespoons of the ground beef mixture into the center of each dough circle. Cut cheese into 16 cubes and insert each cube into the ground beef mixture. Wrap dough around the filling in the shape of a ball and pinch edges on the bottom together so biscuits are sealed around the filling.
• Set each biscuit seam side down in a muffin cup. Lightly spray the biscuit tops with cooking spray and sprinkle with sesame seeds.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve with ketchup for dipping on the side.

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat., Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12x8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal. , Place 2 in. apart on greased baking sheets. Bake until lightly browned, 9-11 minutes. Brush with butter. If desired, sprinkle with sesame seeds. Serve warm, with ketchup if desired.

Steps:

• Before you do anything, make sure your cheese is cut into 1/2-inch cubes, then place them in the freezer, while you work on the rest of the ingredients. You aren't necessarily looking to FREEZE the cheese, so much as give it a nice chill. Pre-heat oven to 450°F. Place a sauté pan over medium heat on the stove. When it is warm, add 2 tablespoons of your cooking oil. When the oil begins to ripple in the pan, add your onions and garlic. Season with a little salt and pepper. Cook for about 7 to 10 minutes, or until nice, soft and caramelized. Turn off the heat and set aside. In a mixing bowl, add your beef, egg and warm onion mixture. Combine mixture well. Form into small 1-1/2 to 2 inch balls. Press the balls with your palms to make them very slightly flat. Push a small amount of bacon bits and a single cheddar cube from the freezer into the center of the beef disc. Form the rest of the beef around the cheese and bacon and press together the ground beef, to form a tight seal. Roll the balls to form a more perfect and well-sealed beef sphere. Pre-heat a large oven-proof sauté pan over high heat on the stove. While the pan is heating, season the outside of your burger balls with a little bit of salt and pepper. Add your remaining 2 tablespoons of cooking oil to the pan. When the oil ripples, add your burger balls to the pan, so that they are not touching. If they are too crowded, the pan will cool down and you won't get a nice sear. You may need two pans for this. Sear the outside of your burger balls, moving them around the pan to try and gain a nice brown sear on the outside. After about 2 minutes of searing, place the whole pan in the hot oven for about 5 to 7 minutes.