Cheesy Bacon Stuffed Burgers Recipes

Steps:

• Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.
• Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.
• Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.

Steps:

• Fry bacon until crisp; crumble.
• Combine beef, salt, pepper, garlic powder and onion and shape into 12 large, thin patties.
• Top six patties with 1 tablespoon bacon and 1 tablespoon cheese (this is approximate-use what looks right).
• Place remaining 6 patties on top of cheese/bacon topped patties and press edges to seal.
• Grill or broil for 3-4 minutes per side until done. We like ours well done.
• The last 2 minutes of cooking top patties with remaining bacon and cheese.
• Serve on buns.

Steps:

• In a large bowl gently combine beef, egg, breadcrumbs, barbecue seasoning, and celery salt until they are well blended and begin to bind.
• Shape beef into 8 very flat patties.
• Top half of the patties with equal amounts of cheese and bacon, then top with the remaining patties.
• Press edges firmly to seal.
• Grill over medium heat for 5 to 6 minutes on each side or until the internal temperature reaches 160 degrees F.
• Serve on hamburger bun (optional toasted) with the lettuce and tomato.

Steps:

• Combine the cheese and bacon in a bowl.
• Put the ground chuck in another bowl and sprinkle with salt and pepper; mix with a rubber spatula. Flatten a quarter of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; place in the center of the patty. Bring up the sides of the patty over the filling, making sure the cheese is completely covered; flatten slightly to shape. Repeat with the remaining meat and filling. Set the patties side-by-side on a platter and refrigerate while preparing the grill.
• Place a large grill pan covering two burners over medium-high heat, or preheat an outdoor barbecue until very hot. Brush the grates with oil. Grill the burgers for 8 minutes per side for medium. Transfer to a clean plate.
• Rub the grill grates with more oil. Grill the buns cut-side down for 1 minute to toast.
• Serve the burgers with your favorite condiments and garnishes.

Steps:

• Preheat grill to medium.
• In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

Steps:

• Preheat grill to medium.
• In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

Steps:

• Heat grill to medium heat.
• Mix meat and 2 Tbsp. steak sauce; shape into 8 (1/4-inch-thick) patties. Fold each Singles into quarters; place on 4 patties. Top with remaining patties; pinch edges together to seal.
• Grill patties 5 to 7 min. on each side or until done (160ºF), placing buns, cut-sides down, on grill grate the last 2 min.
• Fill buns with lettuce, burgers, remaining steak sauce and bacon.

Steps:

• Heat barbecue to medium-high heat.
• Mix first 4 ingredients; shape into 8 thin patties.
• Combine shredded cheese and 2 tablespoons bacon; spoon onto centers of 4 patties.
• Cover with remaining patties; pinch edges together to seal.
• Grill 7 to 9 minute on each side or until done (160 degrees F).
• Spread bottom halves of buns with dressing.
• Fill buns with burgers, cheese slices, remaining bacon and onions.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove bacon and discard all but 2 tablespoons drippings. Saute onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside. , Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal. , Grill over medium heat until thermometer reads 160°. Serve on buns, with lettuce if desired.

Steps:

• Heat grill to medium-high heat.
• Shape meat into 8 thin patties. Reserve half the cheese and bacon. Top 4 patties with remaining cheese and bacon; cover with remaining patties. Pinch edges together to seal.
• Grill 5 to 7 min. on each side or until done (160ºF), brushing occasionally the last few minutes with barbecue sauce.
• Spread bottom halves of buns with dressing. Fill buns with burgers, remaining cheese, bacon and onions.

Steps:

• Cook bacon until nice crisp.
• Remove bacon and keep 2 tablespoons of fat drippings.
• Saute onions in drippings.
• Crumble bacon with mushrooms add to skillet and set aside.
• combine beef, pork, cheese, pepper, garlic powder, and steak sauce.
• Shape into 16 patties.
• Divide bacon mixture and place over eight of the patties.
• Place remaining patties on top and press edges to seal.
• fry patties until done. check for doneness.

Steps:

• Heat grill to medium heat.
• Cook bacon in small skillet until crisp. Meanwhile, cut 4 thin slices from center of onion; finely chop remaining onion.
• Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add chopped onions to reserved drippings; cook on medium heat 5 to 6 min. or until golden brown, stirring frequently. Remove from heat.
• Crumble bacon; mix with cooked onions and cheese. Shape meat into 8 thin patties. Top 4 patties with bacon mixture; cover with remaining patties. Pinch edges together to seal.
• Grill 6 to 7 min. on each side or until done (160ºF); top with Singles. Fill buns with burgers and sliced onions.

Steps:

• In a pan over medium-high heat, add the bacon, and cook until crispy. Transfer to a cutting board and roughly chop.
• In a bowl, add the bacon, cream cheese, green onions, and shredded cheddar. Mix well.
• Divide the ground beef into four even portions and shape into balls. Form a well into the center of each, large enough for the cheese mixture.
• Place a quarter of the cheese mixture into the center of each ball, and enclose inside the ground beef. Gently press each ball into a patty shape, and season both sides generously with salt and pepper.
• Heat a cast-iron pan over medium-high heat. Once hot, add the burgers and cook for 4-5 minutes on one side.
• Flip the burgers, and cook for 2 minutes. Add a slice of cheese on each burger and cook for an additional 2 minutes, until the burger is cooked through and the cheese is melted.
• Remove burgers from pan, and place on top a toasted burger bun. Top with condiments of your choice.
• Enjoy!

Steps:

• Heat barbecue to medium-high heat.
• Mix first 4 ingredients; shape into 8 thin patties. Combine shredded cheese and 2 Tbsp. bacon; spoon onto centres of 4 patties. Cover with remaining patties; pinch edges together to seal.
• Grill 7 to 9 min. on each side or until done (160 degrees F).
• Spread bottom halves of buns with dressing. Fill buns with burgers, Singles, remaining bacon and onions.

Steps:

• Combine ground round, ground chuck, salt and pepper in a large bowl.
• In another bowl, combine the coarsely shredded sharp cheddar and cooked bacon pieces.
• Let bacon and cheese mixture sit at room temperature for about 20 minutes to get soft.
• Then, shape mixture into balls (for however many burgers you would like to make). Form 2 patties of meat and place one cheese/bacon ball in between them.
• Pinch the sides together to seal in cheese ball. Gently press formed patty, to spread out cheese ball. Continue until all patties are formed.
• Cook burgers on grill over medium flame for about 7 minutes on each side.
• While burgers are grilling, slice sweet Vidalia onions and sauté them in a skillet with 1 tablespoon of butter. Once onions become translucent (about 4 minutes), add some sweet barbecue sauce.
• Flip burgers, and baste the cooked side of the patties with the same sweet barbecue sauce used in the onions.
• After about 7 minutes longer, the burger should be done (these are big thick burgers and may take longer to grill to your liking).
• Baste again with sweet barbecue sauce before removing from grill.
• Butter hamburger buns and place on top rack of grill for several minutes, until toasted.
• To build burger, take toasted bun, add patty, and top with smothered barbecue onions. You can add tomato or lettuce, if you'd like, but the flavors are great without them.

Steps:

• Combine cheese, bacon pieces, jalapeños, and ranch in a bowl. Stir together and refrigerate.
• Season the ground beef with salt and pepper in a large bowl, and mix in with your hands.
• Grab a baseball-sized piece of beef. Roll it with your hands into a ball and place on a parchment lined baking tray.
• Using a clean, empty soda or beer can, press the ball of beef around the can to create a bowl. Make sure to smooth out any cracks.
• Fill the bowls with the cheddar mixture and refrigerate for 2 hours.
• Preheat the grill to 350˚F (175˚C).
• Cook burger bowls over indirect heat for 25-30 minutes.
• Serve with or without a bun with your favorite toppings.
• Enjoy!

Steps:

• In a bowl, combine ground beef, soup mix and water. Shape into 12 thin patties. Place a cheese slice on six patties. Cover each with another patty. Pinch edges to seal. Wrap a strip of bacon around each; fasten with a wooden toothpick. , Grill, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Discard toothpicks. Serve on buns.

Steps:

• In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
• Prepare a grill or large skillet for medium heat.
• As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
• Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.