Stuffedbaconcheddarbbqburger Recipes

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:

• 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:

• 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.

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:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
• Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

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:

• 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 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:

• Shape beef into eight patties. In a large bowl, combine the cheese, green pepper, tomato, mushrooms and onions. Top half of the patties with vegetable mixture. Cover with remaining patties and firmly press edges to seal. , Grill, covered, over medium heat or broil 4 in. from the heat for 3 minutes on each side. Brush with barbecue sauce and sprinkle with sugar. Grill, covered, or broil 5-6 minutes longer on each side or until a thermometer reads 160° and juices run clear, basting occasionally. Serve on buns.

Steps:

• Preheat oven to 350˚F (180˚C).
• On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
• Bake for 30 minutes, or until desired crispiness has been reached.
• In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
• In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
• On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
• Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
• Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
• Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
• Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
• Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
• Remove from heat and place skillet in the oven to finish cooking for 5 minutes
• Remove from pan using spatulas and place on a cutting board for serving.
• Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
• Enjoy!