PEANUT BUTTER BACON BURGER
The best ingredients make the best burger. These ground sirloin burgers are topped with applewood-smoked bacon, peanut butter, and sharp Cheddar cheese, making them the best burgers around!
Provided by skootrz
Categories Meat and Poultry Recipes Pork
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Mix ground beef, black pepper, onion powder, garlic powder, salt, Worcestershire sauce, and cayenne pepper in a large bowl until evenly blended. Form beef mixture into 6 4-inch wide patties. Transfer patties to a large plate and cover with plastic wrap. Refrigerate until patties are slightly firm, about 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Cook beef patties on preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Sprinkle Cheddar cheese over patties about a minute before they are done.
- Mix peanut butter and maple syrup in a microwave-safe bowl. Heat peanut butter mixture in the microwave until slightly runny, about 25 seconds. Stir again.
- Spread peanut butter mixture over hamburger buns and top with beef patties, lettuce, tomatoes, and bacon.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 35.3 g, Cholesterol 75.7 mg, Fat 42.8 g, Fiber 4.5 g, Protein 39.6 g, SaturatedFat 14.4 g, Sodium 1090 mg, Sugar 7.5 g
THE PEANUT BACON BURGER
I love the taste of peanut butter and bacon together, and here's a great way to have it on a hamburger! I found these once in a restaurant, and have made them at home ever since.
Provided by Julesong
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the bacon strips in half so you have 12 pieces, each one approximately 4 inches long; fry the bacon well, keeping the strips as straight as you can (a bacon weight works well for that), then set aside.
- Drain the pan of fat but don't wipe out the pan; turn the heat off- you'll come back to this pan later.
- In a large bowl mix together the ground beef, Worcestershire, dried onion, salt, garlic powder, and pepper (and Tabasco/cayenne, if using).
- In a separate bowl mix together the peanut butter, soy sauce, squished garlic, and chicken broth- this is your grilling sauce; if it's too thick still, add broth until it's a consistency you like (I like it thicker).
- Form the beef mixture into six patties.
- Reheat your pan and cook them as you would regular burgers, but brush them on both sides occasionally with the marinade.
- You can add more chicken broth if you want the grilling sauce to go further, or a bit melted butter.
- Now for you low carbers, remember, peanuts are not low-carb, so go easy with the grilling sauce; it'll still taste wonderful if you don't use all of it up on the burgers!
- Low-carb serving: top it with the bacon, either in strips or crumbled, and enjoy; you can add lettuce and tomato if you like, but I love it just the way it is.
- High-carb serving: eat it on a bun with lettuce and tomato and cheese.
PEANUT BUTTER BURGER
Steps:
- Combine the beef with the sea salt, seasoning salt, pepper and garlic. Create 10 beef balls. Place the balls individually between waxed paper and slightly press the center to create your patties. Place the patties on a lined cookie sheet, ready to be placed on the grill.
- On the stove, fry the bacon to desired texture over medium-heat.
- Turn your chargrill to medium-high and place the burgers on it once it is hot. Cook the first side until the edges are caramelized and browned, 3 to 5 minutes. Flip the burgers and cook for another 3 to 5 minutes. Be careful not to pierce the meat or overcook. Set aside and let them rest for another 3 to 5 minutes. Before you turn off the grill, lightly toast the white burger buns.
- Dress each side of the white burger buns with creamy peanut butter and 2 slices American cheese. Place the burgers on top of the cheese and add the cooked bacon.
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.
THE ELVIS BURGER
The bloated "King of Memphis", Elvis Presley was supposedly a big fan of burgers with peanut butter on them. Here is a recipe inspired by the rock legend.
Provided by Millereg
Categories One Dish Meal
Time 30m
Yield 1 Bloat Burger, 1 serving(s)
Number Of Ingredients 13
Steps:
- Split the meat into two quarter-pound patties and grill or pan fry with the bacon, adding the onions and mushroom to soak up the grease as a sauce.
- When you're done, stack your burger in the following order, from bottom to top: Top bun, 1/4 patty, slice cheese, 2 slices bacon, 2 teaspoons peanut butter, 1/4 patty, slice cheese, 2 slices bacon, 2 teaspoons peanut butter, onions and mushrooms, ketchup, mustard, relish& mayonnaise, lettuce, tomato, bottom bun.
- Enjoy.
Nutrition Facts : Calories 1309.1, Fat 98.2, SaturatedFat 36.2, Cholesterol 243.1, Sodium 1630.3, Carbohydrate 33.4, Fiber 3.1, Sugar 6.4, Protein 71.5
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