Bacon And Roquefort Stuffed Burgers Recipes

STUFFED BACON CHEESEBURGERS

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.

BACON AND ROQUEFORT STUFFED BURGERS

Steps:

• 1.In a large bowl, lightly mix the ground beef, Worcestershire sauce, mustard and pepper. Divide into 8 equal portions and flatten each one into 1/4 inch thick patty. In a separate bowl, combine the crumbled bacon, Roquefort cheese and thyme. Place an equal portion of the bacon mixture onto 4 of the patties. Top with the remaining 4 patties, pressing the edges together to enclose the filling. 2.Preheat a grill for medium heat. When hot, lightly oil the grate. 3.Grill the patties for 6 to 8 minutes on each side, or until cooked through. Serve immediately on toasted buns, topped with tomato, onion and lettuce.

BACON-STUFFED BURGERS

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.

BACON-STUFFED BURGERS

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.

BACON AND ROQUEFORT STUFFED BURGERS

Steps:

• In a large bowl, lightly mix the ground beef, Worcestershire sauce, mustard and pepper. Divide into 8 equal portions and flatten each one into 1/4 inch thick patty. In a separate bowl, combine the crumbled bacon, Roquefort cheese and thyme. Place an equal portion of the bacon mixture onto 4 of the patties. Top with the remaining 4 patties, pressing the edges together to enclose the filling.
• Preheat a grill for medium heat. When hot, lightly oil the grate.
• Grill the patties for 6 to 8 minutes on each side, or until cooked through. Serve immediately on toasted buns, topped with tomato, onion and lettuce.

STUFFED BACON BURGERS

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.

BACON AND ROQUEFORT STUFFED BURGERS

Steps:

• In a large bowl, lightly mix the ground beef, Worcestershire sauce, mustard and pepper. Divide into 8 equal portions and flatten each one into 1/4 inch thick patty. In a separate bowl, combine the crumbled bacon, Roquefort cheese and thyme. Place an equal portion of the bacon mixture onto 4 of the patties. Top with the remaining 4 patties, pressing the edges together to enclose the filling.
• Preheat a grill for medium heat. When hot, lightly oil the grate.
• Grill the patties for 6 to 8 minutes on each side, or until cooked through. Serve immediately on toasted buns, topped with tomato, onion and lettuce.

BACON AND ROQUEFORT STUFFED BURGERS

Steps:

• In a large bowl, lightly mix the ground beef, Worcestershire sauce, mustard and pepper. Divide into 8 equal portions and flatten each one into 1/4 inch thick patty. In a separate bowl, combine the crumbled bacon, Roquefort cheese and thyme. Place an equal portion of the bacon mixture onto 4 of the patties. Top with the remaining 4 patties, pressing the edges together to enclose the filling.
• Preheat a grill for medium heat. When hot, lightly oil the grate.
• Grill the patties for 6 to 8 minutes on each side, or until cooked through. Serve immediately on toasted buns, topped with tomato, onion and lettuce.

BACON-CHEDDAR STUFFED BURGERS

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.

EASY BACON, ONION AND CHEESE STUFFED BURGERS

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.