Bacon Burger Wellington Recipes
BACON CHEESEBURGERS
This takes a little more effort than the average cheeseburger, but is well worth it! Serve on buns with your favorite condiments.
Provided by Naomi Adcock Thompson
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat a grill for high heat.
- Place bacon in a large skillet over medium heat. Fry, stirring occasionally. When the bacon is almost done, add the onion. Cook until the bacon is crisp, and the onion is tender. Remove onion and bacon from the pan with a slotted spoon, and transfer to a food processor. Pulse a couple of times to chop finely. Do not puree. Pour into a large bowl, and mix with steak sauce and ground chuck using your hands. Form into 16 patties.
- Place patties on the grill, and cook for 5 minutes per side, or until well done. Place a slice of cheese on top of each one during the last minute.
Nutrition Facts : Calories 365 calories, Carbohydrate 2.1 g, Cholesterol 101.4 mg, Fat 27.3 g, Fiber 0.2 g, Protein 26.6 g, SaturatedFat 12.6 g, Sodium 735.1 mg, Sugar 0.5 g
BACON RANCH CREAM CHEESE WELLINGTON
This dip recipe is a cross between a baked brie in pastry and a more kid-friendly cream cheese log. The result is elegant enough for entertaining, but the bacon and ranch flavors mean kids will love it too. Once you master this easy recipe, experiment with other flavors: garlic-sauteed mushrooms, or curry paste, if you are hosting adults.
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 45m
Yield 8 to 10 appetizer servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Place the puff pastry on a flour-dusted surface and roll until big enough to wrap around the bar of cream cheese. Spread the ranch dressing over the outside of the cream cheese, and then coat with the chopped bacon. Place in the center of the puff pastry. Sprinkle the green onion if using over the top of the cream cheese. Fold the pastry up to cover the cream cheese, sealing the seam with your fingertips and a few drops of water. Tuck the hanging edges under the cream cheese to make a smooth rectangular shape. Brush with beaten egg or milk if you want a shiny finish.
- Place the bar in a small oven-safe serving dish and bake until the pastry is golden and the cream cheese is soft, 30 to 35 minutes. Serve with crostini and vegetables.
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- In a large bowl, combine together the ground sirloin, ground pork, Worcestershire sauce, salt, pepper, garlic powder, and 1 tablespoon yellow mustard until evenly mixed through. Divide into 4 equal pieces and then shape each portion into a very large burger patty, placing on a plate or baking sheet. Continue shaping the rest of the patties.
- Place a large griddle pan or grill pan over medium-high heat. Once very hot and smokey, grease with a bit of canola oil. Cook the patties, in batches (depending on how big your pan is) for about 2 to 4 minutes on the first side, or until charred and browned. Flip over and continue to cook for another 2 minutes. We're not trying to cook them all the way at this point, because they'll continue to cook in the oven. Transfer to a plate or baking sheet and continue cooking the rest. Let cool to room temperature.
- Working with one sheet of puff pastry at a time, cut it in half. Roll out each half slightly to make them larger. Spread the center of each half with mustard and ketchup. Place two full slices of bacon in the center of each, you might have to cut the bacon in half so you'll end up with four half slices for each one. Top with a slice of cheese, and a few pickles. Place the cooled burger on top and then wrap the puff pastry over everything.Turn over and place on the prepared baking sheet. Repeat this with the second puff pastry sheet and remaining burger ingredients.
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- In large bowl, combine ground beef, seasoning mix, garlic and pepper; mix well. Shape mixture into 4 patties, 1/2 inch thick.
- Heat large skillet over medium heat until hot. Add patties; cook 10 to 12 minutes or until thoroughly cooked, turning once. Remove patties from skillet; drain on paper towels. Cool 5 minutes.
- Heat oven to 375°F. Unroll dough forming 13x6 1/2-inch rectangle. Firmly press perforations to seal. Cut dough crosswise into 2 squares. Repeat with remaining can of dough, forming a total of 4 squares.
- Spread each square with 2 teaspoons mustard. Place 1 cooked patty, 2 half slices bacon and 1 slice cheese in center of each square. Bring the 4 corners of each dough square together in center; twist to form knot in center. Pinch edges to seal. Place on ungreased cookie sheet.
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