Bacon Dijon Mustard Green Onion Stuffed Burger Recipes

BACON-BRAISED MUSTARD GREENS

Steps:

• Heat a large skillet over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is browned. Add the garlic and cook just until fragrant, about 30 seconds. Add the mustard greens and stir to wilt. Season with salt and pepper. Stir in the chicken broth and bring to a simmer. Cover and let cook until the greens are tender, about 10 minutes. Stir in the lemon juice and serve immediately.

BACON, DIJON MUSTARD & GREEN ONION STUFFED BURGER

Steps:

• Preheat grill to medium. In a bowl combine beef, garlic, hot sauce and salt and pepper to taste, being careful not to over-mix. Warm a skillet over medium heat. Keep heat on skillet and fry a pinch of the beef to test seasoning. Adjust seasoning, if needed, then form 8 thin patties about 1/2-inch thick and set aside. Sauté onions, using 1 tablespoon of Twisted Butter Bacon, Dijon Mustard & Green Onion Butter in skillet until tender, or about 5 minutes. Place onions in a bowl to cool. Form a spoonful of butter mixture into a ball, then place in the center of 4 patties then top with a spoonful of the onions. 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.

BACON, ONION AND CHEESE STUFFED BURGER

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.

BACON, DIJON MUSTARD & GREEN ONION STUFFED BURGER

Steps:

• Preheat grill to medium.
• In a bowl combine beef, garlic, hot sauce and salt and pepper to taste, being careful not to over-mix.
• Warm a skillet over medium heat. Keep heat on skillet and fry a pinch of the beef to test seasoning.
• Adjust seasoning, if needed, then form 8 thin patties about 1/2-inch thick and set aside.
• Sauté onions, using 1 tablespoon of Twisted Butter Bacon, Dijon Mustard & Green Onion Butter in skillet until tender, or about 5 minutes.
• Place onions in a bowl to cool. Form a spoonful of butter mixture into a ball, then place in the center of 4 patties then top with a spoonful of the onions. 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.

BACON-BRAISED MUSTARD GREENS

Steps:

• Rinse greens well. Cut out stems and thick veins; tear leaves into 4- or 5-inch pieces.
• Cook bacon in a large sauté pan until fat starts to render and bacon begins to brown. Add onion, garlic and pepper flakes and sauté until onion is soft, about 7 minutes. Add sugar, vinegar and chicken stock. Heat to boiling, add greens and cook slowly, stirring often as the greens begin to release their own liquid.
• Reduce heat and simmer greens until tender, 10 to 20 minutes, stirring occasionally. Season with salt and pepper.

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.

DIJON BURGERS

Steps:

• Combine all ingredients and gently work into beef (easiest using wet hands).
• Gently shape beef into patties.
• Bake on stovetop or grill to desired degree of doneness.