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-STUFFED SHRIMP BURGERS
Categories Shellfish
Number Of Ingredients 11
Steps:
- Pat the shrimp dry with paper towel. In a food processor, add the shrimp and pulse, scraping down the sides as needed, until just finely chopped but not pureed into a paste.
- Transfer the shrimp to a large bowl and add the panko, horseradish, egg, scallions, hot sauce and salt, if using. Gently mix to combine; the mixture should easily form into patties. If it is too wet, add more panko, a scant tablespoon at a time.
- Divide the shrimp mixture into 12 equal portions and shape into patties about 2-inches wide and 1/2-inch thick. Lay the patties on a large, rimmed baking sheet, cover with plastic wrap or a towel and refrigerate for at least 10 minutes and up to 1 day.
- In a large frying pan over medium heat, fry the bacon until crisp. Transfer to a paper towel-lined platter. Roughly chop the bacon. Reserve the bacon drippings in the pan.
- Just before cooking, remove the patties from the refrigerator. Divide the chopped bacon into six equal portions. Using your thumb, make a dent in the center of 6 of the patties. Place a portion of bacon in each dent. Top each with another patty and press the edges together to seal, checking each patty on all sides to be sure. Gently flatten each patty to about 3/4-inch thick.
- Reheat the bacon drippings in the large skillet over medium heat, until shimmering. Gently add the patties, without crowding, until golden and firm, 5 to 7 minutes, turning once after about 3 minutes.
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 SHRIMP BURGERS
Who doesn't love bacon-wrapped shrimp? Try this variation on that theme by putting crispy bacon inside a shrimp burger.
Provided by From recipes editor Ann Maloney
Yield 6
Number Of Ingredients 12
Steps:
- 1 Pat the shrimp dry with paper towel
- 2 In a food processor, add the shrimp and pulse, scraping down the sides as needed, until just finely chopped but not pureed into a paste
- 3 Transfer the shrimp to a large bowl and add the panko, horseradish, egg, scallions, hot sauce and salt, if using
- 4 Gently mix to combine; the mixture should easily form into patties
- 5 If it is too wet, add more panko, a scant tablespoon at a time
- 6 Divide the shrimp mixture into 12 equal portions and shape into patties about 2-inches wide and 1/2-inch thick
- 7 Lay the patties on a large, rimmed baking sheet, cover with plastic wrap or a towel and refrigerate for at least 10 minutes and up to 1 day
- 8 In a large frying pan over medium heat, fry the bacon until crisp
- 9 Transfer to a paper towel-lined platter
- 10 Roughly chop the bacon
- 11 Reserve the bacon drippings in the pan
- 12 Just before cooking, remove the patties from the refrigerator
- 13 Divide the chopped bacon into six equal portions
- 14 Using your thumb, make a dent in the center of 6 of the patties
- 15 Place a portion of bacon in each dent
- 16 Top each with another patty and press the edges together to seal, checking each patty on all sides to be sure
- 17 Gently flatten each patty to about 3/4-inch thick
- 18 Reheat the bacon drippings in the large skillet over medium heat, until shimmering
- 19 Gently add the patties, without crowding, and fry until golden and firm, 5 to 7 minutes, turning once after about 3 minutes
- 20 Serve on lightly toasted French bread, with mayonnaise, tomato and lettuce
Nutrition Facts : Calories 226 calories, Fat 3 g, Carbohydrate 30 g, Cholesterol 129 mg, Fiber 1 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 2 g
BACON-STUFFED SHRIMP BURGERS
Who doesn't love bacon-wrapped shrimp? Try this variation on that theme by putting crispy bacon inside a shrimp burger.
Provided by From recipes editor Ann Maloney
Yield 6
Number Of Ingredients 12
Steps:
- 1 Pat the shrimp dry with paper towel
- 2 In a food processor, add the shrimp and pulse, scraping down the sides as needed, until just finely chopped but not pureed into a paste
- 3 Transfer the shrimp to a large bowl and add the panko, horseradish, egg, scallions, hot sauce and salt, if using
- 4 Gently mix to combine; the mixture should easily form into patties
- 5 If it is too wet, add more panko, a scant tablespoon at a time
- 6 Divide the shrimp mixture into 12 equal portions and shape into patties about 2-inches wide and 1/2-inch thick
- 7 Lay the patties on a large, rimmed baking sheet, cover with plastic wrap or a towel and refrigerate for at least 10 minutes and up to 1 day
- 8 In a large frying pan over medium heat, fry the bacon until crisp
- 9 Transfer to a paper towel-lined platter
- 10 Roughly chop the bacon
- 11 Reserve the bacon drippings in the pan
- 12 Just before cooking, remove the patties from the refrigerator
- 13 Divide the chopped bacon into six equal portions
- 14 Using your thumb, make a dent in the center of 6 of the patties
- 15 Place a portion of bacon in each dent
- 16 Top each with another patty and press the edges together to seal, checking each patty on all sides to be sure
- 17 Gently flatten each patty to about 3/4-inch thick
- 18 Reheat the bacon drippings in the large skillet over medium heat, until shimmering
- 19 Gently add the patties, without crowding, and fry until golden and firm, 5 to 7 minutes, turning once after about 3 minutes
- 20 Serve on lightly toasted French bread, with mayonnaise, tomato and lettuce
Nutrition Facts : Calories 226 calories, Fat 3 g, Carbohydrate 30 g, Cholesterol 129 mg, Fiber 1 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 2 g
BACON CHEDDAR STUFFED BURGERS
The original recipe is from the Wisconsin Milk Marketing Board but has been altered some. Other stuffing suggestions are salsa and pepper jack, blue cheese and sauteed red onion, mushroom and swiss (yum!), feta and olives, or smoked provolone and roasted red peppers.
Provided by Kaarin
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
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.
BACON-STUFFED BURGERS
I came across this recipe years ago and added the pork sausage to perk it up. My husband claims these are the best burgers he's ever tasted, and I have to agree. They're great served with some crunchy dill pickles.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 408 calories, Fat 24g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 750mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.
EASY BACON, ONION AND CHEESE STUFFED BURGERS
Wonderful stuffed burger that can be easily changed to suit different tastes. My kids who normally don't have onions on their burgers REALLY enjoyed these. We served with french fries and root beer floats!
Provided by AmyThompson
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 669.2 calories, Carbohydrate 26.8 g, Cholesterol 166.3 mg, Fat 38.7 g, Fiber 1.6 g, Protein 50 g, SaturatedFat 15.7 g, Sodium 929.4 mg, Sugar 2.9 g
BACON STUFFED BURGERS
Make and share this Bacon Stuffed Burgers recipe from Food.com.
Provided by Cookin In Texas
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon until nice crisp.
- Remove bacon and keep 2 tablespoons of fat drippings.
- Saute onions in drippings.
- Crumble bacon with mushrooms add to skillet and set aside.
- combine beef, pork, cheese, pepper, garlic powder, and steak sauce.
- Shape into 16 patties.
- Divide bacon mixture and place over eight of the patties.
- Place remaining patties on top and press edges to seal.
- fry patties until done. check for doneness.
Nutrition Facts : Calories 459.5, Fat 25.4, SaturatedFat 9.4, Cholesterol 100.7, Sodium 427.9, Carbohydrate 22.6, Fiber 1.2, Sugar 3.2, Protein 33
STUFFED BACON BURGERS
Everyone comes running when they hear the sizzle-and smell the wonderful aroma-of these burgers on the grill. Nothing else captures the taste of summer.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 499 calories, Fat 30g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 928mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.
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