Bold N Saucy Cheeseburger Recipes

BOLD 'N' SAUCY CHEESEBURGER

Steps:

• Heat grill to medium heat.
• Mix meat and 2 Tbsp. steak sauce; shape into 4 (1/2-inch-thick) patties. Spray both sides of onion slices with cooking spray.
• Grill patties 5 to 7 min. on each side or until done (160�F), adding onions to grill after 2 min. and cooking until crisp-tender. Top burgers with 2% Milk Singles; grill 1 min. or until melted.
• Fill buns with burgers, tomatoes, onions and remaining steak sauce.

BOLD 'N' SAUCY CHEESEBURGER

Steps:

• Preheat grill to medium-high heat. Mix meat and 2 tablespoons of the steak sauce in medium bowl. Shape into 4 (1/2-inch-thick) patties. Spray both sides of onion slices with cooking spray and set aside.
• Grill patties 4 minutes on each side or until cooked through, adding onions to the grill after 2 minutes and cooking until crisp-tender. Top the burgers with the 2% Milk Singles and continue grilling until the 2% Milk Singles are melted.
• Place burgers on bottom halves of buns. Top evenly with remaining 2 tablespoons steak sauce. Cover with onions, tomatoes and top halves of buns.

BOLD 'N' SAUCY CHEESEBURGER

Steps:

• Preheat grill to medium-high heat. Mix meat and 2 tablespoons of the steak sauce in medium bowl. Shape into 4 (1/2-inch-thick) patties. Spray both sides of onion slices with cooking spray and set aside.
• Grill patties 4 minutes on each side or until cooked through, adding onions to the grill after 2 minutes and cooking until crisp-tender. Top the burgers with the 2% Milk Singles and continue grilling until the 2% Milk Singles are melted.
• Place burgers on bottom halves of buns. Top evenly with remaining 2 tablespoons steak sauce. Cover with onions, tomatoes and top halves of buns.

SAUCY CHEESEBURGERS

Steps:

• Heat grill to medium heat.
• Mix meat, cracker crumbs, onions, egg and 2 Tbsp. barbecue sauce just until blended; shape into 4 (1/2-inch-thick) patties.
• Grill 5 to 6 min. on each side or until done (160ºF), brushing occasionally with remaining barbecue sauce for the last few minutes. Top with cheese; grill 1 min. or until melted.
• Fill buns with lettuce, tomatoes and cheeseburgers.

DOUBLE CHEESEBURGER BY CHEF ERIK ANDERSON RECIPE BY TASTY

Steps:

• In a medium bowl, combine cubed chuck roll, salt, black pepper, thyme, and sliced garlic. Stir to coat. Cover and refrigerate to cure overnight.
• Prepare the sauce: in a small mixing bowl, combine the mayonnaise, ketchup, relish, vinegar, lemon juice, salt, and pepper. Whisk together. Refrigerate to bring flavors together.
• Using a stand mixer fitted with meat grinder attachment, grind the cured meat, layering in pieces of chopped bacon throughout. (Ensure the meat and grinder attachments are very cold before grinding! Recommended that you place it in the freezer for a few minutes just before using.)
• Lightly mix together the ground meat and then form into six, 3 ounce balls.
• To a hot, oiled, cast iron skillet, over medium/high heat - add the balls and allow to cook slightly. Using two spatulas layered on top of one another, press down on the burger to form into thin patties. Continue to cook until the underside has browned and caramelized.
• Flip the burgers and continue to cook until the second side just begins to brown. Top with cheese and remove from the skillet.
• To assemble: Spread the burger sauce onto both halves of a toasted potato bun. On the bottom bun, layer lettuce, tomato, and a sprinkle of salt. Add one burger patty, thinly sliced onions, then the second burger patty. Place 4 pickles onto the top bun and place on top of the burger.
• Enjoy!