Classic Bacon Cheeseburger Recipes

ALL-AMERICAN BACON CHEESEBURGERS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties., Grill burgers, covered, over medium heat or broil 3 in. from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.

CLASSIC BACON AND CHEESEBURGER

Steps:

• Fry the onion in a large frying pan in a splash of olive oil until golden brown. Add the garlic and fry for another 30 seconds then remove from the heat. Allow to cool to room temperature.
• Mix the cooled onions with the beef, parsley, breadcrumbs, egg, salt and pepper. To test the seasoning, fry a teaspoon-full of the mixture in the pan you cooked the onions in. Adjust the seasoning to taste.
• Divide the mixture into 5-6 (depending on how you big you want the patties), and form patties with wet hands.
• Place on a tray lined with baking paper and place in the fridge to chill for 30 minutes.
• When the patties have rested, heat a large cast iron pan/griddle pan until hot then cook the burgers until charred and cooked to your preference. (You can also cook the burgers on a braai/barbecue.)
• Remove from the heat, top with the cheese and cover with foil for 2 minutes.
• Top the buns with a generous spoonful of mayo, lettuce, tomato, the patty with cheese and finally bacon.
• Serve immediately.

BACON CHEESEBURGER

Steps:

• In an oven preheated to 400°F, cook the bacon on a cooking sheet for 15-20 minutes.
• Mix the two pounds of ground beef. Form into 3 10-ounce patties.
• Salt and pepper the burgers liberally on both sides and sear on the hot side of the grill.
• Turn the burgers ¼ after 2 ½ minutes. Cook for another minute as the edges start to brown before flipping to the other side. Cook for another two and half minutes. Turn ¼, add bacon and cheese.
• Cook for another minute and let it rest for a few more minutes until it reaches an internal temperature of 145-150°F for medium.
• Brush the buns with whole butter and toast for a minute on the cooler side of the grill.
• Break off a few leaves of the lettuce to make a bed for the burger. Slice the beefsteak tomato into thick slices and the red onion into thin slices. Coat buns with the sauce, add bacon cheeseburger, and stack with lettuce, tomato, and onion.

BACON CHEESEBURGERS

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.

THE BEST BACON CHEESEBURGER

Steps:

• Preheat the oven to 400 degrees F.
• Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
• Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
• Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
• Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
• Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce.