Home Ground Burgers With Bacon Cheese Thyme Recipes

HOME-GROUND BURGERS WITH BACON, CHEESE, AND FRESH THYME

Steps:

• Place the diced chuck in a large bowl.
• Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and most of the fat has been rendered, 7 to 8 minutes. Add the onions to the pan and cook until they are softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute longer. Add the thyme and toss to combine. Remove the pan from the heat and pour the mixture over the diced chuck. Drizzle with the Worcestershire, and season with the salt and pepper. Toss gently but thoroughly to combine. Cover and set aside to marinate, refrigerated, for 1 hour.
• Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind the meat mixture and then gently form it into 4 patties, being careful not to overwork it. Cover and refrigerate until chilled, about 1 hour.
• Preheat a grill to medium, and lightly oil the grate.
• Remove the patties from the refrigerator and place them on the grill. Cook for 7 to 8 minutes. Then turn them over and place 2 slices of the cheddar on each burger. Cook for another 7 to 8 minutes for medium-rare to medium, or until the burgers are cooked to the desired degree of doneness. Place a burger on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add mayo, ketchup, mustard, and pickles as desired. Serve immediately.

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.

BACON CHEDDAR LOADED CHEESEBURGER RECIPE BY TASTY

Steps:

• In a pan over medium-high heat, add the bacon, and cook until crispy. Transfer to a cutting board and roughly chop.
• In a bowl, add the bacon, cream cheese, green onions, and shredded cheddar. Mix well.
• Divide the ground beef into four even portions and shape into balls. Form a well into the center of each, large enough for the cheese mixture.
• Place a quarter of the cheese mixture into the center of each ball, and enclose inside the ground beef. Gently press each ball into a patty shape, and season both sides generously with salt and pepper.
• Heat a cast-iron pan over medium-high heat. Once hot, add the burgers and cook for 4-5 minutes on one side.
• Flip the burgers, and cook for 2 minutes. Add a slice of cheese on each burger and cook for an additional 2 minutes, until the burger is cooked through and the cheese is melted.
• Remove burgers from pan, and place on top a toasted burger bun. Top with condiments of your choice.
• Enjoy!

THYME PEPPER BURGERS

Steps:

• In a large bowl, mix together the egg, milk, bread crumbs, salt and nutmeg. Add ground beef, and mix by hand until well blended. Shape into 4 patties. Place a skillet over medium heat. Add patties, and brown for 3 to 4 minutes on each side. Remove from the skillet.
• Add onion to the skillet, and cook until tender but not browned. Drain off excess fat. Whisk together beef broth and flour. Pour into the skillet, and stir in Worcestershire sauce and thyme. Cook over medium heat, stirring until thickened. Return patties to the skillet, and add green peppers. Cover, and simmer until burgers are cooked through, about 5 minutes.

CHEDDAR AND BACON BURGERS

Steps:

• In a large bowl, combine the cheese, bacon and soup mix. Crumble beef over mixture and mix well. Shape into eight patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato if desired.

INSIDE-OUT BACON CHEESEBURGERS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1/2 cup drippings., Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 tablespoon bacon drippings. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a large bowl; add the Worcestershire sauce, pepper and salt. Crumble beef over mixture and mix well. Shape into 24 patties. Layer 2 pieces of cheese, bacon and remaining cheese onto the center of each of 12 patties. Top with remaining patties and press edges firmly to seal., In a large skillet, cook onions in remaining reserved drippings over medium heat for 15-20 minutes or until golden brown, stirring occasionally., Meanwhile, grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Grill rolls, uncovered, for 1-2 minutes or until toasted. Serve burgers on rolls with onions.

WHINE AND CHEESE ALL THE THYME BURGER

Steps:

• Place the ground turkey meat in a large bowl. Add salt, pepper, white wine, Dijon mustard, garlic, grated onions, thyme, and sage and mix together well. Gently add breadcrumbs and mix until combined. (Overworking the meat at this stage will toughen the burger.).
• Divide the burger mixture into 8 equal sized amounts. Pat each portion into a 5" round patty that is a little thicker in the center. Place a mound with 1/4 of the cheese at the center of 4 of the patties. Carefully, place the other 4 patties on top and seal the edges well and pat smooth. If your burgers have become quite soft from handling place back in the fridge for 10 minutes.
• To prepare the sauce, heat olive oil in a medium skillet over medium heat. Once it become hot, add the vidalia onion and sauté for 5-7 minutes until the onions are soft and have begun to take on a little color. Season with a small amount of salt and pepper to taste.
• Add the mushrooms and wine and stir well. Cook for 3 minutes continuing to stir. To enrich the sauce, add the butter and cook until just melted and incorporated into the wine. Cover and turn off the heat until ready to serve.
• While the onions are cooking, heat a large skillet until piping hot but not smoking. Add the burgers to the skillet and cook for 2 minutes to create a good seer. Turn burgers and continue cooking another 2 minutes. Add the final 2 tablespoons of white wine to the pan and cook an additional minute or two.
• Toast 8 slices of sourdough bread (or 4 split sourdough rolls) in the toaster or broiler. Top each with sweet roasted pepper half. Place burger on top of the red pepper. Top the burger with 1/4 of the onion-mushroom wine sauce and a second piece of sourdough (or roll tops).
• Serve with a glass of wine and extra napkins.

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.