Inside Out Cheeseburger With Bacon Recipes

INSIDE-OUT BACON CHEESEBURGERS

Steps:

• Preheat the oven to 400 degrees F.
• Put the bacon strips on a rimmed baking sheet lined with parchment paper or aluminum foil and fitted with a wire rack. Bake until cooked through, about 20 minutes. Allow to cool, then chop or crumble.
• Preheat the oven to broil.
• Divide the ground beef into eight patties. Pile the bacon and cheese on top of four of the patties. Cover each filled patty with a plain patty and press together at the edges to tightly seal. Create a divot in the center of each patty with your thumb.
• Heat the safflower oil in a cast-iron skillet over medium-high heat. Season the patties liberally with the salt and pepper before adding them to the skillet. Cook the patties until cooked through and cheese is melted inside, about 5 to 6 minutes per side.
• Meanwhile, put the split buns on a rimmed baking sheet and broil until toasted, 1 to 2 minutes.
• Serve the burgers on the toasted buns with your favorite burger toppings.

INSIDE-OUT BACON CHEESEBURGERS WITH GRILLED GREEN ONION MAYO

Steps:

• Preheat grill pan over high heat.
• In a medium pan brown bacon over medium high heat and drain on paper towel lined plate.
• Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side. Remove from heat to cool.
• Combine ground beef with Worcestershire and steak seasoning or salt and pepper. Divide meat into 4 equal parts. Combine cheese crumbles and cooked bacon. Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat. When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook. Transfer burgers to a plate and let them rest 5 minutes before serving.
• Chop cooled, grilled green onions and add to a food processor. Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise. Season with salt and pepper, to your taste.
• Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise. As you bite into the burgers, you will find a smoky, cheesy surprise at the center.

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.

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:

• Heat grill to medium heat.
• Mix meat and 2 Tbsp. dressing; shape into 8 thin patties. Combine remaining dressing and bacon. Spoon onto centers of 4 patties; top with Singles quarters and remaining patties. Pinch edges together to seal.
• Grill 7 to 9 min. on each side or until burgers are done (160°F).
• Fill buns with lettuce, burgers and tomatoes.

INSIDE-OUT CHEESEBURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix beef, chile pepper powder, salt and pepper. Shape mixture into 8 patties, 1/2 inch thick. In center of each of 4 patties, place 2 tablespoons cheese. Top with remaining patties; press edges to seal.
• Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until thermometer inserted in center of patties (inserted in meat, not cheese) reads 160°F. Serve burgers on buns with lettuce and tomato.

INSIDE-OUT CHEESEBURGER WITH BACON

Steps:

• Heat grill to medium-high heat.
• Shape ground beef into 8 (1/4-inch thick) patties. Top each of 4 patties with 4 Singles pieces and 1/4 of the bacon. Cover with remaining patties; pinch edges together to seal.
• Grill 6 to 7 min. on each side or until done (160ºF).
• Spread bottom halves of buns with cream cheese spread; top with lettuce, tomatoes and cheeseburgers. Cover with tops of buns.

INSIDE OUT BACON CHEESEBURGERS

Steps:

• Arrange the bacon in a large nonstick skillet and heat over medium heat. Slowly crisp up the bacon, cooking for 3 or 4 minutes on each side. Remove the bacon from the skillet, and, when cool, chop.
• Add the EVOO to the remaining drippings and set aside.
• Place the lean ground beef in a large mixing bowl, season with salt and fresh ground black pepper, and mix in the mustard powder.
• Divide the meat into 4 equal portions. Shape each portion into a burger, making a well in the center.
• Fill the well of each with one quarter of the crisp bacon pieces and 2 tablespoons of the cheese. Carefully form the burger around the cheese and bacon filling, making sure the filling is completely covered.
• Return the skillet you cooked the bacon in to medium-high heat.
• Add the burger patties to the hot skillet and cook for 2 minutes on each side, then reduce the heat to medium-low and cook the burgers for 5 to 6 minutes longer, turning occasionally. Do not press down on the burgers as they cook.
• Serve each burger on a bed of lettuce topped with sliced tomato and chopped pickles.

STUFFED BACON BURGERS

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.

EGG-IN-A-HOLE BACON CHEESEBURGERS

Steps:

• Stir mayonnaise and Thousand Island dressing together in a small bowl. Set spread aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
• Form ground chuck into 3 equal-sized patties. Use a small glass to cut out the center of each patty to create a donut-shaped burger. Combine excess meat to form a fourth donut-shaped burger. Season generously with salt and pepper.
• Heat a cast iron skillet over medium-high heat. Add butter and melt. Add burgers and cook for 2 minutes per side. Crack an egg into the center of each burger. Cover the skillet and cook until whites are set, 4 to 5 minutes.
• Place spread on the split sides of the bottom hamburger buns. Build each burger by topping with lettuce, a burger, 2 slices bacon, 1 slice Cheddar cheese, and a top bun.

INSIDE-OUT BACON CHEESEBURGERS WITH GRILLED GREEN ONION MAYO

Steps:

• Preheat grill pan over high heat.
• In a medium pan brown bacon over medium high heat and drain on paper towel lined plate.
• Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side; remove from heat to cool.
• To make the burgers, combine ground beef with Worcestershire and steak seasoning or salt and pepper; divide meat into 4 equal parts.
• Combine cheese crumbles and cooked bacon.
• Take 1/4 of the meat in your hand and make a well in the center of it.
• Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling; make sure the fillings are completely covered with meat.
• When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan.
• Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally.
• Do not press down on burgers as they cook.
• Transfer burgers to a plate and let them rest 5 minutes before serving.
• To make the green onion mayonnaise, chop cooled, grilled green onions and add to a food processor.
• Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise.
• Season with salt and pepper, to your taste.
• Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise.
• As you bite into the burgers, you will find a smoky, cheesy surprise at the center.

BACON INFUSED BURGERS RECIPE

Steps:

• Cook the bacon until slightly chewy, but not crisp.
• Once the bacon has cooled, tear it into small pieces, about the size of a dime.
• Mix the bacon bits into the raw ground beef, sometimes it's best to do this with your hands.
• Form the meat mixture into 6 equal size patties.
• Place on grill, griddle, or pan flipping until desired doneness. (I like mine a little pink in the middle).
• Grill your pineapple, and glaze with honey, as cooking, if desired.
• Once done, create your burger with all your favorite condiments and toppings.
• We recommend red onion slice, lettuce, cheddar cheese, mayo, barbecue sauce, as well as all your favorites!