BACON CHEESEBURGERS
This takes a little more effort than the average cheeseburger, but is well worth it! Serve on buns with your favorite condiments.
Provided by Naomi Adcock Thompson
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 365 calories, Carbohydrate 2.1 g, Cholesterol 101.4 mg, Fat 27.3 g, Fiber 0.2 g, Protein 26.6 g, SaturatedFat 12.6 g, Sodium 735.1 mg, Sugar 0.5 g
JUMBO BACON AVOCADO HORSERADISH CHEESEBURGERS
The slight kick of the horseradish-mayo gives these a great taste, and using the absolute freshest bread you can find will make it all come together beautifully. The recipe calls for telera rolls, but ciabatta or any fresh and soft roll will do if you can't find telera. You need a roll that holds its shape... You will also need more than one napkin.
Provided by ChefCookie
Categories Pork Recipes
Time 1h6m
Yield 4
Number Of Ingredients 15
Steps:
- Mix kosher salt, black pepper, and seasoned salt together in a small bowl to make seasoning mixture.
- Shape ground chuck into four 6-inch patties that are 3/4-inch thick. Press your thumb into the center of each patty to make an indentation. Brush 1/2 teaspoon oil over each side. Sprinkle 1/2 teaspoon seasoning mixture over each side.
- Place seasoned patties on a plate lined with waxed paper and freeze until firm, about 15 minutes.
- Fill a barbeque starter chimney with lump charcoal and ignite in an outdoor briquette barbecue grill; heat until charcoal turns white. Spread charcoal evenly on lower grate. Add upper grate, cover grill, and let heat for 5 minutes. Lightly oil the grate.
- Grill patties, covered, until browned, about 5 minutes. Flip and cook until second side is browned, about 4 minutes. Place 2 slices Monterey Jack cheese over each patty; cook until melted, about 1 minute. Transfer patties to a plate and tent with aluminum foil.
- Brush 1 tablespoon melted butter over insides of each roll. Place roll halves buttered-side down on the grill; toast until golden, 30 seconds to 1 minute. Transfer to a flat work surface.
- Top the bottom half of each roll with 1/4 of the avocados, 2 lettuce leaves, 1 tomato slice, 1/4 of the red onion slices, and 3 slices of bacon.
- Whisk mayonnaise and horseradish together in a bowl until smooth. Spread a thin layer of mayonnaise mixture on each burger patty and place over bacon slices. Cover with top halves of rolls.
Nutrition Facts : Calories 1432.1 calories, Carbohydrate 81.3 g, Cholesterol 228.1 mg, Fat 94 g, Fiber 13.4 g, Protein 69 g, SaturatedFat 35.5 g, Sodium 2204.9 mg, Sugar 8.1 g
JUMBO BACON AVOCADO HORSERADISH CHEESEBURGERS
The slight kick of the horseradish-mayo gives these a great taste, and using the absolute freshest bread you can find will make it all come together beautifully. The recipe calls for telera rolls, but ciabatta or any fresh and soft roll will do if you can't find telera. You need a roll that holds its shape... You will also need more than one napkin.
Provided by ChefCookie
Categories Pork Recipes
Time 1h6m
Yield 4
Number Of Ingredients 15
Steps:
- Mix kosher salt, black pepper, and seasoned salt together in a small bowl to make seasoning mixture.
- Shape ground chuck into four 6-inch patties that are 3/4-inch thick. Press your thumb into the center of each patty to make an indentation. Brush 1/2 teaspoon oil over each side. Sprinkle 1/2 teaspoon seasoning mixture over each side.
- Place seasoned patties on a plate lined with waxed paper and freeze until firm, about 15 minutes.
- Fill a barbeque starter chimney with lump charcoal and ignite in an outdoor briquette barbecue grill; heat until charcoal turns white. Spread charcoal evenly on lower grate. Add upper grate, cover grill, and let heat for 5 minutes. Lightly oil the grate.
- Grill patties, covered, until browned, about 5 minutes. Flip and cook until second side is browned, about 4 minutes. Place 2 slices Monterey Jack cheese over each patty; cook until melted, about 1 minute. Transfer patties to a plate and tent with aluminum foil.
- Brush 1 tablespoon melted butter over insides of each roll. Place roll halves buttered-side down on the grill; toast until golden, 30 seconds to 1 minute. Transfer to a flat work surface.
- Top the bottom half of each roll with 1/4 of the avocados, 2 lettuce leaves, 1 tomato slice, 1/4 of the red onion slices, and 3 slices of bacon.
- Whisk mayonnaise and horseradish together in a bowl until smooth. Spread a thin layer of mayonnaise mixture on each burger patty and place over bacon slices. Cover with top halves of rolls.
Nutrition Facts : Calories 1432.1 calories, Carbohydrate 81.3 g, Cholesterol 228.1 mg, Fat 94 g, Fiber 13.4 g, Protein 69 g, SaturatedFat 35.5 g, Sodium 2204.9 mg, Sugar 8.1 g
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