Angies Bacon Cheeseburger Rice Food

INSTANT POT BACON CHEESEBURGER RICE

Steps:

• Set Instant Pot to Saute Less for 7 minutes.
• Add a dab of margarine or butter to the pot.
• Add the ground beef to the pot and crumble it well as it cooks.
• When the Instant Pot turns off, add the condensed chicken broth and water to the pot.
• Also add the salt, pepper, onion powder and garlic powder to the pot.
• Add the long grain white rice to the pot.
• Gently push the rice down until it is submerged in the liquid but do not stir.
• Pour the condensed cream of bacon soup on top.
• Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 7 minutes.
• Once the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and do a quick release.
• Remove the lid from the Instant Pot and stir the contents well.
• Add the crumbled bacon and shredded cheese to the pot. Stir well.
• Serve and enjoy!

BACON CHEESEBURGER RICE

Steps:

• In a large skillet over medium heat, cook beef until no longer pink; drain. Add the water, barbecue sauce, mustard, onion and pepper., Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.

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.

CHEESEBURGER FRIED RICE

Steps:

• For the awesome sauce: Add egg yolks and pickle relish to a food processor and pulse until incorporated. Add your garlic and mushroom seasoning and pulse again.
• Now, go for it: Slowly drizzle your oil into the mix while all the flavors are spinning around and mingling (like you did at last year's holiday party). Don't go too fast though! The sauce may break, and there's no return from that. Be gentle. But make it thick. Thick is good. Transfer to a mixing bowl and fold together all of that mayo goodness with your ketchup.
• You're done! Make the fried rice now, and everything will be okay. (See Cook's Note.)
• For the cheeseburger fried rice: Add oil and onions to a hot wok and cook until golden brown and delicious. Add cooked bacon and browned ground beef. Bring some of the reserved bacon fat into the wok and add the jasmine rice.
• With an aggressive approach, mix, stir, rake, swirl, toss... whatever it takes to bring that rice back to life. Make sure every grain has been given some bacon-fat lovin' and nothing is sticking to the wok, until the rice has been fried and is completely alive again. Show it some respect by seasoning with mushroom seasoning and sugar. Not too much? but not too little. Taste this beautiful creation. It is delicious. If desired, add more mushroom seasoning. Toss in lettuce and tomatoes and mix just until incorporated; not wilted but not raw.
• For the garnish: Build this beauty like you would any other cheeseburger. Smother with nacho cheese, 3 ounces awesome sauce and mustard. Sprinkle some sesame seeds over the top (what's a burger bun without sesame seeds?) and last, but very certainly not least, the pickle chips. ENJOY.

15 MINUTE CHEESEBURGER RICE

Steps:

• Brown ground beef in large skillet; drain.
• Add water, ketchup and mustard.
• Bring to a boil.
• Stir in 2 cups uncooked Minute rice.
• Sprinkle with 1 cup shredded cheddar cheese.
• Cover; cook on low heat 5 minutes.

BBQ CHEESEBURGER RICE

Steps:

• Brown ground beef, drain.
• Add barbecue sauce, mustard, onion, and pepper. Bring to a boil.
• Stir in the rice.
• Sprinkle with cheese.
• Reduce heat, cover, and simmer 5 minutes.

CHEESEBURGER RICE

Steps:

• Chop onion finely and add to small microwave-safe bowl coated with the olive oil & microwave high for 1 minute until translucent.
• Brown meat in large skillet on medium-high heat with the garlic; drain.
• Add water, onion, ketchup and mustard. Heat to a boil.
• Stir in rice. Sprinkle with cheese; cover. Cook on low heat 5 minutes.

CHEESEBURGER RICE

Steps:

• Brown meat in large skillet on medium high heat and drain.
• Add water, ketchup and mustard.
• Bring to a boil.
• Stir in rice, Sprinkle with cheese, cover.
• Cook on low heat 5 minutes.
• Stir.

BACON CHEESEBURGER RICE CASSEROLE

Steps:

• preheat oven to 350 degrees.
• cook bacon in skillet until crispy, and blot on paper towels and crumble.
• cook onion and ground beef in bacon fat and drain.
• add rice, tomatoes, water, tomato sauce, mustard, and A1.
• bring to a boil, cover, reduce heat and simmer 20 minutes, stirring occasionally.
• add cheese, stir until melted, and put in baking dish, top with bacon.
• bake in oven 30 minutes until bubbly.

BACON CHEESEBURGER RICE (OAMC)

Steps:

• Brown and drain beef.
• While beef is cooking, mix together soup, onion soup mix, bacon pieces and cheese. Add to browned ground beef.
• Simmer on low until cheese is just melted.
• Add rice and mix well.
• Serve immediately or allow to cool and ladle into 1-gallon freezer bag.
• Label and freeze.
• To serve: allow to thaw overnight in refrigerator and reheat on stovetop or in microwave; You could also freeze this in a reusable casserole dish for easier thawing/cooking.

BACON-AND-EGG RICE

Steps:

• Bring rice and water to a boil in a 2 1/2-quart heavy saucepan, then reduce heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.
• Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes. Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.
• Whisk together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.
• Return 3 tablespoons fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes. Add eggs and cook, stirring, until eggs are just set, about 1 minute. Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat. Add rice, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute. Serve immediately.

ANGIE'S BACON CHEESEBURGER RICE

Steps:

• In a large saucepan over medium heat, cook the beef until no longer pink; drain.
• Add water, barbecue sauce, mustard, onion and pepper.
• Bring to a boil; stir in the rice.
• Sprinkle with cheese.
• Reduce heat; cover and simmer for 5 minutes.
• Sprinkle with pickles and bacon.