Bacon Cheddar French Onion Burgers Food

BACON CHEDDAR STUFFED BURGERS

Steps:

• Fry bacon until crisp; crumble.
• Combine beef, salt, pepper, garlic powder and onion and shape into 12 large, thin patties.
• Top six patties with 1 tablespoon bacon and 1 tablespoon cheese (this is approximate-use what looks right).
• Place remaining 6 patties on top of cheese/bacon topped patties and press edges to seal.
• Grill or broil for 3-4 minutes per side until done. We like ours well done.
• The last 2 minutes of cooking top patties with remaining bacon and cheese.
• Serve on buns.

3-INGREDIENT FRENCH ONION BURGERS

Steps:

• Prepare the grill for medium-high direct grilling, 450-500 degrees F. Prep any toppings & condiments as desired (see below).
• Add the ground beef, onion soup seasoning mix, Worcestershire sauce & kosher salt to a large mixing bowl. Using your hands, mix just until well combined. Be careful not to overmix as it yields a dryer, tougher burger. Divide the mixture into 4 equal portions. Press each portion into a 1-inch thick burger patty. Use your thumb to press a slight indent in the center of each burger patty.
• Place the burger patties on the grill grates, directly over the flame. Grill 3 minutes per side for medium doneness. If you prefer a less/more done burger, grill for 1 minute less/more. If making a cheeseburger, add the cheese to the burger patties in their last minute of grilling. Toast the St Pierre Brioche Burger Buns while you're at it - see below!
• Build your burgers as desired. At our house, the toasted St Pierre brioche buns get a quick schmear of Dijonnaise, topped with leafy lettuce, a French onion burger, crispy bacon, & caramelized onions. Serve immediately. Enjoy!

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.

FRENCH ONION BURGER RECIPE BY TASTY

Steps:

• Mix together the patty ingredients until evenly combined.
• Form the beef into a round patty.
• Repeat with the remaining beef.
• Heat oil in a pan over medium heat.
• Cook the burgers for 3 minutes on the first side, flip, and place the slice of comté on top.
• Cook for 6 more minutes.
• Assemble the burgers on the buns with caramelized onions and arugula.
• Enjoy!

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!

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.

BACON-CHEDDAR BURGERS WITH CARAMELIZED ONIONS

Steps:

• For caramelized onions:
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, covered, stirring occasionally, until golden and softened, 15 to 20 minutes.
• Reduce heat to medium-low, then add vinegar, scraping up the brown bits on bottom of the skillet, and cook, uncovered, stirring, until liquid evaporates, 1 to 2 minutes. Season to taste with salt and pepper. Transfer to a small bowl and keep warm, covered.
• For burgers:
• Prepare grill for indirect-heat cooking over medium-hot charcoal (medium heat for gas; see grilling procedure ).
• Meanwhile, cut frozen bacon crosswise into eight sections and distribute evenly in bowl of a food processor, then pulse until finely chopped.
• In a large bowl, distribute bacon evenly over beef and drizzle mixture with Worcestershire sauce. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
• Combine mixture as gently and thoroughly as possible with your fingers (be careful not to overmix). Form into 4 patties, about 4 inches in diameter and 1 inch thick.
• Brush cut sides of buns with butter.
• Oil grill rack, then sear patties directly over coals (or lit burner or burners), covered only if using a gas grill, moving to area of grill with no coals (or over shut-off burner) if flare-ups occur, until browned, 2 to 3 minutes on each side.
• Move burgers to area with no coals (or over shut-off burner) and grill, covered, turning once, until they reach 155°F on instant-read thermometer, about 4 minutes total. Top with cheese to taste and heat, covered, until it melts and burgers register 160°F, about 1 minute. Transfer burgers to a clean platter.
• Grill buns, buttered side down, until grill marks appear, about 1 minute.
• Assemble burgers with buns and accompaniments, topping cheese with caramelized onions.

BACON, ONION AND CHEESE STUFFED BURGER

Steps:

• Preheat grill to medium.
• In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

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.

BACON-CHEDDAR BISON BURGERS

Steps:

• Combine ground bison, egg, crushed crackers, Italian seasoning, Worcestershire sauce, garlic salt, black pepper, and coarse salt in a large bowl. Use your hands to form mixture into 4 large burger patties. Place on a plate lined with waxed paper and refrigerate until ready to cook.
• Preheat grill for medium-high heat and lightly oil the grate.
• Grill burgers for 2 minutes. Flip and brush with barbeque sauce. Flip again and cook until burgers are no longer pink in the center, about 8 minutes total. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Turn off the grill. Add 2 slices cooked bacon and 1 slice Cheddar cheese to each burger; close lid and let cheese melt, about 1 minute. Transfer burgers to buns and top each with 1 lettuce leaf.

STUFFED BACON-CHEDDAR BBQ BURGER

Steps:

• Combine ground round, ground chuck, salt and pepper in a large bowl.
• In another bowl, combine the coarsely shredded sharp cheddar and cooked bacon pieces.
• Let bacon and cheese mixture sit at room temperature for about 20 minutes to get soft.
• Then, shape mixture into balls (for however many burgers you would like to make). Form 2 patties of meat and place one cheese/bacon ball in between them.
• Pinch the sides together to seal in cheese ball. Gently press formed patty, to spread out cheese ball. Continue until all patties are formed.
• Cook burgers on grill over medium flame for about 7 minutes on each side.
• While burgers are grilling, slice sweet Vidalia onions and sauté them in a skillet with 1 tablespoon of butter. Once onions become translucent (about 4 minutes), add some sweet barbecue sauce.
• Flip burgers, and baste the cooked side of the patties with the same sweet barbecue sauce used in the onions.
• After about 7 minutes longer, the burger should be done (these are big thick burgers and may take longer to grill to your liking).
• Baste again with sweet barbecue sauce before removing from grill.
• Butter hamburger buns and place on top rack of grill for several minutes, until toasted.
• To build burger, take toasted bun, add patty, and top with smothered barbecue onions. You can add tomato or lettuce, if you'd like, but the flavors are great without them.

RANCH ONION BURGERS

Steps:

• Mix ingredients together.
• Form into burgers.
• Grill burgers to preference.
• Add shredded cheddar and let melt.
• Serve on hamburger buns with toppings of your choice.
• Enjoy!

BACON CHEDDAR RANCH BURGERS!

Steps:

• In bowl, mix together the hamburger and dressing mix packet well.
• Shape into 3 patties, set in fridge to chill and firm up.
• Meanwhile, in large frying pan, cook bacon sprinkling with the pepper on both sides, drain grease saving 1-2 Tbl.
• Set bacon aside wrapped in paper towel.
• Fry hamburgers in same pan with a little bacon grease til done.
• Coat with bbq sauce, top with cheddar slices, cover, heat til cheese is melted. Place on bottom buns, top with bacon, onion, lettuce and tomato.
• Mix the prepared dressing with the mayo and spread on top buns, place on top.
• *Note: I always use Sweet Baby Ray's BBQ Sauce. Other bbq sauces might not work well.