Bacon Cheeseburger Puffs Food

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 CHEESEBURGER BALLS

Steps:

• In a large bowl, combine egg and soup mix. Crumble beef over mixture and mix well. Divide into 36 portions; set aside. In another large bowl, combine the flour and milk until smooth. Add cheese and bacon; mix well. , Shape cheese mixture into 36 balls. Shape one beef portion around each cheese ball. In a shallow bowl, beat eggs for coating. Place cracker crumbs in another bowl. Dip meatballs into eggs, then coat with crumbs. , Heat oil in a large cast-iron or other heavy skillet over medium heat. Cook meatballs until meat is no longer pink and coating is golden brown, 10-12 minutes.

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.

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.

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 CHEESEBURGER PUFF ROLLS

Steps:

• Preheat oven to 400°F Line a jellyroll pan with parchment paper.
• Place ground beef, bacon, and sweet onion in a large, deep skillet and saute until bacon has rendered its fat and onions are translucent. Break up chunks of ground beef as you are saute-ing,
• Add red bell pepper and garlic to the ground beef. Cook an additional 2 minutes. Remove from heat and stir in oregano, basil, green onions, and ketchup. Add salt and pepper to taste. Let cool to room temperature.
• Place one sheet of puff pastry between two sheets of plastic wrap and gently roll out to a rectangle about 12 inches by 10 inches. Remove the top piece of plastic wrap. Spread half of the ground beef mixture on puff pastry, leaving 1 inch clear on each of the four sides. Sprinkle with half of the Cheddar cheese.
• Use the bottom piece of the plastic wrap to help you roll the puff pastry and filling lengthwise into a log. Use the egg white as glue to seal the roll. Gently press both ends closed. Using the plastic wrap, lift the roll onto the prepared jellyroll pan and place seam-side down. Repeat process with the remaining sheet of puff pastry.
• Brush the tops of the bacon cheeseburger puff rolls with egg white and bake for 20 to 25 minutes until golden brown. Let rest for 10 minutes, then slice each roll on the diagonal into 4 pieces to serve.

BACON CHEESEBURGER PUFFS

Steps:

• Preheat oven to 400 degrees.
• Cook and crumble ground beef.
• In a bowl, combine bisquick bacon and cheese.
• Stir in cooked beef.
• Add buttermilk and stir in with a fork until just moistened.
• Shape into 1 1/2 inch ball. It will be a bit sticky.
• Place 2 inches apart on ungreased baking sheet.
• Bake 12-15 minutes until puffed and golden brown.
• Cool on wire racks.
• Puffs may be frozen. Reheat at 400 degrees 7-9 minutes. They do not need to thaw first.

CHEESEBURGER CREAM PUFFS

Steps:

• For the puffs: Preheat the oven to 400 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper.
• In a medium saucepan, bring the butter, salt and 1 cup water to a boil over medium-high heat. Decrease the heat to low. Add the flour and stir constantly until a sticky ball of dough forms, about 4 minutes.
• Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until there is no longer any steam. Decrease the mixer speed to low and add 3 of the eggs, one at a time, mixing after each addition. The dough will be done once it clings to the paddle in "spokes" as it spins in the bowl. You may need to add another egg to get this consistency. Add the Gruyere and mix to combine.
• Dab a small amount of the dough under the parchment paper at the four corners and in the center of the prepared baking sheet to keep the parchment paper in place. Using a 3-ounce ice cream scoop, scoop out the dough onto the parchment, 2 inches apart. You will end up with 12 scoops. In a small bowl, whisk the remaining egg with a splash of water and a pinch of salt. Brush each cream puff with the egg wash and sprinkle with the sesame seeds. Bake for 20 minutes, then rotate the baking sheet 180 degrees. Lower the oven temperature to 375 degrees F and bake until deep golden brown, about 20 minutes. Transfer the cream puffs to a wire rack and allow to cool to room temperature.
• For the cheese mousse: Meanwhile, add the cream cheese to a bowl, and using a hand mixer, beat until soft, about 1 minute. Add the processed cheese, paprika, salt and white pepper and beat until fluffy and smooth. Mix in the heavy cream as needed until the mixture is velvety and smooth but not too loose. Transfer to a piping bag with a large star tip. Set aside.
• For the burger patties: Transfer the ground beef to a cutting board. Cut into 12 squares, then roll each square into a ball. Place onto a piece of wax paper. Fold the wax paper over, leaving room for the meat to spread out. Using a rolling pin, roll the patties until paper thin. Season with salt and black pepper.
• Heat a large nonstick skillet over medium-high heat. Add the butter and, once melted, cook the patties for 4 minutes on the first side. Flip and continue to cook for another minute or two. Remove to a plate. Add the onions to the same skillet and cook over medium heat, stirring occasionally, until golden brown and translucent, 15 to 20 minutes. Remove from the heat.
• To assemble: In a small bowl, mix the ketchup, mayo and sweet relish together. Set aside. Slice the puffs in half. Spread the special sauce on the bottom half of each puff, then top with a patty, onions, bacon if using and lettuce. Before topping each burger with the top "bun," pipe some of the cheese mousse into it first. Top each burger cream puff with a halved cornichon secured with a toothpick.

DOUBLE CHEESEBURGER FOR A CROWD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a medium 8-inch (20-cm) cast-iron skillet, press down half of the ground beef with a spatula to mold into a patty. Season with salt and pepper.
• Place the cast-iron skillet over medium-high heat and sear the patty until browned, about 4 minutes on each side.
• Remove the patty from the skillet and set aside. Repeat with remaining beef.
• Return the pan to low heat and add the onion. Cook, stirring occasionally, until the onion is caramelized, about 20 minutes.
• Add the garlic and spinach, stirring until the spinach is cooked down, about 5 minutes.
• Lay one sheet of puff pastry on a baking sheet and top with 1 patty.
• Layer 4 slices of cheese over the patty, then top with the caramelized onion mixture.
• Top with the remaining 4 slices of cheese and the other patty.
• Cover with the other sheet of puff pastry.
• Trim the edges of the pastry with a knife and discard.
• Crimp the edges of the pastry, then press with a fork to seal.
• Brush the top and sides of the pastry with the beaten egg and sprinkle with sesame seeds.
• Bake for 30 minutes, or until the pastry is golden brown and cooked through.
• Slice and serve with additional toppings of your choice.
• Enjoy!

BACON CHEESE PUFFS

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Preheat oven to broil.
• In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
• Broil for 5 minutes, or until bubbly.