Bacon Cheeseburger Food

PERFECT BACON CHEESEBURGERS

Steps:

• Place the beef into a medium mixing bowl. Add the cream, hot sauce, Worcestershire, salt and pepper. With clean hands, mix the meat well. Set aside.
• Next, slice the rolls in half and spread each half with some softened butter. Place the rolls face-down on a skillet over medium heat. Lightly grill the rolls so they're nice and golden. Let the rolls cool on a plate until you need them.
• Heat a skillet over medium-high heat and add the butter. Form the beef mixture into 6 patties and place in the skillet, in batches if needed. Allow each to cook about 4 minutes on the first side, flip them and place a slice of Cheddar on to melt.
• When the patties are done in the middle, place them on the base of the halved buns. Top each with 2 pieces of the bacon and top with the other half of the rolls.

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.

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.

CLASSIC BACON AND CHEESEBURGER

Steps:

• Fry the onion in a large frying pan in a splash of olive oil until golden brown. Add the garlic and fry for another 30 seconds then remove from the heat. Allow to cool to room temperature.
• Mix the cooled onions with the beef, parsley, breadcrumbs, egg, salt and pepper. To test the seasoning, fry a teaspoon-full of the mixture in the pan you cooked the onions in. Adjust the seasoning to taste.
• Divide the mixture into 5-6 (depending on how you big you want the patties), and form patties with wet hands.
• Place on a tray lined with baking paper and place in the fridge to chill for 30 minutes.
• When the patties have rested, heat a large cast iron pan/griddle pan until hot then cook the burgers until charred and cooked to your preference. (You can also cook the burgers on a braai/barbecue.)
• Remove from the heat, top with the cheese and cover with foil for 2 minutes.
• Top the buns with a generous spoonful of mayo, lettuce, tomato, the patty with cheese and finally bacon.
• Serve immediately.

BACON CHEESEBURGER GARBAGE BREAD

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Heat a large skillet over medium heat. Add the beef and cook, stirring to break it up into small crumbles, until cooked through, 8 to 10 minutes. Meanwhile, roughly chop half of the cheese, leaving other half as slices. Set aside.
• Using a slotted spoon, remove the beef from the skillet and transfer to a large bowl; discard the fat and liquid in the pan. Let the beef cool completely in the bowl, then stir in the chopped cheese.
• On a lightly floured work surface, roll the dough into a 20-by-14-inch rectangle. Arrange the beef and cheese mixture evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides. Drizzle 2 tablespoons ketchup evenly over the beef mixture and the uncovered half of the dough; repeat with all the mustard, and then the red onion. Lay down the remaining cheese slices evenly over the half of the dough with no beef mixture, leaving a 1-inch border on the sides. Arrange the bacon pieces and 24 dill pickle chips just over the beef mixture.
• Working from the short side with the beef mixture, tightly roll up the dough into a log, jelly-roll style. Pinch the open ends together to seal, then tuck them underneath the log. Transfer the log, seam side-down, to the prepared baking sheet, brush all over with water and sprinkle with sesame seeds. Bake, rotating the pan halfway through, until the bread is golden brown, about 40 minutes.
• While the bread bakes, whisk together the mayonnaise, onion flakes, sugar, a pinch of salt and pepper and the remaining 3 tablespoons ketchup, 2 tablespoons finely chopped dill pickle chips and 1 teaspoon pickle brine in a small bowl. Taste, and season the special sauce with additional salt if needed. Let the bread cool for 10 minutes. Slice into 8 pieces and serve warm with the special sauce.

KETO BACON CHEESEBURGER BOWLS

Steps:

• For the dressing: Whisk the mayonnaise, ketchup, horseradish, coconut aminos, hot sauce and paprika together in a small bowl.
• For the salad: Place the bacon in a medium skillet over medium-low heat. Cook, turning occasionally with tongs, until the bacon is golden, 10 to 12 minutes. Transfer to a plate.
• Add the onions to the same skillet with the bacon fat, sprinkle with 1/4 teaspoon salt and cook, stirring occasionally, until the onions are golden brown, watching carefully and stirring more often toward the end of cooking time to prevent burning, 12 to 15 minutes. Using tongs, transfer the onions to a bowl and cover to keep warm.
• Add the beef to the same skillet with the remaining fat, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, raise the heat to medium-high and cook, stirring and breaking up the meat, until it is cooked through and browned, 6 to 8 minutes.
• Divide the romaine, tomatoes, avocado and pickles among 4 bowls. Drizzle each with 1 to 2 tablespoons dressing. Top each with a fourth of the beef and caramelized onions. Crumble the reserved bacon and divide among the bowls. Sprinkle each with cheese and serve.

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 BITES

Steps:

• Heat a skillet with a lid over medium heat. Add the bacon and cook, turning occasionally, until crisp, about 12 minutes.
• Meanwhile, mix together the ground beef, salt and pepper, Worcestershire sauce and garlic in a small bowl until well combined. Divide the mixture into 6 equal mini patties. Set aside.
• Remove the bacon from the skillet and set aside. Add the burger bites and cook until well browned all over and cooked through, 4 to 5 minutes per side. Add 2 of the quartered pieces of cheese to the top of each bite and cover the skillet with the lid. Allow the cheese to melt, 1 minute. Remove the bites to a plate.
• Tear each bacon piece into bite-size pieces. Start building up the bites by placing a piece of bacon on top of each patty, then a couple of folded leaves of spinach, a couple of pickles, a dollop of your favorite burger condiment, and a half a tomato, securing it all with a toothpick or small skewer. Repeat with the remaining ingredients until all the bites are built, and serve.

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.

BACON CHEESEBURGER MEATLOAF!

Steps:

• Preheat the oven to 350.
• In medium skillet,cook bacon over medium heat until it is limp& some fat is rendered,3-4 minutes.
• Remove bacon from the skillet and reserve it,set aside.
• In large mixing bowl,use your hands to gently but thoroughly mix together: meat,bread crumbs,1/2 cup cheese,onion,mayo,relish,mustard¸å pepper and egg.
• Pat mixture into a shallow 2-quart baking pan.
• Spread top of the loaf with the ketchup then lay bacon strips over the ketchup.
• Bake until loaf is firm& the bacon is crisp,45 to 50 minutes.
• Sprinkling top with remaining 1/2 cup cheese to melt during last 5-10 minutes of baking (Internal temperature should be 155).
• Let meatloaf stand in the baking dish for 10 minutes,then cut into squares to serve.

BACON CHEESEBURGER CASSEROLE

Steps:

• Heat oven to 400ºF.
• Brown ground beef with onions in skillet; drain. Return meat to skillet. Stir in ketchup and mustard.
• Spoon into 9-inch square baking dish sprayed with cooking spray; top with remaining ingredients.
• Bake 30 to 35 min. or until casserole is heated through and potato nuggets are golden brown.

BBQ BACON CHEESEBURGER RECIPE BY TASTY

Steps:

• In a large bowl, combine the ground beef, garlic powder, parsley, salt, pepper, and paprika.
• Brush the ramekin with barbecue sauce. Lay down the bacon strips, rotating clockwise, spacing evenly on the edges.
• Place half of the beef patty on top of the bacon.
• Press the beef patty evenly into the ramekin, leaving a small divot in the middle.
• Place the cheddar cheese in the divot.
• Preheat the oven to 425°F (220°C).
• Place the second half of beef patty on top of the cheese and pat to flatten. Lay the ends of the bacon strips over the patty. Brush the remaining barbecue sauce on top.
• Place the ramekin on a baking sheet along with the sesame bun, face down.
• Bake for 25 minutes, or until the bacon is crisp to your liking.
• Assemble the burger with the toasted sesame bun, lettuce and tomato.
• Enjoy!

BACON CHEESEBURGER BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat., Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12x8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal. , Place 2 in. apart on greased baking sheets. Bake until lightly browned, 9-11 minutes. Brush with butter. If desired, sprinkle with sesame seeds. Serve warm, with ketchup if desired.

BACON CHEESEBURGER OMELETTE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving grease in the skillet. Crumble bacon once cool.
• Add onion to the skillet and cook over medium-high heat for 2 minutes. Add ground beef and cook, breaking into smaller pieces, until no longer pink, about 5 minutes. Drain any excess grease.
• Add Worcestershire sauce, mustard, and ketchup to the beef mixture. Bring to a simmer, mixing until everything is incorporated.
• Meanwhile, heat a separate skillet over medium heat. Whisk eggs and milk together and pour into the skillet, swirling to coat the bottom. Cook until eggs are just set, about 5 minutes.
• Place bacon, beef mixture, tomatoes, pickles, and lettuce over one half of the omelette. Fold the other half over the filling. Top with Cheddar cheese. Cover skillet and cook until cheese is melted, about 1 minute. Garnish omelette with shoestring potatoes.

BACON CHEESEBURGER MAC

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until cooked through but firm to the bite, 8 minutes; drain and return pasta to the pot.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Season browned beef with onion powder, garlic powder, salt, and pepper; add ketchup and stir. Bring mixture to a simmer, reduce heat to medium-low, and cook until the liquid thickens slightly, 5 to 10 minutes; pour over the pasta in the pot and stir.
• Stir Cheddar cheese into the pasta mixture until melted; add bacon bits and stir.

BACON CHEESEBURGER MACARONI SKILLET

Steps:

• Cook pasta according to package directions.
• Cook bacon & drain on paper towels. Discard drippings.
• Cook onion in the same pan you cooked the bacon in and cook ground beef until no longer pink.
• Drain pasta and add to the skillet. Also add bacon, tomato soup, cheese, and ketchup (to suite your tastes).
• Mix thoroughly until cheese is melted. Add salt & pepper to suite your tastes.
• Serve with salad. Enjoy!

BACON CHEESEBURGER PIZZA

Steps:

• Pre-bake the pizza crust in a 400 degrees oven until golden brown and baked.
• Place the pizza crust on a pizza pan or baking sheet (if you already baked your crust on a pizza pan then leave on the pan).
• In a skillet cook the ground beef with onion and garlic until browned (the beef must be well browned, this might take about 10-12 minutes) drain fat then season with seasoned salt, black pepper and 1/4 cup grated parmesan cheese.
• Add in the pizza sauce; reduce heat to low and cook stirring for 5 minutes.
• Top the cusrt with the cooked ground beef mixture, then sprinkle with cheddar cheese, then mozzeralla cheese.
• Top with cooked crumbled bacon.
• Bake 400 degrees for 8-12 minutes.

BACON CHEESEBURGER MACARONI

Steps:

• Cook macaroni according to package directions. Keep warm.
• In a large skillet, cook the diced bacon until crisp, pour off all but aboaut a half tablespoon of bacon grease.
• Add ground beef and green onions and cook together until beef is thoroughly cooked through.
• Stir in chili powder, salt, and liquid smoke and cook for about 5 minutes.
• Add ketchup, mustard, and tomatoes and stir until well combined.
• Stir in cooked macaroni and shredded cheese.
• Cook over low heat for about 5 minutes until cheese is melted and everything is heated through.

BACON CHEESEBURGER ROLL-UP

Steps:

• Heat oven to 400°F.
• Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min.
• Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam side down.
• Bake 20 to 25 min. or until golden brown.

BACON CHEESEBURGER SOUP

Steps:

• Cook bacon and crumble, (save grease).
• brown hamburger in bacon grease, drain.
• melt 2 tbls butter.
• saute' onion, carrots, celery.
• ADD: diced potatoes, chicken broth, basil and parsley, boil 10 minutes covered.
• In small skillet melt remaining butter and flour making a rue.
• add to soup, (this will thicken the soup) bring to boil stir 2 minutes. Reduce heat.
• ADD: Velveeta cheese, milk, salt, pepper. try not to boil while adding velveeta, just heat enough to melt cheese.
• Remove from heat and blend in sour cream.
• This is when I add the Lawry season salt to taste.
• Fill bowls and sprinkle with grated fine cheddar cheese.