Dressed Up Bacon Burgers Food

BACON SWISS BURGER

Steps:

• If using a charcoal grill, open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 400°F (204°C).If using a gas grill, preheat to medium-high (400°F | 204°C).
• While the grill is heating, loosely form the beef into six 1/3-pound (151 g) patties, about 1-inch (25-mm) thick. Season each patty with salt and pepper.
• Once the grill reaches 400°F (204°C), place a large, seasoned cast-iron skillet on the grill grate over direct heat and let the skillet heat for 2 minutes.
• Add 3 of the patties to the skillet and gently smash each once with a spatula. You should hear a sizzle. Cook undisturbed and uncovered, until they develop a sear, 3 to 3 1/2 minutes, depending on how well done you like your burgers.
• Flip the patties, and cook to the desired doneness, 2 to 3 1/2 minutes for medium-rare.
• Divvy half of the bacon and cheese among the patties, cover the grill, and cook just until the cheese has melted, 30 to 45 seconds. Transfer the patties to a plate and keep warm while repeating with the second batch.
• If desired, add the buns to the hot skillet, cut-sides down, working in batches again, and toast in the pan drippings until lightly browned, about 1 minute.
• Generously spread some of the mayonnaise on the cut sides of each toasted bun, add the burgers, and top with your desired toppings. Sandwich 'em up and serve immediately.

DRESSED-UP BACON MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)
• Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.
• Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.
• Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.

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.

BACON CHEESEBURGERS WITH FRY SAUCE

Steps:

• In a large bowl, combine Worcestershire sauce, garlic, seasoned salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer., Meanwhile, in a small bowl, combine mayonnaise, ketchup, vinegar and honey; spread over cut sides of buns. Top bun bottoms with bacon, burgers, french-fried onions and, if desired, lettuce and tomato. Replace tops.

SPECIAL BACON WRAPPED BURGERS

Steps:

• Fire up the grill (adding a little hickory to the coals adds some extra flavor).
• Mix raw beef, chopped onion, barbeque sauce and salt/pepper until thoroughly blended. (*Option if you have kids who will not eat visible onion is to mince the onion in a food processor rather than chopping. They will never know!).
• Form 4 large, thick 1/3 lb burgers.
• Wrap each burger's circumference with a strip of uncooked bacon and secure with a couple of toothpicks. (*Option if you prefer crisp bacon is to precook the bacon to about half done, let it cool slightly and then wrap each burger. With this method, the bacon is somewhat shrunk so two slices may be needed to surround each burger. It's a little messier prep, but the bacon ends up nice and crisp by the time the burgers are fully cooked.).
• Once wrapped you can flatten them out a little bit with the palm of your hand. The bacon will 'stretch' to accomodate the sirloin mixture.
• Sprinkle each side with your favorite grilling spices.
• Grill 10 minutes or so on each side or just until center is perfectly pink. (*I also get great results broiling in an iron skillet. Just be sure to place your rack on the highest setting and preheat both the oven and the skillet at 500 degrees before switching over to 'broil' and adding the burgers to the hot skillet. This way, you should not even have to flip the burgers -- juicy and delicious!).
• Dress as you like and enjoy! (Don't forget to remove the toothpicks!).

VENISON BACON BURGERS

Steps:

• Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
• Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
• Preheat an outdoor grill for medium-high heat.
• Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.