JUICY BACON BURGERS
Adding ground bacon to your burger mix makes the burgers incredibly juicy and flavorful. For each 1 lb. ground beef, add 4 oz of ground bacon.
Provided by Vered DeLeeuw
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Cut the bacon into pieces and freeze the pieces for 20 minutes to make it easier to process.
- Process the bacon in a mini food processor on the "chop" setting until finely ground. Mix it into the beef with the remaining ingredients.
- Form the mixture into four 3/4-inch-thick patties. Use your thumb to make a shallow dimple in the middle of each burger. This helps them retain their shape.
- Heat a well-seasoned cast-iron skillet over medium heat, about 3 minutes. Add the burgers. If the skillet is well-seasoned, there's no need to add oil. Otherwise, add a tablespoon of oil to the pan before adding the burgers.
- Cook the burgers until cooked through, about 4-5 minutes per side over medium heat.*
- Serve immediately with your favorite hamburger toppings.**
Nutrition Facts : ServingSize 1 burger, Calories 290 kcal, Carbohydrate 1 g, Protein 25 g, Fat 20 g, SaturatedFat 8 g, Sodium 518 mg
GROUND BACON BURGER
YUP...Really...Ground Bacon!!! Super simple, Super Yummy!!! Give it a whirl And Enjoy!!! :o)
Provided by Wendy Rusch
Categories Burgers
Number Of Ingredients 6
Steps:
- 1. Allow your bacon to thaw 30-40 minutes. Then cut your slab into 1" strips, so each strip is really about 15 or so 1" pieces of bacon still frozen together...I hope that makes sense. (You basically want chunks of frozen bacon small enough to put into food processor.) It processes much better while frozen, once thawed it gets grossly slimy. Once you've sliced your bacon, add to a food processor and pulse until your bacon is totally ground up. Of course if you have a grinder, use it!
- 2. Place your ground beef into a large bowl. Add cold ground up bacon, worcestershire, onion and garlic powders and pepper. Mix by hand until bacon is well incorporated into ground beef.
- 3. Shape into patties, I do approx 8 - 6 oz patties, of course you can do any size you desire. With my family we need 4 and then I freeze 4, wrapping each in plastic wrap and then into a freezer bag, they will freeze well for up to 3 months.
- 4. Grill or fry these, watch closely if grilling, a lot of grease will run, causing fires. Because there is bacon, you should cook these to well done. They will be very moist due to the bacon. I fried the ones in photo, over med high heat on first side for 5ish minutes. Flipped over and turned heat down to medium for another 5-7 minutes, bare in mind, times will change depending on thickness of burgers. Place your favorite cheese on top, if desired, cover and remove from heat until cheese is melted. Serve as desired.
- 5. Per photo: I used provolone cheese this time around, then smothered my burger in caramelized mushrooms and onions on a 7 grain bun. Soooo Yummy! :o) I love this burger on top of a grilled or roasted portabella mushroom cap smothered in caramelized onion, topped with gruyere cheese, pop in oven to melt cheese until all ooey gooey...I'll try to remember to get a photo of that next time! OMGosh YUM
PERFECT BACON CHEESEBURGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 10
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.
PERFECT PORK BURGERS
Provided by Food Network Kitchen
Time 25m
Yield 4 burgers
Number Of Ingredients 9
Steps:
- Pulse the bacon and garlic in a food processor until coarsely ground.
- Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
- Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
- Serve the patties on the buns; top with coleslaw.
BLEU CHEESE AND BACON BURGERS
Steps:
- For bleu cheese butter:
- In a small bowl with a fork, smash together butter and 2 tablespoons bleu cheese crumbles; set aside.
- In a mixing bowl, stir to combine ground beef, 1/3 cup bleu cheese crumbles, bacon pieces, and steak seasoning. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns. Cover with plastic and set aside in refrigerator.
- Set up grill for direct cooking over high heat. Brush and oil grate before cooking. Salt and pepper burgers and place on hot grill. Cook for 4 to 5 minutes per side for medium. Serve hot on toasted onion roll. Spread with bleu cheese butter, lettuce, tomato, onion, and sliced avocado, if using.
- INDOOR: Follow instructions for preparing burgers. Preheat broiler. Place burgers on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium.
VENISON BACON BURGERS
This is one of the BEST venison burgers out there. If you like bacon, you will love this one. You could use ground beef as well. This is very kid friendly as well. If you are like me, I am always looking for a way to use all my ground Venison during Hunting Season.
Provided by WendyTN
Categories Lunch/Snacks
Time 50m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a skillet over medium heat until brown and crispy. poor bacon drippings (reserve some to cook garlic and shallots in) and crumble the bacon and place in a large mixing bowl to let cool.
- Use reserves bacon drippings ans saute the garlic and shallots until softened. Add to the bacon and bacon drippings bowl.
- Once cooled, add the ground venison, Worcestershire, parsley, salt, pepper, and the beaten egg until evenly combined. Refrigerate about 20 minutes.
- Preheat outdoor grill for medium high heat.
- Shape into 6 patties ( this will make 6 LARGE patties) and grill until desired doneness. Serve on hamburger buns ( I usually brush my bun with some olive oil or butter on the inside of buns and grill them slightly on the grill.
- Serve with desired condiments and toppings ( grilled or sauted onions goes GREAT on these ! ). I usually top mine with cheese and more bacon and the onions. I always put a little condiment bar out with everything and let them pick it out.
Nutrition Facts : Calories 481.2, Fat 23.7, SaturatedFat 9.2, Cholesterol 171.7, Sodium 549, Carbohydrate 23.3, Fiber 0.9, Sugar 3, Protein 40.9
GROUND BACON TURKEY BURGER
Tired of the dry turkey burger. This is the answer. I came up with this the other night. It was moist and delicious.
Provided by Tugar357
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Partially freeze the bacon and pulse in small batches in the food processor until ground or tiny.
- Mix in bowl with other ingredients until well mixed.
- Shape into four patties.
- Preheat the oven to 350 degrees.
- Place in skillet sprayed with cooking spray over medium stove burner.
- Cook on medium for 5 minutes a side or until brown.
- Finish in over for 20 minutes or until internal temperature reaches 180 degrees.
Nutrition Facts : Calories 403.4, Fat 27.4, SaturatedFat 8.5, Cholesterol 150.5, Sodium 609.8, Carbohydrate 9, Fiber 0.7, Sugar 1.5, Protein 29.7
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