Smoked Cheddar Bacon Stuffed Hamburgers Food

SMOKED CHEDDAR BACON STUFFED BURGERS

Steps:

• Cook bacon and crumble, set aside in a small bowl. Shred the cheese and set aside in a small bowl.
• In a large mixing bowl, combine ground beef, worcheshire, salt, pepper, garlic, paprika, and onion. Mix well to combine and form into 12 thin patties (about ¼" thick) I find it is easiest to use your hands for this part but if you have a burger press even better!
• Preheat smoker to 200 degrees F for 15 minutes.
• Arrange 6 patties on a cutting board. Press lightly to form a slight indent in the centre. Fill each centre with about 2 tbsp of crumbled bacon and shredded cheese. Then, top each with remaining patties. Pinch the edges to seal.
• Place patties directly onto the grill grate and close the lid. Smoke for 2.5 hours until internal temperature hits 165 degrees F.
• Place burger buns onto grill grates for 10 minutes towards the end of cooking time.
• Arrange burger patties and top with desired toppings.

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.

EASY BACON, ONION AND CHEESE STUFFED BURGERS

Steps:

• In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
• Prepare a grill or large skillet for medium heat.
• As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
• Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.

SMOKED CHEDDAR STUFFED BURGERS

Steps:

• 1. Gather ingredients in a large bowl combine the ground beef and garlic herb seasoning. be careful not to overmix. (tough dry burgers).
• 2. Shape mixture into twelve patties, about 1 inch thick.. Press a chunk of cheese into the center of four patties, covering it with the meat
• 3. Heat the oil in a large skillet over medium high heat. Add the burgers several at a time and cook 4-6 minutes per side for medium to medium well done. Serve on toasted buns with condiments of your choice.
• 4. Take the remaining patties and store uncooked burgers up to three days or frozen up to three months. For frozen thaw on low 3-5 minutes in the microwave.
• 5. NOTE: PUT YOUR REMAINING PATTIES ON A COOKIE SHEET,PLACE IN THE FREEZER UNTIL FROZEN SOLID. THEN PUT FROZEN PATTIES IN A FREEZER BAG TO USE AS YOU NEED THEM.

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.

SMOKED CHEDDAR & BACON STUFFED HAMBURGERS

Steps:

• In a large bowl gently combine beef, egg, breadcrumbs, barbecue seasoning, and celery salt until they are well blended and begin to bind.
• Shape beef into 8 very flat patties.
• Top half of the patties with equal amounts of cheese and bacon, then top with the remaining patties.
• Press edges firmly to seal.
• Grill over medium heat for 5 to 6 minutes on each side or until the internal temperature reaches 160 degrees F.
• Serve on hamburger bun (optional toasted) with the lettuce and tomato.

BACON-STUFFED BURGERS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove bacon and discard all but 2 tablespoons drippings. Saute onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside. , Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal. , Grill over medium heat until thermometer reads 160°. Serve on buns, with lettuce if desired.

CHEESY BACON-STUFFED BURGERS

Steps:

• Heat barbecue to medium-high heat.
• Mix first 4 ingredients; shape into 8 thin patties.
• Combine shredded cheese and 2 tablespoons bacon; spoon onto centers of 4 patties.
• Cover with remaining patties; pinch edges together to seal.
• Grill 7 to 9 minute on each side or until done (160 degrees F).
• Spread bottom halves of buns with dressing.
• Fill buns with burgers, cheese slices, remaining bacon and onions.