Stuffed Bacon Rashers Food

STUFFED BACON CHEESEBURGERS

Steps:

• Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.
• Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.
• Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.

BACON-WRAPPED CHEESE-STUFFED CHICKEN

Steps:

• In a bowl, combine cream cheese and cheddar cheese. Form into about 2 to 3-inch length and 1/2-inch thickness (make sure they will fit the cut you make on the chicken).
• Wrap each cheese log in plastic film and freeze for about 10 to 15 minutes or until firm.
• Trim chicken of any excess fat. Make a small slit on top of meat, but not cutting all the way through.
• Remove the plastic film and insert the cheese log into the slit.
• Wrap chicken with bacon and place in a single layer on a cast iron skillet or baking dish.
• Season with paprika to taste and sprinkle with chopped parsley.
• Bake in a 400 F oven for about 30 to 35 minutes or until thermometer inserted in center of chicken reads 165 F.
• Broil for about 1 to 2 minutes or until bacon crisps. Serve hot.

STUFFED BACON RASHERS

Steps:

• Peel the onions, chop with the mushrooms and fry gently in dripping.
• Mix in the breadcrumbs and parsley.
• Season well and bind with egg.
• Spoon a little stuffing onto each rasher, roll up and secure with small skewers.
• Broil on both sides until heated through and cooked.

BRIE-STUFFED PANCAKES WITH CRISPY BACON

Steps:

• Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you have a smooth, thick batter.
• Heat a splash of the oil and small knob of the butter in a non-stick frying pan over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter - the batter should cover all the cheese. Don't worry if the batter starts to spread - you can shape it by pushing the cheese back toward the centre using a spatula. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.

CLASSIC PIGS IN BLANKETS

Steps:

• Heat oven to 190C/170C fan/gas 5. Cut the bacon rashers in half. Wrap a piece of bacon around each of the chipolatas.
• Place on a baking tray and cook for 30-35 mins until golden.

STUFFED BACON BURGERS

Steps:

• In a bowl, combine ground beef, soup mix and water. Shape into 12 thin patties. Place a cheese slice on six patties. Cover each with another patty. Pinch edges to seal. Wrap a strip of bacon around each; fasten with a wooden toothpick. , Grill, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Discard toothpicks. Serve on buns.