ULTIMATE BACON CHEESEBURGER
Make and share this Ultimate Bacon Cheeseburger recipe from Food.com.
Provided by crazycookinmama
Categories Lunch/Snacks
Time 25m
Yield 4 Sandwiches
Number Of Ingredients 6
Steps:
- Mix meat and 1/2 cup of the barbecue sauce.
- Shape into 8 thin patties.
- Top 4 of the patties each with 2 bacon slices, 1 tablespoons barbecue sauce and 1 cheese singles.
- Top each with second patty. Press edges of patties together; seal with fork.
- Grill patties over medium coals 7 to 9 minutes on each side or until cooked through.
- Fill rolls with patties and lettuce.
Nutrition Facts : Calories 845.2, Fat 47.3, SaturatedFat 18.2, Cholesterol 174.2, Sodium 1127.2, Carbohydrate 48.3, Fiber 1.6, Sugar 13.2, Protein 52.5
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.
Nutrition Facts : Calories 472 calories, Fat 25g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 947mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 1g fiber), Protein 33g protein.
CLASSIC BACON AND CHEESEBURGER
Classic bacon cheeseburger with lettuce, tomato and a good slather of mayo makes this the perfect addition to your 4th of July party.
Provided by Alida Ryder
Categories Burger Cheeseburger Dinner Lunch
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 668 kcal, Carbohydrate 26 g, Protein 41 g, Fat 43 g, SaturatedFat 16 g, Cholesterol 182 mg, Sodium 2404 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
THE BEST BACON CHEESEBURGER
While we love a grilled burger, this one is our go-to for all seasons. Instead of making a typical patty, we smash the meat in a super-hot cast-iron pan to get crispy, ruffled edges. Once you smash your burgers this way, you'll never go back! We top them with all the fixings, including our perfectly balanced special sauce. It's what we consider an iconic burger.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
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.
"WORLD'S BEST" MACARONI & CHEESE
We tasted this in Seattle at the Pike Place Market in the Beecher's store. It is the best! I had to get their recipe and I found it on the internet; It is a very rich creamy comfort food. I do not have Beecher's cheese so I improvised with what is available and it came out as tasty as the original. Serve this with a crisp salad. Enjoy!
Provided by Sageca
Categories Cheese
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350; F. Set a large pot of water on high heat.
- Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
- The roux should be cooked and free of the flour flavor but still light in color.
- Gradually add milk, whisking briskly to maintain a smooth sauce.
- Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
- When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
- Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
- Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
- Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
- Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.
More about "worlds best bacon cheeseburger food"
BEST BACON CHEESEBURGERS OF 2020, RANKED - UPROXX
From uproxx.com
- Five Guys Bacon Cheeseburger. The Five Guys Bacon Cheeseburger is the greatest hits package of fast food bacon cheeseburgers. Do you like the smokey flavor of Carl’s Jr’s Western Bacon Cheeseburger?
- Wendy’s Baconator. The Baconator is probably the first cheeseburger that comes to mind when someone says the words “bacon cheeseburger.” It has set the standard for the modern fast-food bacon cheeseburger — two quarter-pound beef patties, two pieces of melted American, and no lettuce.
- Shake Shack SmokeShack. The SmokeShack is your choice of a single or double cheeseburger with delicious Niman Ranch applewood smoked bacon, chopped cherry peppers, and ShackSauce — which is basically a thousand island-type sauce — on a spongey potato bun.
12 OF THE WORLD’S BEST BURGERS AND WHERE TO FIND THEM
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- Ari Gold @ Patty & Bun. Patty & Bun is a burger restaurant based in London, England. The chain also expanded into several other locations inside the UK, thanks to the uniquely delicious burgers they serve.
- The Emmy Burger @ Emily. Emily in New York is a restaurant that serves only one burger, the Emmy Burger. However, limited amounts of it are sold every day, and the meal costs USD 26 with the fries.
- Big Mac @ McDonald’s. Call us crazy, but how can we possibly leave out a burger that sells 550 million times each year in America alone? That means that every second, there are 17 people across the country stuffing their faces with the McDonald's icon.
BEST BACON CHEESEBURGER - CULINARY HILL
From culinaryhill.com
Ratings 5Category Main CourseCuisine AmericanTotal Time 30 mins
- In a medium bowl, whisk together mayonnaise, ketchup, mustard, relish, and 1 teaspoon black pepper. Stir in 2 tablespoons rendered bacon fat. Set aside.
- Form ground beef into 4 patties, about 6 ounces each, slightly wider than the buns. Press the center of each patty to make a slight indentation with your fingertips. Season liberally with salt and pepper on all sides. Set aside.
THE TOP 10 FAST FOOD CHEESEBURGERS IN THE USA, RANKED
THE WORLD'S 50 BEST BURGERS 2020 - BURGERDUDES
From burgerdudes.se
- Emily (New York, USA) First things first. Emily in New York isn’t even a real burger restaurant, and only have one burger on their menu – with limited amounts sold each day.
- Burger & Beyond (London, England) Our favourite burger in Europe, Burger & Beyond have gone a long way from small market stalls to their own bona fide restaurant in Shoreditch, London.
- J.G. Melon (New York, USA) Since 1972 the burgers from J.G. Melon has been an institution in the ever-growing burger scene in New York. Their burgers have been voted the best in New York multiple times from several publications, and it’s easy to understand why.
HOW TO MAKE THE BEST BACON CHEESEBURGERS - FOX VALLEY FOODIE
From foxvalleyfoodie.com
- Using freshly ground chuck, separate into 3 equal chunks then gently form into a loose round ball. Using a flat object, like a plate bottom, press firmly on each round of beef to flatten into a patty. The patty should be at least an inch wider than the bun as it will shrink while cooking. Sprinkle liberally with salt and pepper.
- Heat skillet over medium heat and cook bacon until crispy. Flip the bacon to cook evenly on each side. Remove bacon from pan and set aside.
- Reserving approximately 2 tablespoons bacon grease, turn up the heat to medium-high heat and add the burger patties. (Cooking one at a time if needed). Cook until the top of the burger begins to darken in color to a deeper red, then flip. The bottom should have a nice crust, without being burnt. Adjust the heat as needed.
BACON CHEESEBURGER PIZZA - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
- Add the ground beef to a large skillet. Over medium heat, break up the beef into crumbles, while cooking until no pink colour remains. Add the Worcestershire sauce, garlic powder, onion powder, salt, and ground black pepper. Stir to combine and cook the beef until lightly browned. Remove from heat and drain well. Set aside.
- Fill a mixing bowl with hot tap water. This will temper the bowl which is important to yeast activation and growth.
THE BIGGEST FAST FOOD BURGERS EVER — EAT THIS NOT THAT
From eatthis.com
- McDonald's Double Quarter Pounder with Cheese. 740 calories, 42 g fat (20 g saturated fat, 2.5 g trans fat), 1,360 mg sodium, 43 g carbs (2 g fiber, 10 g sugar), 48 g protein.
- Wendy's Pretzel Bacon Pub Triple. 1,520 calories, 106 g fat (45 g saturated fat, 5 g trans fat), 1,940 mg sodium, 54 g carbs (4 g fiber, 6 g sugar), 89 g protein.
- Burger King Triple Whopper with Cheese. Nutrition: 1,299 calories, 89 g fat (36 g saturated fat, 1.6 g trans fat), 1,829 mg sodium, 51 g carbs (2 g fiber, 11 g sugar), 75 g protein.
BACON CHEESEBURGER PASTA - FOODIE WITH FAMILY
From foodiewithfamily.com
- Stack the bacon strips and cut down through the stack at 1/4-inch intervals. When done, you should have a pile of thin bacon strips. Put these into a large stockpot over medium-low heat, stirring frequently until the bacon is crispy. Use a slotted spoon to transfer the crispy bacon to a paper towel lined plate to drain. Pour the remaining bacon grease out of the pan (and hopefully into a jar to use in tasty things later.)
- Return the pan to the heat, break up the ground beef over the bottom of the pan and add the onions to the pot. Use a sturdy wooden spoon to continually break up the beef and work the onions into the meat until the meat is no longer pink but brown. If there is a great deal of fat in the pan, carefully pour most of it off. If there's just a small amount of fat in the bottom of the pan, keep it. It's full of flavour! Return the pan to the heat again.
- In a large mixing bowl, whisk together the garlic, tomato paste, ketchup, beef broth, water, mustard, Worcestershire sauce, salt, and onion and garlic powders. Pour this over the browned beef. Stir well, raise the heat to high and bring the mixture to a boil. When it is boiling, gently stir in the dry pasta, add a lid to the pan and drop the heat to low. Cook for 10 to 12 minutes, stirring every couple of minutes to prevent the pasta from sticking. When the pasta is tender, turn off the heat, add all of the grated cheese and the the crispy bacon and stir gently until the cheese is melted in completely and the bacon is evenly distributed.
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