Bacon Buns Recipes

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PIRAGI - LATVIAN BACON BUNS



Piragi - Latvian Bacon Buns image

Piragi are traditional Latvian bacon buns. Made by my grandmother, myself and now my son. This recipe is a family tradition.

Provided by Sara McCleary

Categories     Savoury Baking

Time 2h15m

Number Of Ingredients 13

350 grams bacon rashes diced finely
2 brown onions finely diced
Ground pepper to taste
7 grams dry instant yeast
60 ml warm water
60 grams unsalted butter
190 ml milk
8 teaspoons caster sugar, superfine sugar
1 egg beaten
440 grams (3 ½ cups) plain flour
2 teaspoons salt
1 egg, beaten
40 ml water

Steps:

  • In a heavy non stick pan sauté onions and bacon until the onions are translucent and most of the bacon fat has rendered.
  • Add ground pepper to taste.
  • Leave this mixture to cool completely while you are making the dough. I usually make the bacon/onion mix the day before and leave it in my fridge until I am ready to use it. The bacon mixture is easier to work with when cold.
  • Place yeast and water in a small bowl, put aside for the yeast to activate. It will froth up.
  • In a small saucepan add butter, milk and sugar. Warm over a low heat until butter has melted and sugar has dissolved into the milk.
  • When milk mixture has cooled to lukewarm stir through beaten egg, yeast and water.
  • Place two cups of the plain flour and salt in a large bowl, pour liquid over and stir to combine.
  • Once combined add the remaining flour. Mix until all ingredients have come together, then leave to rest in the bowl for 10 minutes.
  • Once rested turn dough out on to a lightly floured surface and knead until dough is smooth and elastic, about 5 - 10 minutes.
  • Place dough back in to a lightly oiled bowl and cover. Leave dough to raise, around 1½ hours or until doubled in size.
  • Preheat oven 180 deg C (360 deg F)
  • Once dough is ready, start pulling off a walnut size pieces of dough. Work them in to a ball in your hand then tease them out to a circle. Place a tablespoon of the bacon mixture, and bring the edges of the dough together. Seal the bun in a torpedo shape.
  • Place formed buns on a baking tray that has been lined with baking paper.
  • Mix the beaten egg and water together to make an egg wash. Brush egg wash mixture on buns. Place buns in oven and bake until golden, 12-15 minutes.Repeat with the remainder of the mixture and dough.
  • Once out of the oven they are ready to eat.
  • Piragi can also be frozen once cooled.

Nutrition Facts : Calories 57 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 179 mg, Sugar 1 g, ServingSize 1 serving

BACON BUNS



Bacon Buns image

Mary Ann Simkus, Hampshire, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 4

10 bacon strips, diced
1/3 cup chopped onion
1 package (16 ounces) hot roll mix
1 egg, lightly beaten

Steps:

  • In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels., Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes., Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes., Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts :

LITHUANIAN BACON BUNS (LASINECIAI)



Lithuanian Bacon Buns (Lasineciai) image

This traditional Lithuanian bacon buns recipe is made with a soft roll dough that is filled with chopped cooked bacon and onion before baking.

Provided by Barbara Rolek

Categories     Bread

Time 50m

Yield 30

Number Of Ingredients 14

For the Filling:
3/4 pound bacon , cut into 1/4-inch pieces
1 medium onion, finely chopped
For the Dough:
1 cup milk
4 ounces unsalted butter
1/4 cup sugar
1/2 teaspoon salt
1 (0.25-ounce) packet active dry yeast (2 1/4 teaspoons)
3 large eggs, slightly beaten, at room temperature
3 cups all-purpose flour
For the Egg Wash:
1 large egg yolk , at room temperature
2 teaspoons water

Steps:

  • Gather the ingredients.
  • In a large skillet, place bacon and onion and barely cover with water. Place the lid on the pan and let simmer until water has evaporated.
  • Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.
  • Gather the ingredients.
  • Scald the milk and mix in butter, sugar, and salt. Cool to 110 F.
  • Dissolve yeast in this milk mixture, stirring well.
  • Transfer milk-yeast mixture to a large bowl or stand mixer. Add eggs and flour and beat vigorously with a Danish dough whisk, Batter Blender, wooden spoon or the paddle attachment of a mixer until smooth.
  • Cover with greased plastic wrap and let rise until doubled.
  • Punch down dough and let rise again.
  • Turn dough out onto a lightly floured surface. Cut it in half and work with one half at a time keeping the other half covered.
  • Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter.
  • Place a tablespoon or so of cooled bacon mixture in center of dough circle.
  • Fold edges over to completely cover the filling and shape into a ball.
  • Place filled dough balls seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and the other half of dough.
  • Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.
  • Heat oven to 375 F.
  • When rolls have risen nicely, remove the plastic wrap and bake 15 to 20 minutes.
  • When rolls are lightly tan, brush them with the egg wash of 1 egg yolk beaten with 2 teaspoons water.
  • Return to oven and bake until golden brown.
  • Serve hot, at room temperature or reheated in the oven.

Nutrition Facts : Calories 150 kcal, Carbohydrate 12 g, Cholesterol 51 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 241 mg, Sugar 2 g, Fat 8 g, ServingSize 30 servings, UnsaturatedFat 0 g

THE GREAT BRITISH BACON BUTTY - BACON SANDWICH



The Great British Bacon Butty - Bacon Sandwich image

The news is out - scientists at my old university, (Leeds University in West Yorkshire) have discovered the PERFECT way to make a "Bacon Butty", that quintessential British sandwich, and they have devised a mathematical formula for it!! The bacon butty is one of my FAVOURITE sandwiches of all times.......especially when doused in HP Sauce or Worcestershire Sauce! Here is my method - it's hardly a recipe, more of an idea and an assembly job! I have posted their mathematical formula at the end of the recipe - my formula is: Eat your bacon butty whilst it's still hot and crispy!! Please increase the quantities as needed. I like to use smoked bacon, but any good quality dry cure bacon will be fine.

Provided by French Tart

Categories     Breakfast

Time 9m

Yield 1 Bacon Butty, 1 serving(s)

Number Of Ingredients 6

2 -3 slices back bacon, per person
2 slices of farmhouse bread, 1cm to 2cm thick, per person, OR
1 crusty roll, per person
butter (optional)
HP steak sauce (optional)
Worcestershire sauce (optional)

Steps:

  • Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time.
  • Cook until crispy, but not burnt or too dry.
  • (You can also fry the bacon in a pan if you wish).
  • Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich.
  • Add sauces to taste.
  • Enjoy!
  • The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll.
  • The Scientist's Formula:.
  • Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich.
  • They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.
  • A shortlist was then tested with computers to measure the texture of each sandwich.
  • Fifty volunteers also judged each sandwich according to its taste, texture and flavour.
  • The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.

GRAMPA RAY'S BACON BUNS



Grampa Ray's Bacon Buns image

Provided by Food Network

Categories     side-dish

Time 3h15m

Yield 72 pieces

Number Of Ingredients 12

1/2-pound lean bacon
1 small onion, optional
2 pounds ham
2 cups milk
1/2-pound (2 sticks) butter
1/2 cup sugar
1 teaspoon salt
1 package dry yeast
5 eggs
6 cups all-purpose flour, plus up to 1 cup more if dough seems really sticky
1 egg yolk
1 tablespoon water

Steps:

  • Filling: Chop bacon into small pieces; fry until crisp and drain off the fat. If adding onion, chop finely and cook with the bacon. Chop ham into small pieces. Combine ham with bacon mixture and grind in meat grinder or food processor. Cool in refrigerator. This may be done 2 to 3 days in advance. This mixture also freezes well.
  • Dough: Heat milk in a saucepan. Add butter to melt. Add sugar and salt and cool. Dissolve yeast in 1/2 cup of this liquid until yeast is activated, about 5 minutes. Beat 5 eggs slightly and add to remaining milk and butter mixture; blend and add to the yeast mixture. Add flour and use a dough hook to mix in a standing mixer for at least 5 minutes. Place in a greased bowl until doubled in size. Punch down and let rise until doubled again.
  • Roll out dough on a floured board to 1/8-inch thickness. Use a 4-inch round cutter or a clean tin can to cut the dough. In each circle place a lump of filling in the center, close the dough over, pinch all corners together, seal, and turn over so that seam is on bottom. Place on a baking sheet in rows. Let rise until doubled.
  • Preheat oven to 350 degrees F.
  • Combine egg yolk and water in a small bowl and brush over top. Bake for 15 minutes.

LITHUANIAN BACON BUNS



Lithuanian Bacon Buns image

Delicious Appetizer Roll, or Half a Meal! Beneath the Thin Crust is Fluffy, Rich Bun with a Surprise Center

Provided by Olha7397

Categories     Yeast Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 13

3 -3 1/2 cups all-purpose flour
1 tablespoon sugar
1 envelope fleischmann fast rising yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup sour cream
2 tablespoons butter or 2 tablespoons margarine
1 large egg
1 egg, beaten with
1 tablespoon water
1/2 lb sliced bacon, cut into 1/2 inch pieces
3/4 cup chopped onion

Steps:

  • In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
  • Heat water, milk, sour cream, and butter until very warm (120° to 130°F).
  • Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  • Add 1 egg and 1 cup flour; beat 2 minutes at high speed.
  • Stir in enough remaining flour to make a soft dough.
  • Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes.
  • Cover; let rest 10 minutes.
  • Divide dough into 12 equal pieces; flatten to 3-inch rounds.
  • Place one rounded tablespoon Bacon Filling on center of each.
  • Bring edges of dough up to enclose filling; pinch to seal.
  • I like to dampen edges with lightly beaten egg white and seal with well floured fingers for a good seal.
  • Place, pinched sides down, on greased baking sheet, about 2 inches apart.
  • Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
  • Brush surface of each roll with egg mixture.
  • Bake at 350°F for 20 to 25 minutes or until golden.
  • Remove from sheet; serve warm.
  • BACON FILLING: In large skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 8 to 10 minutes.
  • Drain on paper towels; discard drippings from skillet.
  • In same skillet, cook onion, stirring occasionally, until tender, about 4 to 5 minutes.
  • Remove from heat; stir in bacon.

Nutrition Facts : Calories 256.4, Fat 13, SaturatedFat 5.2, Cholesterol 56.7, Sodium 385.6, Carbohydrate 27, Fiber 1.1, Sugar 1.6, Protein 7.3

BACON CHEESEBURGER BUNS



Bacon Cheeseburger Buns image

This is a fun way to serve bacon cheeseburgers without all the fuss of assembling the sandwiches to serve a gang. These convenient packets can be dipped into ketchup or barbecue sauce as you eat them. -Marjorie Miller, Haven, Kansas

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 2 dozen.

Number Of Ingredients 18

2 packages (1/4 ounce each) active dry yeast
2/3 cup warm water (110° to 115°)
2/3 cup warm 2% milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
2 large eggs, room temperature
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
FILLING:
1 pound sliced bacon, diced
2 pounds ground beef
1 small onion, chopped
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
3 to 4 tablespoons butter, melted
Ketchup or barbecue sauce, optional
Sesame seeds, optional

Steps:

  • In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat., Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12x8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal. , Place 2 in. apart on greased baking sheets. Bake until lightly browned, 9-11 minutes. Brush with butter. If desired, sprinkle with sesame seeds. Serve warm, with ketchup if desired.

Nutrition Facts : Calories 310 calories, Fat 17g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 720mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

BACON, BOURBON AND HAZELNUT CINNAMON BUNS



Bacon, Bourbon and Hazelnut Cinnamon Buns image

Provided by Hedy Goldsmith

Categories     dessert

Time 5h15m

Yield 12 large buns

Number Of Ingredients 20

3/4 cup whole milk, heated to 110 degrees F
2 1/4 teaspoons (1 packet) active dry yeast
6 tablespoons (3/4 stick) unsalted butter, at room temperature
6 tablespoons granulated sugar
2 tablespoons hazelnut oil
2 teaspoons vanilla bean paste or 4 teaspoons pure vanilla extract
4 large egg yolks
3 1/3 cups unbleached all-purpose flour, plus more as needed
1 teaspoon kosher salt
1 1/4 cups blanched hazelnuts
7 ounces raw bacon (to get 3/4 cup crispy cooked bacon bits)
6 tablespoons (3/4 stick) unsalted butter
1 1/4 cups firmly packed dark brown sugar
1 tablespoon ground cinnamon (preferably Saigon)
1/2 cup heavy cream, divided
1 large egg lightly beaten with 1 tablespoon water
1/2 cup confectioners' sugar
1 teaspoon vanilla bean paste or 2 teaspoons pure vanilla extract
2 tablespoons bourbon
1 teaspoon kosher salt

Steps:

  • For the dough: Place the warm milk in a small bowl. Sprinkle the yeast over the milk and set aside for 5 minutes. In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy. Beat in the oil and vanilla. Beat in the yolks one at a time, beating well between additions. Beat on high speed for 2 to 3 minutes, then lower the speed and mix in the flour and salt. Mix in the milk and yeast mixture. Change to a dough hook attachment and mix until a soft dough forms. Turn the dough out onto a floured work surface and gently knead it by hand for 2 to 3 minutes. The dough should be soft and smooth. Place the dough in a buttered or oiled bowl. Cover with plastic wrap and set aside until doubled in size-this may take 2 to 2 1/2 hours at room temperature. (I proof this dough in my garage. My kitchen is too cool and I become impatient. Sometimes I proof it overnight in the refrigerator, allowing it to come to room temperature before filling the buns the next day.) For the filling: Heat the oven to 350 degrees F. Place the hazelnuts on a rimmed baking sheet and bake, stirring often, until golden brown and fragrant, about 20 minutes. Let cool completely. Place in a food processor and pulse until they are very finely ground; don't over-grind them or you'll end up with an oily paste. I like to add 1 tablespoon confectioners' sugar while pulsing. Set aside. Cut the bacon into 1/4-inch pieces. Cook in a heavy skillet over medium heat until very crispy but not burnt. Drain off the fat (reserve it for another use). Finely chop the bacon in a food processor. Alternatively, you can place the raw cut bacon pieces in a food processor and pulse until the bacon looks like chopped ham salad; place the bacon in a large saute pan over medium heat and cook, stirring constantly, until crispy. (Be careful as bacon bits tend to spatter more than bigger pieces-I always use a splatter guard over the skillet.) Let the bacon bits cool on paper towels. Combine the cooled bacon and ground hazelnuts in a bowl and set aside. Cut the butter into equal-sized pieces. Put the butter in a light-colored saucepan (it's important to see the bottom of the pan to gauge the color of the butter as it cooks) and place it over medium heat. Melt the butter, stirring constantly. The butter will start to bubble and foam up; keep stirring. As the foam subsides, the color of the butter will begin to darken. As soon as it looks like it's browning, quickly pour the butter into a heatproof cup or bowl to prevent additional browning. To make the schmear, in a heatproof bowl, combine the brown sugar and cinnamon. In a small saucepan, heat 1/4 cup of the heavy cream with the brown butter. Bring this to a boil and immediately pour it over the sugar-and-cinnamon mixture and stir to dissolve the sugar. Let cool completely and set aside. In a small bowl, make a glaze by combing the remaining 1/4 cup heavy cream, confectioners' sugar, vanilla, bourbon and salt. Whisk until smooth and set aside. Once the dough has doubled in size, grease two 6-cup extra-large muffin or cupcake tins. Dump the dough onto a floured work surface. Roll it out to an 18x20-inch rectangle that's 1 inch thick. Spread the brown butter schmear over the dough, leaving a 1-inch border around the edges to help seal the buns. Brush the beaten egg over the border. Set aside about 3/4 cup of the bacon-hazelnut mixture for the top of the buns. Sprinkle the rest over the schmear and pat down so it sticks. Begin rolling the dough up from the edge closest to you, keeping the roll tight. When you reach the egg wash part, pinch the dough together to seal the roll.
  • Cut the log into 12 pieces, each about 1 3/4 inches wide. Reshape each bun so it's round (cutting tends to flatten one side). Gently place the buns into the greased muffin tins. Lightly brush the tops with beaten egg and sprinkle with the remaining bacon-hazelnut mixture (about 1 tablespoon per bun). Cover the buns with plastic wrap and set aside to proof again until doubled in size, about 1 hour. Heat the oven to 375 degrees F. I place the muffin tins on baking sheets to prevent any filling from dripping onto the oven floor. Bake the buns for 12 minutes. Rotate the pans and bake until the buns are golden brown and cooked through (a digital thermometer inserted into the center of a bun will read 185 degrees F when they are fully baked), about 12 minutes longer. Remove the pans from the oven and let cool for about 10 minutes before removing the buns and letting them cool on a wire rack. Drizzle the glaze generously over the buns. Enjoy the buns the same day you bake them, or make bread pudding with them. I have a recipe for Cinni Mini Bun Bread Pudding in my book "Baking Out Loud."

BACON BUNS



BACON BUNS image

Categories     Bread     Pork     Appetizer     Bake     Kid-Friendly

Yield serves 10 to 12

Number Of Ingredients 5

2 pkg. of dry yeast 2 cups of scalded milk 1/2 cup plus 2 T. water
divided 1/2lb. butter 1 lb. bacon
finely diced 1 lb. cooked ham
finely diced 1 small onion finely diced 1 cup plus 1 tsp. sugar
divided 4 eggs well beaten 1 beaten egg for egg wash 2 tsp salt 9 cups of flour dash of white pepper

Steps:

  • saute the bacon, ham, and onion in a little butter.set aside. Melt butter in a saucepan with the scalded milk; heat until temperature reaches 130 degrees. mix sugar in a large bowl with salt and yeast, add 2 cups of flour. Add milk and butter. Stir together. Add the beaten eggsand the remaining flour and beat well. Let rise for about an hour and a half.punch the dough down and cover with a damp towel, place in a warm area- let rise for another hour. when raised for the second time roll out the dough untill 1/2 inch thickness. cut into 3 inch rounds. placea tbs. of bacon and ham mixture in the center of the round -take the sides in and pinch them together to form sort of a ball turn seam side down on a greased cookie sheet. make egg wash with 1 beaten egg, 2 Tbs. of water, and 1 tsp. of sugar mix together and brush on the top of each roll. Cover the rolls with a dampened towel , let them rise again untill they are doubled in size. Bake at 350 degrees for 15 to 20 minutes.

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From ariacook.blogspot.com


BBQ PEAMEAL BACON ON A BUN RECIPE - NAPOLEON
Share your best memory of eating Peameal Bacon on a Bun, or your Back Bacon on a Bun Recipes, and especially your best BBQ photos on our social pages like Facebook and Instagram, using the hashtags #peamealOnABun, #NapoleonEats, and #NapoleonGrill. Happy Grilling! Eat local by purchasing your meat from Farmway Foods. Gather your ingredients, things will move …
From napoleon.com


HOW TO BAKE EASY MAPLE BACON CINNAMON ROLLS AT HOME - DON ...
16 hours ago Making the Maple Bacon Cinnamon Rolls. Preheat the oven to 350 degrees F. Take the dough and punch down on a very lightly floured surface. Using a rolling pin, shape it into a 12-inch by 18-inch rectangle. Lay some parchment paper inside a 9×13 inch baking dish with some hangover.
From dontsweattherecipe.com


7 BACON BUN RECIPE IDEAS IN 2021 | RECIPES, COOKING ...
May 17, 2021 - Explore John Gotsalks's board "Bacon bun recipe" on Pinterest. See more ideas about recipes, cooking recipes, bacon bun recipe.
From pinterest.ca


LATVIAN BACON ROLLS RECIPES
Make and share this Piragi Latvian Bacon Rolls recipe from Food.com. Provided by Mamas callin u. Categories Breads. Time 3h15m. Yield 100 rolls, 50 serving(s) Number Of Ingredients 16. Ingredients; 1/2 cup warm water: 1 teaspoon sugar: 2 tablespoons dry yeast: 2 cups whole milk, scalded: 1/2 cup oil: 2 tablespoons sugar: 1 teaspoon salt : 2 egg yolks: 1/2 cup butter: 2 …
From tfrecipes.com


BACON BUNS RECIPE: HOW TO MAKE IT | TASTE OF HOME
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


BACON BLEU BURGER – KALORIK
4 burger buns Equipment Grill grate Instructions 1. Lay bacon out flat on your baking tray and drizzle with honey. Air fry on the BACON preset, flipping halfway through the cook time. Add time if needed until the bacon is crisp and well caramelized. 2. While the bacon cooks, divide ground beef into eight 4-ounce balls. Flatten each ball into a ...
From kalorik.com


GRILLED BACK BACON ON A BUN | CANADIAN LIVING
2007-10-15 Add bacon to grill and brush with half of the mustard mixture; grill, covered, for 3 minutes. Turn and brush with remaining mustard mixture; grill until marked, about 3 minutes. Cut buns in half. Sandwich bacon, onion and red pepper in buns. More bacon recipes: Polenta with Back Bacon and Eggs; Grilled Peameal Bacon; Egg and Bacon Bread
From canadianliving.com


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