BUTTER BURGER WITH BEER CHEESE SAUCE AND BACON
Steps:
- For the burger: Preheat the oven to 350 degrees F.
- Place the bacon on a rimmed baking sheet and bake until golden brown but not completely crisp, 15 to 20 minutes. Keep warm for the burgers.
- For the beer cheese sauce: Meanwhile, melt the butter in a heavy-bottom saucepan over medium heat. Add the onions and cook until soft, 2 to 3 minutes. Add the flour and cook, stirring, until the roux starts to brown, about 2 minutes. Whisk in the beer until smooth.
- Reduce the heat and cook until the beer begins to reduce and the alcohol is cooked out, 4 to 5 minutes. Add the cream and garlic and continue to cook, stirring continuously, until the sauce thickens, about 10 minutes. Remove from the heat and season with 1/2 teaspoon salt and some pepper; gradually whisk in the cheeses until melted completely. Keep warm. Note: This recipe makes about 4 cups of cheese sauce, more than needed for the burgers. Refrigerate the extra for up to 3 days.
- To make the burgers, cut the butter into four 1/2-inch thick pieces and set aside, taking care to keep them cold. In a medium bowl, gently fold the ground beef with 1 to 2 teaspoons salt and some pepper to season, and divide into four equal portions. Form each portion of meat into a ball and press your thumb into the center. Place a cold slice of butter into each indent and cover over with some meat, pressing each ball into a patty so the butter is in the center. Hold the patties on a plate for cooking.
- Heat a grill pan over medium high heat, and brush with oil. When the pan is hot, add the patties, spacing them evenly. Cook on one side until browned, about 5 minutes, and then flip the patties and cook to desired doneness, adding the cheese slices in the last 2 minutes.
- Butter both sides of the pretzel buns and place on the grill pan, cut-side down. Grill until golden brown and toasted. Place the buns onto plates, and place the patties onto the toasted buns. Top each burger with 2 bacon slices and 1/4 cup beer cheese sauce. Serve immediately.
BEER AND BACON BURGER SKILLET
This skillet is sure to be a dude-food favorite!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain.
- Stir in milk, hot water, beer, uncooked pasta and sauce mix (from Hamburger Helper box). Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; uncover.
- Top with 1/2 cup of the cheese, the bacon and onions. Sprinkle remaining 1/2 cup cheese on top. Cover; let stand 5 minutes (sauce will thicken as it stands). Sprinkle with pepper sauce.
Nutrition Facts : Calories 500, Carbohydrate 28 g, Cholesterol 100 mg, Fat 3, Fiber 0 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 4 g, TransFat 1 g
BEER AND BACON MACARONI AND CHEESE
We put a creative spin on classic mac and cheese by adding our favorite beer and bacon. Six tests later, we are happy. -Cindy Worth, Lapwai, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cook macaroni according to package directions for al dente; drain. , Meanwhile, in a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels. In the same pan, add garlic; cook and stir 30 seconds. Stir in flour until blended; gradually whisk in milk and beer. Bring to a boil, stirring constantly; cook until thickened, 2-3 minutes. Stir in cheeses until blended. Add macaroni, green onions, salt, pepper and half the bacon; stir to combine. Bake, uncovered, until bubbly, 15-20 minutes. Sprinkle with remaining bacon and additional green onions. Serve immediately.
Nutrition Facts : Calories 398 calories, Fat 23g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 767mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.
BEER BACON CHEESEBURGER MACARONI
Steps:
- In 12-inch skillet, brown beef, onion and garlic over medium-high heat, stirring frequently, until thoroughly cooked; drain.
- Stir in hot water, beer, milk, sauce mix and uncooked pasta (from Hamburger Helper box), cooked bacon and mushrooms. Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer about 12 minutes, stirring occasionally, until pasta is tender.
Nutrition Facts : Calories 380, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 9 g, TransFat 1/2 g
BACON CHEESEBURGER MACARONI SKILLET
I have found a great recipe! I can't believe that each bite tastes just like a bacon cheeseburger. Always a hit with the family. I also add in some ketchup to the sauce as we're ketchup fanatics!
Provided by Mama_Jennie
Categories Kid Friendly
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- Cook bacon & drain on paper towels. Discard drippings.
- Cook onion in the same pan you cooked the bacon in and cook ground beef until no longer pink.
- Drain pasta and add to the skillet. Also add bacon, tomato soup, cheese, and ketchup (to suite your tastes).
- Mix thoroughly until cheese is melted. Add salt & pepper to suite your tastes.
- Serve with salad. Enjoy!
Nutrition Facts : Calories 677.8, Fat 33.1, SaturatedFat 14.7, Cholesterol 114.9, Sodium 649, Carbohydrate 55.1, Fiber 3.1, Sugar 8.7, Protein 38.4
BACON CHEESEBURGER MAC
All the flavor of a bacon cheeseburger in a macaroni dish.
Provided by CassieB
Categories Main Dish Recipes Pasta
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until cooked through but firm to the bite, 8 minutes; drain and return pasta to the pot.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Season browned beef with onion powder, garlic powder, salt, and pepper; add ketchup and stir. Bring mixture to a simmer, reduce heat to medium-low, and cook until the liquid thickens slightly, 5 to 10 minutes; pour over the pasta in the pot and stir.
- Stir Cheddar cheese into the pasta mixture until melted; add bacon bits and stir.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 37.3 g, Cholesterol 75.1 mg, Fat 19.8 g, Fiber 1.3 g, Protein 27.4 g, SaturatedFat 9.8 g, Sodium 1610 mg, Sugar 15.3 g
BACON CHEESEBURGER MACARONI
I came up with this combination after making Recipe #94597 and having a lot of meat left (I didn't put all of it in the shells because only two of us were home at the time). I was afraid that I'd end up throwing out the meat so I decided to make Bacon Cheeseburger Macaroni. Hope you enjoy it as much as my family did!
Provided by LARavenscroft
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions. Keep warm.
- In a large skillet, cook the diced bacon until crisp, pour off all but aboaut a half tablespoon of bacon grease.
- Add ground beef and green onions and cook together until beef is thoroughly cooked through.
- Stir in chili powder, salt, and liquid smoke and cook for about 5 minutes.
- Add ketchup, mustard, and tomatoes and stir until well combined.
- Stir in cooked macaroni and shredded cheese.
- Cook over low heat for about 5 minutes until cheese is melted and everything is heated through.
Nutrition Facts : Calories 799, Fat 40.5, SaturatedFat 17.5, Cholesterol 150.8, Sodium 1030, Carbohydrate 58.3, Fiber 5.2, Sugar 10.1, Protein 49.7
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.
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