SMOKED GOUDA AND BACON BURGERS
Make and share this Smoked Gouda and Bacon Burgers recipe from Food.com.
Provided by gailanng
Categories Cheese
Time 17m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the grill as directed.
- Cook the bacon in a skillet over medium heat until crisp; remove with a slotted spatula and place on paper towels to drain. Crumble.
- Using your hands, mix the beef, parsley, cheese, onion, Worcestershire, salt, pepper and cooked bacon in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
- Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
- To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
- If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.
Nutrition Facts : Calories 201, Fat 8.2, SaturatedFat 3.8, Cholesterol 19.8, Sodium 589.9, Carbohydrate 23, Fiber 1.1, Sugar 3.6, Protein 8.4
SMOKY APPLEWOOD BACON BURGERS
Make and share this Smoky Applewood Bacon Burgers recipe from Food.com.
Provided by McCormick Kitchens
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- MIX ground beef and Seasoning Mix until well blended. Shape into 4 patties.
- GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF). Grill onion in grill basket or grill rack 3 minutes or until tender and lightly browned, stirring frequently. Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden.
- SERVE burgers on toasted rolls with bacon and grilled onions.
Nutrition Facts : Calories 537.7, Fat 26.4, SaturatedFat 12, Cholesterol 111.9, Sodium 745.1, Carbohydrate 34, Fiber 1.9, Sugar 2.7, Protein 38.7
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- Start the smoker at medium heat 300 to 350F. Smoke 6 or so strips of bacon on the smoker until cooked but not too crisp. Remove from the smoker, cool and mince on a cutting board. Place the bacon in a bowl and add the minced onion, garlic, soy sauce, House Rub and beef. Separate the beef keeping the mixture rather loose as it mixes with the seasonings. This will allow the flavors to mix throughout the meat. Measure out 6 even portions of the burger mix and form into patties. Place each patty on a lined baking sheet.
- Using the remaining bacon, take each patty and wrap with 3 to 4 slices of bacon around the burger patty. Start on one side with the bacon in the middle of the patty and wrap the ends to the other side. This way all of the ends will be on one side of the patty. Place on the baking sheet and chill until ready to cook or even freeze for 20-30 minutes. This will help form the patties.
- Place the burgers on the smoker at 350F and close the lid. Smoke the burgers to render the bacon onto the meat mixture. The tightening of the bacon as it cooks will create a outer layer or crust for the a great tasting burger.
- As they cook, prepare the toppings and spread. In a bowl mix the mayonnaise, vinegar, sugar and Slow Smoke Gold and set aside. Rinse and trim the lettuce leaves and if needed slice the buns. If you want, toast the buns as well for a nice crunch.
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