Stuffed Bacon Cheddar Bbq Burger Recipes

STEAKHOUSE CHEDDAR BURGER WITH WARM BACON BBQ SAUCE

Steps:

• Heat gas or charcoal grill. In large bowl, mix beef, steak sauce, salt and pepper. Shape into 4 patties; set aside.
• In 8-inch skillet, cook bacon until browned. Add onion, brown sugar, salt and pepper; cook about 3 minutes or until onion is cooked. Stir in ketchup; cook 1 to 2 minutes. Remove from heat. Transfer sauce to bowl; cover and set aside.
• Place patties on grill over medium heat. Cook about 5 minutes on each side or until meat thermometer inserted in center of patties reads 160°F. Top with cheese; cook 1 minute longer.
• Place patties on bottom halves of buns. Top with warm bacon-onion BBQ sauce; cover with top halves of buns.

SMOKED CHEDDAR BACON STUFFED BURGERS

Steps:

• Cook bacon and crumble, set aside in a small bowl. Shred the cheese and set aside in a small bowl.
• In a large mixing bowl, combine ground beef, worcheshire, salt, pepper, garlic, paprika, and onion. Mix well to combine and form into 12 thin patties (about ¼" thick) I find it is easiest to use your hands for this part but if you have a burger press even better!
• Preheat smoker to 200 degrees F for 15 minutes.
• Arrange 6 patties on a cutting board. Press lightly to form a slight indent in the centre. Fill each centre with about 2 tbsp of crumbled bacon and shredded cheese. Then, top each with remaining patties. Pinch the edges to seal.
• Place patties directly onto the grill grate and close the lid. Smoke for 2.5 hours until internal temperature hits 165 degrees F.
• Place burger buns onto grill grates for 10 minutes towards the end of cooking time.
• Arrange burger patties and top with desired toppings.

THE BEST BACON CHEDDAR STUFFED BURGER

Steps:

• In a medium bowl, mix together ground beef, egg, Worcestershire sauce, onion, salt, pepper and ¼ cup cheddar cheese. You may need to use your hand to get in evenly combined. Let stand (see cooking tips section above for reasons).
• Heat a medium skillet or non-stick pan to medium-high heat. Add bacon strips, cook for 3-4 minutes without touching. Rotate and cook other side 2-3 minutes, or until slightly crispy. Remove from heat, drain off excess oil, and break bacon into chunks.
• Divide meat mixture in half for each burger. Press about 2/3 off one half into the burger press (it should be almost full). Press top mold to create an open center. You may need to practice a couple times to get the right amount (see animated photo above for help). Fill one burger with 1/8 cup cheese, and half of cooked bacon and jalapeño. Top with more meat and use burger press to seal top down. Remove and repeat steps for second burger.
• Preheat barbecue (I used gas) to medium-high. Lightly grease grill slats with oil; this helps prevent sticking. Place patties onto grill, close, and cook first side for 4-6 minutes. It should release from the grill and have grill marks. Flip and cook other side for 4-6 minutes until cooked to desire doneness. With those times it should be just over medium. If you're used to using your fingers to test firmness, the stuffed center makes it more squishy, so be sure to not overcook.
• Grill hamburger buns if desired. Mash avocado in a bowl. Place burger patties in buns, top with avocado and enjoy the best juiciest burger.

BACON CHEDDAR STUFFED BURGERS

Steps:

• Fry bacon until crisp; crumble.
• Combine beef, salt, pepper, garlic powder and onion and shape into 12 large, thin patties.
• Top six patties with 1 tablespoon bacon and 1 tablespoon cheese (this is approximate-use what looks right).
• Place remaining 6 patties on top of cheese/bacon topped patties and press edges to seal.
• Grill or broil for 3-4 minutes per side until done. We like ours well done.
• The last 2 minutes of cooking top patties with remaining bacon and cheese.
• Serve on buns.

BACON, ONION AND CHEESE STUFFED BURGER

Steps:

• Preheat grill to medium.
• In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

BACON-CHEDDAR STUFFED BURGERS

Steps:

• Heat grill to medium-high heat.
• Shape meat into 8 thin patties. Reserve half the cheese and bacon. Top 4 patties with remaining cheese and bacon; cover with remaining patties. Pinch edges together to seal.
• Grill 5 to 7 min. on each side or until done (160ºF), brushing occasionally the last few minutes with barbecue sauce.
• Spread bottom halves of buns with dressing. Fill buns with burgers, remaining cheese, bacon and onions.

STUFFED BACON-CHEDDAR BBQ BURGER

Steps:

• Combine ground round, ground chuck, salt and pepper in a large bowl.
• In another bowl, combine the coarsely shredded sharp cheddar and cooked bacon pieces.
• Let bacon and cheese mixture sit at room temperature for about 20 minutes to get soft.
• Then, shape mixture into balls (for however many burgers you would like to make). Form 2 patties of meat and place one cheese/bacon ball in between them.
• Pinch the sides together to seal in cheese ball. Gently press formed patty, to spread out cheese ball. Continue until all patties are formed.
• Cook burgers on grill over medium flame for about 7 minutes on each side.
• While burgers are grilling, slice sweet Vidalia onions and sauté them in a skillet with 1 tablespoon of butter. Once onions become translucent (about 4 minutes), add some sweet barbecue sauce.
• Flip burgers, and baste the cooked side of the patties with the same sweet barbecue sauce used in the onions.
• After about 7 minutes longer, the burger should be done (these are big thick burgers and may take longer to grill to your liking).
• Baste again with sweet barbecue sauce before removing from grill.
• Butter hamburger buns and place on top rack of grill for several minutes, until toasted.
• To build burger, take toasted bun, add patty, and top with smothered barbecue onions. You can add tomato or lettuce, if you'd like, but the flavors are great without them.

JALAPEñO & CHEDDAR STUFFED BACON CHEESEBURGERS

Steps:

• In a large bowl, combine beef, seasonings, egg and breadcrumbs and knead together with clean hands. Form 4 thin hamburger patties. On two of the patties, place cubes cheddar and chopped jalapeños in the centre, place a second beef patty on top, molding the edges together to form one burger patty.
• Pan fry or grill the burgers 5-6 minutes per side on medium heat, only flipping once. No oil needed, use a non-stick frying pan. Before removing from the pan, place Kraft single slices on the burgers for a minute or two to melt.
• Place burgers on a toasted bun, or bed of crispy lettuce, and top with tomato, onion, lettuce, and bacon. Spread mayo on the top bun and place on top to finish. Serve with your choice of side and enjoy!