3993. BACON CHEESEBURGER POUTINE

4 pounds of French fries (about 8 cups)

6 strips thick-cut bacon
1 pound lean ground beef
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon dried parsley
3 cups beef stock
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups white Cheddar cheese curd
Salt
Pepper

Start cooking French fries, however you have decided to make them, from scratch or store bought.

Place bacon in a frying pan and fry over medium heat until crispy, turning regularly. When bacon is done, transfer to a plate lined with paper towel and place paper towel over top to blot grease. Then cut into large chunks.

Melt butter in a medium-sized saucepan over medium heat. Once melted, add all-purpose flour and whisk thoroughly until all lumps are removed. Cook for five minutes while the roux is bubbling. This will give the gravy a darker colour and will also cook out the raw flour. Slowly add the beef stock to the roux, whisking as you do to avoid lumps from forming. Once the stock has been added, reduce heat to medium-low and continue cooking, uncovered. You need to keep the gravy piping hot so it will melt the cheese.

Place olive oil in a large frying pan set over medium-high heat. When hot, add the beef, Worcestershire sauce, garlic powder, onion powder, paprika, parsley, and salt and pepper to taste. Stir to thoroughly combine all ingredients and continue to cook until beef is completely browned. Taste, and adjust seasoning if necessary.

To plate, set a large handful of French fries on a plate or in a bowl. Spoon about 1 cup of beef over top of beef and some of the bacon over top. Top with cheese curds and then generously spoon gravy over top.

bacon recipe source: Kate's Cuisine, September 5, 2015

3955. CHEDDAR BLT BURGERS with TARRAGON RUSSIAN DRESSING

Servings: 6


1/2 cup mayonnaise

1/3 cup ketchup

1 tablespoon red wine vinegar

1 tablespoon grated onion

1 tablespoon chopped parsley

1 tablespoon chopped tarragon

1 teaspoon Worcestershire sauce

12 ounces thickly sliced bacon

1 1/3 pounds ground beef chuck

1 1/3 pounds ground beef sirloin

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

2 tablespoons unsalted butter, melted

3 ounces sharp cheddar cheese, cut into 6 slices

6 hamburger buns, split and toasted

6 iceberg lettuce leaves

6 slices of tomato

6 slices of red onion

In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.

In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.

Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.

Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right away.

bacon recipe source: Laurent Tourondel, Food & Wine, June 2009

3895. BBQ BACON CHEESEBURGER NACHOS

Large tortilla chips, about ½ large bag
4 slices bacon, chopped and cooked until crisp
½ lb ground beef
½ small onion, chopped
Salt and pepper, to taste
⅛ cup and ⅓ cup barbecue sauce
3 cups shredded cheddar cheese
Green onion, lettuce and tomato as garnish if desired

Preheat the oven to 375 degrees F.

In a medium pan, combine ground beef, onion, salt, and pepper and cook, stirring, over medium-high heat until browned (drain off any excess grease). Stir in ⅛ cup barbecue sauce. Set aside.

Pour ⅓ cup barbecue sauce into a small sandwich bag and set aside.

Line baking sheet with a single layer tortilla chips, careful not to leave too much space between chips. Sprinkle with half of cheese, half of the beef mixture, and half of the bacon. Snip a small corner off of the bag with the barbecue sauce and drizzle half over the first layer of nachos.

Top with another single layer of chips, and sprinkle with remaining cheese, beef, and bacon. Drizzle with remaining sauce.

Bake for 8-10 minutes until toppings are warm and cheese is melted.

Garnish with green onion, lettuce and tomato as desired.


bacon recipe source: Ashley Fehr, The Recipe Rebel (@TheRecipeRebel), April 10, 2015

3798. BLUE CHEESE BURGER with BACON WALNUT CHUTNEY

Servings: 1

For Burger:
6-8 ounces ground beef (or beef blend)
Salt and pepper
1/3 cup (2 ounces) blue cheese, crumbled and divided
1 bun, toasted
1-2 tablespoons (1 1/2 ounces) Walnut Bacon Bourbon Chutney (recipe below)
2 large leaves butter lettuce

For Walnut Bacon Bourbon Chutney:
1 pound thick cut bacon, diced
1 medium onion, diced
3/4 cup combination of chopped fruits/vegetables: pears, fennel and/or rehydrated apricots, sun dried tomatoes, figs, dried cranberries, cherries or yellow raisins
2 garlic cloves, minced
1/2 teaspoon thyme
2 tablespoons brown sugar, packed
2 tablespoons cider vinegar
2 tablespoons bourbon
1/2 cup water
3/4 cup walnuts, toasted and chopped
Salt and fresh ground pepper to taste

For burger: Season beef with salt and pepper to taste and form burger. Use preferred method to stuff burger with 1 ounce blue cheese; grill burger to desired doneness. Top bottom of bun with some bacon walnut chutney and lettuce; place grilled burger over lettuce and garnish with remaining blue cheese and additional chutney.

For chutney: In large pan, fry bacon until crisp; remove bacon and drain all but enough bacon fat to coat bottom of pan. Add onion and sauté until translucent; add fruit and/or vegetables, garlic and thyme; sauté another minute. Add sugar, vinegar, bourbon and water; simmer covered until liquid is reduced by 3/4. Remove from heat and cool slightly. Add cooked bacon and walnuts. Season with salt and pepper. Top blue cheese burger with chutney. Reserve remaining chutney for additional burgers.

bacon recipe source: Wisconsin Milk Marketing Board (@WisconsinCheese), 8418 Excelsior Drive, Madison, Wisconsin 53717

3768. PULLED PORK BACON CHEESEBURGERS

7½ lb. bone-in pork shoulder, also known as Boston butt

2/3 lb. each beef burgers

4 lbs. thick-cut bacon

mozzarella and cheddar cheese

pork rub

1/3 cup apple cider

Apply the rub to the pork shoulder, place it in a marinade bag, and add some apple cider. Let it marinade in the refrigerator for 4-6 hours. Place it in your smoker and then "low and slow" at 225-250ºF until the internal temperature of the shoulder reaches 195ºF. Note: 195ºF is the temperature required to melt the connective tissue and fibers in the roast and produce tender and juicy pulled pork. Remove from the smoker, wrap in foil and let rest for about an hour. Shred the roast.

bacon recipe source: BBQ Pit Boys (@BarbecueRecipes)

3601. BACON CHEESEBURGER with THOUSAND ISLAND DRESSING (aka 25 DEGREES BURGER)

serves four


2 pounds of ground beef 80% lean/20% fat blend

8 slices of apple wood smoked bacon
8 ounces Crescenza cheese
8 ounces Gorgonzola cheese
4 brioche buns, or alternative artisanal bread, toasted
8 tablespoons of Thousand Island dressing (recipe below)
Handful of washed wild arugula

Thousand Island dressing
1/4 cup mayonnaise
1/2 ounce pickles, minced
1/2 ounce shallots, minced
1 tablespoon of red wine vinegar
2 tablespoons lemon juice

Heat a griddle or sauté pan over medium high heat, coat with olive oil. In a bowl, combine beef and salt and pepper to taste to form four 5-inch patties. Cook patties for about 8-9 minutes in pan, flipping once, to desired doneness. While burgers are cooking, place all the bacon in a skillet, cook for about 5 minutes on each side, reserve. Just before patties are cooked, place the Crescenza and Gorgonzola on top until melted; remove from heat and let rest.

Mix ingredients for the Thousand Island dressing in a bowl and set aside.

Halve the toasted brioche buns, then spread dressing on each side. Layer the bacon and arugula to complete the burger. Serve warm.


bacon recipe source: 25 Degrees Restaurant, 412 Walnut Ave, Huntington Beach, CA 92648; Katherine Spiers, KCET, May 7, 2013

3308. BACON and CHEESE CURD BURGER

makes four servings 


4 thick bacon slices 
1/4 cup packed brown sugar 
2 lb. 85% lean ground chuck or 90% lean ground sirloin 
3/4 cup cheese curds or string cheese, chopped
salt and ground black pepper 
4 good quality hamburger buns 
4 1/4 - inch thick slices ripe tomato (optional) 
4 thin slices white onion (optional) 
4 Iceberg lettuce leaves (optional) 

Place bacon slices on the unheated rack of a broiler pan. Sprinkle each slice with brown sugar. Bake in a 450º F oven for 10 minutes or until crisp. When cool enough to handle, chop bacon; set aside.  

Divide beef into eight equal portions. Pat beef portions into patties approximately 4 inches in diameter and about 3/4-inch thick. 

Equally divide and place the bacon and 3 tablespoons of the cheese curds in the middle of four of the patties, leaving 1/2 inch around the edge of the patty. Top each with the remaining 4 patties. Pinch edges of top and bottom patties together to form one large burger patty. Chill, covered, in the refrigerator for at least 1 hour. 

Season burgers with salt and black pepper. For a charcoal grill, place the patties on the well-oiled rack of an uncovered grill directly over medium coals for 10 minutes. Turn with a wide spatula and grill 10 to 12 minutes more, until meat is cooked and an instant-read thermometer inserted into patties registers 160º F. Toast buns, cut side down, on grill during last 1 to 2 minutes of grilling.

To serve, place a cooked burger on bottom half of each bun. If you like, top each with tomato, onion, and lettuce.


bacon recipe source: Midwest Living.com

3275. BACON CHEESEBURGER LASAGNA

makes eight servings 


1 1/2 lb. lean (at least 80%) ground beef 
2 medium onions, chopped (1 cup) 
1/4 teaspoon salt 
1/8 teaspoon pepper 
1 can (28 oz) chunky tomato sauce 
1 cup water 
1 egg 
1 container (15 oz) ricotta cheese 
1 cup shredded Swiss cheese (4 oz) 
1/4 cup chopped fresh parsley 
8 slices bacon, crisply cooked, crumbled (1/2 cup) 
12 uncooked lasagna noodles
2 cups shredded Cheddar cheese (8 oz)


Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, onions, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce and water. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 minutes.


In medium bowl, beat egg with fork. Stir in ricotta cheese, Swiss cheese, parsley and 1/4 cup of the bacon.


Spread about 1 cup of the beef mixture in baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture, 2 cups beef mixture and 3/4 cup of the Cheddar cheese over noodles. Repeat layers once, starting with 4 noodles. Top with remaining noodles, beef mixture, Cheddar cheese and bacon. Spray 15-inch sheet of foil with cooking spray. Cover lasagna with foil, sprayed side down. Refrigerate at least 2 hours but no longer than 24 hours.



Heat oven to 350°F. Bake covered 45 minutes. Uncover and bake about 30 minutes longer or until bubbly and golden brown. Cover and let stand 10 minutes before cutting.


bacon recipe source: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

2897. BACON CHEESEBURGER GOULASH

1 lb. ground beef
3 slices bacon
1 can tomato soup
1 cup penne or elbow noodles, uncooked
8 oz. shredded cheese

Cut bacon into 1 inch pieces and cook until crisp. Meanwhile, boil water for noodles. Add ground beef to bacon and brown. When beef is browned drain off grease. Add tomato soup to meat, add cooked noodles. Melt cheese on top.

bacon recipe courtesy of: Casey Sample, A Soldier's Chow, FamilyCookbookProject.com

2702. TURKEY CHILI, CHEDDAR and BACON BURGERS

makes four servings


8 slices applewood bacon
1 1/3 lb. ground turkey or ground turkey breast
1/2 small red bell pepper, chopped
3 scallions, chopped
2 teaspoons poultry seasoning
1 tablespoon chipotle chile powder or 1 tablespoon dark chili powder mixed with 1 teaspoon ground cumin
1 teaspoon salt, to taste
1 tablespoon vegetable oil (one turn of the pan)
4 thick deli slices cheddar cheese
4 crusty onion Kaiser rolls, split
4 leaves lettuce
1/2 cup barbecue sauce, any brand

Broil the bacon or cook it in the microwave until crisp. To cook in the microwave, place 4 slices bacon per row between paper towels and cook 4 minutes on high. To cook under broiler, place bacon on slotted pan and broil 6 inches from heat, 3 minutes on each side. Drain cooked bacon and reserve.

Mix ground turkey with bell peppers, scallions, poultry seasoning, chipotle chile powder, and salt, and form 4 big patties. Heat a non-stick skillet over medium-high heat and cook patties in vegetable oil until cooked through, 5 or 6 minutes on each side. Melt cheese over burgers the last minute they are in the pan by tenting the pan loosely with foil.

Place bun bottoms on plates and top each with lettuce, cheeseburger, and 2 slices bacon. Spread a few tablespoons barbecue sauce on each bun and set in place.


bacon recipe courtesy of: pp. Cooking Rocks! Rachael Ray 30-Minute Meals for Kids, by Rachael Ray. New York: Lake Isle Press, Inc., 2004, pp. 218-219

2639. STUFFED MAPLE BURGER with SPICY APPLE BACON COMPOTE

makes two burgers 


Spicy Apple Bacon Compote
1 slice of bacon, chopped
1 medium apple, peeled, cored & chopped
2 tablespoons maple syrup
2 tablespoons water
1/2 teaspoons cayenne pepper

Cook bacon until crisp. Drain on a paper towel. Set aside. Place all ingredients, except bacon, in a small saucepan over medium-high heat. Cook, stirring frequently, until the apples are soft & most of the liquid is gone. Mash with a potato masher or spoon. Stir in bacon.

Brie Stuffed Maple Burger
12 oz lean ground beef
1 tablespoon maple syrup
salt & pepper
2 oz brie, chilled in the freezer for at least an hour (this will make it easier to slice)

Mix the beef, maple syrup & salt & pepper to taste together with your hands, do not over work. Divide into 4 equal pieces & make into patties. Cut the brie into slices, removing the rind if you wish. Place the brie slices on the middle of two patties. Top with the other two patties. Press the edges together to seal. Heat a griddle over medium-high heat. Cook the burgers for about 10 minutes per side. Top the burgers with the spicy apple bacon compote & serve on a multi-grain bun.


bacon recipe courtesy of: A Good Appetite, September 29, 2009

2599. GORGONZOLA and SMOKY BACON BURGERS

serves four


4 slices bacon, chopped

1 pound 90% lean ground beef
3 tablespoons crumbled Gorgonzola cheese
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 large tomato, thickly sliced
1 small red onion, thinly sliced
4 whole-wheat burger buns

Heat a large skillet over medium heat. Add bacon and cook, stirring occasionally, until crisp. Drain, transfer to a small plate, and set aside to let cool. Form beef into eight thin, round patties. Divide bacon and gorgonzola between four of the patties, then top each with one of the remaining patties. Press the edges of each burger closed to seal well. Season burgers all over with salt and pepper. Grill over high heat, or cook in a large skillet over medium-high heat, until desired doneness, 2 to 3 minutes per side. Top burgers with tomatoes and onions and serve on buns.

bacon recipe courtesy of: Whole Foods Market

2541. GLUTEN-FREE, DAIRY-FREE BACON CHEESEBURGER

serves four


2 lbs. ground beef
8 slices bacon, cut up
1 cup vegan cheddar cheese
(Recommendation: Daiya cheddar cheese)
4 gluten-free hamburger buns
(Recommendation: Udi's Classic Hamburger Buns)
lettuce
ketchup

Shape the meat into 8 thin patties. Evenly spread the vegan cheddar on top of 4 of the patties. Then, place 2 slices of bacon on top of the same 4 patties as well. Place the other 4 patties on top of the patties with the bacon and vegan cheddar on them. Press the edges of the patties together, and seal with a fork. Grill the patties over medium coals 8 to 9 minutes on each side, or until cooked through. Place the patties on gluten-free hamburger bun with lettuce and ketchup.


bacon recipe courtesy of: Brian Klemm, This Gluten-Free Life

2420. QUESO FRESCO BACON BURGERS with AVOCADO SALSA

6 jalapenos
3/4 pound of bacon
3 pounds ground chuck
1 cup crumbled queso fresco
1/2 cup mayonnaise
1/4 buttermilk
2 tablespoons olive oil
2 avocados, pitted & thinly sliced
1 bunch cilantro, chopped
1/2 onion, thinly sliced
hamburger buns

In a skillet, cook the jalapenos in a little bit of oil until softened and charred. Transfer to a bowl, cover, and let cool slightly. Remove and discard the skin, stem, and seeds; finely chop the chiles.

Fry the bacon until crispy and reserve 1 tablespoon of bacon fat.

In a large bowl, combine the reserved bacon fat, half of the chopped chiles, and crumbled bacon. Then mix in the ground beef. Form into 6 patties and season with salt and pepper.

In a medium bowl, combine the crumbled queso fresco, mayo, buttermilk, 1 tablespoon of olive oil, and the remaining chiles. Season with salt and pepper; refrigerate.

In another bowl, toss together the sliced avocados, onion, cilantro, and remaining tablespoon of olive oil. Set aside.

Grill the burgers, turning once, for about 10 minutes for medium rare, longer if you like them more well done. Just before the burgers are done, toast the buns on the grill (or skillet) for about a minute.

Place a burger on each bun bottom, top with some avocado salsa and queso fresco dressing, and finish with the top half of the bun.


bacon recipe courtesy of: Crystal Light Faulkner, Mrs Happy Homemaker, June 30, 2011

2397. BACON and CHEESE CURD BURGER

makes 4 servings


4 thick bacon slices
1/4 cup packed brown sugar
2 pounds 85 percent lean ground chuck or 90 percent lean ground sirloin
3/4 cup cheese curds or string cheese, chopped
salt and ground black pepper
4 good quality hamburger buns
4 1/4 inch thick slices ripe tomato (optional)
4 thin slices white onion (optional)
4 Iceberg lettuce leaves (optional)

Place bacon slices on the unheated rack of a broiler pan. Sprinkle each slice with brown sugar. Bake in a 450 degree F oven for 10 minutes or until crisp. When cool enough to handle, chop bacon; set aside.

Divide beef into eight equal portions. Pat beef portions into patties approximately 4 inches in diameter and about 3/4-inch thick.

Equally divide and place the bacon and 3 tablespoons of the cheese curds in the middle of four of the patties, leaving 1/2 inch around the edge of the patty. Top each with the remaining 4 patties. Pinch edges of top and bottom patties together to form one large burger patty. Chill, covered, in the refrigerator for at least 1 hour.

Season burgers with salt and black pepper. For a charcoal grill, place the patties on the well-oiled rack of an uncovered grill directly over medium coals for 10 minutes. Turn with a wide spatula and grill 10 to 12 minutes more, until meat is cooked and an instant-read thermometer inserted into patties registers 160 degrees F. Toast buns, cut side down, on grill during last 1 to 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack and cover and grill as above.)

To serve, place a cooked burger on bottom half of each bun. If you like, top each with tomato, onion, and lettuce. Makes 4 servings.


bacon recipe courtesy of: Chef John McClure, Starker's Restaurant, 201 W 47th Street, Kansas City, Missouri, for Midwest Living Magazine

2312. GUACAMOLE BACON CHEESEBURGER

serves four


8 slices bacon
1 pound (85/15) ground beef
seasoning salt
4 slices pepper jack cheese
1 red onion, sliced
green leaf lettuce
prepared guacamole
4 hamburger buns

Preheat your outdoor grill. Cook bacon slices over medium heat until crispy. About 5-7 minutes. Transfer to paper towel lined plate. Set aside. Portion the ground beef into 4 equal parts. Roll each part into a ball and then gently press into patties. Sprinkle each patty with seasoning salt. Cook burgers over medium heat. About 4-5 minutes per side for medium-well. At the last minute, place cheese slices on top. Cook until cheese melts slightly. (Note: You can also toast the hamburger buns at this point if you like.) To assemble the hamburger, place hamburger on bottom of bun, place red onion rings and lettuce on top. Spread guacamole on top bun and place on top. Serve.


bacon recipe courtesy of: Des, Life's Ambrosia, June 2009

1127. BACON and COLBY-MUENSTER CHEESEBURGERS on ENGLISH MUFFINS

makes 4 servings


1 pound ground beef (85 percent lean)
1/2 teaspoon salt
1/8 teaspoon ground red pepper
3/4 cup sliced mushrooms
1 tablespoon butter
1/4 cup sliced green onion

FOR SERVING:
2 English muffins, split, toasted
4 slices Colby cheese, quartered
3/4 cup (3 ounces) shredded Muenster cheese
4 slices bacon, cooked, crumbled

Combine ground beef, salt and red pepper, mixing lightly but thoroughly. Divide into 4 portions and form patties, 1/2 inch thick. Place on rack in broiler pan so burgers are 3 to 4 inches from heat. Broil 10 to 12 minutes, turning once. Meanwhile saute mushrooms in butter until tender; remove from heat and stir in green on ion.

TO SERVE: Top each muffin half with equal amounts of Colby cheese, burger, mushroom mixture and Muenster cheese. Place under broiler to melt cheese. Sprinkle each with bacon.


courtesy of: Gourmet Cheeseburgers Cookbook, American Dairy Farmers and Beef Industry Council

1089. BISON BACON CHEESEBURGER

makes 6 burgers


6 slices smoked bacon (about 6 ounces)
1 medium yellow onion, thinly sliced
2 medium jalapeños, seeded and thinly sliced lengthwise
3 tablespoons Worcestershire sauce
2 medium cloves garlic, peeled and minced (about 1 tablespoon)
1 large egg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground bison meat
6 thin slices Swiss cheese (about 3 1/4 ounces)
6 toasted burger buns
1/2 medium Hass avocado, sliced just before serving

Heat the broiler to high and arrange the rack in the middle. Prepare a baking sheet with a cooling rack set inside and reserve. Heat a large frying pan over medium heat. Add bacon and cook until browned and crispy, about 10 minutes. Remove bacon to a paper-towel-lined plate and set aside; do not discard bacon fat (you should have about 2 tablespoons). Return the pan to medium heat, add onion and jalapeño, and cook in reserved bacon fat until soft and starting to color, about 4 minutes; set aside. Mix together Worcestershire, garlic, egg, salt, and pepper in a large bowl until egg is broken up. Add bison meat and mix until thoroughly combined. Shape meat mixture into 6 (3/4-cup) patties and place on the rack inside the baking sheet. Broil until browned and springy to the touch, about 10 minutes for medium. Place cheese on top of patties, and cook until cheese melts, about 1 minute. To serve, place cheeseburgers on buns and top with bacon, avocado slices, and sautéed onion mixture.


courtesy of: Aïda Mollenkamp, CHOW, 235 2nd Street, First Floor, San Francisco, California 94105, (415) 344-2000

907. ONION and MUSHROOM-STUFFED BACON CHEESEBURGER

1-1/2 cups sliced onions (about 3 medium)
8 oz. button or cremini mushrooms, sliced (3 cups)
1 tablespoon olive oil
2 tablespoons snipped fresh parsley
2-1/2 lb. 85-percent lean ground beef
1/3 cup Worcestershire sauce
4 cloves garlic, minced
1-1/2 teaspoons salt
1 teaspoon ground black pepper
16 slices applewood smoked bacon (about 1 lb.) (optional)
8 slices Swiss, provolone, and/or Colby and Monterey Jack cheese (optional)
8 Kaiser rolls or hamburger buns, split and toasted*
tomato slices (optional)

In very large skillet cook the onions and mushrooms in hot oil over medium heat 15 to 20 minutes or until all liquid has evaporated, and onions and mushrooms are tender and golden brown, stirring occasionally. Remove from heat. Stir in parsley; set aside to cool slightly.

In a very large mixing bowl mix beef, Worcestershire sauce, garlic, salt, and pepper until just combined (do not over mix). Shape mixture into 16 (3-1/2-inch diameter) patties. Spoon filling onto half of patties to 1/2-inch of edge. Top with remaining patties; pinch to seal. If using, lay 2 bacon slices over each stuffed patty in crisscross pattern, tucking ends under.

For charcoal grill, arrange preheated coals around drip pan. Test for medium heat above pan. Place patties over drip pan on grill rack. Cover and grill 25 to 30 minutes or until done (160 F)**. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts.

Transfer burgers to serving platter. Serve on buns with tomato slices. Makes 8 servings.


courtesy of: Dennis Taylor, "Tailgating U Recipes," Better Homes and Gardens, September 2007, p. 272

381. BACON CHEESEBURGER CAKE

yields 20 servings


1 (18.25 ounce) package yellow cake mix
1 (13 ounce) package brownie mix
2 (12 fluid ounce) cans vanilla frosting
yellow food coloring
red food coloring
3 vanilla wafer cookies
1 large roll of red fruit leather
4 caramels, with stripes
8 yellow chewy fruit-flavored candy squares
1 (16 ounce) container chocolate frosting
1 large roll of green fruit leather
2 teaspoons sesame seeds

Preheat oven according to instructions on cake mix box; prepare mix. Grease and flour a 9 inch pan, and a shallow metal bowl at least 9 inches in diameter. Fill the 9 inch cake pan 2/3 full with cake batter; pour the remaining batter into the prepared metal bowl (this will be the top of your "bun"). Bake according to directions, remove from pans, and cool on a wire rack.

Grease and flour a 9 inch pan. Prepare brownie batter, and bake according to instructions on box. Remove from pan, and cool on a wire rack. Shave off the sharp edges of the brownie, making it resemble a hamburger patty.

Place 1/4 cups of vanilla frosting in a heavy duty plastic sandwich bag, and color with yellow food coloring to make your mustard. Repeat a second time using the red food coloring to make your ketchup. Place remaining frosting in a bowl, and color with a mix of red and yellow food coloring until you arrive at the color of a hamburger bun.

Cut the cookies in half and wrap with pieces of red fruit leather to create your tomatoes. Unwrap the caramels, and heat in microwave for 10 to 15 seconds to slightly soften. Roll the caramels individually between sheets of waxed paper to create bacon strips. Microwave the chewy fruit-flavored candy squares, place together, and roll between sheets of waxed paper to create your cheese slice; trim into a square shape.

To assemble, place bottom bun on your serving dish, and spread with some of the hamburger bun frosting. Place brownie on top of this, and spread it with chocolate frosting. Decorate edges with the tomatoes, bacon, cheese, mustard, and ketchup; use the green fruit leather as lettuce. Place top bun over this and spread with the remaining hamburger bun frosting; sprinkle with sesame seeds.


courtesy of: Kry Hanes, Mons, Belgium