Bacon Cheeseburger Chicken Recipes

Steps:

• Heat a skillet with a lid over medium heat. Add the bacon and cook, turning occasionally, until crisp, about 12 minutes.
• Meanwhile, mix together the ground beef, salt and pepper, Worcestershire sauce and garlic in a small bowl until well combined. Divide the mixture into 6 equal mini patties. Set aside.
• Remove the bacon from the skillet and set aside. Add the burger bites and cook until well browned all over and cooked through, 4 to 5 minutes per side. Add 2 of the quartered pieces of cheese to the top of each bite and cover the skillet with the lid. Allow the cheese to melt, 1 minute. Remove the bites to a plate.
• Tear each bacon piece into bite-size pieces. Start building up the bites by placing a piece of bacon on top of each patty, then a couple of folded leaves of spinach, a couple of pickles, a dollop of your favorite burger condiment, and a half a tomato, securing it all with a toothpick or small skewer. Repeat with the remaining ingredients until all the bites are built, and serve.

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.

Steps:

• In a 6-quart stockpot, cook bacon over medium heat, stirring occasionally, until crisp, 6-8 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings. , In the same pot, cook ground beef and onion over medium heat until meat is no longer pink, breaking into crumbles, 6-8 minutes; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; simmer, covered, until pasta is al dente, stirring occasionally, about 10 minutes. , Stir in 1 cup cheese, pickle and bacon; cook and stir until cheese is melted. Serve with remaining cheese and, if desired, tomatoes, lettuce, pickles and red onions.

Steps:

• Preheat a grill for high heat.
• Place bacon in a large skillet over medium heat. Fry, stirring occasionally. When the bacon is almost done, add the onion. Cook until the bacon is crisp, and the onion is tender. Remove onion and bacon from the pan with a slotted spoon, and transfer to a food processor. Pulse a couple of times to chop finely. Do not puree. Pour into a large bowl, and mix with steak sauce and ground chuck using your hands. Form into 16 patties.
• Place patties on the grill, and cook for 5 minutes per side, or until well done. Place a slice of cheese on top of each one during the last minute.

Steps:

• Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.
• Put the chicken in the crock on top of the oil.
• In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.
• Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
• Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.
• Since I used the tiny breast tenders (frozen) our dinner cooked in only 3 hours on high.

Steps:

• Combine chicken, eggs, onion, bread crumbs, Parmesan cheese, salt, baking soda, pepper and oregano in large bowl; mix well.
• Shape chicken mixture into 4 patties.
• Heat butter on grill until butter melts; add patties.
• Cook until patties are no longer pink in center, 4 to 5 minutes on each side.
• Place 1 slice cheese on top of each patty.
• Cook until it melts a little.
• Spread each bun with mayonnaise on one half, and mustard on another; arrange 1 lettuce leaf on bottom half of each bun.
• Put bread slices on grill for a few seconds.
• Top with chicken patty, bacon, tomato slices, a dollop of ketchup and top half of bun.
• Serve hot.