Dannys Bbqd Bacon Burgers Recipes

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 large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties., Grill burgers, covered, over medium heat or broil 3 in. from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.

Steps:

• Bake onion rings according to package directions. Meanwhile, in a large bowl, combine beef, garlic salt and pepper; mix lightly but thoroughly. Shape into six 3/4-in.-thick patties., In a large nonstick skillet, cook burgers over medium heat 5-7 minutes on each side or until a thermometer reads 160°, adding cheese during the last minute of cooking. Serve on buns with barbecue sauce, bacon, onion rings and toppings as desired.

Steps:

• On large piece of foil, make the bacon mat by weaving the raw bacon into a large square (about 12" x 12") keeping the slices as close together as possible. It would look kind of like a lattice pie crust only closer together. Spread the burger over the bacon mat and press evenly. Top with bbq sauce. Saute more of the bacon for bacon bits. Drain and crumble. Saute the peppers and onions in bacon fat until done. Spread over burger and bbq sauce. Top with shredded cheese and bacon bits. Roll into log. It should be rather thick (like bun size when sliced). Cover with another layer of foil. You should have 2 layers of foil covering the meat. Poke holes in foil so fat can drain out while on the grill. Preheat gas grill to medium heat. Place meat roll on cool side of grill ( indirect heat method). Cook for 2 hours, turning roll a quarter turn every 1/2 hour. Remove foil, and check for doneness and crispness of bacon. Let rest for 10 minutes or so. It should be firm enough to slice into 6 large burgers (about 3/4 to 1 inch thick). Put burgers on heated onion buns. Add sliced tomato and lettuce to each burger. Serve with additional condiments, if desired. Good with french fries, cole slaw or potato salad.

Steps:

• Mix all ingredients together in medium pot and boil about 5 minutes to thicken. Pour sauce in and over a cheeseburger.