Grilled Bacon Cheeseburgers Crowd Size Recipes

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:

• Heat coals or gas grill for direct heat. Mix beef, onions and pepper. Shape into 12 patties, each about 3/4 inch thick.
• Cover and grill patties 3 to 4 inches from medium heat 10 to 11 minutes, turning once, until no longer pink in center and juice is clear.
• Place burgers on bottom half of buns. Spoon dressing onto burgers; top each with 2 pieces of bacon. Top with top half of buns.

Steps:

• Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
• Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
• While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
• Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
• Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
• Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.

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:

• Heat coals or gas grill for direct heat. Mix beef, onions and pepper. Shape into 12 patties, each about 3/4 inch thick. Cover and grill patties 3 to 4 inches from medium heat 10 to 11 minutes, turning once, until no longer pink in center and juice is clear. Place burgers on bottom half of buns. Spoon dressing onto burgers; top each with 2 pieces of bacon. Top with top half of buns.

Steps:

• In a small bowl, combine the egg, cheese, onion, soy sauce, ketchup and pepper. Crumble beef over mixture and mix well. Shape into five patties. Wrap a bacon strip around each; secure with a toothpick. , Grill patties, uncovered, over medium-hot heat for 5-6 minutes on each side or until a thermometer reads 160° and juices run clear. Discard toothpicks. Serve on buns with lettuce, tomato and onion if desired.

Steps:

• Grilling Method: Direct/Medium Heat
• Mix the ground chuck and the ground sirloin together with a fork or with your hands. Season it lightly with salt and pepper, and mix just to combine. You do not want to over-mix the meat.
• Gently shape the ground meat into six burgers of equal size and thickness (about 3/4-inch-thick). Brush both sides of the burgers with oil and season lightly with salt and pepper.
• Place burgers on cooking grate and grill until meat is to the desired level of doneness. The USDA recommends cooking all ground meat until no longer pink, about 10 to 12 minutes, turning once halfway through cooking time.
• Top each burger with a slice of cheese during the last couple of minutes so the cheese will melt. Remove from grill and top each burger with 2 pieces of bacon. Let the burgers rest 2 to 3 minutes to reabsorb the juices.
• Serve hot on the buns with lettuce, tomato, and the traditional burger condiments (mayo, mustard, ketchup) if desired.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve bacon grease.
• Mix bison, bread crumbs, egg, Worcestershire, salt, and pepper in a bowl until evenly combined. The mixture should be slightly sticky and easy to form. Split into 4 equal patties. Use some leftover bacon grease to moisten each side of the patties; this will inhibit them from sticking on the grill and adds a little flavor.
• Cook patties on the preheated grill until browned, about 5 minutes on each side. An instant-read thermometer inserted into the center of each patty should read at least 160 degrees F (70 degrees C). Place Cheddar slices on each patty and continue to grill until melted, about 1 minute more. Remove to a plate.
• Place buns on the grill, sliced sides down, to toast, about 1 minute. Spread mayonnaise over the toasted buns. Add burgers and bacon.

Steps:

• In small bowl, combine the egg, cheese, onion, soy sauce, ketchup and pepper.
• Crumble beef over mixture and mix well.
• Shape into five patties.
• Wrap a bacon strip around each; secure with a toothpick.
• Grill patties, uncovered, over medium-hot heat for 5-6 minutes on each side or until meat is no longer pink.
• Discard toothpicks.
• Serve on buns with lettuce, tomato and onion, if desired.