INSIDE-OUT BACON CHEESEBURGERS
Put all the great burger toppings on the inside with this Inside-Out Bacon Cheeseburger. Our Inside-Out Cheeseburger recipe makes four servings.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Mix meat and 2 Tbsp. dressing; shape into 8 thin patties. Combine remaining dressing and bacon. Spoon onto centers of 4 patties; top with Singles quarters and remaining patties. Pinch edges together to seal.
- Grill 7 to 9 min. on each side or until burgers are done (160°F).
- Fill buns with lettuce, burgers and tomatoes.
Nutrition Facts : Calories 460, Fat 28 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 80 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
INSIDE-OUT BACON CHEESEBURGERS WITH GRILLED GREEN ONION MAYO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill pan over high heat.
- In a medium pan brown bacon over medium high heat and drain on paper towel lined plate.
- Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side. Remove from heat to cool.
- Combine ground beef with Worcestershire and steak seasoning or salt and pepper. Divide meat into 4 equal parts. Combine cheese crumbles and cooked bacon. Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat. When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook. Transfer burgers to a plate and let them rest 5 minutes before serving.
- Chop cooled, grilled green onions and add to a food processor. Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise. Season with salt and pepper, to your taste.
- Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise. As you bite into the burgers, you will find a smoky, cheesy surprise at the center.
THE BEST BACON CHEESEBURGER
While we love a grilled burger, this one is our go-to for all seasons. Instead of making a typical patty, we smash the meat in a super-hot cast-iron pan to get crispy, ruffled edges. Once you smash your burgers this way, you'll never go back! We top them with all the fixings, including our perfectly balanced special sauce. It's what we consider an iconic burger.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
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.
INSIDE-OUT BACON CHEDDAR BURGER
Ah, the juicy burgers of summer cookouts! They taste so good -- but are so often huge fat and calorie bombs. The sad truth is that most homemade burgers have well over 800 calories. But it is possible to pack all that savory meaty flavor, oozing melting cheese and even bacon into a big, satisfying burger without blowing your dietary allotment for the entire day.
Provided by Marge Perry
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for cooking over medium heat.
- Combine the mayonnaise and ketchup in a small bowl and set aside.
- Heat a medium skillet over medium heat; add the bacon and cook, turning once, until crisp, 7 to 8 minutes. Transfer to a plate covered with a paper towel and drain; chop.
- Gently combine the beef, garlic powder and 1/4 teaspoon each salt and pepper in a bowl. Divide the mixture into 8 portions and form each into a 3 1/2-inch-diameter patty; put 4 patties on a work surface. Toss the bacon with the cheese and spoon a quarter of the mixture on top of each of the 4 patties, keeping the edges clear. Place the remaining patties over the cheese and pinch the perimeter to seal the filling in.
- Grill the patties with the lid closed, turning once, 9 to 10 minutes for medium doneness. To assemble, put the bottom half of each roll on a plate and top with a lettuce leaf, tomato slice and patty. Spoon the mayonnaise mixture over the patties, then top with the onion slices and the remaining roll halves. Serve immediately.
Nutrition Facts : Calories 465, Fat 21 grams, SaturatedFat 8 grams, Sodium 846 milligrams, Carbohydrate 26 grams, Fiber 2 grams, Protein 45 grams
INSIDE OUT BACON CHEESEBURGERS
This was inspired by a Rachael Ray recipe I read called "Inside-Out Turkey Bacon Cheeseburgers". This one is make with ground beef and regular bacon, with a couple other variations.
Provided by NELady
Categories Very Low Carbs
Time 40m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 9
Steps:
- Arrange the bacon in a large nonstick skillet and heat over medium heat. Slowly crisp up the bacon, cooking for 3 or 4 minutes on each side. Remove the bacon from the skillet, and, when cool, chop.
- Add the EVOO to the remaining drippings and set aside.
- Place the lean ground beef in a large mixing bowl, season with salt and fresh ground black pepper, and mix in the mustard powder.
- Divide the meat into 4 equal portions. Shape each portion into a burger, making a well in the center.
- Fill the well of each with one quarter of the crisp bacon pieces and 2 tablespoons of the cheese. Carefully form the burger around the cheese and bacon filling, making sure the filling is completely covered.
- Return the skillet you cooked the bacon in to medium-high heat.
- Add the burger patties to the hot skillet and cook for 2 minutes on each side, then reduce the heat to medium-low and cook the burgers for 5 to 6 minutes longer, turning occasionally. Do not press down on the burgers as they cook.
- Serve each burger on a bed of lettuce topped with sliced tomato and chopped pickles.
Nutrition Facts : Calories 698, Fat 48.9, SaturatedFat 19.3, Cholesterol 192.8, Sodium 1412, Carbohydrate 5.9, Fiber 1.9, Sugar 3.6, Protein 56.1
INSIDE OUT BURGER
Provided by Aaron McCargo Jr.
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F
- Place the bacon in a large saute pan and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and reserve 1 tablespoon of the bacon fat in the pan. Add the mushrooms and cook until caramelized, about 5 minutes. Set the mushrooms aside to cool in a bowl.
- In a large bowl, combine the beef, shallot, black pepper, salt, and Worcestershire. Separate the mixture into 4 equal portions. Divide each portion into 2 separate patties.
- Combine the cheese into the cooled mushrooms and bacon mixture. Take 1 patty and top with 2-ounces of the filling. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way.
- Over medium-high heat, heat a large skillet with grapeseed oil. Once hot, add the burgers and cook for 2 minutes per side. Place the pan into the oven and cook for 4 to 6 more minutes for medium burgers.
- Remove from the oven and serve on a sesame seed bun.
INSIDE-OUT BACON CHEESEBURGERS
Steps:
- Preheat the oven to 400 degrees F.
- Put the bacon strips on a rimmed baking sheet lined with parchment paper or aluminum foil and fitted with a wire rack. Bake until cooked through, about 20 minutes. Allow to cool, then chop or crumble.
- Preheat the oven to broil.
- Divide the ground beef into eight patties. Pile the bacon and cheese on top of four of the patties. Cover each filled patty with a plain patty and press together at the edges to tightly seal. Create a divot in the center of each patty with your thumb.
- Heat the safflower oil in a cast-iron skillet over medium-high heat. Season the patties liberally with the salt and pepper before adding them to the skillet. Cook the patties until cooked through and cheese is melted inside, about 5 to 6 minutes per side.
- Meanwhile, put the split buns on a rimmed baking sheet and broil until toasted, 1 to 2 minutes.
- Serve the burgers on the toasted buns with your favorite burger toppings.
STUFFED BACON CHEESEBURGERS
Steps:
- Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.
- Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.
- Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.
INSIDE-OUT BACON CHEESEBURGERS WITH GRILLED GREEN ONION MAYO
This is just like a traditional bacon cheeseburger, but inside out! It's another innovative recipe from Rachael Ray. It looked delicious when she made it, so I can't wait to try it!
Provided by Kree6528
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat grill pan over high heat.
- In a medium pan brown bacon over medium high heat and drain on paper towel lined plate.
- Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side; remove from heat to cool.
- To make the burgers, combine ground beef with Worcestershire and steak seasoning or salt and pepper; divide meat into 4 equal parts.
- Combine cheese crumbles and cooked bacon.
- Take 1/4 of the meat in your hand and make a well in the center of it.
- Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling; make sure the fillings are completely covered with meat.
- When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan.
- Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally.
- Do not press down on burgers as they cook.
- Transfer burgers to a plate and let them rest 5 minutes before serving.
- To make the green onion mayonnaise, chop cooled, grilled green onions and add to a food processor.
- Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise.
- Season with salt and pepper, to your taste.
- Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise.
- As you bite into the burgers, you will find a smoky, cheesy surprise at the center.
Nutrition Facts : Calories 1093.3, Fat 76.5, SaturatedFat 28.5, Cholesterol 195.4, Sodium 1441.8, Carbohydrate 47.4, Fiber 1.9, Sugar 5.9, Protein 53
INSIDE OUT BACON CHEESEBURGERS
As many recipes are created, this one was a recipe inspired by another recipe. I was reading some cooking magazine where they added cooked cut up bacon to ground beef to make bacon burgers. I said to myself, what's better than bacon burgers? Well bacon cheeseburgers of course. This recipe is the base and can be doubled, tripled, etc. I usually do 4-5 lbs and freeze them all individually for later use.
Provided by whatscooking
Categories Meat
Time 20m
Yield 4 patties
Number Of Ingredients 8
Steps:
- Cook the bacon as your normally would until slightly crisp but not crumbling (when doing large quantities, I cook it in the oven on a cake rack atop a baking sheet). Set to cool.
- Once cooled, cut of the bacon into bacon bit sized pieces.
- Combine all ingredients but the bocconcini. Mix well with your hands so everything so everything is well combined. Divide mixture into 4 even balls.
- Slice your bocconcini into 4 pieces.
- Take one meat ball and divide into 2 then flatten. Put a slice of bocconcini on one of the patties and then put the other patty on top.
- Work the meat so that cheese is completely cover by the meat. Shape into a patty. (I use one of those hamburger presses simply because the patties look better and it's that step your neighbour wouldn't do).
- Cook as you normally would.
Nutrition Facts : Calories 65.6, Fat 3.7, SaturatedFat 1.8, Cholesterol 54.9, Sodium 100.1, Carbohydrate 3.5, Fiber 0.4, Sugar 0.3, Protein 4.6
ALL-AMERICAN BACON CHEESEBURGERS
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.
Nutrition Facts : Calories 472 calories, Fat 25g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 947mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 1g fiber), Protein 33g protein.
INSIDE-OUT BACON CHEESEBURGERS
Make and share this Inside-Out Bacon Cheeseburgers recipe from Food.com.
Provided by wife2abadge
Categories Meat
Time 33m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to medium heat.
- Mix the beef and 2 T ranch dressing and shape into 8 thin patties.
- Mix the remaining T dressing and the bacon.
- Spoon about 1 T of bacon mixture onto center of four of the patties.
- Top with 2 cheese quarters and the second patty.
- Pinch the edges of patties together to seal.
- Grill patties 7-9 minutes on each side or til cooked through.
- Cover bottom halves of buns with lettuce and burgers.
- Top with tomatoes and top halves of buns.
Nutrition Facts : Calories 634.5, Fat 45.4, SaturatedFat 16.4, Cholesterol 113.7, Sodium 674.1, Carbohydrate 24.3, Fiber 1.7, Sugar 4.4, Protein 30.5
STUFFED BACON BURGERS
Everyone comes running when they hear the sizzle-and smell the wonderful aroma-of these burgers on the grill. Nothing else captures the taste of summer.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine ground beef, soup mix and water. Shape into 12 thin patties. Place a cheese slice on six patties. Cover each with another patty. Pinch edges to seal. Wrap a strip of bacon around each; fasten with a wooden toothpick. , Grill, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Discard toothpicks. Serve on buns.
Nutrition Facts : Calories 499 calories, Fat 30g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 928mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.
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