GIANT BACON-CHEDDAR JUICY LUCY BURGER
Big enough to feed a crowd, this show-stopping, giant cheese-stuffed burger is seasoned inside and out for maximum flavor, then served with a tangy mustard sauce.
Provided by Roger Mooking
Time 40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Line a 9-inch round cake pan with aluminum foil. Sprinkle with 2 teaspoons of the Montreal steak seasoning. Press half of the ground beef into the cake pan. Layer the cheese in the middle, leaving a 1/2- to 1-inch border around the side. Sprinkle with another 2 teaspoons of the Montreal steak seasoning. Top with the remaining ground beef in an even layer and press to seal in the cheese. Sprinkle with the remaining 2 teaspoons Montreal steak seasoning. Lift out the burger from the cake pan using the foil and flatten it with your hands to about 11 inches in diameter. Refrigerate until ready to cook; the burger can be assembled up to 2 hours in advance.
- Whisk together the mayonnaise, mustard and pickle brine in a small bowl until smooth. Cover and refrigerate.
- Remove most of the soft insides from the top of the loaf of bread to make it fairly hollow. Reserve for another use.
- Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
- Oil the grill grates. Hold the burger on the foil bottom and flip it onto the indirect-heat side of the grill; peel off the foil. Cook until the sides of the burger are cooked and it feels firm when you lift it with a spatula, 8 to 10 minutes depending on the heat of your grill. Using 2 spatulas, carefully flip the burger (if you have a large fish spatula, use it here); try not to create any holes through which the cheese could escape. Cover the grill and cook until the burger is cooked through and the cheese is melted, 5 to 8 minutes more. (If you would like more char on the burger, move it to the direct-heat side of the grill for 1 to 2 minutes per side.) Transfer to a plate.
- Brush the cut sides of the bread with olive oil and sprinkle with salt and pepper. Grill on the direct-heat side of the grill until the bread has grill marks and is nicely toasted, about 3 minutes.
- Put the bottom half of the bread on a large serving platter or cutting board. Spread with half the mustard sauce. Put the burger on top and top with the tomatoes, onions, pickles and bacon. Spread the top of the bread with the remaining mustard sauce and fill with the lettuce. Put the top on the burger and cut into 8 wedges.
JUICY BACON BURGERS
Who doesn't love a good grilled burger in the summer? Stuff it with chopped bacon and you have an amazing burger. Chopped onions are sauteed in bacon grease and added to the ground sirloin and ground chuck. The mixture of meats, bacon, and onions gives the burgers a depth of flavor and moisture. This one is one deliciously juicy...
Provided by Lorna Dietz
Categories Burgers
Time 1h30m
Number Of Ingredients 4
Steps:
- 1. Mix the ground chuck and ground sirloin. Set aside.
- 2. Dice the onion.
- 3. Cook the bacon until crispy.
- 4. Take out of pan set aside to cool.
- 5. Cook the diced onion in the bacon fat on low heat until translucent.
- 6. Chop the cooled bacon into bite-size pieces.
- 7. Add the bacon and onion to the ground beef.
- 8. Season with salt, pepper, garlic, and onion powder.
- 9. Mix all the ingredients until all is well combined. Form the burgers (you decide the thickness).
- 10. Put them on a really hot grill. How long they cook depends on how you like your burger cooked. Me, well done.
- 11. To top we use A1 and mayo.
GRILLED BACON BURGERS
"I really like cooking and having family or friends over," writes Wanda Holoubek from Omaha, Nebraska. "These juicy burgers always go over big at get-togethers."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 411 calories, Fat 21g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 939mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.
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