Montreal Bacon N Cheddar Burgers
From sparow64 14 years ago
- 20 minutes to make
- Serves 6
Playing around with what I had to add to burgers, and was pushed for time, so I didn't want to stuff them like I usually do. Rave reviews all the way around! Will be making them often.
Ingredients
- 1/2 lb bacon shopping list
- 1 lb 85% lean ground beef shopping list
- 1 lb 93% lean ground beef shopping list
- 1/4 t liquid smoke shopping list
- 2 t montreal steak seasoning shopping list
- 2 t worcestershire shopping list
- 1 pkg beefy onion soup mix shopping list
- garlic pepper shopping list
- seasoned salt shopping list
- 1 c shredded cheddar (rough shred) shopping list
- 1 c shredded white cheddar (rough shred) shopping list
- 1 med onion shopping list
- 1 small tub sliced fresh mushrooms shopping list
- 1/2 red bell pepper (options) shopping list
- 2 T butter or margarine, softened shopping list
- Large Onion or kaiser rolls shopping list
- GARNISHES shopping list
- Large, ripe red tomato shopping list
- Real Mayo shopping list
- spicy mustard shopping list
- romaine lettuce leaves shopping list
How to make it
- BURGERS
- Pre-heat grill to Med heat
- Lightly oil grill rack, or spray with Pam
- Turn non-stick skillet on med-high heat
- Cut bacon into 1/2 - 1 inch pieces (This is easier if the bacon is frozen - sit on the counter about 10 minutes before you are ready to cut, and put in the pan frozen, it will fall into the cut pieces as it gets hot) and add to skillet; cook until crispy and drain on papter towel lined playte
- Shred cheese while bacon cooks
- Add ground beef, seasonings, bacon and cheese to large mixing bowl
- Mix together with hands until well blended
- *Shape into 6 large patties - the meat will draw up as it cooks, have them a little flatter than you want the finished burgers
- Turn heat down to low, and add burgers
- Cook about 8-10 minutes each side
- * BURGER NOTES *
- Don't try to even out all the crevices in the side of the burger, they help them to cook more evenly
- Turn only once
- Do NOT mash with the flipper - that makes for drier burgers
- The cheese will cause some flaming and smoking, keep a squirt bottle with water handy, and spary once ot twice if needed
- WHILE BURGERS COOK
- Slice onions into thin rings and sauted with mushrooms in bacon drippings - or EVOO, etc.
- (Slice pepper into think rings if using, and saute with onion and mushrooms)
- Drain on paper towel lined plate, if needed
- Butter the insides of the rolls and grill
- PUT IT TOGETHER
- Grill burgers to 160* internal temp
- Top with onion mixture and your fave garnishes
- *Flavored mayos would be good!*
The Rating
Reviewed by 11 people-
YUM YUM! My mouth is watering reading this. Very good, Lori! High 5!
justjakesmom
in Everett loved it
-
Oh my God! I'm hyperventilating just reading this! *wheeze* Bacon, cheese, onions AND mushrooms in dripping, on beef, in a kaiser roll?!?!? Think I've died and gone to heaven!! Give ya 10, if I could...
danadooley
in Singapore loved it
-
Dang, Sparow! Why must you do this to me? I'm not even sure I'll make it to dinner with this one floating in my mind...guess what's for dinner tonight at our house? :-)
--Kn0x--
knoxcop
in Los Alamos loved it
Reviews & Comments 10
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "