Recipe

Montreal Bacon N Cheddar Burgers Recipe

	Sparow64 / All my dishes 3 months, 2 weeks ago 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. Prep:15m Cook:20m Servings:6	Sparow64
	easy cheap grilled burgers

Does this look good? Yeah! / Nope

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Ingredients

1/2 lb bacon

1 lb 85% lean ground beef

1 lb 93% lean ground beef

1/4 t liquid smoke

2 t montreal steak seasoning

2 t worcestershire

1 pkg beefy onion soup mix

garlic pepper

seasoned salt

1 c shredded cheddar (rough shred)

1 c shredded white cheddar (rough shred)

1 med onion

1 small tub sliced fresh mushrooms

1/2 red bell pepper (options)

2 T butter or margarine, softened

Large Onion or Kaiser Rolls

GARNISHES

Large, ripe red tomato

Real Mayo

Spicy Mustard

Romaine Lettuce leaves

Directions

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!*

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Comments

justjakesmom 3 months, 2 weeks ago said:
YUM YUM! My mouth is watering reading this. Very good, Lori! High 5!

danadooley 3 months, 2 weeks ago said:
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...

knoxcop 3 months, 2 weeks ago said:
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--

txbackyardcook 3 months, 2 weeks ago said:
This looks AWESOME! Great post!

wynnebaer 3 months, 2 weeks ago said:
Oh yeah, Baby!!!

notyourmomma 3 months, 2 weeks ago said:
Oh my goodness. We just had burgers and now I want to make this......torture, pure torture. Why you aren't in the Burger cook off I'll never know?

knoxcop 3 months, 2 weeks ago said:
Back in this evening to report on these burgers. WOW! So delish, great texture and the cheeses really do complete the burgers.

NOTE: The liquid smoke is a must--even with grilling outside. It adds a depth. The 1/4 tsp is just about the right amount. Key is mixing the burgers WELL with your hands to distribute the flavoring throughout. Liquid Smoke is a very strong element--don't over do!

NOTE: The burgers will be "loose"--so the instructions about turning and oiling the grill grate first are spot on.

NOTE: I didn't feel like frying up the bacon first hand, so I used the instant microwave bacon. Heated until crispy, then crumbled into the mix.

NOTE: This recipe as written makes a LOT of mix. I actually froze four of the patties for another night and cooked four.

All in all---top rate. This one gets my "5"
Follow Sparow's instructions to the "t" and you can't go wrong!!

--Kn0x--