Best 8 Bacon Cheese Burger Recipes

BACON, ONION AND CHEESE STUFFED BURGER

Steps:

• Preheat grill to medium.
• In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

PIMIENTO CHEESE-BACON BURGER

Steps:

• Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.
• Meanwhile, preheat the grill to high for direct grilling. Divide the ground chuck into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 minutes each side for medium doneness. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just melted, about 1 minute.
• Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce if desired.

BLUEBERRY BACON BLUE CHEESE BURGER AU POIVRE

Steps:

• Divide the beef into 6 loosely packed 1/2-inch-thick patties about 4 1/2 inches in diameter. Set aside.
• Combine the blueberries, sugar, lemon juice and a pinch of salt in a medium saucepan. Bring to a boil over high heat. In the meantime, stir together the cornstarch and water in a medium bowl. When the blueberry mixture comes to a boil, slowly drizzle in the cornstarch slurry and cook until the blueberry mixture slightly thickens to the consistency of pancake syrup. Set aside to cool to room temperature.
• Place the coarse pepper on a rimmed baking sheet. Sprinkle the burger patties liberally with salt and place one by one in the coarse pepper to coat generously, pushing firmly on each side.
• Cook the burgers in a hot cast-iron pan with a little oil to get them started. Cook 4 minutes on one side, and then flip and cook 3 minutes on the other side to medium-rare. Remove to a warm plate covered with foil to rest while cooking the remaining burgers.
• Meanwhile, cut and toast the buns cut-side down in a separate pan with a touch of oil for extra crunch. Spread the toasted buns liberally with the basil aioli. Place a burger on the bottom bun, followed by some blue cheese, a few spoonfuls of blueberry sauce, 2 slices bacon, a slice of red onion and a big pinch of arugula. Repeat with the remaining burgers.
• Blend the basil, lemon juice, garlic and oil to make a smooth puree in a blender. Mix it with your favorite mayonnaise (2 parts mayonnaise to 1 part basil puree).

BACON BURGER MAC 'N' CHEESE

Steps:

• Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta shy of al dente, 5 to 6 minutes.
• While the water comes to a boil, heat the EVOO in a Dutch oven or deep skillet over medium-high heat. Add the bacon and crisp. Remove the bacon with a slotted spoon and remove some of the drippings, leaving a thin layer. Add the beef, brown and crumble, but leave a few larger pieces. Season with salt and pepper. Once the beef has caramelized, add the onions and cook to tender. Add the stock and Worcestershire, then reduce the heat to low.
• In a saucepot over medium to medium-high heat, melt the butter. Whisk in the flour, cook 1 minute. Whisk in the milk and season with salt and pepper. Thicken to coat the back of a spoon. Stir in the cheese. When the cheese has melted into the sauce, stir in the mustard, ketchup, relish and hot sauce. Combine the pasta with the sauce and fold in the meat. Place in a large casserole dish. Cool and store for a make-ahead meal.
• To serve, preheat the oven to 375 degrees F. Bring the casserole to room temp then bake until brown and bubbly on top and golden at edges, 45 to 50 minutes.

BACON CHEESE BURGER

Steps:

• Put bacon strips on a parchment-line baking sheet; put another pan on top. Bake at 400 degrees, 10 minutes, then uncover and back 10 more minutes.
• Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then into a 3/4-inch-thick patty; make an indentation in the center. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt.
• Cook the burger 4 to 5 minutes per side; top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun with the bacon.

BACON CHEESE BURGER TWICE-BAKED IDAHO® POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Scrub Idaho® Russet Potatoes until clean and dry them. Place on a baking sheet and bake for 1 hour, or until potatoes are cooked through. Remove from oven and place on a wire rack to cool slightly. Lower oven temperature to 375 degrees F.
• Cut potatoes lengthwise about 3/4 of the way through, leaving them attached on the bottom. Scrape the insides of potatoes with a spoon into a large mixing bowl. Add butter, sour cream, 1 cup of cheese, garlic, salt and pepper. Mash together or whip with an electric mixer, depending on your desired texture.
• Spoon filling into potato shells and place on a baking sheet. Toss cooked ground beef with barbecue sauce and spoon equally over potatoes. Sprinkle each potato with remaining cheese, bacon, and green onions.
• Bake for 20 to 25 minutes, or until potatoes are heated through and cheese is melted. Serve immediately.

PIMENTO CHEESE & BACON BURGER

Steps:

• Preheat grill to medium-high.
• Process the cream cheese, mayonnaise, Cheddar and seasonings for the pimento cheese.
• Add pimentos; pulse to combine.
• Shape ground round or chuck into 8 (4 oz) portions on wax paper or parchment paper.
• Press each portion into a 4" patty using a fork, then season with salt and pepper.
• Top 4 patties with a slice of onion.
• Cover with remaining patties, seal edges with a fork, and season again.
• Grill burgers on an oiled grate for 4 minutes; flip and cook 2 minutes more.
• Spoon 1/4 cup pimento cheese on each burger; grill 2 minutes longer.
• Serve burgers on rolls that have been brushed with mayonnaise or Miracle Whip with bacon, lettuce and tomato.

CHIPOTLE CREAM CHEESE BACON BURGER

Steps:

• 1. To make the Avocado Lime Aioli, combine the mayonnaise, avocado, lime juice, salt and pepper in a small bowl and mix until creamy. Transfer to a bowl and refrigerate until assembling the burgers.
• 2. Cook Bacon until crisp and set aside on paper towel lined plate to drain. Reserve 2 Tablespoons of the bacon drippings to add to the meat and discard the rest.
• 3. To make the patties combine beef, salt, pepper, cumin, coriander, and in the large bowl with the bacon drippings and mix together well with a wooden spoon, handling the meat as little as possible. Divide the mixture into 4 equal portions and make patties. Cook patties in the same pan as the bacon over medium high heat for 3-5 minutes on one side and then turn them over, cook for another 3-5 minutes or until done.
• 4. Brush the cut sides of the buns with oil and place them cut sides down on a griddle pan to toast for about 3 minutes or until starting to get golden brown in color.
• 5. Chop up 4 Chipotle peppers and slice the tomato.
• 6. To assemble the burgers, spread 1 ounce of cream cheese on the cut side of the toasted bottom bun, then add 1 tablespoon of the chipotle peppers, 2 slices of bacon, then place the patty on, followed by a tomato slice, 1 teaspoon of the cilantro leaves, 1 lettuce leaf. Spoon 1 tablespoon of the Avocado Lime Aioli on the cut side of the top bun. Place bun on top.