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Barbecue Cheddar-Bacon Stuffed Burgers

Barbecue Cheddar-Bacon Stuffed Burgers

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  • Makes: 4 servings
  • Hands On 40 mins
  • Total Time 1 hr

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This beautiful, delicious mess of a burger--stuffed with cheddar and bacon, topped with fried onions and barbecue sauce--comes from chef Emily Hopper of Lucy's #7 Burger Bar in Beloit, Wisconsin.

Ingredients

  • 1 1/2 pounds 80% lean ground beef
  • 1/4-1/2 pound sliced cheddar cheese, torn into small pieces
  • 6 slices bacon, crisp-cooked and crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 brioche hamburger buns or kaiser rolls, split and toasted
  • 1 tablespoon butter, plus extra for toasting buns
  • 1 tablespoon canola oil
  • 1/4 cup barbecue sauce
  • Canned fried onions or Shoestring Onions (recipe follows)

Directions

  1. For four burgers, divide the beef into eight 3-ounce portions. Shape into balls. Place each ball between two sheets of waxed paper. Using a flat-bottomed plate or pan, press meat into -inch-thick patties at least 4 inches across. (If they seem freakishly thin, you've done it right.) Leave the patties between the paper, using new paper for each.
  2. To fill a burger, peel the top sheet off a patty. Top the meat with one-fourth of the cheddar cheese and crumbled bacon, leaving a 1/2-inch border. Peel the top sheet from another patty, flip it over the filling, and peel off the second paper. Press meat edges to seal. Then, using the bottom paper, fold the edge upward to create a uniformly thick patty. (You can find a good video demonstration at L7BurgerBar.com.) Give the patty a final quick shaping in your hands to be sure everything is compact and well-sealed. Season the outside generously with salt and pepper.
  3. In a 12-inch cast-iron skillet, melt a bit of butter over medium heat to toast the buns. Remove buns, raise heat to medium-high and heat 1 tablespoon each canola oil and butter until very hot. Cook burgers for 18 to 22 minutes or until done (160 degrees ), turning once. (Reduce heat if they are browning too quickly.) Serve topped with barbecue sauce and fried onions or Shoestring Onions.

Variation

  • Spicy Guacamole Stuffed Burger Instead of cheddar cheese and bacon, fill the burger with torn pepper Jack cheese and a few pickled sliced jalapeno peppers (drained). After forming the patties season the outsides with Cajun seasoning and a bit of salt and pepper. Serve burgers topped with guacamole.

Variation

  • Blue Buffalo Stuffed Burger Instead of cheddar cheese and bacon, fill the burger with crumbled blue cheese. Serve topped with a simple buffalo-inspired slaw made by tossing together shredded cabbage and carrots (or coleslaw mix) with thinly sliced celery and a drizzle of red pepper sauce (such as Frank's Red Hot).

Shoestring Onions

Ingredients

  • Vegetable oil for frying
  • 1 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon garlic powder
  • 2 eggs
  • 2 tablespoons milk
  • 1 medium sweet onion, quartered and thinly sliced

Directions

  1. In a large Dutch oven, heat 2 inches vegetable oil to 375 degrees F. In a shallow dish combine flour, seasoned salt, ground black pepper, and garlic powder. In another shallow dish whisk together eggs and milk. Coat one-fourth of the onions with the egg mixture and then toss with seasoned flour until generously coated. Using a slotted spoon, place onions in hot oil. Fry onions for 1 to 2 minutes or until crisp and golden. Using a slotted spoon, transfer onions to a paper towel-lined tray. If desired, season with additional seasoned salt. Repeat with remaining onions, egg mixture, and seasoned flour.

Nutrition Facts

(Barbecue Cheddar-Bacon Stuffed Burgers)

Servings Per Recipe 4, pro. (g) 49, cal. (kcal) 1066, Niacin (mg) 9, carb. (g) 49, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 25, Thiamin (mg) 0, chol. (mg) 242, Riboflavin (mg) 1, sat. fat (g) 24, fiber (g) 4, sodium (mg) 1213, sugar (g) 15, Potassium (mg) 734, Polyunsaturated fat (g) 15, Folate (µg) 57, Trans fatty acid (g) 2, Cobalamin (Vit. B12) (µg) 3, iron (mg) 5, vit. A (IU) 607, Fat, total (g) 74, vit. C (mg) 8, calcium (mg) 302

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