Recipe by Naomi
"This takes a little more effort than the average cheeseburger, but is well worth it! Serve on buns with your favorite condiments."
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sliced bacon, diced
ground beef chuck
salt and pepper to taste
American cheese slices
I followed the recipe with the following tweaks:
I added about 4-5 cloves of finely minced garlic to the mixture of bacon and onion. I also used about a palm full of seasoned breadcrumbs and 2 eggs to aid binding.
Formed into patties and let them sit out for an hr or so before throwing them on a hot grill.
I grilled them until medium ( not well done )They turned out nice and juicy without being "greasy"
Knew this would be a flop, but tried it anyway. Of course, they fell apart. They needed egg and breadcrumbs. I used real bacon pieces instead of all that frying of bacon and food processing. I think we will just stick with the old fashioned way.
If you use thoroughly wet hands when forming the patties you don't need egg, crumb, or anything. The moisture of the water on your hands coats "smooths" & holds the mince together perfectly. These burgers were great. I even added some bbq sauce to the mix, delish!
Burgers had great flavor (will go lighter on salt next time) but they fell apart when flipped. I think I will use a variation of this recipe in the future.
This is a great way to get the flavor of a bacon cheeseburger without the texture or bulk. I really enjoy this crispy bacon and onion and this just absorbs all of that into the burger. The flavor is good but without the texture it's just "missing something". I also substitute Swiss cheese for the average american to add a little something extra.
I didn't add the bacon or the onion to the food processor because I thought they were chopped enough. To cut down on the burgers being crumbling, I added 3 eggs to the meat, then rested the meat after forming the patties by putting them in the fridge for a couple of hours. Was much easier to handle!
were ok.. they did fall apart. was a good sub for the grilled ham and cheese sandwiches i had planned.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 245
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