Cheddar Bacon Hamburgers
I had 8 hungry souls (most of te family) over for Father's Day, only missing my daughter and her child. Of those 8 - 3 decided no burgers and took hot dogs. I had made 17 burgers in all, and cooked 14, freezing 3 for later.
I used 2 1/4 pounds of ground beef with 1/2 pound of bulk ground pork sausage. I doubled (or slightly more) on the rest of the ingredients. I used a full package of bacon, cutting it into 1/4" pieces. Once the bacon was done, and cooled in the refrigerator, I diced it so the flavor was there, but not big pieces (that stick in between teeth).
Grilled them for 6 minutes on one side, and about 4 - 5 minutes on the other side, until I got a 145 F or more reading on the meat thermometer.
My 10 year old granddaughter was the first to taste them, and she could not stop complimenting me on the taste. Even my 87 year old Mom tried them and loved them, although she is a hot dog person right now.
The last change I made, was to use Dietz & Watson Cheddar cheese slices with pepper flakes in the cheese. The extra hot flash made these a favorite of my son and I. I will make these again and again, swapping with my Southwest Green Chili Burgers, every other time.
12 users found this review helpful
Jun. 18, 2012