Photo of: Bacon Wrapped Hamburgers

Bacon Wrapped Hamburgers

Submitted by: Jan 
This is great! The bacon makes the hamburgers so tender! 
Photo of: Onion and Cheddar Burgers

Onion and Cheddar Burgers

Submitted by: Sally 
Ground beef is mixed with chopped onion and shredded Cheddar cheese, before it is shaped into patties and broiled. 
Photo of: Lea's Hamburgers

Lea's Hamburgers

Submitted by: LMORTER 
One of my family's favorites. They are made with bacon bits and seasonings and taste especially good when cooked on the grill. 
Photo of: Mushroom Bacon Burgers

Mushroom Bacon Burgers

Submitted by: Gail Kuntz 
During summer, I use the barbecue grill often. Food just tastes better, and cleanup is much easier. This recipe is a delicious way to dress up plain hamburgers. 
Photo of: Hamburgers by Eddie

Hamburgers by Eddie

Submitted by: BIGE1512 
A simple way to spruce up your burgers. Cook out on the grill, or just fry in a pan indoors. Serve on buns with lettuce, tomato, ketchup, mustard and onions. 
Photo of: Bacon Gouda Patties

Bacon Gouda Patties

Submitted by: mommyluvs2cook Supporting Member (Click to learn more about Supporting Membership)
Home Town: Houston, Texas, USA
Living In: Santa Fe, Texas, USA
Bacon and Gouda cheese fill these double decker, monster hamburgers. 
Photo of: Zesty Hamburgers

Zesty Hamburgers

Submitted by: Sue Travnik Schiller 
Notes Sue Travnik Schiller of Western Springs, Illinois, 'These burgers get their zip from horseradish.' 
Photo of: Bacon and Roquefort Stuffed Burgers

Bacon and Roquefort Stuffed Burgers

Submitted by: MAJORGSP 
This is one of our favorite hamburger recipes. You can substitute bleu, gorgonzola, or feta for the Roquefort cheese. 
Photo of: Breaded Hamburgers

Breaded Hamburgers

Submitted by: BAYBERS 
This recipe is from my great grandmother and is super easy. It is made using bread crumbs, eggs, and hamburger patties. Best served with fried potatoes. 
Photo of: Deluxe Bacon Burgers

Deluxe Bacon Burgers

Submitted by: Bernadine Dirmeyer 
I CREATED this recipe and won a red ribbon for it in a 1976 cookbook contest. It's like meat loaf in a bun, so it's very hearty. Sometimes I'll serve it with gravy and without the bun. When I prepared this for dinner, I always felt my family was well fed. -Bernadine Dirmeyer, Harpster, Ohio 
 

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