Katie
I like burgers. I like them a lot actually.
They are a great way reinvent classics (like chicken parmesan or French onion soup).
Sometimes, though, you just want a good old bacon cheeseburger! It’s classic enough!
These burgers were so juicy and had great bacon flavor! I seasoned the beef simply, adding just a little s&p, Worcestershire, and minced onion. (A good burger doesn’t need much help at all!) I cooked the burgers right in the bacon grease, which sealed the deal.
Each burger was topped with sharp cheddar cheese, sour pickle chips, sautéed onions and jalapeños, and crispy bacon of course. So yummy! No need for ketchup on this burger! (Feel free to add it if you want though!) An added bonus is that this entire recipes only calls for 1 skillet, making clean up a breeze! You need to give these burgers a try!
Start with the bacon…
- Slice 2 slices of bacon in half. (Use 4 slices if you are serving 4…1 slice per burger.)
- Place the bacon in the bottom of a large skillet.
- Put the skillet over medium-high heat.
- Cook the bacon until crispy, flipping every now and then. (As I flipped the bacon, I put it in a new place in the skillet, to spread the bacon grease out.)
- While the bacon cooks, start on the burgers.
- Place 1 pound of ground beef into a large bowl.
- Season the beef with ½ teaspoon each of s&p.
- Pour in about 4 tablespoons of Worcestershire sauce.
- Add ½ teaspoon minced onion.
- Mix everything up and divide into 4 equal sections.
- I added a little more Worcestershire at this point!
- Roll each section into a ball.
- Flatten the balls into patties.
- When the bacon is crisp, place it on a paper towel lined plate.
- Place the burgers in the skillet.
- Cook for about 6 minutes, then flip.
- Top each burger with some shredded cheddar cheese.
- Cover the skillet.
- Cook for about 5 more minutes, until the burgers are cooked and the cheese is melted.
- Remove the burgers to the paper towel lined plate.
- Add some sliced onion and jalapeños to the skillet.
- Sauté until tender, about 5 minutes.
To serve, place the cheeseburgers on top of the bottom of a sandwich thin (or bun).
Top with some of the sautéed jalapeños.
Follow with some of the onions.
Add a few pickle chips.
Finish with 2 pieces of bacon (and the top of the sandwich thin or bun, of course!).
YUM! Enjoy!
Three Years Ago: Italian Style Scrambled Eggs
Bacon Cheeseburgers (serves 4)
INGREDIENTS:
- 4 slices of bacon, cut in half
- 1 pound ground beef
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons Worcestershire sauce
- ½ teaspoon minced onion
- 8 tablespoons shredded cheddar cheese
- ½ onion, thinly sliced
- ½ jalapeño, halved and thinly sliced
- pickle chips
- 4 sandwich thins (or buns)
DIRECTIONS:
- Place the bacon in the bottom of a skillet.
- Put the skillet over medium-high heat.
- Cook the bacon until crispy, about 10 minutes per side.
- Place the bacon on a paper towel lined plate.
- Combine the beef, salt, pepper, Worcestershire sauce, and minced onion in a large bowl.
- Separate the meat into four equal sections.
- Form 4 patties.
- Cook the burgers in the bacon fat for about 6 minutes.
- Flip the burgers, and top with the cheddar cheese.
- Cook for about 5 more minutes, covering the skillet for the last 2 minutes of cooking to help melt the cheese.
- Place each burger on the bottom of a sandwich thin.
- Add the onions and jalapeños to the skillet.
- Cook a few minutes, until tender, stirring often.
- Top the cheeseburgers with the sautéed onions and jalapeños.
- Add some pickle chips.
- Finish the burgers with two pieces of bacon.
