Post by Loupy on May 30, 2011 16:36:43 GMT -7
Bacon Wrapped Hamburgers
By: Jan
Photo by: Allrecipes
"This is great! The bacon makes the hamburgers so tender!"
Serves: 6
Prep Time: 15 Min
Cook Time: 10 Min
Ready In: 25 Min
Ingredients
1/2 cup shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
1 small onion, chopped
1 egg (optional)
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 slices bacon
6 hamburger buns, split
Directions
Preheat a grill for high heat.
In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg (if using), ketchup, Worcestershire sauce, salt and pepper.
Crumble in the ground beef, and mix together by hand.
Form into 6 patties, and wrap a slice of bacon around each one.
Secure bacon with toothpicks.
Place patties on the grill, and cook for 5 minutes per side, or until well done.
Remove toothpicks before serving on hamburger buns.
Cook's Notes and comments:
May sound crazy - but I make these with cream cheese instead of cheddar and/or parmesan, bread crumbs and more pepper! I mix up the meat without the cheese, roll into ball and burrow a teaspoon or so of cream cheese into ball, flatten out into patty, wrap the bacon and grill! Juicy & Yum, Yum, Yum!!
Word of CAUTION: Do you have a water bottle nearby for flames/flare-ups from bacon grease. These are the juiciest burgers ever! I think I will put some foil down & poke holes in it next time.
I'll mention two things that seem to be a recurring theme. One is cooking the bacon and the burger together. This is caused by the thickness of the bacon, and the heat of the grill. If you're using standard grocery-store bacon, then you're probably fine with a high-heat grill; however, if you're working with a thick slab bacon, you might want to slightly lower the grill temperature and give the burger time to catch up with the bacon... The other issue is how the burgers hold up on the grill., and this is partially due to the binding proteins in the egg. If you're following the recipe and using 1 lb of hamburger, then only use 1/2 an egg. Once you've got it mixed in, form into patties, and let rest (covered) in the refrigerator for at least an hour... longer, if you have the time. Even so, they're still a bit tender on the grill, so make sure that you preheat the grill, then scrape the grill with a wire brush. Finally, put some veggie oil on a paper towel, and rub down the grill, just before cooking. This should keep the grill slick, and reduce the chance of them breaking apart.
Nutritional Information
Calories: 379
Total Fat: 19.8g
Cholesterol: 104mg
Sodium: 843mg
Total Carbs: 24.4g
Dietary Fiber: 1.3g
Protein: 24.2g
ALL RIGHTS RESERVED Copyright 2011 Allrecipes.com
By: Jan
Photo by: Allrecipes
"This is great! The bacon makes the hamburgers so tender!"
Serves: 6
Prep Time: 15 Min
Cook Time: 10 Min
Ready In: 25 Min
Ingredients
1/2 cup shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
1 small onion, chopped
1 egg (optional)
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 slices bacon
6 hamburger buns, split
Directions
Preheat a grill for high heat.
In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg (if using), ketchup, Worcestershire sauce, salt and pepper.
Crumble in the ground beef, and mix together by hand.
Form into 6 patties, and wrap a slice of bacon around each one.
Secure bacon with toothpicks.
Place patties on the grill, and cook for 5 minutes per side, or until well done.
Remove toothpicks before serving on hamburger buns.
Cook's Notes and comments:
May sound crazy - but I make these with cream cheese instead of cheddar and/or parmesan, bread crumbs and more pepper! I mix up the meat without the cheese, roll into ball and burrow a teaspoon or so of cream cheese into ball, flatten out into patty, wrap the bacon and grill! Juicy & Yum, Yum, Yum!!
Word of CAUTION: Do you have a water bottle nearby for flames/flare-ups from bacon grease. These are the juiciest burgers ever! I think I will put some foil down & poke holes in it next time.
I'll mention two things that seem to be a recurring theme. One is cooking the bacon and the burger together. This is caused by the thickness of the bacon, and the heat of the grill. If you're using standard grocery-store bacon, then you're probably fine with a high-heat grill; however, if you're working with a thick slab bacon, you might want to slightly lower the grill temperature and give the burger time to catch up with the bacon... The other issue is how the burgers hold up on the grill., and this is partially due to the binding proteins in the egg. If you're following the recipe and using 1 lb of hamburger, then only use 1/2 an egg. Once you've got it mixed in, form into patties, and let rest (covered) in the refrigerator for at least an hour... longer, if you have the time. Even so, they're still a bit tender on the grill, so make sure that you preheat the grill, then scrape the grill with a wire brush. Finally, put some veggie oil on a paper towel, and rub down the grill, just before cooking. This should keep the grill slick, and reduce the chance of them breaking apart.
Nutritional Information
Calories: 379
Total Fat: 19.8g
Cholesterol: 104mg
Sodium: 843mg
Total Carbs: 24.4g
Dietary Fiber: 1.3g
Protein: 24.2g
ALL RIGHTS RESERVED Copyright 2011 Allrecipes.com
