I’ve been a bachelor for around 8 years now, and its awesome. A giant TV + PS3 stuff takes up most of the living room, and I’ve covered the fireplace with a desk and 2 gaming computers for gaming nights. The downside is, I never really learned how to work a kitchen. Breakfast, lunch, and dinner are made in a microwave or picked up via take out. Once in awhile I will have a great food idea though and then I have to flex my non existent cooking muscles. In this case, I wanted to make the best Sour dough bacon cheeseburger ever.
Instead of just putting the bacon on top of the cheeseburger, I wanted to take it a step further by cooking the bacon and cheese directly into the meat. My friend told me that the bacon would not become cooked if I placed it into the patty, so I began asking questions to see if it was still possible. Sadly, the bacon experts at Holy Taco were unavailable for advice. Thankfully I was able to get in touch with bacon connoisseur Amy Vernon who stated “Just cook the bacon first”.
Items Needed: George Foreman Grill, hamburger meat, sliced cheese, sour dough roll, and bacon.
Step 1) Make 2 burger patties.
Step 2) Place the bacon onto the grill.
Step 3) Place cheese on burger patty. Remove the bacon, fold in half, place on top of cheese. Place the other patty on top of the bacon.
Step 4) Toss the combination of items in the bacon grease.
Step 5) Make sure that both patties have been cooked through.
Step 6) Put your greasy masterpiece on top of the sour dough roll.
Step 7) Enjoy the best Sour Dough Bacon Cheeseburger you’ve ever had.
Points of note: I’m sure you’re thinking “why not just add the bacon and cheese on top?” If you cook the bacon and cheese inside of the burger, the grease and melted cheese will be absorbed by the meat allowing it to be more unhealthy and taste better.
You may also want to add another slice of cheese once you have finished. About half of my cheese ended up draining after it was melted.
February 4, 2009
#1
You should pinch the two patties together around the edges so the bacon grease and cheese won’t escape when you cook them. Grated cheese also works well for stuffed burgers.
February 4, 2009
#2
Great idea – never even thought of that!
February 4, 2009
#3
I had my qualms about this but I must admit… that looks yummy! I can show my husband this; it’s something he could fix by himself when I’m out of town.
February 4, 2009
#4
Yes Donna he will be fine. He owns a Foreman right? Even married men have a George Foreman.
February 4, 2009
#5
Looks most excellent, but I think Hardee’s has already got you beat with their 1420 calorie beast….
http://www.anarchia.com/immagini/massime_calorie/monsterburger-4.jpg
If only they put the bacon and cheese inside…..
February 4, 2009
#6
The real way to do this is to dice the raw bacon, then mix it into the burger meat. It will mean longer cook times, but the results are worth it. Also, I recommend adding blue cheese for the tastiest bacon cheese burger ever.
February 4, 2009
#7
I’ve been making these for years on the grill outside. The real secret is to use smoked cheddar. Any decent deli counter should have it. Also, seal the edges of the burger layers to keep the cheese in. I like some mayo on mine. Gives it another kind of slipperiness that really finishes it off.
February 4, 2009
#8
Is that with bacon too or just cheese? I have an open grill and I want to try.
February 5, 2009
#9
u suck what are you 10
February 5, 2009
#10
You’re losing most of your cheese in part because you’re using processed sliced cheese, which is mostly oil and degrades when cooked thoroughly. Try cheddar or Jack cheese — doesn’t have to be fancy or anything, but check the ingredients to be sure that there isn’t a whole lot of oil added.
You will also lose less of your burger’s juiciness if you form your patties more evenly round.
As to stuffing the burgers and sealing the edges, as some suggest, this does work, but there are two possible dangers. One, you could end up pressing the whole thing too hard in the Foreman grill, in which case it will sort of explode out sideways. Two, it can work perfectly, and you’ll end up with a burger filled with cheese napalm: one bite and you can say goodbye to the roof of your mouth. It’s a good method, but it requires some care. I say keep it simple.
February 5, 2009
#11
I’ll give that a try and maybe set it at a low temp. I’m not sure if it will stay sealed in the Foreman though.
February 6, 2009
#12
That looks very cool. There is also something called “high temperature cheese” like what hormel puts in cheese hot dogs.
February 18, 2009
#13
I really like this idea, and will be trying it myself in the near future. But I will change it up just slightly. My suggestions would be as mentioned already use grated cheese as it will blend better. Rather than make two patties and put them together, take your cooked bacon, and cut it up, at which point you take your ground beef, grated cheese and essentially bacon bits, and mix it all together in a bowl to make a great bacon/cheese/groundbeef patty. Cook that sucker up on the george forman and your set. Plus this will keep all the juices in together while making every bite taste like it should, BACONY GOOD!
February 18, 2009
#14
So you will ball it all together or make like a pocket in the patty? Sounds good either way.
February 13, 2010
#15
There’s a much easier/cleaner way to do this. Grate the cheese and mix it directly in with the hamburger meat (or cube it if you want big blasts of cheese when you bite in). Then form them into patties and wrap the bacon around the patty. Throw the on the grill, and viola! Far less mess.