Comments on: The Sour Dough Bacon Cheeseburger

By: Kitkat

Kitkat — Sat, 13 Feb 2010 16:29:26 +0000

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.

By: Jason

Jason — Wed, 18 Feb 2009 19:42:39 +0000

So you will ball it all together or make like a pocket in the patty? Sounds good either way.

By: OrganHAtch

OrganHAtch — Wed, 18 Feb 2009 19:16:58 +0000

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!

By: Dave Munson

Dave Munson — Sat, 07 Feb 2009 02:02:08 +0000

That looks very cool. There is also something called “high temperature cheese” like what hormel puts in cheese hot dogs.

By: Jason

Jason — Thu, 05 Feb 2009 19:47:37 +0000

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.

By: Chris

Chris — Thu, 05 Feb 2009 18:24:27 +0000

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.

By: bil

bil — Thu, 05 Feb 2009 10:44:10 +0000

u suck what are you 10

By: bacon lovr

bacon lovr — Wed, 04 Feb 2009 21:02:07 +0000

Is that with bacon too or just cheese? I have an open grill and I want to try.

By: Kevin

Kevin — Wed, 04 Feb 2009 18:46:10 +0000

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.

By: me

me — Wed, 04 Feb 2009 17:29:06 +0000

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.