Hubs saw this diabolical food concoction on the web and just HAD to have it. Meat + Cheese + Bacon ... Who could resist, right?
I started by grinding my own hamburger meat using my KitchenAid mixer with the grinder attachment. I had end pieces of beef tenderloin and small pieces trimmed from larger ribeyes in the freezer, saved from when we've grilled streaks in the recent past. Thawed and cut into 2-3 inch cubes, they were ready to be fed into the grinder.
Worked like a charm!
Season liberally with Mexi-Cajun Seasoning and work into the meat with your hands. (This was about 2lbs of ground meat, so I used approx 3 T of seasoning.)
Form one patty and press indention into center for the cheese. Add cheese. Form a smaller patty to place on top, then press edges of both patties together to form a seal. Sprinkle a little extra seasoning on top.
Create a weave pattern with 6 strips of bacon. Wrap the stuffed patty in the bacon weave and secure with toothpicks.
Fry patties in pre-heated grease (at 350 degrees). Using a meat thermometer test patties' internal temperature. When they reach 140 degrees, they are done.
Now it's ready for all the fixin's. If you can fit it in your mouth, it's ready to eat.
We got this idea from FoodBeast.