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Bacon-Wrapped Burgers

 

Bacon-wrapped Burgers

Hubs saw this diabolical food concoction on the web and just HAD to have it.  Meat + Cheese + Bacon ... Who could resist, right?

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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.

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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.

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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.

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Now it's ready for all the fixin's.  If you can fit it in your mouth, it's ready to eat.

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We got this idea from FoodBeast.