Recipe by Chef shapeweaver �
I was craving burgers one night and I added a little of this and some of that and I came up with this very moist burger. If you make this, please make sure the onion is frozen. The frozen onion and not handling the meat so much is what makes this very moist and juicy. My son came up with the name. I’m just guessing on cooking time. Posted on July 30th 2005.
Top Review by R.Lynn
YUM YUM YUM! Nothing better than a bacon cheeseburger! I always do my bacon in the oven on about 375 for 15-20 minutes. That way I can do a whole package and not have to babysit it on the stovetop. Will definately make these again!
- 1 lb ground chuck
- 1⁄4 cup frozen chopped onions
- 1 1⁄2 teaspoons garlic powder (to taste)
- 1 teaspoon black pepper (to taste)
- 1 teaspoon seasoning salt, divided into 1/4 teaspoons
- 4 slices bacon, cooked crisp and broken in half
- 4 slices American cheese
- 4 slices tomatoes
- 2 teaspoons mayonnaise, divided
- 4 hamburger buns, split toasted if desired
Directions See How It's Made
- In a large bowl, add meat, onion, garlic powder, and pepper.
- Mix well, but do not overmix, if overmixed, meat will dry out during cooking.
- Pre-heat large skillet over medium heat.
- Divide meat mixture into 4 equal portions.
- Flatten into 1/4 inch patties.
- Put a thumb-sized hole in middle. This method, ensures even cooking.
- Add burgers to skillet; sprinkle each patty with 1/4 teaspoon seasoned salt.
- Cook on each side till desired doneness is reached.
- Place a cheese slice on each patty; let cheese slightly melt.
- Place two bacon halves on each burger.
- Remove, and place on bottom half of buns.
- Add topping in this order: tomato and lettuce.
- Spread top half of bun with 1/2 teaspoon mayo, add other toppings if desired.