Prep 40 mins
Cook 20 mins
This is a good old-fashioned barbecue bacon burger, but the way the cheese and bacon taste at each bite, along with the soft, sweet barbecue onions makes my family go "WOW!" This award winning recipe was created by Allison Koplan, of Tampa, Florida.
- 453.59 g ground chuck
- 453.59 g ground round
- 9.85 ml black pepper, freshly ground
- 29.58 ml garlic salt
- 226.79 g sharp cheddar cheese, coarsely shredded
- 453.59 g bacon, cooked and crumbled
- 2 medium vidalia onions, sliced
- 14.79 ml butter
- 226.79 g sweet barbecue sauce (your choice)
- 6-8 hamburger buns
- 226.79 g lettuce (optional)
- 226.79 g tomatoes (optional)
- 118.29 ml onion
- Combine ground round, ground chuck, salt and pepper in a large bowl.
- In another bowl, combine the coarsely shredded sharp cheddar and cooked bacon pieces.
- Let bacon and cheese mixture sit at room temperature for about 20 minutes to get soft.
- Then, shape mixture into balls (for however many burgers you would like to make). Form 2 patties of meat and place one cheese/bacon ball in between them.
- Pinch the sides together to seal in cheese ball. Gently press formed patty, to spread out cheese ball. Continue until all patties are formed.
- Cook burgers on grill over medium flame for about 7 minutes on each side.
- While burgers are grilling, slice sweet Vidalia onions and sauté them in a skillet with 1 tablespoon of butter. Once onions become translucent (about 4 minutes), add some sweet barbecue sauce.
- Flip burgers, and baste the cooked side of the patties with the same sweet barbecue sauce used in the onions.
- After about 7 minutes longer, the burger should be done (these are big thick burgers and may take longer to grill to your liking).
- Baste again with sweet barbecue sauce before removing from grill.
- Butter hamburger buns and place on top rack of grill for several minutes, until toasted.
- To build burger, take toasted bun, add patty, and top with smothered barbecue onions. You can add tomato or lettuce, if you'd like, but the flavors are great without them.
I have made this burger a few times now. This a great burger recipe. The only minor change I made to it is to 'lighten it up' . I use a lean ground meat and light cheddar and only half the amount of bacon but it tastes great just the same.
I like salt, but the amount of salt in the 2 tablespoons of garlic salt was way too salty. Sadly, we couldn't even finish the burgers. I'm not sure if its a typo and should be 2 teaspoons of garlic salt instead of 2 tablespoons. Otherwise the burgers would have been awesome.