Great burgers! The bacon added a ton of taste. I used 2.25 lbs of ground beef and placed a slice of cheddar cheese in the middle of each burger but kept everything else the same. I chopped the bacon at room temperature and it was a little hard to work with. Maybe if it was partially frozen it would have been easier to chop. I also tossed my burgers in the freezer for about 30 min. before grilling which does help them hold together. Moist, smoky, and delicious!
Hubby grilled these on the charcoal grill and they were fantastic. I loved the extra smoky flavor from the bacon. They aren't low cal, but hey...most really good things aren't. LOL
we used kitchen scissors to cut up the bacon - super easy! these are great left over burgers for lunch the next day. next time we are going to lightly freeze some cheese and make these stuffed burgers! The whole family will show up for that bbq - its a crowd pleaser. oink oink hurray :)!!
A terrific recipe resulting in a delicious, juicy burger cooked on a charcoal grill. My only change: I partially cooked the diced bacon, also on the grill but on aluminum foil. Then I added that bacon to the ground beef. Without that step, I found the bacon to be a bit rubbery and pale in appearance inside the patties after they were cooked. Of course, cheese was added near the end of grilling. I also toast the buns near the end of cooking time.
These were the best grilled burgers, EVER!!!! The trick here is obviously the bacon, which leaves them juicy, moist and flaverful, even heated up the next day. I only used four slices of bacon, but it was good Nueske's bacon. Very smokey. Also used a little less grill seasoning to cut back on the salt and I didn't have dried onion but used regular onion minced very, very fine. 1/4 cup of Worchestershire seemed like a lot to me, so only used about half that amount. I can't believe how good these were and can't wait to make them again very soon.
These are the BEST burgers I've ever tasted! We've had them 3 times in the last 2 weeks!
Exceptional. Thought it wouldn't be Texas without some jalepenos, so added 1/2 cup chopped. And used pepper jack cheese. Husband raved, best burgers ever.
I'm confused ? Why not cook the bacon when you make burgers and just lay slices on top ? This would insure bacon was crispy and eliminate the tedious task of chopping it up. The secret to a good burger is the meat. If the meat is good the flavor stands on it's own without flavor enhancements. Fresh sliced onions on top of the burger is another way to take the taste to a new level. This time of year Vadelia is the way to go.
These are great! I precooked the bacon a bit first to make sure it was done. I didn't have any problems getting my burgers to hold together.....they disappeared fast! Thanks for sharing!