Inside-Out Bacon Cheeseburgers with Grilled Green Onion Mayo

"This is just like a traditional bacon cheeseburger, but inside out! It's another innovative recipe from Rachael Ray. It looked delicious when she made it, so I can't wait to try it!"
photo by momaphet photo by momaphet
photo by momaphet
photo by sheriboren photo by sheriboren
photo by momaphet photo by momaphet
photo by sheriboren photo by sheriboren
photo by sheriboren photo by sheriboren
Ready In:




  • Preheat grill pan over high heat.
  • In a medium pan brown bacon over medium high heat and drain on paper towel lined plate.
  • Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side; remove from heat to cool.
  • To make the burgers, combine ground beef with Worcestershire and steak seasoning or salt and pepper; divide meat into 4 equal parts.
  • Combine cheese crumbles and cooked bacon.
  • Take 1/4 of the meat in your hand and make a well in the center of it.
  • Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling; make sure the fillings are completely covered with meat.
  • When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan.
  • Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally.
  • Do not press down on burgers as they cook.
  • Transfer burgers to a plate and let them rest 5 minutes before serving.
  • To make the green onion mayonnaise, chop cooled, grilled green onions and add to a food processor.
  • Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise.
  • Season with salt and pepper, to your taste.
  • Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise.
  • As you bite into the burgers, you will find a smoky, cheesy surprise at the center.

Questions & Replies

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  1. I also made them inside because of the rainy seaon here right now. I used 1 1/2 lbs of hamburg instead to be able to hold more filling. These were so gooood! Hubby says these burgers are the best he has ever had! Definite keeper here. Thanks Kree ; )
  2. PICK YOUR CHEF DEC 2003! These were excellent burgers! I doubled the recipe and because it is too cold outside, I fried these in a pan instead of grilling. I didn't do the mayo bacause we don't like it on burgers, but followed everything else. One thing I should mention...I don't know how anyone could get that much cheese inside! I didn't even end up using half of what was listed and I really crammed them with cheese, but we still enjoyed time I may use the remaining cheese on top. Very, very tasty burgers...a little extra effort, but worth it. Thanks for sharing this unique recipe!
  3. These are fantastic burgers. I made these yesterday for my family and they are so good. One of my burgers spring a "leak" abut otherwise they were perfect. We loved the green onion mayo, complimented the burgers beautifully. Thank you for sharing.
  4. I made this for two, and though a little more involved then our usual burger, a nice tasty treat. I cooked three piece of bacon - it was thin, and used med. cheddar, pepper with Lawry's season salt and garlic poweder in place of steak seasoning. DH likes his burgers well done and usually has 2 smaller ones, but I was sure how to do the and have the filling stay inside but get them well done. I ended up making one large burger, I flattened half the meat making it really thin, sprinkled the bacon cheese mix over the center stoppng about an inch from the edge , then topped with another thin meat patty and pressed gently to gether. For mine I followed the directions. I liked that the flavor of the bacon and cheese was present without being overwhelming. I usually find bacon cheeseburgers to be way too rich. The onion in the mayo flavor was very mild even with using 3 grilled green onions to about 1/2 cup of mayo - they were a little old so maybe that caused them to mellow? I added a little lime juice to perk it up, but the bacon flavor still took over , so I don't know that it was worth the effort (I used my immersion blender - simpler then the FP for such a small amount). I think a really good barbeque sauce would have been better suited, though I would use the sauce for other things. The one thing I would skip is oiling the meat, I did it very lightly but still had flare up that caused the meat to get pretty dark in places .I served the burgers on grilled potato buns. Made for Iron Chef Tag.
  5. I used ground turkey with some oil mixed in the meat along with the seasonings. I mixed some as the recipe called for, then mixed others with a pocket of cheese, a tsp of Miracle Whip,vegie bits,green onions mixed with chili pepper, cumin in the pocket.The only other change I used A-1 sauce instead of Worcestershire sauce, just a personal preference. Very good taste. Both versions were delicious.Thanks for posting!


I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career. Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!
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