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Category: Burgers
Prep Time: Cook Time: Total Time:
Yield: 6 servings
1 cup minced Vidalia onion
1/4 cup minced green bell pepper
1/4 cup minced red bell pepper
1 clove garlic, minced
1 cup dry bread crumbs
1 large egg
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 teaspoon dry mustard
1/2 teaspoon ground paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound ground beef chuck
½ pound ground pork sausage
12 slices cooked bacon
1 recipe Fruit-and-Nut Pimiento Cheese
6 hamburger buns, toasted
6 slices tomato, optional
6 green lettuce leaves, optional
Dijon mustard, optional
1. Spray a large nonstick skillet with cooking spray, and heat over medium-high heat. Add onion and bell peppers. Cook, stirring occasionally, until vegetables soften, approximately 3 minutes. Add garlic, and stir for 1 minute. Transfer vegetables to a large bowl, and let cool completely.
2. Add bread crumbs, egg, ketchup, Worcestershire, steak sauce, dry mustard, paprika, salt, and pepper to vegetable mixture, mixing well. Add ground beef and sausage, mixing until just combined. Shape mixture into 6 patties, and place on a baking sheet. Cover, and refrigerate for at least 1 hour.
3. Preheat a grill to medium heat. Spray grill rack with nonstick, nonflammable cooking spray.
4. Grill burgers, turning once, just until they feel firm when pressed in the centers (meat should bounce back), approximately 5 minutes per side. Remove from heat, and immediately top each burger with two slices bacon and desired amount of Fruit-and-Nut Pimiento Cheese. Serve hot, on buns, with tomato, lettuce, and Dijon mustard, if desired.
Fruit-and-Nut Pimiento Cheese
Yield: approximately 3 1/2 cups
1 (8-ounce) package cream cheese, softened
1 cup shredded sharp Cheddar cheese
1/3 cup finely chopped pecans
1/4 cup diced pimientos
1/4 cup minced Vidalia onion
1/4 cup dried cranberries, chopped
2 tablespoons minced fresh parsley
1 teaspoon Worcestershire sauce
1/4 teaspoon ground paprika
1/4 teaspoon salt
1. In a medium bowl, combine cream cheese, Cheddar, pecans, pimientos, onion, cranberries, parsley, Worcestershire, paprika, and salt, mixing to blend. Refrigerate until ready to use.
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Grilled Bacon Meatloaf Burgers
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Category: Burgers
Prep Time: Cook Time: Total Time:
Yield: 6 servings
1 cup minced Vidalia onion
1/4 cup minced green bell pepper
1/4 cup minced red bell pepper
1 clove garlic, minced
1 cup dry bread crumbs
1 large egg
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 teaspoon dry mustard
1/2 teaspoon ground paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound ground beef chuck
½ pound ground pork sausage
12 slices cooked bacon
1 recipe Fruit-and-Nut Pimiento Cheese
6 hamburger buns, toasted
6 slices tomato, optional
6 green lettuce leaves, optional
Dijon mustard, optional
1. Spray a large nonstick skillet with cooking spray, and heat over medium-high heat. Add onion and bell peppers. Cook, stirring occasionally, until vegetables soften, approximately 3 minutes. Add garlic, and stir for 1 minute. Transfer vegetables to a large bowl, and let cool completely.
2. Add bread crumbs, egg, ketchup, Worcestershire, steak sauce, dry mustard, paprika, salt, and pepper to vegetable mixture, mixing well. Add ground beef and sausage, mixing until just combined. Shape mixture into 6 patties, and place on a baking sheet. Cover, and refrigerate for at least 1 hour.
3. Preheat a grill to medium heat. Spray grill rack with nonstick, nonflammable cooking spray.
4. Grill burgers, turning once, just until they feel firm when pressed in the centers (meat should bounce back), approximately 5 minutes per side. Remove from heat, and immediately top each burger with two slices bacon and desired amount of Fruit-and-Nut Pimiento Cheese. Serve hot, on buns, with tomato, lettuce, and Dijon mustard, if desired.
Fruit-and-Nut Pimiento Cheese
Yield: approximately 3 1/2 cups
1 (8-ounce) package cream cheese, softened
1 cup shredded sharp Cheddar cheese
1/3 cup finely chopped pecans
1/4 cup diced pimientos
1/4 cup minced Vidalia onion
1/4 cup dried cranberries, chopped
2 tablespoons minced fresh parsley
1 teaspoon Worcestershire sauce
1/4 teaspoon ground paprika
1/4 teaspoon salt
1. In a medium bowl, combine cream cheese, Cheddar, pecans, pimientos, onion, cranberries, parsley, Worcestershire, paprika, and salt, mixing to blend. Refrigerate until ready to use.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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