Bacon Stuffed Shrimp Burgers Recipes

BACON, ONION AND CHEESE STUFFED BURGER

Steps:

• Preheat grill to medium.
• In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

BACON-STUFFED SHRIMP BURGERS

Steps:

• Pat the shrimp dry with paper towel. In a food processor, add the shrimp and pulse, scraping down the sides as needed, until just finely chopped but not pureed into a paste.
• Transfer the shrimp to a large bowl and add the panko, horseradish, egg, scallions, hot sauce and salt, if using. Gently mix to combine; the mixture should easily form into patties. If it is too wet, add more panko, a scant tablespoon at a time.
• Divide the shrimp mixture into 12 equal portions and shape into patties about 2-inches wide and 1/2-inch thick. Lay the patties on a large, rimmed baking sheet, cover with plastic wrap or a towel and refrigerate for at least 10 minutes and up to 1 day.
• In a large frying pan over medium heat, fry the bacon until crisp. Transfer to a paper towel-lined platter. Roughly chop the bacon. Reserve the bacon drippings in the pan.
• Just before cooking, remove the patties from the refrigerator. Divide the chopped bacon into six equal portions. Using your thumb, make a dent in the center of 6 of the patties. Place a portion of bacon in each dent. Top each with another patty and press the edges together to seal, checking each patty on all sides to be sure. Gently flatten each patty to about 3/4-inch thick.
• Reheat the bacon drippings in the large skillet over medium heat, until shimmering. Gently add the patties, without crowding, until golden and firm, 5 to 7 minutes, turning once after about 3 minutes.

STUFFED BACON BURGERS

Steps:

• In a bowl, combine ground beef, soup mix and water. Shape into 12 thin patties. Place a cheese slice on six patties. Cover each with another patty. Pinch edges to seal. Wrap a strip of bacon around each; fasten with a wooden toothpick. , Grill, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Discard toothpicks. Serve on buns.

BACON STUFFED BURGERS

Steps:

• Cook bacon until nice crisp.
• Remove bacon and keep 2 tablespoons of fat drippings.
• Saute onions in drippings.
• Crumble bacon with mushrooms add to skillet and set aside.
• combine beef, pork, cheese, pepper, garlic powder, and steak sauce.
• Shape into 16 patties.
• Divide bacon mixture and place over eight of the patties.
• Place remaining patties on top and press edges to seal.
• fry patties until done. check for doneness.

BACON-STUFFED BURGERS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove bacon and discard all but 2 tablespoons drippings. Saute onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside. , Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal. , Grill over medium heat until thermometer reads 160°. Serve on buns, with lettuce if desired.

EASY BACON, ONION AND CHEESE STUFFED BURGERS

Steps:

• In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
• Prepare a grill or large skillet for medium heat.
• As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
• Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.