Bacon Swiss Burger Recipes

BACON SWISS BURGER

Steps:

• If using a charcoal grill, open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 400°F (204°C).If using a gas grill, preheat to medium-high (400°F | 204°C).
• While the grill is heating, loosely form the beef into six 1/3-pound (151 g) patties, about 1-inch (25-mm) thick. Season each patty with salt and pepper.
• Once the grill reaches 400°F (204°C), place a large, seasoned cast-iron skillet on the grill grate over direct heat and let the skillet heat for 2 minutes.
• Add 3 of the patties to the skillet and gently smash each once with a spatula. You should hear a sizzle. Cook undisturbed and uncovered, until they develop a sear, 3 to 3 1/2 minutes, depending on how well done you like your burgers.
• Flip the patties, and cook to the desired doneness, 2 to 3 1/2 minutes for medium-rare.
• Divvy half of the bacon and cheese among the patties, cover the grill, and cook just until the cheese has melted, 30 to 45 seconds. Transfer the patties to a plate and keep warm while repeating with the second batch.
• If desired, add the buns to the hot skillet, cut-sides down, working in batches again, and toast in the pan drippings until lightly browned, about 1 minute.
• Generously spread some of the mayonnaise on the cut sides of each toasted bun, add the burgers, and top with your desired toppings. Sandwich 'em up and serve immediately.

BACON SWISS BURGERS WITH TOMATO AND AVOCADO

Steps:

• 1. If you will be grilling the burgers, preheat a barbecue grill to medium-high.
• 2. While the grill is heating up, cook the bacon on the stovetop in a large skillet over medium-low heat until it is just crisp, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels and set it aside to drain. (If you prefer to panfry the burgers, reserve 2 tablespoons of the bacon fat in the skillet.)
• 3. Place the beef, Worcestershire, Tabasco, thyme, and salt and pepper in a bowl, and toss lightly with a fork to combine. Form the mixture into 4 patties, each about 3 inches in diameter and 1 inch thick.
• 4. When you are ready to grill the burgers, oil the grill grate well. Add the burgers and grill for about 3 minutes for rare, 4 minutes for medium-rare meat. Turn them over and grill for another 3 or 4 minutes, topping the burgers with the cheese in the last minute of cooking. (Or panfry the burgers in the hot bacon fat over medium heat for 3 minutes per side for rare meat, adding the cheese as described.)
• 5. Place the burgers on the toasted buns, and top them with the bacon, tomato, onion, avocado, and lettuce. Cover with the tops of the buns and serve immediately.

BACON-MUSHROOM-SWISS BURGER

Steps:

• To prepare herbed mayo: In a medium bowl, combine mayonnaise, dried herbs, Worcestershire sauce and lemon juice, mixing well. Cover and refrigerate.
• Cut each strip of bacon in half and cook in a skillet over medium heat until crisp.
• Remove and drain on paper towels. Pour off all but 1 tablespoon bacon drippings from the pan.
• Add mushroom slices and soy sauce to the pan.
• Over medium heat, saute mushrooms until browned and soft, about 5 to 10 minutes. Drain on paper towels.
• Preheat grill for medium heat and lightly oil the grate.
• To prepare burgers, mix ground beef, garlic granules, and salt and pepper together in a bowl. Form into patties. Place on prepared grill and grill 3 to 5 minutes per each side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
• During last 2 minutes of cooking, top with cheese and cover to melt cheese.
• Meanwhile, heat oven to 400 degrees, arrange hamburger buns on a foil-lined cookie sheet and lightly toast hamburger buns in the oven on each side.
• When toasted, remove buns to serving plates and spread some of the herbed mayonnaise on each bun.
• To serve, put cheese-topped patties on each bun, add desired hamburger trimmings, finish with the top bun and enjoy.

BACON MUSHROOM SWISS CHEESEBURGER SOUP

Steps:

• Heat oven to 400°F.
• In 5-quart Dutch oven, cook beef, onion and garlic over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is no longer pink. Add mushrooms; cook, stirring occasionally, 4 to 6 minutes longer or until mushrooms are tender and brown. Stir in broth, tomatoes, grill seasoning, salt and pepper. Heat to boiling; reduce heat. Cook uncovered 10 minutes, stirring occasionally.
• Meanwhile, split burger buns in half, and place cut sides up on ungreased cookie sheet. In small bowl, mix mayonnaise and garlic powder. Spread 1/2 teaspoon mayonnaise mixture on each bun. Toast buns in oven 5 to 7 minutes or until light golden brown and crisp.
• Serve soup topped with toasted bun, bacon and Swiss cheese.

BACON & SWISS CHICKEN SANDWICHES

Steps:

• In a small bowl, mix mayonnaise, mustard and honey. Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle chicken with steak seasoning. Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side Top with cheese during the last 1 minute of cooking., Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve chicken on buns with bacon, mayonnaise mixture and, if desired, lettuce and tomato.

BBQ BACON BURGERS

Steps:

• In a small bowl, combine mayonnaise and barbecue sauce. In another bowl, combine the bacon, 2 tablespoons mayonnaise mixture, onion and steak seasoning; crumble beef over mixture and mix well. Shape into four patties., Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Cover and cook 1-2 minutes longer or until cheese is melted. Spread remaining mayonnaise mixture over cut sides of bun bottoms. Layer with a lettuce, burger and tomato. Replace tops.