BACON-WRAPPED BURGER RING RECIPE BY TASTY
Here's what you need: ground beef, worcestershire, dijon mustard, salt, pepper, garlic powder, onion powder, bacon, rolls, lettuce, tomato, milk, flour, salt, shredded cheddar cheese, pepper, garlic powder, onion powder, green chilli, dijon mustard
Provided by Julie Klink
Categories Snacks
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 375˚F (190˚C).
- In a bowl, add the ground beef, worcestershire sauce, Dijon mustard, salt, pepper, onion powder, and garlic powder. Mix to combine.
- Transfer to a wire rack on a sheet pan. Create a ring shape with the meat mixture, gently pressing it flat until it's 2 inches (5 cm) thick.
- Place each piece of bacon around the meat ring tucking the bacon underneath.
- Bake for 20 minutes, then broil 15-20 minutes on high heat until bacon is crisp.
- In a saucepan, add ½ cup (120 ml) of milk and flour on medium heat, whisking until thickened and pulling away from pan.
- Pour in the rest of the milk and add the salt, stir until bubbling and thickened about 5 minutes. Remove from heat.
- Stir in cheese, pepper, garlic powder, onion powder, green chilies, and Dijon mustard. Transfer to a ramekin or bowl. Set aside.
- Arrange the bottom rolls in a circle. Place meat ring on top of buns. Add lettuce and tomato on top of the meat ring then place the top part of the buns around the top of the meat ring.
- Place fondue in the center of the meat ring. Slice and serve immediately.
- Enjoy!
Nutrition Facts : Calories 788 calories, Carbohydrate 29 grams, Fat 46 grams, Fiber 2 grams, Protein 58 grams, Sugar 5 grams
BACON-WRAPPED BURGER ROLL RECIPE BY TASTY
Here's what you need: ground beef, eggs, breadcrumb, salt, pepper, garlic powder, ham, cheddar cheese, spinach, bacon
Provided by Robert Broadfoot
Categories Appetizers
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large bowl, mix the ground beef, eggs, bread crumbs, salt, pepper, and garlic powder. Mix until well combined.
- Put the mixture in a medium baking tray lined with aluminum foil and distribute the meat mixture evenly.
- Add the ham, cheese, and spinach on top of the meat.
- Carefully lift the meat and form a roll.
- In another aluminum-lined baking tray, place the slices of bacon side by side, one next to the other. Place the meat roll on top of the bacon.
- Roll up the meat with the bacon, then wrap with foil.
- Bake the aluminum-wrapped roll for 25 minutes.
- Increase the temperature to 500˚F (260˚C). Remove the foil and bake for 20 more minutes until the bacon is golden brown and crispy.
- Cool for 5 minutes, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 909 calories, Carbohydrate 35 grams, Fat 48 grams, Fiber 2 grams, Protein 75 grams, Sugar 3 grams
BACON CHEESEBURGER ROLL-UPS
"My husband and I both love these roll-ups. I often serve them with broccoli and cheese. They must be good, because this recipe won a first place prize at the Iowa State Fair!" Jessica Cain - Des Moines, IA
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a large skillet, cook beef, bacon and onion over medium heat until meat is no longer pink; drain. Add cheese; cook and stir until melted. Remove from heat., Flatten biscuits into 5-in. circles; top each with 1/3 cup beef mixture. Fold sides and ends over filling and roll up. Place seam side down on a greased baking sheet., Bake until golden brown, 18-20 minutes. In a small bowl, combine ketchup and mustard; serve with roll-ups.
Nutrition Facts : Calories 429 calories, Fat 24g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1372mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 1g fiber), Protein 21g protein.
BACON CHICKEN ALFREDO LASAGNA ROLL RECIPE BY TASTY
Here's what you need: bacon, butter, garlic, heavy cream, grated parmesan cheese, fresh parsley, salt, black pepper, rotisserie chicken, lasagna noodles, mozzarella cheese, spinach
Provided by Alvin Zhou
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge.
- In a medium saucepan, add the butter and garlic over medium heat, cooking until aromatic, about 30 seconds.
- Add the cream, and bring to a boil.
- Add in the Parmesan, parsley, salt, and pepper, stirring constantly until the cheese has melted and there are no lumps remaining.
- Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end.
- Mix the chicken with the sauce until thoroughly combined.
- On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly.
- Spread the chicken mixture over the noodles, making sure that you leave about a 1-cm (½ inch) gap at the bottom so the noodles have room to roll on themselves.
- Preheat oven to 400°F (200°C).
- Place the cheese slices evenly across the chicken, then press the spinach into a row centered between the cheese slices.
- While one hand keeps the spinach flat, use the other hand to lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle.
- Transfer the lasagna roll to the bottom of the bacon weave, and repeat the saran wrap rolling process until the bacon has tightly and completely wrapped the lasagna roll.
- Unwrap and transfer to a baking tray.
- Bake for about 25 minutes until the bacon is starting to get crispy but not too dark.
- Cool for about 15 minutes, then transfer the roll to a cutting board.
- Slice generous 1-inch (2 cm) thick portions, then serve with the remaining alfredo sauce.
- Enjoy!
Nutrition Facts : Calories 564 calories, Carbohydrate 10 grams, Fat 51 grams, Fiber 0 grams, Protein 25 grams, Sugar 4 grams
BACON WRAPPED HAMBURGERS
This is great! The bacon makes the hamburgers so tender!
Provided by Jan
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat a grill for high heat.
- In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks.
- Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 24.4 g, Cholesterol 99.8 mg, Fat 19.8 g, Fiber 1.3 g, Protein 24.1 g, SaturatedFat 8.1 g, Sodium 841.7 mg, Sugar 1.5 g
GIANT STUFFED BURGER RECIPE BY TASTY
Here's what you need: bacon, salted butter, large onion, ground beef, garlic powder, paprika, salt, pepper, oil, cheddar cheese, monterey jack cheese, fresh parsley, lettuce, tomato, rolls
Provided by Julie Klink
Categories Dinner
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350˚F (180˚C).
- On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
- Bake for 30 minutes, or until desired crispiness has been reached.
- In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
- In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
- On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
- Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
- Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
- Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
- Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
- Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
- Remove from heat and place skillet in the oven to finish cooking for 5 minutes
- Remove from pan using spatulas and place on a cutting board for serving.
- Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
- Enjoy!
Nutrition Facts : Calories 1228 calories, Carbohydrate 26 grams, Fat 81 grams, Fiber 2 grams, Protein 91 grams, Sugar 3 grams
BACON-WRAPPED HAMBURGERS
Since South Dakota summers are so short, we grill out as often as we can when the weather is warm. By mixing the cheese into the burger, I know I'll get a little cheese in every bite. -Dana Matthies, Parker, South Dakota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients. Add beef; mix thoroughly. Shape into six patties. Wrap a bacon strip around sides of each patty; secure with a toothpick. , Grill burgers, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 160°. Discard toothpicks. Serve on buns.
Nutrition Facts : Calories 428 calories, Fat 26g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 823mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 23g protein.
MEATLOAF WRAPPED IN BACON RECIPE BY TASTY
Here's what you need: grass-fed ground beef, smoky bacon, extra virgin olive oil, garlic, large white onion, carrot, italian seasoning, worcestershire sauce, beef broth, heaping tomato paste, sea salt, pepper, dijon mustard, italian style breadcrumbs, egg, fresh parsley, ketchup, brown sugar, cayenne powder, paprika, dijon mustard, apple cider vinegar, salt and pepper
Provided by Jennifer Stalcup
Yield 5 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350°
- In a medium saute pan, heat the extra olive oil on med-high. Add garlic, onion, and carrot in oil and cook for 8-10 min or until soft.
- Add the Italian seasoning, salt, pepper, and tomato paste,
- Now goes in the Worcestershire sauce, Dijon mustard, and beef broth. Mix well and set aside to cool.
- In a large bowl mix the grass-fed beef, onion mixture, bread crumbs and egg.
- Lay out the bacon strips, barely overlapping each other
- Form the meat into a rectangle loaf to fit the bacon. Now wrap one side with the bacon then the other. You want them to slightly overlap each other.
- Move to a cooking sheet with a rack. Place seam-side down.
- Bake for 30 minutes. While the loaf is cooking, whisk all the glaze ingredients in a bowl.
- After 30 minutes up, turn the oven temp to 450°. Cook for 10 minutes.
- After 10 minutes, brush on ¾ of the glaze around the whole meatloaf.
- Bake for 10 - 15 minutes more or until the internal temp is 160°.
- Let the loaf rest for 10 minutes.
- Slice, and brush the remaining glaze on top if desired.
- ENJOY!
Nutrition Facts : Calories 571 calories, Carbohydrate 32 grams, Fat 28 grams, Fiber 1 gram, Protein 42 grams, Sugar 14 grams
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