Peggis Loaded Bacon Cheese Burger Recipes

BACON CHEESE BURGER

Steps:

• Put bacon strips on a parchment-line baking sheet; put another pan on top. Bake at 400 degrees, 10 minutes, then uncover and back 10 more minutes.
• Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then into a 3/4-inch-thick patty; make an indentation in the center. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt.
• Cook the burger 4 to 5 minutes per side; top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun with the bacon.

BACON CHEESEBURGERS

Steps:

• Preheat a grill for high heat.
• Place bacon in a large skillet over medium heat. Fry, stirring occasionally. When the bacon is almost done, add the onion. Cook until the bacon is crisp, and the onion is tender. Remove onion and bacon from the pan with a slotted spoon, and transfer to a food processor. Pulse a couple of times to chop finely. Do not puree. Pour into a large bowl, and mix with steak sauce and ground chuck using your hands. Form into 16 patties.
• Place patties on the grill, and cook for 5 minutes per side, or until well done. Place a slice of cheese on top of each one during the last minute.

THE BEST BACON CHEESEBURGER

Steps:

• Preheat the oven to 400 degrees F.
• Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
• Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
• Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
• Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
• Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce.

BACON CHEESE BURGER TWICE-BAKED IDAHO® POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Scrub Idaho® Russet Potatoes until clean and dry them. Place on a baking sheet and bake for 1 hour, or until potatoes are cooked through. Remove from oven and place on a wire rack to cool slightly. Lower oven temperature to 375 degrees F.
• Cut potatoes lengthwise about 3/4 of the way through, leaving them attached on the bottom. Scrape the insides of potatoes with a spoon into a large mixing bowl. Add butter, sour cream, 1 cup of cheese, garlic, salt and pepper. Mash together or whip with an electric mixer, depending on your desired texture.
• Spoon filling into potato shells and place on a baking sheet. Toss cooked ground beef with barbecue sauce and spoon equally over potatoes. Sprinkle each potato with remaining cheese, bacon, and green onions.
• Bake for 20 to 25 minutes, or until potatoes are heated through and cheese is melted. Serve immediately.

BACON CHEDDAR LOADED CHEESEBURGER RECIPE BY TASTY

Steps:

• In a pan over medium-high heat, add the bacon, and cook until crispy. Transfer to a cutting board and roughly chop.
• In a bowl, add the bacon, cream cheese, green onions, and shredded cheddar. Mix well.
• Divide the ground beef into four even portions and shape into balls. Form a well into the center of each, large enough for the cheese mixture.
• Place a quarter of the cheese mixture into the center of each ball, and enclose inside the ground beef. Gently press each ball into a patty shape, and season both sides generously with salt and pepper.
• Heat a cast-iron pan over medium-high heat. Once hot, add the burgers and cook for 4-5 minutes on one side.
• Flip the burgers, and cook for 2 minutes. Add a slice of cheese on each burger and cook for an additional 2 minutes, until the burger is cooked through and the cheese is melted.
• Remove burgers from pan, and place on top a toasted burger bun. Top with condiments of your choice.
• Enjoy!

BACON, EGG AND CHEESE BREAKFAST BURGERS

Steps:

• Preheat the oven to 350 degrees F.
• Shape the beef into 4 patties, each about 5-inches in diameter. Sprinkle the outside of the patties generously with salt and pepper and set aside.
• Lay the bacon in a large nonstick skillet and cook over medium heat, until brown and crispy, about 4 minutes per side. Transfer to a paper-towel-lined plate to drain. Pour off and reserve all but about 1 tablespoon of the bacon drippings and increase the heat to medium-high.
• Add the burgers to the skillet, and cook until well browned on the outside and medium-rare on the inside, about 4 minutes per side. Transfer the cooked burgers to a rimmed baking sheet and top each with a slice of cheese. Brush the insides of the buns with the melted butter and put on a second baking sheet buttered side-up. Bake until the cheese melts, about 3 minutes and the buns are lightly toasted, about 10 minutes.
• Meanwhile, wipe out the skillet. Heat 1 tablespoon of the reserved bacon drippings over medium-high heat. Break the eggs into the skillet and cook until the whites are set and the yolks are still runny, about 5 minutes. Season with salt and pepper.
• Put a burger patty on each of the bottom buns and top each with 2 slices of bacon and a fried egg. Spread the top bun with some of the spicy ketchup and put on top of the burger.

BACON WRAPPED CHEESEBURGERS

Steps:

• Preheat an outdoor grill and lightly oil grate.
• In a large bowl, combine first 8 ingredients.
• Crumble beef over mixture and mix thoroughly.
• Shape into 8 patties.
• Wrap bacon around each patty and secure with a toothpick.
• Place burger patties on prepared grill, top with cheese slices at the end of grill time.
• Serve with lettuce, tomatoes, pickles and onions.

BACON AND EGG CHEESEBURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Shape beef into 4 equal patties and season with salt and pepper on both sides.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels.
• At the same time, heat olive oil in a pan over medium-high heat. Saute onion slices in the hot oil until softened, 5 to 7 minutes. Remove from heat and set aside.
• Cook patties on the preheated grill until browned and no longer pink, 4 to 5 minutes per side, or to desired doneness. Top each with American cheese and allow to melt, about 1 minute more.
• At the same time, crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
• Place each patty on a bottom bun and top with a fried egg, 2 slices of bacon, onions, mayonnaise, and a bun top. Serve.

LOADED BACON-CHEESEBURGER-POTATO SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
• Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
• Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
• Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
• Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
• Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.

CHEDDAR AND BACON BURGERS

Steps:

• In a large bowl, combine the cheese, bacon and soup mix. Crumble beef over mixture and mix well. Shape into eight patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato if desired.