The Pioneer Woman Tasty Kitchen
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Maple Bacon Cheddar Burgers

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Level: Easy

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Description

We used to regularly buy Wegmans’ bacon cheddar burgers made with irradiated beef. However, when grilling season started in earnest, they jacked up the price and made the burgers smaller. I thought, “I can do this myself!” And though I don’t use irradiated beef, I think I improved on their concept.

This is a large batch but can be scaled down to suit your needs.

Ingredients

  • 1 pound Hormel Maple Bacon
  • 6-½ pounds Ground Beef, 90% Lean
  • 4 cups Sharp Cheddar Cheese, Shredded
  • ¼ cups Dried Minced Onion
  • 2 Tablespoons Montreal Steak Seasoning

Preparation

Cook bacon in a skillet over medium heat until crisp. Then remove it from the skillet and set aside to drain on paper towels. When cool enough to handle, chop into pieces (0.5 to 1″ in size).

In a very large bowl mix all ingredients together with your hands, just until relatively uniform. Do not overwork the meat. Form into 1/3 pound balls and use a hamburger press to make patties of desired thickness.

Heat your grill to medium high heat.

When grill is hot put the patties on. Grill burgers, flipping occasionally. We prefer ours medium rare, and it usually takes less than 10 minutes total cook time. But the cook time will vary depending on your grill and preference for done-ness.

Note: This recipe utilizes a club pack of ground beef because I like to make a bunch at once and freeze them. To freeze, arrange the un-cooked patties in a single layer on a waxed-paper lined cookie sheet and place in the freezer until hard. Then transfer to freezer bags or vacuum-sealed bags. If you try to vacuum seal the raw meat, the patties will not retain their shape. I use a food scale to weigh out uniform portions and usually get 20-24 burgers depending on how much meat is in the club pack (usually 6-7 pounds).

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