Before I start with this recipe, let me just say that this is NOT a healthy recipe. I feel really guilty because I’ve been trying to lose weight and have lost about 7 lbs since a couple of weeks ago. I have a feeling that all went byebye! I have been craving a really really good cheeseburger. Today, my wish was fulfilled! I didn’t originally plan to include this recipe on the blog because it is SO unhealthy but it was so dang good, my husband James is making me include it! So that’s the reason behind the lack of pictures, we only have a pic of the finished product. Enjoy.
Christen’s Ultimate Bacon Cheeseburger
1 lb. 80/20 ground beef
a few slices raw bacon
1/2 yellow onion, cut into slices
8 slivers of Cabot’s Vermont White Sharp Cheddar Cheese
Tony Chachere’s cajun seasoning, onion powder, garlic powder, salt – to taste
1 tsp minced garlic
breadcrumbs – you really have to eyeball this, no measuring
1 tbsp beer
four pats butter, with Tony’s seasoning sprinkled over the top of them
In a medium sized mixing bowl, combine ground beef, seasonings, minced garlic, egg, and beer. Add enough breadcrumbs to hold the mixture together well. With your hand, score the mixture into four equal sections (making an X basically). Remove one section, pat it into a ball and then break it in half. Pat one half into a flat patty shape. Place one pat butter in the middle of this, set aside and pat the other half into a flat patty shape. Place this one on top of the other one and press the sides together, sealing the butter pat inside. Do the same with the other three sections of meat mixture. (Note: You can do this in advance if you are going to be cooking for guests, just keep the meat patties in the refrigerator until ready to cook.)
In a non-stick skillet, fry bacon until cooked to your liking. Set on paper towels to drain. Do not discard the bacon grease. In the same pan, cook the onions until tender, you can set these on the same paper towels as the bacon.
Again in the same pan, cook the hamburger patties, flipping to evenly cook each side. When they are pretty much cooked, place two slices of the sharp cheddar cheese on top of each patty and cover the skillet until the steam melts the cheese. Remove and set each patty on a plate. Eat on buns with desired condiments and the bacon and onions.
The Verdict: Two very very enthusiastic thumbs up. While this recipe is absolutely as unhealthy as you can get, it’s awesome. The butter makes the meat cook inside by melting and bubbling, so the burger doesn’t get dry. While I would only cook something this bad for you maybe once a year, it was definitely worth the seven days of workouts I’m going to have to do to keep it off! Soooooo good!!!!