Inside Out Bacon Cheeseburgers

 

I know it is Tuesday, and Tuesdays are usually reserved for Tacos for some people, but I am shaking things up this week with some incredibly tasty burgers!  Inside Out Bacon Cheeseburgers!

So just what is an Inside Out Bacon Cheeseburger?  It's a delicious beef burger with a lovely pocket of cheese on the inside, nicely grilled to perfection, topped with crisp smoky bacon and served in a toasty bun with all of your favorite condiments!

 

Perfectly seasoned ground beef is patted out flat into an oval. Cheese is piled onto one half of the oval and then the other half is folded over top to seal in the cheese prior to grilling to perfection!

With a slice of streaky bacon split grilled and placed on top, along with some grilled onions, lettuce and tomato, these always go down a real treat!! 

I like to grill the onions in the pan along with the burgers. It gives them a nice golden color.  On this occasion I served these burgers on split and toasted cheese buns. Boy-oh-boy!  Were they ever some good!

With a few oven chips on the side and some sliced fresh tomato and chopped lettuce, along with the usual suspects like pickle relish and mustard, these went down a real treat!  What do you enjoy on your burgers? I really want to know!

 

INGREDIENTS NEEDED 

TO MAKE

INSIDE OUT BACON CHEESEBURGERS

There is nothing really complicated about these. if you use the best ingredients that you can afford, you will have a really tasty burger!

For the burgers:

• 1 pound (454g) ground beef (this is one time you don't want the extra lean)
• 1 1/2 tsp sweet paprika
• 1/4 tsp garlic powder
• 1 TBS Worcestershire Sauce
• freshly ground black pepper to taste
• 4 slices of streaky bacon, cut in half crosswise, grilled and kept warm
• 1/2 cup (60g) grated strong cheddar cheese
• 1/2 cup (60g) grated Swiss or gruyere cheese

You also need: (all optional)

• Toasted buns
• lettuce leaves
• sliced fresh tomato
• grilled onions
• mustard, pickles, ketchup as desired

 

I try to use a ground beef that has a 70/30 lean to fat content. You can make this up yourself if you want by grinding your own meat up.  We buy our ground beef, frozen, at a local farm market. It is locally sourced and frozen and is organic and traceable. It does cost a bit more than supermarket beef, but it is worth the extra pennies.

If you don't have any Worcestershire Sauce, you could use HP sauce/steak sauce, or brown sauce as it is known in the U.K. They all have very similar flavors.

I like to cut my streaky bacon rashers in half so that I get two pieces from each rasher, and then grill them until they are crisp.  I usually will do a whole pound at a time. I keep the cooked bacon frozen in the freezer in an airtight container. That way I always have crisp bacon on tap. No need to stop and fry bacon when you need a little bit.

In any case, you will need 1 whole slice of streaky smoked bacon for each burger.

You don't need to use both kinds of cheese. I like to use a combination of Swiss and Cheddar. Both have great melting properties and nice flavors!

 

HOW TO MAKE 

INSIDE OUT BACON CHEESEBURGERS 

These are really very simple to make and what a lovely surprise awaits you when you bite into them! Everyone loves these.  Well, if they like cheese anyways.

1. Mix the beef, paprika, garlic powder, Worcestershire sauce and black pepper together in a bowl until well combined.
2. Mix together both cheeses. Set aside.
3. Divide the beef into four equal portions. Flatten each into a large oval, about 1/4 inch in thickness.

1. Place one fourth of the cheese onto the center of one half of each oval. Fold the other half over top and press the edges to seal. I kind of try to shape it into a bit of a circle here if I can.
2. Heat a grill or grill pan. Spray lightly with cooking spray.
3. Grill/fry the burgers for about 4 minutes per side over medium high heat, for medium well done. Don't be tempted to press down on the burgers as you will risk the cheese breaking out.
4. Let stand for five minutes before placing onto toasted buns. Top each with two half slices of bacon and any other toppings, etc. you desire.

I haven't elaborated on the instructions as they are really simple, and I have shown you a photograph to show you how the cheese gets put inside the burgers!

 

HINTS AND TIPS

FOR BETTER BURGERS

Here are some of my hints and tips for making a better burger. 

1. Just as overhandling your biscuit/scone dough will lead to a tougher result, so will overhandling your meat. The more you handle it the tougher it will be. 
2. To shape the perfect patties, try using wet hands. This keeps your hands from becoming overly sticky and also helps to prevent you from overhandling the meat. It also comes together faster.
3. Making a dimple hollow in the middle of the patty helps to prevent them from being too thick in the middle and results in a much more evenly shaped burger in the end.  During cooking, as the burger shrinks, it will fill in that dimple.
4. When it comes to burgers you want to cook them from "Cold." Unlike steaks or other meats, you want your burger patties to be cold when they hit the pan or grill. This helps to keep them moist and means that all of that flavor giving fat stays in the burger where you want it to be.
5. Start with a really hot pan or grill. (Also a clean grill if you are using your BBQ) This allows the burgers to start sizzling and cooking immediately and sears the outside, keeping all of those tasty juices inside where they belong.

  

A FEW OTHER BURGERS TO ENJOY

Its nice to enjoy a tasty burger every now and then. Here are a few more of my favorite burgers!

HERBED TURKEY BURGERS - A juicy, flavorful twist on a classic. Made with ground turkey, red onions, garlic and a mix of fresh herbs, they are packed with flavor and goodness. A pat of butter tucked inside helps to keep them moist. Serve on toasted brioche buns with your favorite toppings. These are really delicious! 

NEW ENGLAND HADDOCK BURGERS - A coastal classic that brings diner-style comfort to your kitchen. Featuring crisp crumb coated perfectly cooked haddock fillets layered on toasted kaiser buns with homemade tartar sauce, crunchy dill pickles and crisp lettuce. Simple and satisfying.

 

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Yield: 4 burgers

Author: Marie Rayner

Inside Out Bacon Cheese Burgers

Prep time: 10 MinCook time: 10 MinInactive time: 5 MinTotal time: 25 Min

These tasty burgers have the cheese melted inside. Scrumptious! I like to serve them with fried onions on toasted cheese buns!  

Ingredients

For the burgers:

• 1 pound (454g) ground beef (this is one time you don't want the extra lean)
• 1 1/2 tsp sweet paprika
• 1/4 tsp garlic powder
• 1 TBS Worcestershire Sauce
• freshly ground black pepper to taste
• 4 slices of streaky bacon, cut in half crosswise, grilled and kept warm
• 1/2 cup (60g) grated strong cheddar cheese
• 1/2 cup (60g) grated Swiss or gruyere cheese

You also need: (all optional)

• Toasted buns
• lettuce leaves
• sliced fresh tomato
• grilled onions
• mustard, pickles, ketchup as desired

Instructions

1. Mix the beef, paprika, garlic powder, Worcestershire sauce and black pepper together in a bowl until well combined.
2. Mix together both cheeses. Set aside.
3. Divide the beef into four equal portions. Flatten each into a large oval, about 1/4 inch in thickness.
4. Place one fourth of the cheese onto the center of one half of each oval. Fold the other half over top and press the edges to seal. I kind of try to shape it into a bit of a circle here if I can.
5. Heat a grill or grill pan. Spray lightly with cooking spray.
6. Grill/fry the burgers for about 4 minutes per side over medium high heat, for medium well done. Don't be tempted to press down on the burgers as you will risk the cheese breaking out.
7. Let stand for five minutes before placing onto toasted buns. Top each with two half slices of bacon and any other toppings, etc. you desire.

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