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!
There is nothing really complicated about these. if you use the best ingredients that you can afford, you will have a really tasty burger!
- 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
- Toasted buns
- lettuce leaves
- sliced fresh tomato
- grilled onions
- mustard, pickles, ketchup as desired
- Mix the beef, paprika, garlic powder, Worcestershire sauce and black pepper together in a bowl until well combined.
- Mix together both cheeses. Set aside.
- Divide the beef into four equal portions. Flatten each into a large oval, about 1/4 inch in thickness.
- 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.
- Heat a grill or grill pan. Spray lightly with cooking spray.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Inside Out Bacon Cheese Burgers
These tasty burgers have the cheese melted inside. Scrumptious! I like to serve them with fried onions on toasted cheese buns!
Ingredients
- 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
- Toasted buns
- lettuce leaves
- sliced fresh tomato
- grilled onions
- mustard, pickles, ketchup as desired
Instructions
- Mix the beef, paprika, garlic powder, Worcestershire sauce and black pepper together in a bowl until well combined.
- Mix together both cheeses. Set aside.
- Divide the beef into four equal portions. Flatten each into a large oval, about 1/4 inch in thickness.
- 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.
- Heat a grill or grill pan. Spray lightly with cooking spray.
- 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.
- 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.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Chicken is probably one of the main proteins that we eat in my house. Although it is not specifically cheap these days, it does tend to be much cheaper than beef. Chicken Breasts are something I always have in the freezer. Chicken was not something we had very often when I was growing up. It was expensive and considered to be an occasional real treat.
Perhaps once or (if we were lucky) twice a year our mother would make what she called Maryland Fried Chicken. She would coat chicken breasts in egg and crushed cracker crumbs and then pan fry them simply in butter and oil until they were crispy and golden brown. This was a real favorite of ours. Mom hated frying anything. She was loathe to dirty up the top of her stove with splatters, so this was not a common thing! When we did get it, it was a real treat!
- 2 boneless, skinless, chicken breast fillets (About 5 ounces/135g each)
- 2 TBS full fat mayonnaise
- 1/3 cup (40g) panko bread crumbs
- 1/4 cup (21g) grated strong cheddar cheese
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with baking parchment. Set aside. (I also greased the paper, which isn't necessary, but I felt it would make for easier removal, especially with there being cheese in the coating.)
- Trim your chicken breasts and pat dry with some paper towels. (Keeping the meat dry helps the coating to adhere better.)
- Whisk the panko breadcrumbs, grated cheese, and all of the seasonings together in a bowl.
- Brush both sides of each chicken breast with the mayonnaise. Press them into the panko mixture, one at a time. Press gently to help the crumbs adhere to the chicken. (You don't have to coat the bottom, but I like to coat the chicken all over.)
- Place spaced apart on the paper lined baking sheet.
- Bake in the preheated oven for 18 to 20 minutes until cooked through. The interior temperature should read 165*F/74*C.
- Serve immediately with your favorite sides. (I served with canned yellow beans, homemade sweet potato fries and some leftover zucchini from the other day.)
Cheddar Crusted Chicken
Crispy coated with a mix of panko and cheddar cheese, this chicken is tender, juicy and loaded with flavor. Sized for two but can easily be doubled!
Ingredients
- 2 boneless, skinless, chicken breast fillets (About 5 ounces/135g each)
- 2 TBS full fat mayonnaise
- 1/3 cup (40g) panko bread crumbs
- 1/4 cup (21g) grated strong cheddar cheese
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with baking parchment. Set aside.
- Trim your chicken breasts and pat dry with some paper towels.
- Whisk the panko breadcrumbs, grated cheese, and all of the seasonings together in a bowl.
- Brush both sides of each chicken breast with the mayonnaise. Press them into the panko mixture, one at a time. Press gently to help the crumbs adhere to the chicken.
- Place spaced apart on the paper lined baking sheet.
- Bake in the preheated oven for 18 to 20 minutes until cooked through. The interior temperature should read 165*F/74*C.
- Serve immediately with your favorite sides.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Hi everyone and welcome to my weekly Meals of the Week post! On Sundays I like to share with you my dear readers all of the deliciousness that I have enjoyed as my main meals over the past seven days. That's seven different meals, plus the recipes and any menu suggestions I might have to share with you. People seem to enjoy reading these posts and I really enjoy sharing.
These are only my main meals and do not include what I have eaten for the other meals during my day. I try to keep things simple most of the time. Breakfasts are usually a protein shake. I have a Orange protein powder that I make which I really enjoy. I get it from Good Protein. It tastes just like an orange creamsicle. This will keep me going all morning when I have one. Other days I might just have some toast cereal. I like my homemade granola which I will enjoy with some Greek yogurt and some fruit.
I usually eat my main meal around 1 or 2 in the afternoon. I don't like to eat too heavy later in the day which suits me best. I have GERD, which means that I struggle with stomach acid and eating a heavy meal too late plays havoc with my digestion. Unless I am eating at someone else's house or having company for dinner, I will eat my larger meal much earlier than the usual supper time.
I finish off my days with a light supper. Sometimes it will be a salad, or maybe a sandwich. Sometimes I do get really lazy and have a bowl of cereal. Or sometimes even toast. It all depends on how hungry I am. Usually I am not overly hungry because I will have already eaten my main meal.
One of the plusses of living on your own is that you can cook and eat meals according to your own whims and nobody else's. I do try to keep everything within a budget, and I try to eat as healthily as I can afford. This is becoming more and more difficult with the cost of food going up and up, but I do my best!
So, here you have my Meals of the Week for the past seven days. I think I kept everything well within my budget and I even enjoyed the treat of a meal out. My oldest daughter has been with me for most of the week, so that has influenced things a bit. She will be with me for another week, so we have another week of tastiness to look forward to sharing together! I hope you enjoy what I am sharing with you this time and that it will inspire you to want to cook something for yourself!
SUNDAY, September 21st - Sunday Dinner at my sister's
Most Sundays I have Sunday Dinner with the family at my sister's place. She always cooks a lovely meal. This week she did a delicious beef stir fry which we enjoyed with rice. For dessert we had sugar free jelly and whipped cream.
In its place I am sharing my recipe for Teriyaki Beef Stir Fry. I love stir fries. They are a great way of using up odds and ends of vegetables and small amounts of meat. They are also very adaptable to what you actually have in the house. Teriyaki is one of my favorite flavors. Ginger, garlic, soy, sweet, and a bit spicy. This is a really delicious stir fry with thinly sliced steak and plenty of vegetables in a lush sauce. It goes beautifully with steamed rice.
MONDAY, September 22nd - One Pan Chicken Broccoli Alfredo Pasta
I am a huge pan of one pan suppers. Suppers where you can cook everything all in the same pan without having to cook things separately! This is one such dish. This dish is incredibly easy to make and oh so tasty!
Everything gets stirred together in the one pan, with the broccoli being added just a little bit before it is done so that it doesn't overcook. Chicken breasts, garlic seasoning, penne pasta, cream, stock, parmesan cheese and the broccoli of course. This is what I call a winner/winner chicken dinner! I like to serve a crusty bread on the side and a salad. I froze the leftovers.
TUESDAY, September 23rd - Lemon & Chicken Soup
I fancied something simple and so I made a delicious soup for my supper. This is a fabulously tasty chicken soup, with fresh flavors! It uses chicken stock along with lemon juice.
You might think the lemon would be overpowering, but it really isn't. It adds a lovely layer of flavor that is quite pleasant! It is delicious and hearty.
A nice hot bowl of this with some crackers on the side and some fruit for after was all I needed.
WEDNESDAY, September 24th - Meatballs with Thyme & Onion Gravy
My daughter Eileen had come to stay with me for a week or so while her husband is away. I made us some really delicious meatballs for supper. This is a quick and easy recipe and uses ground pork, which is a bit more affordable than beef these days. The meatballs come out tender and juicy.
The simple gravy is loaded with delicious flavors as well. Thyme, parsley, garlic, onions. Together the two are a real treat. We enjoyed them with some roasted cubed potatoes and sugar snap peas!
THURSDAY, September 25th - Burger Rarebits with chips and veggies
On Thursday I just made a simple supper of Burger Rarebits. You can make your own burgers for this or use a good quality ready-made burger. The burgers are pan grilled to perfection and then topped with a cheese, bacon, and spring onion mixture before popping under the grill to heat the cheese mixture through and melt it a bit.
This is a knife and fork burger meal. You could have it on a bun if you wanted to, but I like them just as is. I served with some oven chips done in the air fryer and veggies on the side. It was a simple and yet delicious meal.
FRIDAY, September 26th - Crispy Tortilla Eggs
This is one of my absolute favorite meals. Crispy Tortilla Eggs. You have a crispy golden toasty tortilla on the bottom, topped with cheese, a perfectly fried egg, and more cheese to finish it off. I like to garnish it with some sriracha sauce, green tabasco and some chopped green onion.
I could eat this any day of the week and be completely happy and satisfied. A leafy salad was the perfect side with this simple, yet delicious meal!
SATURDAY, September 27th - Dinner out with Eileen
Eileen wanted to take me out for supper on Saturday and so we went to a place just around the corner from me called Angies. It was her treat and it happened to be steak night. Steak is not something either of us eat very often at all. It's gotten very expensive.
So, we both had the steak special! With our choice of potato, veggies, coleslaw and garlic bread. In its place I am sharing my recipe for Pan Seared Steak with Garlic Butter. This is one of my favorite ways to enjoy a steak! It comes out perfectly cooked and flavored. Quick, simple and delicious. When I cook it, I always enjoy it with some fried mushrooms, sometimes onions and usually a baked potato and some veggies on the side.
And there you have it, my meals of the week for this the second last week of September, 2025. It was nice to have some company here to share them with. I kept things pretty simple, within budget and managed to have a fairly good variety. The Saturday night treat was really special as well. What do you think?
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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