If you want to WOW your guests at your next tail gate party on game day fire up the grill and give these Moist and delicious grilled, well done Bacon Cheese burgers a try. This is a simple recipe to put together, requiring very little prep time. This recipe calls for cooked bacon so if you want to save some time, cook the bacon ahead of time.
I ran into a situation that I had to keep the burgers on warm for a long period of time – to my surprise when I served them, they were still moist, and delicious. Enjoy
- 1 ½ pounds ground chuck
- 1 slice wholegrain white sandwich bread (cut into ¼ inch cubes – I put the bread in the freezer for a short period of time to stiffen it up, before I cut it)
- 2 tablespoons milk
- 2 teaspoons A-1 steak sauce
- 1 garlic clove (minced)
- ¾ teaspoon salt
- ¾ teaspoon pepper
- 4 slices of cheese
- 4 hamburger buns
- 4 slices of bacon (or more depending on how much you want on each burger) cooked until crispy and reserve 2 tablespoons of bacon fat.
- Condiments by choice – I used sliced onion and tomatoes.
- Place the bread cubes in the bottom of a large bowl, add the milk, and then using a fork press the bread into the milk until smooth. Add the bacon fat, salt, pepper, minced garlic, and steak sauce and mix until well combined.
- Add the ground chuck to the mixture, and mix using your hands until thoroughly combined. Divide the mixture into four equal parts and form 4 patties about ½ inch thick, placing a small dent in the center of each burger.
- Heat, clean, and prepare the grill on high heat. grill the burgers on high heat on one side until well browned. Reduce the heat to medium high and continue grilling the burgers until done. (I used an instant read thermometer to a temperature of 155 – and then let the burgers rest for 10 minutes before placing on the bun)
- While the burgers are cooking toast the buns on the grill and set aside. Just before burgers are done, place 1 slice of cheese on each burger, close the grill, and continue cooking until cheese is melted.
- Let rest for 5 – 10 minutes and serve on the bun with bacon and condiments.
Adapted from cooks country Meat Book