Inside Out Bacon Cheeseburgers With Grilled Green Onion Mayo Recipes

Steps:

• Preheat grill pan over high heat.
• In a medium pan brown bacon over medium high heat and drain on paper towel lined plate.
• Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side; remove from heat to cool.
• To make the burgers, combine ground beef with Worcestershire and steak seasoning or salt and pepper; divide meat into 4 equal parts.
• Combine cheese crumbles and cooked bacon.
• Take 1/4 of the meat in your hand and make a well in the center of it.
• Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling; make sure the fillings are completely covered with meat.
• When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan.
• Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally.
• Do not press down on burgers as they cook.
• Transfer burgers to a plate and let them rest 5 minutes before serving.
• To make the green onion mayonnaise, chop cooled, grilled green onions and add to a food processor.
• Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise.
• Season with salt and pepper, to your taste.
• Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise.
• As you bite into the burgers, you will find a smoky, cheesy surprise at the center.

Steps:

• Put the bacon in a large nonstick skillet over medium heat and cook, stirring, until golden brown and crispy, about 10 minutes. Transfer to a paper towel-lined plate to drain. Reserve the bacon fat.
• Add the bacon fat to a griddle over medium heat. Place the bread on the griddle and lightly toast one side. Remove from the griddle and arrange toasted-side down on a work surface. Divide 2 cups of the cheese and all of the bacon, tomatoes and chives over 4 slices of bread. Top with the other 4 slices of bread, toasted-side up, to make 4 sandwiches.
• Divide 1/2 cup of the remaining cheese into 4 piles on the griddle and place a sandwich over each pile, pressing down. Griddle for a few minutes until the cheese is browning and melted. Divide the remaining 1/2 cup of cheese into 4 piles on the griddle?one next to each sandwich. Then flip each sandwich onto a pile of cheese and cook for a couple of minutes until the center of each is melted.

Steps:

• Preheat grill to medium-high.
• Combine Cheddar and Mozzarella (or Gruyère) in a small bowl.
• Gently mix beef, Worcestershire, paprika, ground pepper and Montreal steak spices in a large bowl, preferably with your hands, without overworking.
• Shape into 8 thin, 4-inch-wide patties.
• Mound 2 tablespoons of the cheese mixture on each of the 4 patties, leaving a 1/2 inch border.
• Cover each with one of the remaining patties. Crimp and seal the edges closed.
• To grill: lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well (be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out).

Steps:

• Heat grill to medium heat.
• Mix meat and 2 Tbsp. dressing; shape into 8 thin patties. Combine remaining dressing and bacon. Spoon onto centers of 4 patties; top with Singles quarters and remaining patties. Pinch edges together to seal.
• Grill 7 to 9 min. on each side or until burgers are done (160°F).
• Fill buns with lettuce, burgers and tomatoes.

Steps:

• Preheat the oven to 400 degrees F.
• Put the bacon strips on a rimmed baking sheet lined with parchment paper or aluminum foil and fitted with a wire rack. Bake until cooked through, about 20 minutes. Allow to cool, then chop or crumble.
• Preheat the oven to broil.
• Divide the ground beef into eight patties. Pile the bacon and cheese on top of four of the patties. Cover each filled patty with a plain patty and press together at the edges to tightly seal. Create a divot in the center of each patty with your thumb.
• Heat the safflower oil in a cast-iron skillet over medium-high heat. Season the patties liberally with the salt and pepper before adding them to the skillet. Cook the patties until cooked through and cheese is melted inside, about 5 to 6 minutes per side.
• Meanwhile, put the split buns on a rimmed baking sheet and broil until toasted, 1 to 2 minutes.
• Serve the burgers on the toasted buns with your favorite burger toppings.

Steps:

• Arrange the bacon in a large nonstick skillet and heat over medium heat. Slowly crisp up the bacon, cooking for 3 or 4 minutes on each side. Remove the bacon from the skillet, and, when cool, chop.
• Add the EVOO to the remaining drippings and set aside.
• Place the lean ground beef in a large mixing bowl, season with salt and fresh ground black pepper, and mix in the mustard powder.
• Divide the meat into 4 equal portions. Shape each portion into a burger, making a well in the center.
• Fill the well of each with one quarter of the crisp bacon pieces and 2 tablespoons of the cheese. Carefully form the burger around the cheese and bacon filling, making sure the filling is completely covered.
• Return the skillet you cooked the bacon in to medium-high heat.
• Add the burger patties to the hot skillet and cook for 2 minutes on each side, then reduce the heat to medium-low and cook the burgers for 5 to 6 minutes longer, turning occasionally. Do not press down on the burgers as they cook.
• Serve each burger on a bed of lettuce topped with sliced tomato and chopped pickles.