Bacon, Onion, and Cheese Stuffed Burger Recipe

 




 

Are you looking for something simple but tasty for dinner?? Look no further!

 

BACON, ONION, AND CHEESE STUFFED BURGERS 

 

INGREDIENTS

 

1 1/2 pounds ground beef
1 clove garlic, minced
1 teaspoon hot sauce (optional)
Salt and freshly ground black pepper
4 strips bacon, diced
1/2 onion, chopped
1 cup grated sharp Cheddar
4 burger buns
Lettuce, tomato, pickles for garnish

 

DIRECTIONS

 

1.)Preheat grill to medium.
In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix.

 

2.)Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain.

 

3.)Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside.

 

4.)Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese.

 

5.)Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties.

 

6.)Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium.

 

7.)Serve in buns with garnishes.

 

Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

 

Recipe – Homemade Taco Seasoning



taco seasoning mix


Here’s an easy shortcut to save you money – make your own taco seasoning mix at home! 


INGREDIENTS

6 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
3 teaspoons paprika
2 teaspoons oregano
3 tablespoons cumin
2 teaspoons salt
2 teaspoons pepper  



DIRECTIONS

Stir ingredients together until thoroughly blended. Store in an airtight container; a zippy bag will do, too!



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Snowball Surprise Cookies

 




 

This is a must have in my house for the holiday season!

 

SNOWBALL SURPRISE COOKIES

 

INGREDIENTS

 

1 cup (2 sticks) unsalted butter, room temperature

1 teaspoon vanilla

1¾ cups all-purpose flour

1 cup finely chopped walnuts

½ cup sugar

1 (6-ounce package) chocolate Hershey’s Kisses

Confectioners Sugar

 

DIRECTIONS 

 

  1. Blend first five ingredients well in a large mixing bowl.
  2. Refrigerate for 1 hour until dough is firm.
  3. About 10 minutes before baking, preheat oven to 375 degrees.
  4. Wrap enough dough around each unwrapped kiss to cover completely and shape into a ball OR if you can not get the ball shape around the kiss…. roll the dough into a ball and place it on the cookie sheet. Then lightly push the Hershey kiss into the dough (about 1 or 2 cm down so it will stay in place while cooking)
  5. Place on cookie sheet and bake for 12 minutes.
  6. Roll in confectioners sugar while still warm. (or if you made it with the Hershey kiss on top shift powered sugar over top of the cookie while still warm)
  7. Store in an air-tight container.

 

Cheesy Chicken Bacon and Broccoli Soup Bread Bowl

 




 

INGREDIENTS: 

 

3 cups low-sodium chicken broth

1 cup peeled and chopped carrots, diced small

1 cup chopped celery, diced small

3 cups peeled and chopped potatoes, diced small

1/2 cup finely chopped onion

4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)

3 Chicken Breasts

4-6 slices bacon, chopped

3 tablespoons butter

1/3 cup flour

3 cups milk

4 cups shredded sharp cheddar cheese (about 16 ounces)

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried mustard

 

DIRECTIONS: 

 

  1. In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
  2. Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn’t “soupy” enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
  3. In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.
  4. In a separate medium saucepan, Heat another teaspoon of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes.
  5. Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
  6. Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
  7. Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and chicken and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.

 

BREAD BOWL DIRECTIONS:

 

INGREDIENTS: 

 

2tablespoons yeast

2tablespoons sugar

3?4tablespoon salt

2cups hot water (not boiling)

2tablespoons olive oil

4 -5cups flour

 

DIRECTIONS: 

 

  1. Using a Bosch or Kitchen Aid mixer, put yeast, sugar, salt, hot water, and olive oil in the mixer.
  2. Gradually add the flour until the dough has sufficiently scraped everything off the sides of the mixing bowl. Continue to mix on low for 8-10 minutes.
  3. Remove and cover with plastic wrap – let the dough rise until doubles in size (about 30 minutes).
  4. Grease 2 cookie sheets and sprinkle with corn meal.
  5. Punch down the dough and make tennis ball-size dough balls (about 8-12, depending on how large you want your bread bowls).
  6. Place on cookie sheet with no more than 6 to a cookie sheet (don’t let them touch). Let them rise for another 30 minutes.
  7. Bake each cookie sheet at 400 for 18 minutes.

 

Recipe: Cream Cheese Pound Cake With Lemon Glaze












We shared this recipe last year and it was a stellar hit! More than a million shares and not a single complaint! PIN this recipe here to save for later!! 



You’ll Need: 

 
8 oz cream cheese, softened
1 & ½ cups butter
3 cups white sugar
6 eggs
3 cups all purpose flour
1 teaspoon vanilla extract



For the glaze:
1 & ½ cups powdered sugar
2 teaspoons lemon juice
1 to 2 tablespoons milk



You’ll Do This:


1 – Preheat oven to 325°


2 – Cream together the butter and cream cheese until smooth. Slowly add in the sugar while beating.


3 – Add two eggs at a time while beating then add in the flour and mix to combine. Mix in the vanilla extract.


4 – Grease and flour a 10 inch tube pan. Pour in the the batter and bake for 1 hour and 20 minutes.


5 – While the cake is cooling, stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.





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Recipe: Philly Cheese Steak Dip







Recipe from Tip Hero 



You’ll Need: 


1 Tbsp vegetable oil
¾ lb flat iron steak
1 cup diced onion
1 cup diced green bell pepper
8 oz cream cheese, softened
½ cup mayonnaise
4 oz shredded provolone cheese plus extra for the top of the dip
Salt & Pepper



You’ll Do This:


1 – Preheat oven to 350°


2 – Heat a grill pan or skillet over medium high heat. Once the pan is really hot, add the oil, then place the steak in the pan. Sprinkle salt and pepper on the steak. Sear 4-5 minutes on the first side until it has browned.  


3 – Flip the steak over and cook another 4-5 minutes on the second side. (The steak was medium-rare at this point, which I preferred since the steak was going to be cooked again once the dip was in the oven. But if you prefer, you can cook the steak longer to medium.) 


4 – Remove the steak from the pan and let rest 5-10 minutes before you cut it.


5 – Saute the onion and bell pepper in the grill pan until tender, about 5 minutes.


6 – Cut the steak against the grain into thin slices, then dice the steak slices.


7 – In a medium baking dish, mix the cream cheese, mayonnaise and provolone together. Stir in the diced steak and sautéed onion mixture. Spread into an even layer and bake in the preheated oven for 20-25 minutes until the cheese is starting to brown on top.


Serve with your favorite bread and enjoy!

 



View the full recipe here



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Recipe: Flourless Peanut Butter Cookies







Adapted from Food Network 



You’ll Need: 


1 – cup peanut butter
1 – cup Splenda
1 – TSP vanilla extract
1 – egg, beaten
Coarse sea salt



You’ll Do This:


Preheat oven to 350°


In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.


Bake until golden around the edges, about 10 minutes.

 



View the full recipe here



44





Recipe: Chicken Monterey







From Sara at 77 Easy Recipes 



You’ll Need: 


8 – slices bacon
4 – chicken breasts
1 – TSP Lawry’s seasoning salt
1 – cup BBQ sauce, any variety
Shredded cheese
Green onions



You’ll Do This:


Preheat oven to 350°


Cook the bacon in a large skillet until crispy and remove it from the pan.


 
Remove the drippings from the skillet leaving 2 tbsps.


Season the chicken with the Lawry’s and brown it in the bacon drippings over medium high heat for 4 to 5 minutes on each side.


 
Place the chicken in a large baking dish and top it with the barbecue sauce, bacon and cheese.



Cover the pan with aluminum foil and bake for 15 minutes. Remove foil then cook uncovered for 10 additional minutes.


Garnish with green onions & enjoy!



View the full recipe here



44





Recipe: Authentic Philly Cheesesteak







From Sara at 77 Easy Recipes 



You’ll Need: 


1 – 6 to 8oz ribeye steak, shaved thin
½ – onion
4oz. – Cheese Whiz
1 – Hoagie roll
Salt & Pepper, to taste



You’ll Do This:


Note: Your local butcher can shave the steak thin when you purchase it.



Break up shaved steak well and season generously with salt and pepper. Set aside for a few minutes. 


Preheat large pan over medium heat with 2 tablespoons of oil.



Cut onion into thin wedges. Saute in preheated pan until the onions are soft and brown (carmelized). This may take 12 to 15 minutes. When done remove from pan.



With a paper towel quickly wipe down the cooking pan. And add a tablespoon or so of cooking oil. Then turn the heat up to medium-high.  


When the pan is hot add the shaved steak. Season with salt again.



With a large spatula keep the steak moving as it cooks (this will happen very quickly). 


When fully cooked place on a hoagie roll.



In a microwave safe container heat the Cheese Whiz for 10 seconds. Stir and heat for 10 seconds again then top cheesesteak with it.



View the full recipe here



44





Recipe: White Trash Sliders







Sara at 77 Easy Recipes is a recipe developer, cookbook author & mom. This is one of her favorite dishes for her kids. When she makes these, her kids get so excited! Meet Sara’s white trash sliders.  



You’ll Need: 


1 lb ground beef
1 lb sausage
1 lb Velveeta
½ tsp black pepper
½ tsp onion powder
24 slider buns



You’ll Do This:


In a skillet over medium high heat, cook the ground beef and sausage until browned and drain off the grease.  


In a saucepan, mix together the meat, velveeta, onion powder and pepper and stir on low until the cheese is melted. 


Easy, peasy and cheesy! If you choose to use the crock pot instead of the saucepan and it comes out too thick just add a splash of milk and voila!


View the full recipe here



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