These burgers, are out of control. They’re not any regular bacon cheeseburger. They’re bacon and cheese burgers. With the cheese and the bacon carefully stuffed into the middle. It’s burger 13/20. And I’m calling it the Bacon & Cheese Burger, just so you don’t get confused with a Bacon Cheeseburger. There is a huge difference.
Like first, you take leftover bacon from Sunday morning and chop it up . Then you take some cheese and shred that right in a little dish with it. Then you make 2 little ground beef patties and put your cheese and bacon mixture between those patties to make one real (oversized) stuffed burger. And that is what the hokey pokey is all about—these burgers.
These burgers are juicy and flavorful and as good as any burger you’ll get at the restaurant down the street. The bacon imparts wonderful flavor throughout and the cheese, I used cheddar, really balances it all out.
I really just can’t say enough. Or, apparently show you enough photos. I loved these burgers. Mr. GMET loved these burgers. We will be making these burgers again. Alright. Enough of it all, one more photo and the rest of the details.
for the burgers (makes 2):
1/2 lb ground beef
salt & pepper (according to your tastes)
2 tsp of both finely diced onion and garlic
2 tbsp of your favorite cheese, shredded
2 tbsp bacon, cooked & chopped
+ your favorite buns
for the fixins:
romaine lettuce, tomato, onion, etc
ketchup, mustard, etc
Mix the first four burger ingredients together but don’t over-mix your meat and form four small patties. Take the bacon and cheese, mix it together into two little piles and put each in between two patties. Throw em on your grill, in the oven, in a frying pan, etc and watch them carefully, turning about 8 minutes in to get both sides nice and grilled. Make some fries, throw together a salad or get out your favorite chips while the cooking is going down. Then pile on your favorite toppings and dig in.
** This year, I’m making (at least) 20 burgers. See ‘em all. **