Cheese-Stuffed Bacon Burgers, you'll know that I like to add a little ground bacon to my burger mix. This is especially important when using lean, grass-fed beef, like I am. If you're using 80/20 ground beef from the grocery store, you'd be fine to not add the bacon. But without the bacon, your burgers are at risk for getting dried out and overcooked.
I just gave the bacon a few pulses in the food processor.
I let them sit out at room temperature for a few minutes, to take the refrigerator chill off them. Your patties will shrink less if they're allowed to come to room temperature before cooking.
Add the burger patty and the top of the bun and you've got yourself a Mankato burger!
Recipe: Mankato Burger
3 slices bacon, roughly chopped
1 4 oz. package softened cream cheese
1 tsp. minced chives
2 sliced green onions, white and light green parts
1 lb. ground beef
2 slices bacon, very finely chopped
1 tbsp. Worcestershire sauce
salt and pepper, to taste
4 burger buns
butter, for toasting
1 tomato, sliced
Cook bacon until fat is rendered and bacon is crisp. Drain bacon.
In a small bowl, combine bacon, cream cheese, chives, and green onions. Set aside.
In another bowl, combine chopped bacon, ground beef, and Worcestershire. Shape into 4 patties. Salt and pepper both sides, and drizzle with additional Worcestershire, if desired. Allow to come to room temperature. Grill over medium-high heat for 3-4 minutes a side.
Using the bacon pan, lightly toast buns, using a little butter if necessary. Smear each bun with cream cheese mixture, add patty, and top with tomato.