Happy May! I have officially switched over to ‘summer food mode’ where I pretty much think of nothing but burgers, corn on the cob and anything you can throw on a grill. One downside of apartment life is we don’t have a convenient grill nearby so I end up making my burgers and other “grilled” items on the Cuisinart Griddler. It does its job, but there is nothing like a good burger made on a charcoal grill, so I always look forward to the Memorial Day/pool opening party my mom has for my first ‘real’ burger.
Today I have two different burger recipes to share with you; a more classic bacon cheeseburger and then a spicier queso burger. You can’t go wrong with either of these burgers and they are by far some of the most tasty recipes I’ve ever whipped up! You can grill them, Griddler them or even pan fry them.
One of the best things about burgers is you can adjust them to your own liking. If you aren’t a fan of gouda cheese, used American, Cheddar or some other cheese you do like. Same thing with the caramelized onions, you can chose to leave them off these burgers if you aren’t a fan. As for the ketchup/mustard vs. lettuce/tomato/mayo debate, that’s entirely up to you. I went the lettuce/tomato/mayo route and my husband had his with ketchup and mustard. Either way, or with your own combination, it’s only going to enhance these incredible burgers!
Gouda Bacon Cheeseburger
Adapted from: Cassie Craves
Servings: 6 burgers
1 1/2 lb. lean ground beef
1 tsp. Worcestershire sauce
salt and pepper
4 tbsp. butter
2 onions, thinly sliced
1 tbsp. brown sugar
3 tbsp. steak sauce
6 slices bacon, cooked
6 slices smoked gouda cheese
hamburger buns, toasted
lettuce, tomato, mayonnaise
- Combine the ground beef, Worcestershire sauce, salt and pepper and form into 6 patties. Refrigerate until ready to use.
- Melt the butter in a medium saucepan over medium-low heat. Add the onions and brown sugar and cook until lightly caramelized, about 20-25 minutes.
- Preheat your grill when the onions have about 10 minutes left of cooking time. Once hot, place the burgers on the grill and cook for 3-4 minutes per side, depending on their thickness. Place a slice of cheese on top of each burger and allow to melt.
- Once the onions have caramelized, stir in the steak sauce until coated. Remove from the heat.
- Spread mayonnaise on both sides of each toasted roll. Place the burger on the bottom of the roll, top with lettuce and tomato, a slice of bacon cut in half and a generous topping of the smothered onions.
If you’re someone who likes a little kick in your burger, this one is right up your alley. Queso is by far one of the most amazing creations to ever grace this planet. Slightly spicy, melty cheese that enhances anything you pour it over? Sign me up! Have you ever ate something that made you want to throw manners and etiquette out the window and just dig in? If not, then you really, really need to try this burger. Queso will be all over your face and dripping down your fingers but I swear to the gods of cheese that it will be totally worth it. Fair warning though: you’re gonna need some napkins for this one!
Source: Recipe Critic
Servings: 6 burgers
1 1/2 lbs. ground beef
salt and pepper
10 oz. can Rotel
6 oz. Velveeta cheese, cut into pieces
6 hamburger buns
Optional: lettuce, tomato
1. Preheat a grill to high heat. Form the ground beef into 6 patties and season both sides with salt and pepper.
2. Add Rotel and Velveeta cheese to a small saucepan over low heat. Stir with a wooden spoon until melted, about 5 minutes.
3. Place the patties on the grill and grill for 3-4 minutes on each side or until cooked through.
4. Spoon desired amounts of queso sauce on to each burger bun, top with the burger and any additional condiments like lettuce and tomato.