Not a Boring Burger; a Bacon Ring Burger.

 

Bacon Ring Burger, we saw the Bacon Wrapped Onion Rings on Facebook and had to have a closer look. The original recipe was by John Thomas of Grilling 24×7, . My first thought was “What a great burger topper”! So, here is our take on these and a great burger. You’ll see that I made some changes to fit in with what I had in mind. So, we made these for our Date Night and filled them with sautéed garlicky mushrooms. We call them Bacon Rings, what a treat.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 5

Ingredients

2 ½ lbs hamburger 80/20

1 ½ tsp coarse ground black pepper

1 Tbsp. GMG Roasted Garlic and Chipotle Rub

Provolone Cheese

Condiments of choice

Ingredients: Mushrooms

¾ lbs baby bella mushrooms, sliced

1 Tbsp. butter

1 Tbsp. minced fresh garlic

3 Tbsp. shallots or green onions, sliced

Ingredients: Bacon Rings

5 large sweet onion slices

1 lb. bacon

½ cup Country Bob’s Apple Chipotle Sauce

GMG Roasted Garlic and Chipotle Rub

toothpicks

Directions

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Mix your seasonings together with the hamburger and make your patties. We made 5 out of 2 ½ pounds. Then, place them in the refrigerator. (Burgers hold together better if they go on the grill cold) Sauté the mushrooms and shallots in the butter and set them aside. Put them on the grill when the burgers go on to heat up.Coat the onion rings with the Country Bob’s All Purpose Sauce and season with the Roasted Garlic and Chipotle Rub. Wrap each onion ring with 3 strips of bacon and secure with your toothpicks. Yes, 3 strips of bacon. I smoked these for an hour at 225 degrees (107c). Pull them off the grill and turn it up to 350 degrees (174c) for the burgers. We put the burgers on for 6 minutes a side with a quarter turn at 3 minutes. Top with cheese and bacon ring. Then, fill the bacon ring with the mushrooms.I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain wood pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

So after the grill comes up to temp and burns clean turn it back down to 225 degrees (107c). Place the bacon wrapped onion rings directly onto the grill and just let it hang out in the smoke and get happy for an hour or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 225 degrees (107c).

After an hour, turn the (Temperature Control) up to 350 degrees (174c) and pull the Bacon wrapped onion rings off the grill. When the grill comes up to temperature put your meat back onto the grill. I did this for 3 minutes per side. The burgers I did for 6 minutes aside with a quarter turn at 3 minutes. Top with cheese and bacon ring. Then fill the bacon ring with the mushrooms. Perfect.

U.S.D.A. recommends an internal temp of 165 degrees (74c). We use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

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To see my latest listings on Etsy, please click here. 

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Burger Boom-Boom Enchiladas, FREE RECIPE here.

 

(not exact to recipe)

See more awesome food pics by Stacy

Boom Boom Beef Enchiladas

Bored of the same ole’ Mexican food? Turn your next dinner party into a Fiesta with Boom Boom Beef Enchiladas !

Prep time: 15 minutes - Cook time: 30 minutes - Servings: 10

Boom Boom Sauce

4 tomatillos, peeled, washed and quartered

3 jalapeno peppers, halved and seeded if desired

2 Serrano peppers, halved and seeded if desired

3 garlic cloves

1 bunch cilantro, washed and chopped

2 cans (4 oz each) diced fire roasted green chiles

4 green onions, chopped

Juice from 1 lime

¾ cup vegetable broth

1¼ pound yellow American cheese, (I had the deli cut it in thin slices)

Salt and pepper to taste

Enchiladas

1 pound hamburger

1 medium onion, finely chopped

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon pepper

10 corn tortillas

1 cup cheddar cheese, shredded, for topping

Directions

Turn on the broiler, and place the tomatillos, jalapeno peppers and Serrano peppers on a baking sheet and broil for 3-4 minutes per side. Please watch them carefully so they don’t burn. Place in a food processor or blender.

Add garlic, cilantro, canned green chiles, green onions and lime juice to the blender and blend until fully mixed together.

Pour the mixture into a saucepan over medium heat. Add in the vegetable broth and stir well. Stir frequently until heated through. Lower the heat to low and add in the American cheese slices and stir until it is completely melted in and mixed all together well. Salt and pepper to taste. Stir occasionally while you cook the rest of the dish.

In a medium skillet, brown the hamburger with the onion and spices until fully cooked.

Preheat oven to 350°F.

To assemble enchiladas, take the corn tortillas and place on a plate with wet paper towels covering them. Microwave for 45 seconds (this will make the tortilla pliable so it doesn’t crack). In a baking pan, fill each of the 10 corn tortillas with equal portions (several tablespoons) of hamburger, and roll them up. Top with shredded cheese. Heat in the oven for 20-25 minutes until the cheese is melted. Top with the Boom Boom sauce and serve immediately.

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No more boring meatballs. Try this Hamburger Coke Recipe

HAMBURGER COKE MEATBALLS

Ingredients:

1 3/4 lbs. hamburger

2 tsp. salt

1/4 tsp. black pepper

1/2 c. chopped onions

3/4 sm. Coca Cola

1 1/4 c. cracker crumbs

3 eggs, unbeaten

1/3 c. catsup

2/3 c. green pepper, diced

Mix eggs, salt, black pepper into meat. Add catsup, cracker crumbs, onions, green pepper; mix well. Then add Coca Cola. Mix well. (This will be somewhat soft.) Form into balls. Place in 9 1/2" x 13" pan.

SAUCE:

1/4 c. white sugar

1 c. brown sugar

1 tbsp. vinegar

3/4 c. catsup

1/4 tsp. salt

1 tbsp. dry mustard

1 tsp. cloves

1 c. water

Directions:

Mix all ingredients, taking the 1 cup water and rinse all the catsup out of bottle.

Cook until well blended.

Pour over meat balls.

Bake for 1 hour in 375 degree oven.

And the hamburger meat balls are ready to serve....if you like "C(c)ke" you'll like the taste !

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Jumbo Burgers with Bourbon Basting Sauce Recipe Delights the Taste Buds

 When resorting to eating more hamburger one does not have to settle more less taste. Try this variation tonight. 

Jumbo Burgers with bourbon basting sauce

Yield: 8 servings

Ingredients

For the burgers:

2 pound ground meat (or hamburger)

grated fresh onion, or onion powder

salt

black pepper

For the bourbon basting sauce:

3/4 cup tomato sauce

1/4 cup brown sugar

1/2 cup Worcestershire sauce

1 teaspoon smoked paprika

1/4 cup Bourbon

salt & pepper to taste

Directions

Allow 1/4 pound of beef for each hamburger. (or half of that, 1/8 pound to stretch)

Divide the meat, handling it gently, into the number of burgers wanted.

Then divide each burger in half and pat each half into rounds about 1 1/2 inches thick (or smaller if stretching).

Season one round with salt, black pepper (freshly ground is best), grated fresh onion or onion powder.

Top with second round and pinch edges to seal.

Brush each side with *basting sauce.

Grill about 3 inches from hot coals.

For rare hamburgers allow about 5 minutes for first side, turn, and cook about 5 minutes more.

*To make the basting sauce, combine all the ingredients in a small saucepan and allow to come to a boil. Turn down the heat and allow to simmer gently for 5 minutes then remove from the heat and allow to cool.

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Scalloped Potato Hamburger

Scalloped potato hamburger hot dish Recipe

Ingredients

1 lb hamburger

2 can(s) tomato soup

1 can(s) water

1 small onion-diced

2 tsp oregeno

1 c shredded mozzerella cheese

1 box scalloped potatoes

Directions

1 brown hamburger

2 add tomato soup, water,onion, spices from potato package and oregeno

3 mix cheese, potato slices and hamburger mixture and

oregeno place in greased casserole disd

4 bake uncovered at 425 for 25 minutes

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Homestead sells for much less due to hoarding issues.

 PENDING... 

I’m the executor selling the homestead I grew up on; less acreage now as over the years Dad sold all but 75 acres. I’m currently in the process of selling it but there is one major issue; by two brothers who lived there for the past 20 years or so until Mom died last year never saw a “Free sign” they did not like. The result is about 5 of the acres is covered with junk trailers and debris of all sorts.

I’ve spent hours selling off the junk vehicles, burning what I could and salvaging any aluminum, copper and scrap metal I could but there is still much that needs to go “bye-bye” for most buyers to want it. The realtor got a bid to make it all pretty again at the price of $35,000! I was thinking maybe $10 or $20K but what do I know? What it is, is what it is, right?

When the place is sold, and after all of the fees (including $35K for cleanup), monies will be divided between four siblings. If they weren’t my brothers, I would bill them for the cleanup out of their portion. Right now I’ve got a counter offer in to someone who is interested in the property “as is”. I’m thinking I’ll go with it. Either way, the property would have brought more without the trash.

Here are some of my favorite resources...

So the moral of the story is, “When you see something free, if you don’t need it, it isn’t free”.