Barbeque bacon cheeseburgers with a twist! Everything’s on the inside! Don’t get hamburger that’s too lean. You need the fat to help the meat hold its shape without falling apart. Some of the fat will melt and drip out. Use any cheese you like; I like sharp cheddar for these burgers. Use your favorite barbeque sauce or try one of our homemade barbeque sauces. Take care not to add too much barbeque and Worcestershire sauce or your patties won’t stick together.
2 to 3 Lbs 80% Lean Hamburger
Shredded Cheese
Barbeque Sauce
Worcestershire Sauce
Liquid Smoke, Hickory or Mesquite, if desired
Bacon (you can use Hormel Real Bacon Bits instead)
Sliced American Cheese
Fry the bacon and set aside to cool. When cooled, crumble into small pieces.
Place the hamburger in a large mixing bowl. Add the barbeque sauce, Worcestershire sauce and Liquid Smoke (if desired). Add sauces/liquids in small amounts to ensure your patties won’t fall apart. Using your hands, mix well. Mix in the shredded cheese and crumbled bacon.
Form hamburger into balls and press into ¼" to ½" thick patties. Place patties on a plate. When the plate is full, tear off a sheet of wax paper and continue making patties. Let patties stand at room temperature for 30 minutes.
Grill over direct medium until the internal temperature is 160°, 8 to 10 minutes, turning once halfway through the grilling time. After turning the patties, brush barbeque sauce on the patties. With 2 minutes of grilling time remaining, place slices of American cheese on the patties, if desired.
Serve with your favorite burger toppings and condiments.
Makes 6 servings or more depending upon the size of the patties.
Total Preparation Time: 30 Minutes
Total Cooking Time: 8 to 10 Minutes
Difficulty: Moderate
