Hello loyal fans of Bringin’ Home the Bacon.  This week was odd and slightly disappointing in that we received no recipes to try out (except for Thomas Burlinson’s crepes that we still do not want to try).  This is most likely because we’ve done a poor job advertising.  At this point, you might be asking yourself “How do I submit my really tasty recipe?”  Great question.  You can submit all recipes to either Ryan Bair or John Willard via email.  Rewards include a shoutout in our article and a pat on the back.
            Nevertheless, we were able to prepare our own dish this week; a swiss and bacon stuffed burger.  We would like to dedicate this grilled delicacy to Kyle Cody, in honor of his grilling of the Menlo secondary last Friday night.
Without further ado, here’s The Kyle Cody Burger.
1 Lb. Ground Chuck (80/20)
2 Slices Cooked Bacon (diced)
2 Ounces Cheddar Cheese (thinly sliced)
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Ground, Smoked Hungarian Paprika
           First, cook and dice your bacon, thinly slice your cheddar cheese, and preheat your grill or griddle over medium heat. Next, in a large bowl, combine the ground chuck with all the seasonings. Then, separate the seasoned meat into four 1/4 lb. patties. Stuff the bacon and cheddar between two patties and repeat to create two stuffed burgers. Make sure to pinch the sides of the patties together to seal in the stuffing. Last, place the burgers on your grill to cook for four to six minutes on each side. While the meat cooks, prepare your buns and prep any desired condiments or sides. Serve while hot.
Disclaimer: We used swiss cheese instead of cheddar.

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