Big Stuffed Behemoth Bacon Cheese Burger
By
Dietricha Durtschi
@Dietricha
1
This is indescribably delicious and my family can't get enough. Dreamed up out of who knows where it has bacon in the burger, in the bun, and on the burger itself. It is just a bit of work, but completely worth it. If you have an egg poacher it is much easier and quicker. Great for family dinners! I've made the recipe to feed one--so adjust according to the numbers in your crowd. Warning--this burger is highly addictive and juicy! Enjoy!
Blue Ribbon Recipe
Now this is a big burger. A very novel idea for the bun - ramen noodles! All of the flavors melded very well ... of course when you add bacon it always kicks things up a notch.
I didn't have a egg poaching pan, so I used my two largest biscuit cutters to mold the "bun" - worked perfectly.
Ingredients
-
THE BUN
-
1 pkgramen noodles
-
2 slicebacon, cut in small strips
-
1 largeegg, beaten
-
1/2 tsponion flakes, dehydrated
-
1/4 tspgarlic powder
-
3 dash(es)sea salt
-
THE BURGER
-
1/2 lbground beef
-
3 slicebacon
-
2 slicesharp cheddar cheese
-
1 Tbspworcestershire sauce
-
1 dash(es)sea salt
-
THE GARNISHES--IMPORTANT! DON'T SKIMP!
-
2 slicebacon, (cooked)
-
1 slicetomato
-
1 smallgreen leaf lettuce
-
1 slicered onion
-
1 Tbspmayonnaise
-
1 Tbspspicy brown mustard (i love grey poupon's spicy brown with onion and garlic)
How to Make Big Stuffed Behemoth Bacon Cheese Burger
- First, the "bun." Cook the Ramen noodles until tender. Drain, rinse and put in small mixing bowl with beaten egg, onion flakes, garlic powder and salt. Cook bacon until crisp, blot and slice two slices in thin strips using kitchen scissors. Mix all ingredients together. You may find you have to stick bacon in noodle bun as it is being pressed.
- Put noodle/bacon/egg mixture in egg poaching pan, and use the top part of the poacher to press firmly in pan. If you don't have this part, don't worry, your bun will turn out fine, you will just have to make extra certain it is "firm" before you fry it.
- Fry bun in grease from bacon on both sides on medium heat until golden brown and crispy on outside. Remove from heat and blot with paper towels.
- Now for the burger. Mix ground beef with Worcestershire sauce and sea salt. Take 2/3 of the mixture and make a thick patty, then pinch up "walls" along the edges of the patty. Cut bacon in bite size pieces. Break up cheese and add cheese and bacon to the "well" you've made inside the burger patty. Make another, thinner patty of the ground beef mixture and put it on top, pinching it securely on the sides and allowing no gaps. Cook on medium-low to medium heat, carefully turning the burger over and cooking other side when browned. Do not push down! All your cheese will come out. Cook until juices run clear or your burger is sufficiently browned to your taste.
- Last, the garnishes! Load 'er up as you like 'er. You'll notice in the photo, my husband cut a mammoth slice of tomato. Add 2 slices of bacon, tomato, lettuce, onion, mayo and mustard. Grab extra napkins and enjoy a heavenly experience!
