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Inside-Out Bacon Cheeseburgers

During grilling season, these sandwiches often appear on my menus. Cheese and bacon are stuffed inside tender burgers, which are then topped with caramelized onions.

12 ServingsPrep: 70 min. Grill: 10 min.

Ingredients

12 bacon strips, chopped
2 whole garlic bulbs
2 tablespoons Worcestershire sauce
2 teaspoons pepper
1 teaspoon salt
5 pounds ground beef
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With Johnsonville Italian Sausage.
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12 slices Swiss cheese, quartered
2 large onions, halved and thinly sliced
12 kaiser rolls, split

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove
to paper towels with a slotted spoon; drain, reserving 1/2 cup
drippings.
Remove papery outer skin from garlic (do not peel or separate
cloves). Cut tops off of garlic bulbs. Brush with 1 tablespoon bacon
drippings. Wrap each bulb in heavy-duty foil. Bake at 425° for
30-35 minutes or until softened. Cool for 10-15 minutes.
Squeeze softened garlic into a large bowl; add the Worcestershire
sauce, pepper and salt. Crumble beef over mixture and mix well.
Shape into 24 patties. Layer 2 pieces of cheese, bacon and
remaining cheese onto the center of each of 12 patties. Top with
remaining patties and press edges firmly to seal.

2 of 2

Inside-Out Bacon Cheeseburgers (continued)

Directions (continued)

In a large skillet, cook onions in remaining reserved drippings over
medium heat for 15-20 minutes or until golden brown, stirring
occasionally.
Meanwhile, grill burgers, covered, over medium heat for 5-7 minutes
on each side or until a meat thermometer reads 160° and juices
run clear. Grill rolls, uncovered, for 1-2 minutes or until toasted.
Serve burgers on rolls with onions.
Yield: 12 servings.

Nutrition Facts: 1 burger equals 733 calories, 43 g fat (18 g saturated fat), 157 mg cholesterol, 840 mg sodium, 35 g carbohydrate, 2 g fiber, 48 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.