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Bacon Cheeseburger Buns

 Bacon Cheeseburger Buns
This is a fun way to serve bacon cheeseburgers without all the fuss of assembling the sandwiches to serve a gang. These convenient packets can be dipped into ketchup or barbecue sauce as you eat them. —Marjorie Miller, Haven, Kansas
24 ServingsPrep: 1 hour + rising Bake: 10 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 2/3 cup warm water (110° to 115°)
  • 2/3 cup warm milk (110° to 115°)
  • 1/4 cup sugar
  • 1/4 cup shortening
  • 2 eggs
  • 2 teaspoons salt
  • 4-1/2 to 5 cups all-purpose flour
  • 1 pound sliced bacon, diced
  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 small onion, chopped
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 pound process cheese (Velveeta), cubed
  • 3 to 4 tablespoons butter, melted
  • Ketchup or barbecue sauce, optional


  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
  • shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir
  • in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.

2 of 2

Bacon Cheeseburger Buns (continued)

Directions (continued)

  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, in a large skillet, cook bacon over medium heat until
  • crisp. Using a slotted spoon, remove to paper towels. In a Dutch
  • oven, cook the beef, onion, salt and pepper over medium heat until
  • meat is no longer pink; drain. Add bacon and cheese; cook and stir
  • until cheese is melted. Remove from the heat.
  • Punch dough down. Turn onto a lightly floured surface; divide into
  • fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut
  • each into six squares. Place 1/4 cup meat mixture in the center of
  • each square. Bring corners together in the center and pinch to seal.
  • Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11
  • minutes or until lightly browned. Brush with butter. Serve warm with
  • ketchup if desired. Yield: 2 dozen.
Nutritional Facts: 1 sandwich equals 310 calories, 17 g fat (7 g saturated fat), 68 mg cholesterol, 720 mg sodium, 22 g carbohydrate, 1 g fiber, 16 g protein.