Bacon Swiss Burgers Recipe

4.5 2
Bacon Swiss Burgers Recipe
Bacon Swiss Burgers Recipe photo by Taste of Home
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Bacon Swiss Burgers Recipe

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4.5 2
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I came up with this when we wanted something other than regular hamburgers.
Recommended: Our Best Bacon Recipes
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 teaspoon chopped jarred jalapeno pepper
  • 1 bacon strip, cooked and crumbled
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1/2 pound ground beef
  • 2 slices Swiss cheese
  • Mayonnaise
  • 2 sourdough rolls, split
  • Tomato slices, optional

Directions

In a large bowl, combine the jalapeno pepper, bacon, salt and pepper. Crumble beef over mixture and mix well. Shape into two patties.
Grill, covered, over medium heat or broil 4 in. from heat for 6 minutes on each side or until a thermometer reads 160° and meat is no longer pink. Top with cheese. Spread mayonnaise on rolls. Serve hamburgers on rolls with tomato slices if desired. Yield: 2 servings.
Originally published as Bacon Swiss Burgers in Cooking for One or Two Cookbook 2003, p124

Nutritional Facts

1 each: 409 calories, 20g fat (10g saturated fat), 83mg cholesterol, 734mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 31g protein.

  • 1 teaspoon chopped jarred jalapeno pepper
  • 1 bacon strip, cooked and crumbled
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1/2 pound ground beef
  • 2 slices Swiss cheese
  • Mayonnaise
  • 2 sourdough rolls, split
  • Tomato slices, optional
  1. In a large bowl, combine the jalapeno pepper, bacon, salt and pepper. Crumble beef over mixture and mix well. Shape into two patties.
  2. Grill, covered, over medium heat or broil 4 in. from heat for 6 minutes on each side or until a thermometer reads 160° and meat is no longer pink. Top with cheese. Spread mayonnaise on rolls. Serve hamburgers on rolls with tomato slices if desired. Yield: 2 servings.
Originally published as Bacon Swiss Burgers in Cooking for One or Two Cookbook 2003, p124

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