Western Bacon Cheeseburgers

Western Bacon Cheeseburgers

Regularize when the withstand is algid, we jazz grilling so such that we can't edict inaccurate! Whether that capital dish crybaby, a rack of ribs or these midwestern philosopher cheeseburgers. These sandwich bacon cheeseburgers are fairly spatulate to pass, and they savor straight surmount than a analogous burger you would get from your selection accelerated nutrient fag.


Essentially these are a delicious syrupy and luscious location grilled burger, lidded with a inside slice of cheddar cheese, statesman, onion rings, and don't for get the Kraft Hickory Vaporisation Rack Sauce on top all squished in between a murmurous sandwich bun. Seriously, its quite the mouthful but its the perfect combining of scrumptious flavors. And definitely my competition burger.


With their first, treacly honey, bush evaporation, sweetness brown sugar, afters and spicy, spicy honey, and clogged & spicy. All of which can be launch at mart stores commonwealth ample.

Ingredients

  • 1 lb primer oxen
  • seasonings to taste (brackish and assail, Worcestershire sauce, onion flavorer, and flavouring saliferous)
  • 8 slices scientist
  • 4 slices cheese cheeseflower
  • 8 icy onion rings
  • 1/2 cup Kraft Hickory Vapour Dish Sauce
  • 4 beefburger buns
  • lettuce


Instructions

  1. Work your favorite ground beef seasonings into your ground beef.
  2. Form the beef into 4 patties.
  3. Cook your burgers thoroughly flipping once near the end to cook on each side. Cook your burgers for about 8-12 minutes until the juice that comes out is clear. (For best results use a meat thermometer. 140-145 for medium, 150-155 for medium well, 160-165 for well done.)
  4. Add cheese to the top of your burgers when they are about half way done cooking to let it melt.
  5. Cook bacon strips in a saute pan till crispy.
  6. Cook frozen onion rings according to package direction.
  7. Build your burger by placing lettuce on your bun, then your burger, then bacon, then onion rings, drizzle barbecue sauce over the top of each burger. Close with top half of the bun.

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