Bacon Swiss Burger Recipe - Cooking Index
Bacon Swiss Burger Recipe - Cooking Index
When it comes to ground beef, round may be leaner — but I prefer chuck, because it's more flavorful. And with so many toppings, it's sometimes smart to spread the ketchup on the bottom bun.
Type: Meat| 1 lb | 454g / 16oz | Ground chuck or sirloin |
| 1 teaspoon | 5ml | Worcestershire sauce |
| 1 tablespoon | 15ml | Tabasco sauce - (to 2) |
| 1/4 teaspoon | 1.3ml | Dried thyme |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 slices | Swiss cheese | |
| 8 slices | Cooked bacon | |
| 4 | Toasted hamburger buns | |
| Thinly-sliced tomato - for garnish | ||
| Thinly-sliced red onion - for garnish | ||
| Boston lettuce leaves - for garnish | ||
| Ketchup - for garnish |
Prepare coals for grilling. Lightly combine the beef, Worcestershire, Tabasco, thyme, salt and pepper; form into 4 patties (about 3 inches in diameter and 1 inch thick).
Grill the burgers over hot coals, 3 inches from the heat, for about 4 minutes per side for rare meat, topping each with a slice of cheese in the last minute of cooking. Or pan-fry over medium heat for 3 minutes per side for medium-rare.
Serve the burgers immediately, each topped with 2 strips of bacon, on a toasted bun with tomato, onion and lettuce. Then, pass the ketchup.
Per serving (with no garnishes): 550 calories, 29g carbohydrates, 39g protein, 30g fat, 115mg cholesterol.
Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 05-18-2003"
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