Malcom Reed’s Cheddar Bacon Burgers

Everyone knows how to grill a basic hamburger, but this recipe will take your average burger to another level. Here’s what you’ll need:

1 lb fresh ground chuck
4 slices of Thick Cut Apple Smoked Bacon
8 oz of Mild Cheddar Cheese
1 Tablespoon Worcestershire Sauce
½ Teaspoon of Lawry’s Seasoned Salt
½ Teaspoon fresh cracked Black Pepper
½ Teaspoon of Garlic Powder


Cube bacon into ½ inch pieces, Cook over Medium heat until just turning brown. Drain on paper towel. Cut the Cheddar Cheese in half (4oz) and cut into ½” cubes. Reserve the remaining cheese for slicing. In a large mixing bowl add the Ground Chuck, Bacon, Cheese cubes, Worcestershire, and the seasonings. Mix well and divide into four equal balls. Press each ball into a patty shape and place on a Medium Hot grill. I prefer to use charcoal grill (it just taste better) but a propane grill will work just fine. Allow the burgers to cook on one side for 4 minutes. Turn the burgers over and cook for an additional 4 minutes. DO NOT flatten the burgers with a spatula. It will cause the juices and flavor to run out ,and the burgers will be dry.

Top each burger with a slice of Cheddar cheese during the last minute of cooking. Remove them from the grill and allow them to rest for 4-5 minutes. Serve burgers on toasted hamburger buns topped with mayo, pickle, lettuce, and tomato.

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