It's a bacon-stuffed Father's Day burger extravaganza! Crumbled bacon is mixed with cream cheese and hidden inside juicy beef burgers. These beauties are finished off with pickles and tomatoes, then served with a zesty ranch salad, for the very best Dad day dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar(ContainsSulphites/Sulfite)
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Dill Pickle, sliced
Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 450°F over medium-high heat. Slice the bacon into 1/4-inch strips. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to a paper towel-lined small bowl and let cool for 2-3 min.
While the bacon cools, roughly chop the pickles. Halve the cherry tomatoes. Thinly slice the roma tomatoes. Thinly slice the chives. Halve the buns. Whisk together the mayo, chives, vinegar and 1/2 tsp sugar (dbl for 4ppl) in a large bowl. Set aside.
Add the cream cheese to the small bowl with the bacon. Stir to combine.
Form beef into four 4-inch wide burger patties (eight patties for 4ppl). Divide cheese mixture between two patties (four for 4ppl). Top with remaining patties. Using your hands, pinch sides shut to seal in cheese filling.
Add burgers to grill. Reduce heat to medium, close lid and grill until burgers are cooked through, flipping once, 5-7 min per side.*** When burgers are almost done, add bun halves to other side of grill, cut side-down. Close lid and grill buns until warmed through, 1-2 min.
Add the cherry tomatoes, carrots and spring mix to the large bowl with the dressing. Toss to coat. Top the bottom buns with pickles, burger patties, tomato slices and top bun. Serve with the salad on the side.