It's a bacon-stuffed 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 burger dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Brioche Bun(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)
White Wine Vinegar(ContainsSulphites/Sulfite)
Baby Heirloom Tomatoes
Dill Pickle, sliced
Salt and Pepper*
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 plate and let cool for 2-3 min.
While the bacon cooks, roughly chop the pickles. Halve the baby heirlooms 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 4 ppl) in a large bowl. Set aside.
Add cream cheese and bacon to a small bowl, then stir to combine.
Combine beef, panko, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture.) Form beef into four 4-inch wide burger patties (eight patties for 4 ppl). Divide cheese filling between two patties (four patties for 4 ppl). Top with remaining patties. Using your hands, pinch sides shut to seal in cheese filling.
Add patties to one side of the grill. Reduce heat to medium, close lid and grill until burgers are cooked through, flipping once, 5-7 min per side.** When patties are almost done, add bun halves to other side of grill, cut side-down. Close lid and grill until warmed through, 1-2 min.
Add the baby heirlooms tomatoes, carrots and spring mix to the large bowl with the dressing. Toss to coat. Top the bottom buns with pickles, patties, tomato slices and top bun. Serve with the salad on the side.