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Bacon and Cheese Stuffed Burgers

Bacon and Cheese Stuffed Burgers

with Crisp Salad and Ranch Dressing

Long Weekend Grill
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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.

Preparation Time40 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

100 g

Bacon Strips

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)

2 tbsp

Cream Cheese


7 g


1 tbsp

White Wine Vinegar


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

113 g

Baby Heirloom Tomatoes

56 g

Spring Mix

80 g

Roma Tomato

90 mL

Dill Pickle, sliced

56 g

Carrot, julienned

¼ cup

Panko Breadcrumbs


Not included in your delivery

½ tsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories890 kcal
Fat51 g
Saturated Fat16 g
Carbohydrate54 g
Sugar13 g
Dietary Fiber5 g
Protein41 g
Cholesterol140 mg
Sodium1630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Paper Towel
Slotted Spoon
Large Bowl
Measuring Spoons
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.