Grilled Bacon-Wrapped Cheddar Burgers

Very good burgers. How can you go wrong with bacon and beef?

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Kitten, We just finished up barbecueing a triple batch of these burgers up. They are phenomenal! I used BBQ sauce in the meat mixture and topped with sauteed onions instead of putting them in the burger. The flavor was excellent. I topped these burgers with some tomato and lettuce.

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You are kidding me right? No way does 1 lb. of beef make 5-6 burgers, more like 2-3 at my house :D We like our beef here, and when we have a burger, we want a BURGER! I used ketchup in ours instead of the barbecue sauce. We like ours med-rare, so we didn't cook them all the way through. They were awesome! Thanks Kittencal.

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I made these this weekend and they were really delicious! I had used a recipe that called for a little less of just about everything. After I made them I told everyone that I thought it needed more of the sauces and seasonings then what it called for. So I think this recipe would be PERFECT! It was great the way I made it but think this would put it over the top :) Also, I would leave the egg out as well!

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EDITED REVIEW: These are the best tasting stuffed burgers we have ever tried to make. Using the bacon is important to help the burgers keep their burgerish shape. This would make a knockout meatloaf. Thank you for a tried and true recipe.

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Good recipe, Tried it out last night, with a couple tweaks compelled by what was in the fridge..didn't think my thick sliced bacon would work out, but understand what the retainer structure will do and the added fat. Agree wholeheartedly that this is where you use "regular" ground instead of lean; this may be where a previous "rater" had difficulty. I use a lot less Worcestshire (though this isa personal preference!and use 1/4c oatmeal to add to the "binder" element of keeping it together. My use of the recipe added fresh basil, and subbed Feta/goat cheese for the cheddar (daughter has a lactose issue)(Asiago grated would work well too!) Cooked low, slow, and smokey over the BBQ with the indirect method, and thoroughly enjoyed the results... Mind, a condiment or two-thin sliced refridgerator dills and thin sliced vidalia onion, very gently sauteed, and toasting the buns on the grill results in superior results! Mind, I expect the recipe author already knew the "after cooking" stuff, this recipe shows considerable insight to burgerdom ...

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Kit these are wonderful burgers, I made half with bacon and the rest without, I made more than 1 pound meat, and then made on the outdoor barbecue, really super burger recipe. thank you.

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