Bacon-Cheddar Stuffed and Old South Burger Recipes

Angie Horkan from the Wisconsin Beef Council stopped by News 8 This Morning with a pair of burger recipes for May:

Bacon-Cheddar Stuffed Burgers

Total Recipe Time: 30 minutes
Makes 4 servings

Ingredients:
1 pound Ground Beef
4 ounces cheddar cheese, chopped into small pieces
4 slices bacon, cooked and crumbled
1/2 cup Worcestershire sauce, divided
1/4 cup Miracle Whip Dressing
Burger toppings of your choice

Instructions:
1. Preheat grill to medium-high heat.
2. Shape beef into 8 thin patties. Top four patties with cheese and bacon; top with remaining four patties and pinch edges to seal. Reserve 2 tablespoons of Worcestershire sauce for basting; and soak patties in remaining Worcestershire sauce for 10 to 15 minutes, turning once.
3. Grill 5 to 7 minutes on each side or until meat thermometer registers 160 degrees F when inserted into center of patties. Remove from grill and let rest 5 to 10 minutes.
4. Spread bottom halves of buns with dressing. Fill buns with burgers and top with favorite burger toppings.

Recipe found at: http://beeftips.com/bacon-cheddarstuffedburgers.aspx

Old South Burgers with Peach Compote

Total Recipe Time: 25 to 30 minutes
Makes 4 servings

Ingredients:
1 pound Ground Beef (93% lean or leaner)
1 cup diced peaches, fresh or frozen
1 cup diced sweet onion
1 cup Budweiser beer
1/4 cup packed brown sugar
2 teaspoons chopped fresh rosemary
1/4 cup goat cheese
4 pre-baked biscuits, split

Instructions:
1. To prepare peach compote, heat large skillet over medium heat until hot. Add peaches and onion; cook and stir until lightly browned about 5 minutes. Add beer, brown sugar and rosemary; bring to a boil. Cook until peaches and onion are soft and liquid is almost gone, 13 to 15 minutes; keep warm.
2. Lightly shape ground beef into four 1/2-inch patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
3. Evenly spread goat cheese on bottom half of each biscuit; top with burgers. Evenly spoon peach compote over burgers. Close sandwiches.

Cook’s Tip:
Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

Nutrition information per serving: 475 calories; 20 g fat (8 g saturated fat; 4 g monounsaturated fat); 81 mg cholesterol; 704 mg sodium; 42 g carbohydrate; 2.0 g fiber; 30 g protein; 5.4mg niacin; 0.4 mg vitamin B6.; 2.2 mcg vitamin B12; 4.3 mg iron; 19.0 mcg selenium; 5.7 mg zinc; 79.3 mg choline.This recipes is an excellent source of protein, iron, zinc, niacin, vitamin B6, vitamin B12 and selenium.

Recipe found at: http://www.beeftips.com/recipe.aspx?id=6081

Comments

comments