This is great! The bacon makes the hamburgers so tender!

Jan
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill for high heat.

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  • In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks.

  • Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

378 calories; 19.8 g total fat; 100 mg cholesterol; 842 mg sodium. 24.4 g carbohydrates; 24.1 g protein; Full Nutrition

Reviews (629)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/17/2007
I made this twice the first time with the egg and the second time without and I definately reccomend leaving the egg out if you don't want the meatloaf texture! It tasted great and will be making it again! Read More
(493)

Most helpful critical review

Rating: 3 stars
02/04/2007
Juicy it is but the burger does not hold together well and the bacon does not get very done standing on edge like that. Need to adjust the recipe to discard the bacon after the burger is cooked and do something to make the meat hold together better. Read More
(47)
851 Ratings
  • 5 star values: 566
  • 4 star values: 204
  • 3 star values: 53
  • 2 star values: 18
  • 1 star values: 10
Rating: 5 stars
03/17/2007
I made this twice the first time with the egg and the second time without and I definately reccomend leaving the egg out if you don't want the meatloaf texture! It tasted great and will be making it again! Read More
(493)
Rating: 5 stars
03/17/2007
I made this twice the first time with the egg and the second time without and I definately reccomend leaving the egg out if you don't want the meatloaf texture! It tasted great and will be making it again! Read More
(493)
Rating: 5 stars
08/30/2008
A truly excellent take on the standard burger-on-a-grill. I won't bother with the telling you what I added or subtracted... most grillers have their own "special" ingredients that they swear by... I'll mention two things that seem to be a recurring theme. One is cooking the bacon and the burger together. This is caused by the thickness of the bacon and the heat of the grill. If you're using standard grocery-store bacon then you're probably fine with a high-heat grill; however if you're working with a thick slab bacon you might want to slightly lower the grill temperature and give the burger time to catch up with the bacon... The other issue is how the burgers hold up on the grill. and this is partially due to the binding proteins in the egg. If you're following the recipe and using 1 lb of hamburger then only use 1/2 an egg. Once you've got it mixed in form into patties and let rest (covered) in the refrigerator for at least an hour... longer if you have the time. Even so they're still a bit tender on the grill so make sure that you preheat the grill then scrape the grill with a wire brush. Finally put some veggie oil on a paper towel and rub down the grill just before cooking. This should keep the grill slick and reduce the chance of them breaking apart. With the exception of reducing the egg by 1/2 I would strongly recommend that you try this recipe as written. Even if you're not of fan of onions you just might be surprised at what you taste... keep the Read More
(463)
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Rating: 5 stars
08/29/2005
I dont know what JVDMD did wrong but these burgers are absolutely fantastic! I made them for a dinner at our annual cottage family reunion and they were a huge success!! Everyone raved and every last burger was devoured. Even my aunt who eats nothing ate THREE!! They were honestly the best burger I have ever eaten at home or at a restaurant. I must admit I did make a couple changes but that was only to suit the tastes of my family (We LOVE garlic). I was using about 6lbs of groundbeef so to the recipe I added 3 cloves of garlic a dash of Clubhouse Garlic Plus seasoning and a dash of oregano. I added less Worcestershire sauce and omitted the ketchup instead adding a spicy bbq sauce (exact amount unknown but greater than the amount of ketchup called for). I also left out the Parmesan and added extra cheddar onion and black pepper. Once again these are the most delicious burgers!!!! Thanks so much for the recipe!! _ Read More
(332)
Rating: 4 stars
07/14/2004
Juicy but the burgers have to be handled with care. To ensure crispy bacon cook it to soft stage before using on the burgers. This also helps reduce the amount of flare-ups from excess bacon grease. Read More
(222)
Rating: 5 stars
04/21/2007
My boyfriend and I loved these! I chose to cook them in a skillet though, as I was afraid the bacon would stick to the grill or fall off. I wrapped them from top to bottom, rather than around the sides. Frying them slowly made the bacon come out just right, and the meat cooked through. I put Swiss cheese on them, with dijon mustard and mayo...YUM!! Will definately make again! Read More
(120)
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Rating: 5 stars
05/21/2007
I loved these. A lot of people wrote that the bacon took too long to cook. We did not have that problem. I just bought some cheap bacon from Aldi and it worked great. Plus my husband laughed at making 6 burgers from a pound of meat. He made 3 burgers instead and really they were perfect size. Great recipe! Read More
(77)
Rating: 5 stars
04/27/2007
May sound crazy - but I make these with cream cheese instead of cheddar and/or parmasean bread crumbs and more pepper! I mix up the meat without the cheese roll into ball and burrow a teaspoon or so of cream cheese into ball flatten out into patty wrap the bacon and grill! Juicy & Yum Yum Yum!! Read More
(68)
Rating: 3 stars
02/03/2007
Juicy it is but the burger does not hold together well and the bacon does not get very done standing on edge like that. Need to adjust the recipe to discard the bacon after the burger is cooked and do something to make the meat hold together better. Read More
(47)
Rating: 5 stars
02/21/2005
These are fabulous! Word of CAUTION: Do you have a water bottle nearby for flames/flare-ups from bacon grease. These are the juicest burgers ever! I think I will put some foil down & poke holes in it next time... Read More
(47)