Not Your Classic Cheese Burger

45 Min.
60 Min.
4
Ingredients
pounds ground round, thawed
1½ pounds ground round, thawed
2
teaspoons Better Than Bouillon® Roasted Beef Base
2 teaspoons Better Than Bouillon® Roasted Beef Base
cup finely grated carrot
⅓ cup finely grated carrot
3
medium minced garlic cloves
3 medium minced garlic cloves
1
teaspoon horseradish mustard (may substitute with Worcestershire sauce)
1 teaspoon horseradish mustard (may substitute with Worcestershire sauce)
½
teaspoon black pepper
½ teaspoon black pepper
sharp Cheddar cheese, sliced (enough cheese to generously top burgers)
sharp Cheddar cheese, sliced (enough cheese to generously top burgers)
1
large yellow onion, thinly sliced (may substitute with frozen onion rings)
1 large yellow onion, thinly sliced (may substitute with frozen onion rings)
½
cup all-purpose flour
½ cup all-purpose flour
1
tablespoon Southeastern Mills® Barbecue Seasoning (may substitute)
1 tablespoon Southeastern Mills® Barbecue Seasoning (may substitute)
1
egg
1 egg
¼
cup milk
¼ cup milk
enough canola oil to cover onion rings when frying
enough canola oil to cover onion rings when frying
6
slices thick cut bacon, fried and drained on paper towel
6 slices thick cut bacon, fried and drained on paper towel
4
hamburger buns
4 hamburger buns
Directions
  1. In a medium bowl, add ground round, Beef Base, carrot, garlic, horseradish mustard and pepper, mix to combine.
  2. Divide meat mixture into 4 equal portions and shape each portion into a patty.
  3. Coat a large non-stick skillet with cooking spray, heat over medium heat.
  4. Place patties in skillet; do not overcrowd, cook until done, about 20 minutes, turn occasionally. To ensure proper doneness, use an instant read thermometer.
  5. Turn heat off; cover each patty with sliced cheese; cover skillet to allow cheese to melt.
  6. In a large deep skillet, heat oil over medium-high heat to 350°F.
  7. In a small bowl combine flour and Barbecue Seasoning, in a second bowl, whisk egg with milk.
  8. Dredge sliced onion rings in seasoned flour. Dip onion rings in egg mixture. Dredge in seasoned flour for a second time.
  9. Place onion rings in hot oil and fry until golden brown, drain on paper towel
  10. Place patties on toasted buns and top with bacon and onion rings.
Garnish with tomatoes or lettuce leaves. Patties may also be grilled over medium heat; prepare grill grate, do not grill over direct flame or over crowd patties, grill until done. Then continue at step 5.

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