Outside In Bacon Cheese Burgers
Burgers are easy, cost efficient, and terribly boring in frequency. Therefore, a little different without getting too far from a good thing is a nice change. The outside in is just that. These substantial burgers will quickly become a family favorite.
1 1/3 pounds of 80/20 ground chuck (the equivalent to four palmfuls)
8 slices of cooked bacon
4 oz. of Velveeta cut into four slices
1/2 a grated medium sized onion
1/2 tbs. garlic powder
1 or 2 pinches of cumin
4 leaves of lettuce
4 tomato slices
4 potato rolls
1 tbs butter
So, start out by preheating the oven to 450. Next, combine your meat and spices with your hands. When properly mixed, lump it all together into a sort of even square and eyeball four even portions. Squish the portioned meat with your palm until it is flat-ish. Wrap your cheese with 2 slices of bacon. Place the cheese in the middle of your squished out meat and shape them into patties by mushing the sides in to cover the cheese completely. Pat them a bit to form presentable burger patties. Be careful not to make them too thick or they won’t cook through before overcooking the outside, plus you want them to look good on the bun. Place them in the oven on a cookie sheet until the meat is no longer pink. The cheese will inevitably leak out a little, it’s fine. The almost burnt parts add a signature taste. Next, butter your buns and grill them over a medium low heat until toasted. Serve your burgers with lettuce and tomato.
These simple and easy burgers are just seasoned enough and have just the right texture. There’s something about Velveeta that makes the perfect combination of creamy and firm. The potato roll make them a little more special than the average white bread.