Dressed-Up Bacon Burgers

How many different ways are there to
prepare hamburgers?
Probably more than we can count!

My very favorite is this recipe -
Dressed-Up Bacon Burgers!

Instead of serving with ketchup or mustard,
it's served with it's own special sauce -
a mix of mayonnaise, ketchup, pickle relish, 
a bit of sugar, and dried minced onion.

And together with a slice of bacon,
lettuce, and a some cheddar cheese -
it's a perfect taste of summer!

Click on the "source" link below the

little photo to print ...

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Dressed-Up Bacon Burgers

Source: tasteofhome.com

Course: Main Grill

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Yield: 8 servings

Serves: 8

Ingredients

• ³⁄₄ cup mayonnaise
• 3 tablespoons sweet pickle relish
• 3 tablespoons ketchup
• 1 tablespoon sugar
• 1 tablespoon dried minced onion
• 1 tablespoon Worcestershire sauce
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon garlic powder
• ¹⁄₄ teaspoon pepper
• 2 pounds ground beef
• 8 Jones Dairy Farm Dry-Aged Bacon strips
• 8 slices cheddar cheese
• 8 hamburger buns split and toasted
• Lettuce leaves

Directions

1. Directions In a small bowl, whisk the mayonnaise, pickle relish, ketchup, sugar and onion until well blended. Cover and refrigerate.
2. In a large bowl, combine the Worcestershire sauce, salt, garlic powder and pepper. Crumble beef over mixture; mix well. Shape into eight patties.
3. Place bacon on a piece of heavy-duty foil on one side of the grill. Place the patties on the other side of the grill. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until a thermometer inserted in burger reads 160° and juices run clear. Cook bacon until crisp; drain on paper towels. Place a cheese slice on each burger; cover and grill until cheese is melted.
4. Layer bottom half of each bun with the lettuce, burger, bacon and mayonnaise mixture. Replace bun tops.
5. Yield: 8 servings.

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NOTE: Instead of cooking the bacon on the grill, I use the pre-cooked bacon strips, and just heat them up in the microwave before assembling the hamburgers.