(originally made 10/18/2013)
Ground beef on the menu last night, and since the grill will be covered up for the season pretty soon I decided to give these burgers a try. If I cooked inside I would use a griddle to toast the buns instead of doing them in the oven. Next time I'd mix the seasonings into the meat and then make the patties rather than sprinkling it on the outside.
For the buns, I brushed them with the melted butter mixture and then grilled them flat on a piece of foil. When they got to the state I wanted, I took them off and wrapped them in the foil to keep warm til the burgers were finished.
Very good and definitely will be put into the rotation! Thanks to Ashley at Center Cut Cook for sharing this recipe :)
* Exported from MasterCook *
Bacon Garlic Parmesan Burgers
Amount Measure Ingredient -- Preparation Method
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1 pound ground chuck
salt -- pepper, garlic powder, onion powder
1/4 cup fresh grated parmesan cheese per burger
1 strip crisp -- cooked bacon per burger (I microwave mine)
3 tablespoons butter -- melted
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
Make patties. Season with salt, pepper, garlic powder, and onion powder. Heat grill to high, wipe down with oil.
While grill is heating, combine butter, garlic powder and parsley. Brush the insides of the rolls with the butter mixture.
Reduce heat to medium or medium high. Add burgers. Cook for about 5 minutes, flip the burgers and cook for 3-4 minutes longer. Place rolls buttered side down on foil and toast til they are golden brown. Wrap them in the foil and set aside while the burgers finish.
When the burgers are almost done, top each with parmesan cheese. Place the burger on the toasted bun, and add the bacon.