Best Bacon Cheeseburger Dumplings With Spicy Soy Ketchup Recipes
THE BEST BACON CHEESEBURGER
While we love a grilled burger, this one is our go-to for all seasons. Instead of making a typical patty, we smash the meat in a super-hot cast-iron pan to get crispy, ruffled edges. Once you smash your burgers this way, you'll never go back! We top them with all the fixings, including our perfectly balanced special sauce. It's what we consider an iconic burger.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
- Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
- Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
- Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
- Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce.
BACON CHEESEBURGER PASTA
I try to make foods that are not only kid friendly, but are also easy to reheat since my husband works long hours and often eats later than our children. If you like, use reduced-fat cheese and ground turkey for a lighter version. -Melissa Stevens, Elk River, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, water, beef and bacon; heat through. , Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired.
Nutrition Facts : Calories 389 calories, Fat 16g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 565mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.
BACON CHEESEBURGER DUMPLINGS
I make these yummy dumplings for my son. If you love cheeseburgers, you will love these. Don't be intimidated with the home made dumplings, the are so easy to make. So much better than store bought. his dough can also be used to make pot stickers. When I make these I double the batch and freeze. I just re - heat on a baking...
Provided by Cassie *
Categories Other Snacks
Time 30m
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 350 degrees F. To make the filling, combine the ground beef, bacon, gherkins, onion, Worcestershire sauce, mustard, salt, and pepper in a large bowl. Mix well by hand or with a spoon and season with the salt and pepper. Cover and refrigerate for at least 30 minutes.
- 2. To make the dumplings, make an egg wash, lightly beating the egg with 1 teaspoon water in a small bowl. Set aside.
- 3. In a bowl, ( I used my food processor) - mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth. If using food processor kneading time will be decreased.
- 4. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
- 5. Roll 1 slice of dough into a 3- 4 inch circle and place 1 teaspoon of meat mixture on one sid of the circle. Add a piece of cheese.
- 6. Using a pasty brush - brush the edges of each dumpling with egg wash. Fold the unfilled side over to create a half moon. I used a fork to press and seal the edges.
- 7. Heat the canola oil in a large skillet over medium-high heat until it's almost smoking. Using a spatula, gently transfer 4 or 5 dumplings to the skillet and cook for 2 to 3 minutes. Turn them over and cook until lightly browned, 2 to 3 minutes more.
- 8. Transfer the dumplings to the baking sheet and bake them for 5 minutes. Serve warm with favorite sauces.
BACON CHEESEBURGER DUMPLINGS WITH SPICY SOY KETCHUP
I'm always obsessed with a good mash-up, and here's one featuring two of my favorite things: cheeseburgers and dumplings. This recipe is super-simple to put together, and once you know the technique you can experiment with your own fun fillings.
Provided by Stuart O'Keeffe
Categories main-dish
Time 35m
Yield 24 dumplings
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper. Place some water in a small bowl for wetting your fingers.
- Mix the beef, bacon, Cheddar, scallions, salt and pepper together in a medium bowl.
- Place 5 or 6 gyoza wrappers in front of you. Put about 1 tablespoon of beef filling in the center of each wrapper. Working with one wrapper at a time, dip your finger in the water and wet the edges of the wrapper. Fold the wrapper over the filling. Dip your finger in water again and lightly run it across one side of the top circular edge. Use your thumb and forefinger to fold tiny pleats along the edges of the dumpling and press to seal. Place on the prepared baking sheet. Repeat until all dumplings are formed. (Recruit some helpers if you can!)
- Pour some oil in a large nonstick skillet and place over medium heat. Add 6 to 8 dumplings and cook until the dumplings begin to brown, about 1 minute.
- Pour 1/4 cup to 1/3 cup water onto the skillet and cover with a lid. Lower the heat and let the dumplings steam for 3 to 4 minutes. The wrappers will become translucent when the dumplings are cooked through; you can cut into a dumpling to test for doneness. Continue until all the dumplings are cooked.
- Meanwhile, combine the ketchup, soy sauce and sriracha in a small bowl. Serve the dumplings with the spicy ketchup.
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