Bacon Cheddar Burger

This Recipe Makes: 6 Servings

Approximate Cook and Prep Time: 25-35 minutes

Suggested Pairing: This dish is loaded with southern sweet heat, so we recommend enjoying it with a refreshing glass of sweet tea or lemonade!

Here’s What You Will Need:

1 package River City Meats Bacon Cheddar Burgers
1 bottle of smokey BBQ sauce of your choice
1 jar of fire roasted poblano peppers
1 dollop of balsamic mayo cup cooked chorizo sausage, crumbled
6 buns of your choice – we love using a fresh grilled brioche bun, a salted soft pretzel bun, or a savory cornbread muffin!
Any additional toppings of your choice!

Here’s How You Do It:

Heat a large skillet over medium/high heat.
When the pan is hot, carefully place the patties in the skillet (no need to grease skillet) leaving some space between each patty.
Cook the burgers until they are nicely seared and they have browned halfway up the sides.
Flip the burgers and cook to your liking. (*NOTE – To ensure all bacteria has been killed, the USDA recommends cooking burgers to an internal temperature of 160°F.)
If adding cheese: remove the pan from the heat and place the cheese on top of the burgers. Cover the skillet and allow the residual heat/steam to melt the cheese.
Remove burgers from heat and place on platter, or directly on your buns of choice.
Top patties with fire roasted poblano peppers (you may lightly sauté peppers in 1 tbsp of olive oil on low/medium heat to warm them up some, if you prefer).
Finish off with 1 dollop of balsamic mayo.

Serve it with:

Salt and vinegar french fries
Chipotle dusted sweet potato fries
Southwestern pasta salad

Got Leftovers?!:

Chunk up left over patties. Reheat in microwave or in skillet on stove.
Add to bed of romaine or iceberg lettuce with shredded pepperjack cheese, red onions (raw or pickled), cornbread croutons, and ranch dressing.
Top with crispy friend onion salad toppers.
Enjoy for the second time in a completely different way!