Best 10 Bacon Stuffed Shrimp Burgers Recipes

STUFFED BACON CHEESEBURGERS

Steps:

• Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.
• Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.
• Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.

BACON-STUFFED SHRIMP BURGERS

Steps:

• Pat the shrimp dry with paper towel. In a food processor, add the shrimp and pulse, scraping down the sides as needed, until just finely chopped but not pureed into a paste.
• Transfer the shrimp to a large bowl and add the panko, horseradish, egg, scallions, hot sauce and salt, if using. Gently mix to combine; the mixture should easily form into patties. If it is too wet, add more panko, a scant tablespoon at a time.
• Divide the shrimp mixture into 12 equal portions and shape into patties about 2-inches wide and 1/2-inch thick. Lay the patties on a large, rimmed baking sheet, cover with plastic wrap or a towel and refrigerate for at least 10 minutes and up to 1 day.
• In a large frying pan over medium heat, fry the bacon until crisp. Transfer to a paper towel-lined platter. Roughly chop the bacon. Reserve the bacon drippings in the pan.
• Just before cooking, remove the patties from the refrigerator. Divide the chopped bacon into six equal portions. Using your thumb, make a dent in the center of 6 of the patties. Place a portion of bacon in each dent. Top each with another patty and press the edges together to seal, checking each patty on all sides to be sure. Gently flatten each patty to about 3/4-inch thick.
• Reheat the bacon drippings in the large skillet over medium heat, until shimmering. Gently add the patties, without crowding, until golden and firm, 5 to 7 minutes, turning once after about 3 minutes.

BACON-STUFFED BURGERS

Steps:

• Combine the cheese and bacon in a bowl.
• Put the ground chuck in another bowl and sprinkle with salt and pepper; mix with a rubber spatula. Flatten a quarter of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; place in the center of the patty. Bring up the sides of the patty over the filling, making sure the cheese is completely covered; flatten slightly to shape. Repeat with the remaining meat and filling. Set the patties side-by-side on a platter and refrigerate while preparing the grill.
• Place a large grill pan covering two burners over medium-high heat, or preheat an outdoor barbecue until very hot. Brush the grates with oil. Grill the burgers for 8 minutes per side for medium. Transfer to a clean plate.
• Rub the grill grates with more oil. Grill the buns cut-side down for 1 minute to toast.
• Serve the burgers with your favorite condiments and garnishes.

BACON-STUFFED SHRIMP BURGERS

Steps:

• 1 Pat the shrimp dry with paper towel
• 2 In a food processor, add the shrimp and pulse, scraping down the sides as needed, until just finely chopped but not pureed into a paste
• 3 Transfer the shrimp to a large bowl and add the panko, horseradish, egg, scallions, hot sauce and salt, if using
• 4 Gently mix to combine; the mixture should easily form into patties
• 5 If it is too wet, add more panko, a scant tablespoon at a time
• 6 Divide the shrimp mixture into 12 equal portions and shape into patties about 2-inches wide and 1/2-inch thick
• 7 Lay the patties on a large, rimmed baking sheet, cover with plastic wrap or a towel and refrigerate for at least 10 minutes and up to 1 day
• 8 In a large frying pan over medium heat, fry the bacon until crisp
• 9 Transfer to a paper towel-lined platter
• 10 Roughly chop the bacon
• 11 Reserve the bacon drippings in the pan
• 12 Just before cooking, remove the patties from the refrigerator
• 13 Divide the chopped bacon into six equal portions
• 14 Using your thumb, make a dent in the center of 6 of the patties
• 15 Place a portion of bacon in each dent
• 16 Top each with another patty and press the edges together to seal, checking each patty on all sides to be sure
• 17 Gently flatten each patty to about 3/4-inch thick
• 18 Reheat the bacon drippings in the large skillet over medium heat, until shimmering
• 19 Gently add the patties, without crowding, and fry until golden and firm, 5 to 7 minutes, turning once after about 3 minutes
• 20 Serve on lightly toasted French bread, with mayonnaise, tomato and lettuce

BACON-STUFFED SHRIMP BURGERS

Steps:

• 1 Pat the shrimp dry with paper towel
• 2 In a food processor, add the shrimp and pulse, scraping down the sides as needed, until just finely chopped but not pureed into a paste
• 3 Transfer the shrimp to a large bowl and add the panko, horseradish, egg, scallions, hot sauce and salt, if using
• 4 Gently mix to combine; the mixture should easily form into patties
• 5 If it is too wet, add more panko, a scant tablespoon at a time
• 6 Divide the shrimp mixture into 12 equal portions and shape into patties about 2-inches wide and 1/2-inch thick
• 7 Lay the patties on a large, rimmed baking sheet, cover with plastic wrap or a towel and refrigerate for at least 10 minutes and up to 1 day
• 8 In a large frying pan over medium heat, fry the bacon until crisp
• 9 Transfer to a paper towel-lined platter
• 10 Roughly chop the bacon
• 11 Reserve the bacon drippings in the pan
• 12 Just before cooking, remove the patties from the refrigerator
• 13 Divide the chopped bacon into six equal portions
• 14 Using your thumb, make a dent in the center of 6 of the patties
• 15 Place a portion of bacon in each dent
• 16 Top each with another patty and press the edges together to seal, checking each patty on all sides to be sure
• 17 Gently flatten each patty to about 3/4-inch thick
• 18 Reheat the bacon drippings in the large skillet over medium heat, until shimmering
• 19 Gently add the patties, without crowding, and fry until golden and firm, 5 to 7 minutes, turning once after about 3 minutes
• 20 Serve on lightly toasted French bread, with mayonnaise, tomato and lettuce

BACON CHEDDAR STUFFED BURGERS

Steps:

• Fry bacon until crisp; crumble.
• Combine beef, salt, pepper, garlic powder and onion and shape into 12 large, thin patties.
• Top six patties with 1 tablespoon bacon and 1 tablespoon cheese (this is approximate-use what looks right).
• Place remaining 6 patties on top of cheese/bacon topped patties and press edges to seal.
• Grill or broil for 3-4 minutes per side until done. We like ours well done.
• The last 2 minutes of cooking top patties with remaining bacon and cheese.
• Serve on buns.

BACON-STUFFED BURGERS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove bacon and discard all but 2 tablespoons drippings. Saute onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside. , Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal. , Grill over medium heat until thermometer reads 160°. Serve on buns, with lettuce if desired.

EASY BACON, ONION AND CHEESE STUFFED BURGERS

Steps:

• In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
• Prepare a grill or large skillet for medium heat.
• As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
• Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.

BACON STUFFED BURGERS

Steps:

• Cook bacon until nice crisp.
• Remove bacon and keep 2 tablespoons of fat drippings.
• Saute onions in drippings.
• Crumble bacon with mushrooms add to skillet and set aside.
• combine beef, pork, cheese, pepper, garlic powder, and steak sauce.
• Shape into 16 patties.
• Divide bacon mixture and place over eight of the patties.
• Place remaining patties on top and press edges to seal.
• fry patties until done. check for doneness.

STUFFED BACON BURGERS

Steps:

• In a bowl, combine ground beef, soup mix and water. Shape into 12 thin patties. Place a cheese slice on six patties. Cover each with another patty. Pinch edges to seal. Wrap a strip of bacon around each; fasten with a wooden toothpick. , Grill, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Discard toothpicks. Serve on buns.