Best 6 Sunnys Easy Bacon Cheeseburger Salisbury Steaks Recipes

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Are you tired of settling for boring and bland meals? Ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more? Look no further! In this article, we present to you the ultimate guide to creating the most delectable "Sunny's Easy Bacon Cheeseburger Salisbury Steaks" that will transform your dinner table into a symphony of flavors. With step-by-step instructions, expert tips, and a careful selection of ingredients, we'll guide you towards an extraordinary dining experience that will leave your family and friends begging for more. Get ready to elevate your cooking skills, impress your loved ones, and indulge in the delightful world of homemade, mouthwatering meals.

Check out the recipes below so you can choose the best recipe for yourself!

SUNNY'S BACON CHEESEBURGER CASSEROLE



Sunny's Bacon Cheeseburger Casserole image

Provided by Sunny Anderson

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 22

8 strips bacon, chopped
1 tablespoon olive oil
2 pounds ground chuck (80 percent beef, 20 percent fat)
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons Mexican oregano
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, at room temperature
1 pint (2 cups) heavy cream, at room temperature
2 tablespoons yellow mustard
Kosher salt
2 pounds frozen cheese ravioli, thawed
8 slices Swiss cheese
2 plum tomatoes, seeded and chopped
8 slices American cheese
8 ounces shredded Cheddar and Monterey Jack cheese blend
1 head iceberg lettuce, finely shredded (like straw)
1/4 cup thinly sliced red onion (like paper thin!)
2 tablespoons pickle juice

Steps:

  • For the beef: In a large pan with straight sides on medium-high heat, add the bacon and cook, while stirring, until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate. Leave the bacon fat in the pan and add the olive oil, beef, onion powder, garlic powder, oregano, salt and pepper. Brown the beef while breaking it up into bits, about 10 minutes. Remove the beef with a slotted spoon to a plate and reserve. Leave the fat in the pan for the sauce.
  • For the sauce: Add the butter and flour to the already-hot pan from the beef. If the butter begins to brown, lower the heat while working it into the flour. Cook, stirring, for a few minutes, then raise the heat and slowly whisk in the milk. Once it begins to thicken slightly, add the heavy cream and continue to cook until the sauce reduces a bit more and thickens as well. Add the mustard. The sauce will not be thick like gravy, but not as thin as water either. Taste and season with a pinch of salt.
  • For the casserole: Preheat the oven to 350 degrees F.
  • Using a 13-by-9-inch casserole dish, layer starting at the bottom with: a few spoonfuls of sauce to cover the bottom, half of the ravioli in 1 layer, the Swiss cheese, half of the beef, half of the tomatoes, half of the remaining sauce, the remaining ravioli in 1 layer, the American cheese, the remaining beef, the remaining tomatoes, the remaining sauce and the reserved bacon. Top with all of the shredded cheese blend. Bake until the edges are bubbly and the cheese begins to brown, 30 to 35 minutes.
  • Toss the lettuce and onion in a large bowl with the pickle juice. Serve each portion of casserole with a mound of this garnish over the top.

SUNNY'S EASY BACON, PEPPERS AND CHEESE HOME FRIES



Sunny's Easy Bacon, Peppers and Cheese Home Fries image

Provided by Sunny Anderson

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 9

One 1 1/2-pound bag microwaveable golden or new potatoes (Red Bliss works too!)
6 strips bacon
2 tablespoons salted butter
6 red, orange or yellow mini sweet peppers, chopped
1/2 white or sweet onion, chopped
1 teaspoon steak seasoning
Kosher salt and freshly ground black pepper
1 cup shredded cheddar-jack cheese blend
4 scallions, chopped

Steps:

  • Leave the potatoes in the bag and cook them in the microwave for 2 minutes less than the package instructions so they aren't too soft (they will cook in the pan, plus, you'll need to break them down further). Remove from the bag and let cool until cool enough to handle, then cut the larger potatoes into sixths and the smaller ones into fourths.
  • In a mid-sized pan on the stovetop or on a grill on medium heat, add the bacon and cook until crispy. Remove the bacon from the pan with a slotted spoon, leaving the bacon fat in the pan. Roughly chop the bacon and set aside. Add the butter to the bacon fat. Once it has melted, add the potatoes in one layer if possible. (If not, do the potatoes in batches.) Cook the potatoes on one side until a peek beneath reveals a golden crust, 10 to 15 minutes, then toss and repeat. Do this a few times; if doing in batches, you can pile the cooked potatoes on the side of the pan while the new ones get attention. Once the potatoes are almost done, push them all to the sides of the pan.
  • To the center of the pan add the peppers, onions, steak seasoning, a pinch of salt and a few grinds of black pepper. Cook the veggies, stirring, until the peppers and onions are tender but still have some crunch, about 5 minutes. Add the bacon back to the pan and toss everything together. Season with salt and pepper. Remove from the heat and stir in the cheese. Transfer to a serving bowl and garnish with the scallions.

CHEESY SALISBURY STEAK FOR A CROWD



Cheesy Salisbury Steak for a Crowd image

This a very flavorful and exciting dish! The onions and bell peppers are sauteed before they are added to the beef, and Cheddar cheese is added to make it special! Beef gravy goes great over top of these cheesy Salisbury steaks!

Provided by Nikki Johnson

Categories     Main Dish Recipes     Beef     Salisbury Steak Recipes

Time 1h10m

Yield 25

Number Of Ingredients 13

5 pounds lean ground beef
3 large eggs
1 tablespoon olive oil
3 large bell peppers, minced
1 large onion, minced
3 cups shredded Cheddar cheese
2 cups panko bread crumbs
½ cup Worcestershire sauce
3 tablespoons steak sauce (such as A1®)
3 tablespoons ketchup
2 tablespoons salt
1 ½ tablespoons ground black pepper
1 ½ tablespoons garlic powder

Steps:

  • Mix ground beef and eggs together in a very large bowl.
  • Heat oil in a large skillet over medium heat; stir in bell peppers and onion. Cook and stir until vegetables are tender, 5 to 7 minutes.
  • Add cooked vegetables, Cheddar cheese, panko, Worcestershire sauce, steak sauce, ketchup, salt, pepper, and garlic powder to the beef mixture; mix until well combined.
  • Pinch off a piece of the meat mixture and form it into a quarter-sized patty. Fry it in the same skillet until done, 2 to 3 minutes per side. Taste and adjust seasonings to remaining mixture, if needed.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Form meat mixture into 25 equal-sized patties. Brown several patties at a time in the skillet, being careful not to burn them, 3 to 5 minutes per batch. Transfer patties to baking sheets.
  • Bake in the preheated oven until cooked through, 10 to 20 minutes. An instant-read thermometer inserted into the center should read at least 155 degrees F (63 degrees C).

Nutrition Facts : Calories 290.6 calories, Carbohydrate 10.4 g, Cholesterol 89.7 mg, Fat 18.5 g, Fiber 0.7 g, Protein 21.8 g, SaturatedFat 8.1 g, Sodium 832.7 mg, Sugar 2.2 g

SUNNY'S BACON CHEESEBURGER CASSEROLE RECIPE



Sunny's Bacon Cheeseburger Casserole Recipe image

Provided by Emcneil

Number Of Ingredients 25

Beef:
8 strips bacon, chopped
1 tablespoon olive oil
2 pounds ground chuck (80 percent beef, 20 percent fat)
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons Mexican oregano
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, at room temperature
1 pint (2 cups) heavy cream, at room temperature
2 tablespoons yellow mustard
Kosher salt
Casserole:
2 pounds frozen cheese ravioli, thawed
8 slices Swiss cheese
2 plum tomatoes, seeded and chopped
8 slices American cheese
8 ounces shredded Cheddar and Monterey Jack cheese blend
1 head iceberg lettuce, finely shredded (like straw)
1/4 cup thinly sliced red onion (like paper thin!)
2 tablespoons pickle juice

Steps:

  • For the beef: In a large pan with straight sides on medium-high heat, add the bacon and cook, while stirring, until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate. Leave the bacon fat in the pan and add the olive oil, beef, onion powder, garlic powder, oregano, salt and pepper. Brown the beef while breaking it up into bits, about 10 minutes. Remove the beef with a slotted spoon to a plate and reserve. Leave the fat in the pan for the sauce. For the sauce: Add the butter and flour to the already-hot pan from the beef. If the butter begins to brown, lower the heat while working it into the flour. Cook, stirring, for a few minutes, then raise the heat and slowly whisk in the milk. Once it begins to thicken slightly, add the heavy cream and continue to cook until the sauce reduces a bit more and thickens as well. Add the mustard. The sauce will not be thick like gravy, but not as thin as water either. Taste and season with a pinch of salt. For the casserole: Preheat the oven to 350 degrees F. Using a 13-by-9-inch casserole dish, layer starting at the bottom with: a few spoonfuls of sauce to cover the bottom, half of the ravioli in 1 layer, the Swiss cheese, half of the beef, half of the tomatoes, half of the remaining sauce, the remaining ravioli in 1 layer, the American cheese, the remaining beef, the remaining tomatoes, the remaining sauce and the reserved bacon. Top with all of the shredded cheese blend. Bake until the edges are bubbly and the cheese begins to brown, 30 to 35 minutes. Toss the lettuce and onion in a large bowl with the pickle juice. Serve each portion of casserole with a mound of this garnish over the top.

BACON SALISBURY STEAK



Bacon Salisbury Steak image

Bacon gives this saucy steak from Joanne Rocchetti in New London, Connecticut a satisfying, smoky flavor. Tip idea: Serve with a jar of gravy.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 1 serving.

Number Of Ingredients 7

1 bacon strip, cut into 2-inch pieces
1 portion Versatile Beef Mix, thawed
1 teaspoon dried parsley flakes
1 teaspoon dried minced onion
2 tablespoons all-purpose flour
1/3 cup beef gravy
2 tablespoons water

Steps:

  • In a small skillet, cook bacon over medium heat until crisp. Meanwhile, place beef mix in a small bowl; stir in parsley and onion. Shape into a patty; coat with flour. Using a slotted spoon, remove bacon to paper towel to drain., In the drippings, brown the patty on both sides. Add gravy and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is no longer pink. Top with bacon.

Nutrition Facts : Calories 443 calories, Fat 24g fat (10g saturated fat), Cholesterol 143mg cholesterol, Sodium 1410mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.

SALISBURY STEAK WITH BACON



Salisbury Steak with Bacon image

Bacon gives this saucy steak a satisfying, smoky flavor. Serve it with egg noodles or mashed potatoes for delicious and easy comfort food.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 7

4 bacon strips, cut into 2-inch pieces
1 portion Handy Beef Mix (recipe also in Recipe Finder), thawed
4 teaspoons dried parsley flakes
4 teaspoons dried minced onion
1/2 cup all-purpose flour
1-1/3 cups beef gravy
1/2 cup water

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Meanwhile, place beef mix in a large bowl; stir in parsley and onion. Shape into four patties; coat with flour. Using a slotted spoon, remove bacon to paper towel to drain; keep warm., In the drippings, brown patties on both sides, about 5 minutes. Add gravy and water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reads 160° and juices run clear. Top with bacon.

Nutrition Facts : Calories 443 calories, Fat 24g fat (10g saturated fat), Cholesterol 143mg cholesterol, Sodium 1410mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.

Tips:

  • Use high-quality ground beef for the best flavor.
  • Season the beef patties generously with salt and pepper.
  • Sear the beef patties over high heat to create a nice crust, then reduce the heat so that they can cook through in the middle.
  • Shred your own cheese for the best flavor and texture.
  • Use a combination of cheeses for a richer flavor.
  • Toast the buns before assembling the burgers.
  • Serve the burgers with your favorite toppings, such as lettuce, tomato, onion, pickles, and ketchup.

Conclusion:

These bacon cheeseburger Salisbury steaks are a delicious and easy meal that the whole family will love. They're perfect for a weeknight dinner or a casual weekend lunch. Serve them with your favorite sides, such as mashed potatoes, green beans, or a salad.

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