We used a combination of ground sirloin and chuck to create the perfect blend for a juicy, irresistible half-pound grilled cheeseburger.
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1/4 cup mayonnaise
1 tablespoon firmly packed brown sugar
1 tablespoon ketchup
1 1/2 teaspoons vinegar
1 teaspoon Worcestershire sauce
Dash hot pepper sauce
1 pound ground chuck
1 pound ground sirloin
2 teaspoons salt
1 teaspoon pepper
4 slices thick-cut bacon, chopped
1 (8-ounce) package fresh mushrooms, sliced
1 tablespoon soy sauce
8 (3/4-ounce) slices Land O Lakes® Deli American
4 hamburger buns, split
8 frozen prepared onion rings, baked, keep warm
Combine all sauce ingredients in small bowl; set aside.
Gently combine ground beef. (Do not overmix.) Divide into 4 equal portions. Gently shape into 4 1/2-inch patties, each about 3/4 inch thick. Place onto parchment-lined platter. Create indent in top of each patty by pressing 3 fingers into center. (The indent should be about 1/4 inch deep and 3 inches wide.) Season both sides of each patty with salt and pepper. Refrigerate until grill is ready.
Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill.
Place burgers onto grill away from heat, indent-side up. Close grill; cook 15-16 minutes or until internal temperature of center of burger reaches 145°F.
Meanwhile, cook bacon in 10-inch skillet over medium heat until sizzling and almost cooked. Add mushrooms and soy sauce. Cook, stirring often, until mushrooms are golden brown. Set aside; keep warm.
Transfer burgers to heated side of grill. Cook 1-2 minutes or until bottom side is charred. Flip burgers; top each burger with 2 slices cheese. Continue cooking until cheese is melted and thermometer inserted into center reaches 160°F or until desired doneness.
Spread bottom of each bun with about 1/2 tablespoon of sauce, place burger on bun, top with about 1 tablespoon sauce, mushrooms, bacon and 2 onion rings.
These beautiful burgers are loaded with flavors like pesto or chipotle, and topped with melting cheese and veggie-based condiments such as guacamole, roasted red peppers or pico de gallo. Grill on!