Inside-Out Bacon Cheeseburgers

I made these recently and they were a big hit. The trick to them is that you have to try and pick up those patty-maker thingys from Tupperware either at a garage sale, or a thrift store, or on Ebay. They make doing this go MUCH faster. I found mine at a garage sale some years ago and have been using it for all kinds of meat patties since.

INSIDE OUT BACON-CHEESEBURGERS

(from Kraft "Food & Family" magazine)

1 lb. ground beef

3 Tbsps. ranch dressing, divided

4 slices bacon, cooked and crumbled (or use the salad bacon bits)

2 cheese slices, cut into quarters

Take your meat and put it into a bowl. Then mark it into quarters like Rachael Ray does.

Each quarter should make two patties.

Mix in 2 Tbsps. of the ranch dressing with the meat.

Shape the meat into 8 patties.

Mix the remaining 1 Tbsp. ranch dressing with the bacon. Spoon this mixture onto four of the patties. Top with two of the slices of cheese quarters.

Put another pattie on top, and seal the edges.

Makes 4 patties. Recipe can be doubled and tripled. Freeze in plastic containers and separate patties with wax paper, or in zipper-top freezer bags.

Jen's notes:

1. These are really good in the summer on the grill. Because the bacon is already cooked, you don't have to worry about the inside of the burger being raw.

2. You can put just about anything between two hamburger patties for a better burger. I'll post more of these types of recipes as time goes on.

rating: 3 stars. Great in the summertime.