Finely chop 4 slices bacon, 1 apple, and half of onion; combine in a large bowl. Add beef, beer, garlic, thyme, salt, and pepper; combine well. Form mixture into 6 (3/4-inch-thick) patties.
If you haven't tried stuffing your barbecue burgers with bacon, apples, and beer, maybe you should.
Servings and Ingredients
|10 slice(s) Hy-Vee double-smoked bacon, divided|
|2 Fuji red apples, cored and divided|
|1 white onion, divided|
|2 (1-lbs. each) pkgs. 85%-lean ground beef|
|¼ c. stout beer|
|2 clove(s) garlic, minced|
|2 tsp. fresh thyme, finely chopped|
|1 tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground black pepper|
|6 slice(s) Hy-Vee deli-style smoked Gouda cheese|
|¾ c. Culinary Tours craft beer chipotle BBQ sauce|
|6 Hy-Vee Bakery pretzel buns, split and toasted|
|6 leaves Bibb lettuce|
Things To Grab
- Large bowl
- Large skillet
- Paper towels
- Charcoal or gas grill
- Meat thermometer
Cut remaining 6 bacon slices in half crosswise. Cook bacon in a large skillet over medium-high heat until crisp. Drain on paper towels; set aside.
Preheat a gas or charcoal grill with a greased grill rack for direct cooking over medium heat (350 degrees). Grill beef patties for 12 to 15 minutes or until well-done (160 degrees), turning once. Top with cheese slices during the last minute of cooking.
To serve, cut remaining apple and remaining onion half into thin slices. Spread 1 tablespoon barbecue sauce on bun bottoms; layer lettuce, apple slices, burgers, bacon, and onion slices. Add bun tops.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 120mg
- Sodium: 1850mg
- Total Carbohydrates: 86g
- Protein: 47g