Bacon Smokehouse Burgers

Photo courtesy Taste of Home

  Some people say everything is better with bacon - and they're right. Lots of people top their burger with bacon, but how often does anyone put bacon in the burger? That's what I tried recently. Why not? 
   I consulted various recipes, but decided to wing it. As I was cooking bacon, I sat aside a few slices to mix in the burgers. I crumbled the bacon fine and then sprinkled it on the burger and shaped it into patties making sure that it was dispersed. These cooked over direct heat for awhile to get a seared spice char going, and then I removed them to indirect. Topped with smoked cheddar cheese, the burgers had a great smoky flavor and were a big hit on Labor Day.

Bacon Smokehouse Burgers

1 lb. ground beef

McCormick's Texas Smokehouse Burger spice

garlic powder

4 slices bacon, cooked and crumbled

4 slices smoked cheddar cheese

    In medium bowl, combine burger and bacon. Form into patties about 1/2 inch thick. Sprinkle both sides of the burgers with Smokehouse spice, garlic powder and black pepper.

For grill, sear over direct heat (400 degrees) for 3-4 minutes. Flip and watch for flame. Cook 3-4 minutes more. Remove to indirect heat, cover with cheese and cook 5-7 minutes until juices run clear.

    For stove, cook over medium heat for 5-6 minutes. Flip and cook 4-5 minutes more. Layer with cheese and then cover with lid and heat 3-4 minutes more, until juices run clear. Remove from heat covered, then assemble buns and condiments. Makes 4

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