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4 servings, 1 cheeseburger (216 g) each
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Insert 4 metal or soaked wooden skewers completely through the whole onion at 1/2-inch intervals. Cut onion into 4 thick slices. The skewers will help keep the slices intact while grilling.
Cook 4 bacon slices; cut in half. Add to buns with remaining ingredients.
Thank you. We heard your feedback and retested this recipe. We adjusted the preparation to eliminate the issue some of you experienced. Please follow this updated recipe. Thank you for your input.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Also tried this recipe and they crumbled. but I usually add bread crumbs & egg to keep them together I think it has something to do with the leaness of the beef. Just my 2 cents ???
How has the recipe been altered to address the burgher falling apart, also what is contributing to such a high sodium content, each burgher exceeds the new daily sodium intake levels.
While they tasted great, these literally fell apart all over my barbque, I lost half the burgers to the grill. Perhaps they should be made ahead, frozen and then cooked from frozen to work right and not fall apart.