BEEF AND TOMATOES

BEEF AND TOMATOES
We all love this!  Can be found in Pima Cookbook pg. 63.  Goes great with rice and pot stickers (love the ones from Cash & Carry (frozen section big bag))  It makes lots!  Would be a great meal to take to someone or if having missionaries over.

If just making for us for dinner I half the recipe.  We all get plenty plus there is about 3 lunches left over.  We also like to have cooked broccoli with it.  What I did was make the beef and tomatoes (big pan with lid) then gravy in the biggest pot I have.  I put the mixture in with the gravy then the tomatoes. Then with that same pan I made the pot stickers.

2# round steak
garlic salt
soy sauce
---
5-6 celery stalks
2 large bell peppers
2 large onions
---
2 pkgs brown gravy mix, prepared

Slice steak in long thin strips.  Cut celery and peppers in slanted pieces.  Brown meat; add garlic salt and soy sauce.  Cook until done.  Add onions, peppers, and celery.  Don't overcook.  Add prepared gravy. Add tomatoes cut in eighths.  Cover and simmer.  Serve over cooked rice.

BEEF-STUFFED SOPAIPILLAS

This recipe came from Taste of Home Contest Winning 2006 pg. 124
https://www.tasteofhome.com/recipes/beef-stuffed-sopaipillas

We all loved!

We put the sauce on top instead of inside.  Had enough left over for about 2-3 more.  We thought this mixture would make good nachos as well.

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup water
• 1/4 cup evaporated milk
• 1-1/2 teaspoons canola oil
• Additional oil for frying
• FILLING:
• 1 pound ground beef
• 3/4 cup chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper

• SAUCE:
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup chicken broth
• 1 can (4 ounces) chopped green chilies
• 1/2 teaspoon onion powder
• 2 cups shredded cheddar cheese

In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through.

Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce. Yield: 4 servings.

MEXICAN PIZZA

http://butteryourbiscuit.com/mexican-pizza/

MEXICAN PIZZA
We all really liked this.  I have another one I have made in a springfoam pan (TACO BAKE).  We like that one as well, but this one was easier and faster clean up.  Put some cheese on the inside as well.  See recipe for changes.  Put sour cream and guac on top.  Yum!

• 1 pound ground beef
• 1 packet taco seasoning (did 1 T)
• ¼ cup water
• 8 (6-inch) flour tortillas
• 1 (16 ounce) can refried beans
• 2 8 oz jar taco sauce (only used 8 oz)
• 1½ cup shredded cheddar cheese - just sprinkled
• 1½cup shredded pepper-jack cheese - just sprinkled
• 1 large diced tomatoes
• 1 can sliced olives
• ½ cup vegetable oil
• green onions sliced
• sour cream, optional
• guacamole, optional

1. Preheat oven to 400 degrees F.
2. In a large skillet heat the oil up on medium heat.
3. Fry each tortilla in the oil just until lightly browned and crispy, remove and set aside on paper towels
4. Meanwhile, cook the ground beef in a large skillet over medium-high heat. Drain grease. Add taco seasoning and ½ cup taco sauce. Bring mixture to a boil, then reduce heat to medium-low. Stir and simmer for 10 minutes. Remove from heat.
5. In a small pan on medium heat warm the refried beans
6. Place a single layer of the beans on the crispy tortillas, followed by a layer of the taco meat, Top with another tortilla. Spread 3-4 tablespoons of taco sauce, sprinkle some cheddar and jack cheese and top with a few tomatoes and olives.
7. Bakes in the oven for 10-12 minutes or until cheese is melted and bubbly
8. Remove from oven let set for 5 minutes top with green onions and slice

TACO BELL CRUNCHWRAP SUPREME

TACO BELL CRUNCHWRAP SUPREME
We all really liked these.  Fun to make.  Kids can easily help (kinda like an assembly line).  We have made them twice once with beef and once with beans.  Would like to try chicken.  I like to do 1/2 of a tostada shell, it makes it easier to wrap.  Want to try the baja sauce.  Found a recipe on pinterest for it.  Still need to try it.  This would be fun to have with the missionaries or take to someone.

http://me.popsugar.com/food/Taco-Bell-Crunchwrap-Supreme-40822806

1 pound ground beef (refried beans good too)
1 packet taco seasoning mix
3/4 cup water
1 can nacho cheese (I have only used real cheese)
8 burrito-size flour tortillas
6 tostada shells (if you only use 1/2 - 3/4 it is easier to wap)
1 cup sour cream
2 cups lettuce, shredded
1 cup tomato, diced
1 cup Mexican cheese blend
Cooking spray (I used oil)
  
In a large skillet over medium-high heat, cook and crumble the ground beef until cooked through. Drain excess grease, and stir in the taco seasoning mix and water. Cook according to the package directions. 

Warm the nacho cheese sauce in a microwave-safe bowl. Place the flour tortillas on a large plate and microwave for 20 seconds to warm them. 

Lay 1 flour tortilla on a flat surface. Spread 1/2 cup of taco meat in the center of the tortilla, about 6 inches across. Drizzle with nacho cheese sauce, and top with 1 tostada shell or crispy corn tortilla. Spread a thin layer of sour cream over the tostada shell, and top with lettuce, tomato, and shredded Mexican cheese. 

To fold the crunch wrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings. If there is an open spot left in the center, cut a piece from an extra flour tortilla and tuck it underneath so the fillings are completely covered. 

Spray a large nonstick skillet with cooking spray, and heat to a medium heat. Place the crunch wrap seam-side down, and cook for 2-3 minutes or until the tortilla is golden brown. Carefully flip the crunch wrap over, and cook the other side until it is golden brown. Serve immediately. 

BAJA SAUCE

place in a blender or food processor:
1/4 or a red bell pepper
1 small jalapeno seeded, chopped
2 T diced onion

Mix:
6 tsp above mixture
1/2 c mayo
1/2 c sour cream
1 T vinegar
1/4 tsp pepper, garlic powder & cumin

SIT OVERNIGHT - VERY IMPORTANT!

MAC 'N' BEEF (RICKS MEAL)

MAC 'N' BEEF
When I was going to Ricks I use to make this at least once a month.  It was cheap and made tons so I could eat it all week.  I have made it maybe 5 times since leaving.  I got sick of it.  Found it on the back of tomato soup can.

1 1/2# ground beef
1 large onion, chopped
1 can (26 oz) condensed Tomato soup
4 cups cooked elbow macaroni (about 2 cups dry)
3/4 c water
1 T Worcestershire sauce
4 tsp mustard
1/2 tsp pepper

In a 4-qt saucepan over medium heat, cook beef and onion until beef is browned and onion tender.  Spoon off fat.  Stir in soup.  Add remaining ingredients.  Heat through, stirring often.

CROCK POT SPAGHETTI & MEATBALLS

CROCK POT SPAGHETTI & MEATBALLS

I didn't realize it was suppose to be cooked on high.  We finished cooking in microwave.  This was a super yummy meal. I made the balls in the morning and kept in fridge.  I made the balls way too big.  Would make smaller next time.  Ended up cutting them in half when we reheated for another meal. 

UPDATE: Everyone but Abagail loves!  Made balls the night before and kept in fridge.  Super easy!  We love with salad and breadsticks from Cash & Carry.

1# (or less) low moisture mozzarella cheese, cut into 3/4 inch (or smaller) cubes (cut up a cheese stick - super easy!) 

In a large mixing bowl combine:
1 pound ground beef
1 pound hot Italian sausage (didn't do hot, like sausage from Cash & Carry)
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs (I did half crumbs half panko)
1/4 cup parmesan cheese
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley
---
1 - 2 cans of spaghetti sauce (or can do 1 can plus some diced tomatoes or tomato sauce)

Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce.

Cook on high for 2 to 2.5 hours.  Works to cook on low all day long.

JUDY'S DISH

JUDY'S DISH
This is the 2nd McCleve pg 91.  We have this lots.  It was one of my favorites growing up and my family loves it too.  So easy to prepare.

Brown:
1# hamburger
1 chopped onion

Add:
2 cans (23 oz) Ranch Style beans
2 cans diced tomatoes (roughly 46 oz)

Simmer for 15 minutes.  Pour over regular Fritos (chili good too).  Top with grated cheese, tomatoes and lettuce.  Add hot sauce if desired.

STEW

"ABSENT COOK" STEW
We really liked this.  Found in crock pot cookbook pg 28.

2# stewing beef, cubed
2-3 carrots, sliced
1 onion, chopped
3 large potatoes, cubed
3 ribs celery, sliced
1 can tomato soup
1 soup can water
1 tsp salt
dash of pepper
2 T vinegar

Combine all ingredients in slow cooker.  Cover.  Cook on low 10-12 hours.

BEST EVER BEEF STEW
This is really, really good. We had with biscuits.  Can also do in crockpot 8-10 hours on low and put in peas last 45 min.
https://www.thecountrycook.net/best-ever-beef-stew/?pp=1

2 pounds beef stew meat

1/2 cup all purpose flour

1 tablespoon seasoned salt

1/2 teaspoon black pepper

1/4 cup vegetable oil

1 medium yellow onion, diced

2 stalks celery, diced

3 cups water

3 heaping teaspoons Better than Bouillon (concentrated beef stock)

2 tsp. Worcestershire sauce

1 tsp. minced garlic

3 large carrots, peeled and diced

4 russet potatoes, diced into chunks

1 cup frozen peas

1. Cut up stew meat into 1" chunks. In a large Ziploc bag, add flour, seasoned salt and pepper.
2. Seal bag and shake to combine ingredients.
3. Add in stew meat.
4. Shake well to coat with flour.
5. In a large pot, over high heat, pour in vegetable oil.
6. Once the oil is hot, add floured beef chunks (in two batches).
7. Don't shake off too much of the flour when you take them out.
8. The flour will actually help thicken up the stew some.
9. Brown half of the beef chunks then do a second batch until they are all browned.
10. We are not cooking the meat all the way.
11. Just browning it will help give the beef a great color and flavor.
12. Take out the browned beef and set aside.
13. Season with pepper.
14. If necessary add a tad bit more oil to the pot, turn down the heat to medium, then add in diced onion and celery.
15. Cook until translucent (just a few minutes.)
16. Scrape the bottom of the pan and loosen any brown bits (lots of flavor in those!)
17. Add water and concentrated beef stock, Worcestershire sauce and garlic.
18. Stir well.
19. Add meat back to the pot.
20. Then toss in diced carrots and potatoes.
21. Stir to combine.
22. Cover and cook on medium heat for about 10 minutes, then turn down the heat to low and allow to simmer for 35-45 minutes (until potatoes are fork tender.)
23. Give stew a stir every so often while cooking.
24. Ten minutes before you're ready to serve, stir in frozen peas and cover pot.
25. Once peas are tender, you are ready to dig in!

GOOD 'N' HOT DIP

GOOD 'N' HOT DIP

Had New Year's Eve 2006.  We all really liked it.  Found in crock pot book pg. 10.

1# ground beef
1 # bulk sausage
1 can cream of chicken soup
24 oz jar salsa
1 # Velveeta cheese, cubed
Chips

Brown beef and sausage.  Combine meat, soup, salsa and cheese in slow cooker.

Cover and cook on high 1 hour.  Stir.  Cook on low until ready to serve.

Serve with chips.

SLOW COOKER TENDER BEEF FOR ENCHILADAS, NACHOS OR QUESADILLAS

Slow Cooker Tender Beef {For Enchiladas}

This is super, super yummy!  I made the meat days before the actual meal which was nice.  After being cooked I kept the meat and sauce in separate containers.  Then I heated the liquid up again and added the cornstarch.

http://www.melskitchencafe.com/slow-cooker-mexican-shredded-beef-for-enchiladas/

YIELD: MAKES ABOUT 16 ENCHILADAS (SEE NOTE ABOUT FREEZING}

It kind of depends on how full you stuff each enchilada (and the size of tortillas you use) to determine how many total you'll get from this recipe. I've detailed the recipe for a 9X13-inch pan of enchiladas (about 10). If you used a slightly larger roast or used less meat mixture for each enchilada and have more enchiladas, simply fill up another pan and freeze before baking. To bake from frozen, bake the dish at 350 degrees covered for about an hour and a half, uncover and bake until heated through and bubbly, another 20-30 minutes.

INGREDIENTS

• 1 (2-3 pound) chuck or sirloin beef roast
• 2 cups low-sodium beef broth
• 2 tablespoons apple cider vinegar
• 1 cup (8 ounces) salsa
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch or flour
• 10 6- or 7-inch flour or corn tortillas
• 1 cup shredded sharp cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• Fresh cilantro (optional)

DIRECTIONS

1. In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
2. Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9X13).
3. Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
4. Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Toss the cheddar and Monterey Jack cheeses together.
5. Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).
6. Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).
7. Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
8. Sprinkle with fresh cilantro, if desired, and serve.

COWBOY OR COWGIRL PIE

COWBOY OR COWGIRL PIE - FREEZER MEAL

http://fabulesslyfrugal.com/freezer-meal-recipes-cowboy-pie-recipe/

We all liked this.  Used stew meat and had already cooked the day before in crockpot with some beef broth.  Was easy to put together.  Would love to try the cowgirl version.  Bet it would be super yummy!  Both Scott and Abagail really like this.  Goes well with cottage cheese and a fruit or veggie.

UPDATE:  My family likes the crust so well, I did a crust on the bottom (cooked for about 10 minutes before adding mixture) and on the top.

1 onion, chopped fine
1 red bell pepper, stemmed, seeded and chopped
1 T oil
1 T chili powder
2 garlic cloves, minced
1/4 tsp salt
---
1# cooked roast beef, cut into 1" pieces (or chicken if doing cow girl)
1 can black beans, rinsed (or pinto if doing cowgirl)
1 cup frozen corn
1/2 cup BBQ sauce
1/2 cup beef broth (or chicken if doing cowgirl)
2 T cornstarch (forgot to add once and it still turned out okay)
---
1 or 2 pie crust

Preheat oven to 425. Microwave onion, bell pepper, oil, chili powder, garlic, and salt in a large bowl, stirring occasionally, until softened, about 5 minutes.

1. Stir in beef, beans, corn, barbecue sauce, broth, and cornstarch. Season with salt and pepper to taste. Transfer to 9-inch pie plate.
2. Carefully lay pie crust over top. Tuck over-hanging dough underneath itself to be flush with the rim of the pie plate. Cut three 1-inch steam vents into top of dough.
3. Bake until filling is bubbling and crust is browned, about 25 minutes, rotating halfway through. Let cool slightly and serve.
Preparing for the Freezer:
4. Before baking, wrap the pie with a few layers of plastic wrap, then cover with foil and label. Freeze.
Prepare after Freezing:
5. Preheat oven to 425. Keep the pie frozen. Unwrap the pie, then re-cover with one piece of foil. Place the pie on a foil-lined rimmed baking sheet. Bake covered for about 30 minutes, until filling is warmed through. Then remove foil and bake for about 25 minutes, until the crust is browned. Let cool slightly and serve.

Notes

Cowgirl Pie: Substitute 3 cups shredded rotisserie chicken for roast beef, 1 can pinto beans (rinsed) for black beans, and 1/2 cup low-sodium chicken broth for beef broth.

- See more at: http://fabulesslyfrugal.com/freezer-meal-recipes-cowboy-pie-recipe/#sthash.69ShDcyz.dpuf

FIESTA CHILI MAC

FIESTA CHILI MAC by NancyCreative, adapted from Ragù's Family Favorite Chili Mac
http://nancycreative.com/2014/02/17/fiesta-chili-mac/

Everyone really liked this - especially Scott.  I served it with a veggie side (did palatable sweet potatoes) and Fritos.  used mozzarella for half the cheese and plain greek yogurt in place of some of the sour cream.  Used a leek I had from bountiful baskets in place of the onion and green onion.

Makes 6 to 8 servings in a 9" deep dish microwave-safe pie plate (or you can use an 8x8" or 9x9" square microwave-safe baking dish)

1 lb. lean ground beef
1 small yellow onion, finely chopped
1 medium green bell pepper, finely chopped
1 jar (1 lb. 8 oz.) Ragù® Old World Style® Traditional Pasta Sauce
1 1/2 Tablespoons chili powder
8 ounces elbow macaroni, cooked and drained
2 cups (8 ounces) shredded sharp cheddar cheese, divided (had mozzarella on hand so used 1 cup mozzarella and 1 cup cheddar)
1/3 cup sour cream, plus a dollop for the top (didn't have enough sour cream used plain greek yogurt)
2 green onion stems, finely chopped
1/3 cup chopped tomato
Optional: 2 to 3 Tablespoons finely chopped fresh cilantro, 2 Tablespoons chopped or sliced black olives (didn't do either of these but would have been good)

Grease or spray a 9" deep dish microwave-safe pie plate (or similar-sized microwave-safe baking dish, like a square 8x8" or 9x9" dish); set aside. Note: It helps if you have all your veggies chopped before you begin cooking! You can cook your macaroni beforehand too, or  cook it while your ground beef is cooking.

Cook ground beef in a large nonstick skillet over medium-high heat, stirring occasionally, until almost done. Add chopped onion and green bell pepper and cook a few minutes longer until they are slightly tender and ground beef is done.

Stir in pasta sauce and chili powder. Bring to a boil over high heat. Reduce heat to low, cover skillet, and simmer 10 minutes.

Stir in cooked macaroni , blending ingredients well, then add in 1 cup of the shredded cheddar cheese, blending cheese evenly into the mixture.

Spoon this mixture into your greased 9" deep dish pie plate (or similar-size baking dish), mounding up mixture toward the center (if you use an 8x8" or 9x9" baking dish, the mixture will be more level). Sprinkle another 1/2 cup of cheddar cheese evenly over the mixture (leave the other 1/2 cup cheese for the garnish). It will look like this in a pie plate–quite a hefty mound!

Microwave on HIGH for 1 1/2 to 2 minutes, until the cheese on top is thoroughly melted.

Remove from microwave and top center area of pie with the remaining 1/2 cup cheddar cheese, 1/3 cup sour cream, chopped green onion, chopped cilantro (optional), chopped tomato, and chopped or sliced olives (optional). Add an extra dollop of sour cream in the center, then serve. Note: You'll want to add your toppings quickly so you can serve this dish while it's nice and hot!

TACO SALAD

TACO SALAD
Probably kinda silly to post a recipe for this, but made it tonight and my family loved it!  Decided to add to blog so I remember to make it more.  Would be a great summer meal.  The recipe calls for fritos.  Instead of adding chips to salad I had a bag of Fritos and Doritos and let each person decide.  I also didn't add the dressing because some wanted Ranch instead.  I added black beans.  I think corn would be good too.  I had turkey on hand so that is what I used.  Didn't use a whole packet of taco.  Tasted great!

http://www.thirtyhandmadedays.com/2014/01/moms-taco-salad/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+30handmadedays+%2830days%29

Mom's Taco Salad

Ingredients

• approx 8 c. of romaine or iceberg lettuce, chopped
• 1 lb ground beef or turkey, browned
• package of taco seasoning or less
• 2 tomatoes, chopped
• 1 1/2 c shredded cheese (more if you want it extra cheesy)
• 2 cups of Fritos, Dritos, tortilla chips
• 1 small can sliced olives (optional)
• 1 small bottle Catalina Dressing
• can of beans, optional

Instructions

• In a skillet, brown beef or turkey and drain. Set aside and cool while preparing the other ingredients.
• In a large bowl, combine lettuce, grated cheese, and olives.
• Prior to serving, add cooked ground beef /turkey and corn chips.
• Combine with other ingredients.
• Drizzle salad dressing over salad mix and toss salad until the desired amount of dressing is used.

Notes

Optional add ins - avocado, sour cream, corn, black beans

BURGERS

HEINZ INSIDE-OUT BURGER
We really liked. Have made again since then.  Can easily make the day before into patties.

1# ground beef
1 T ketchup
1 tsp mustard
1 tsp worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt and pepper

mix everything together.  Make into 4 - 1" thick burgers.


BEST HAMBURGER WITH SECERET SAUCE
http://myrecipemagic.com/recipe/recipedetail/the-best-hamburger-and-amazing-secret-sauce
I would like to try the secret sauce next time, just used thousand island.  Thought this would be a good hamburger with a fried egg or grilled pineapple.  Scott and I both really liked it.  Easy to prepare.

1    pound    ground beef, 80% lean meat ( I used 85/15 - you want a fattier meat to make a juicier burger ) 
1    hamburger or hotdog buns ( I used sesame seed buns ) 
   to taste    onion powder 
1/2    cup    monterey cheese, shredded (just used colby I had on hand)
1/4    cup    barbeque sauce 
   to taste    seasoning salt 
   to taste    black pepper 

Directions

Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick. With the 1 pound of ground beef I made 5 large patties.
Turn grill up to high and let it get hot.
Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.

Secret Sauce

3/4    cup    light mayonnaise
1/4    cup    ketchup
1/4    cup    sweet pickle relish
2    tablespoons    worcestershire sauce
   to taste    seasoning salt

For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
Assemble the burgers and serve with the special sauce, avocado, lettuce, tomato, cheese, pickles and your other favorite hamburger toppings!

Cheese-Stuffed Bacon Burgers

We made these for Father's Day 2013.  Yum!  We did 1# beef 1/2# sausage.  Tasted so good!  I put 1 1/2 pieces of bacon in the meat mixture.  I got 5 patties instead of 4.  I used 2% milk.

Ingredients

• 1 slice hearty white bread (crust removed, ripped into quarters)
• 2 tablespoons whole milk
• 1- 1 1/2 lb ground beef (85% lean)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 garlic clove, minced
• 1/2 cup shredded sharp cheddar cheese (or 1/2-inch thick pieces of American cheese slice)
• 6 slices of bacon, cooked
• 4 hamburger buns

Instructions

Keep the meat as chilled as you can throughout the entire process, up until cooking.

In a large bowl, mash the bread into the milk with a fork, creating a paste (called a panade).

For a gas grill, oil the grates, turn all burners to high, cover and heat for about 15 minutes. Leave primary burner on high, but reduce other burners to medium.

Meanwhile, place the meat in the large bowl with the panade. Add the salt, pepper, and garlic to the bowl. If you want to add bacon pieces into the patty, mix cooked, cooled and diced bacon with seasonings. (You can sub 1/2 cup real bacon bits for the diced bacon slices.) Use your hands to mix it all together. Don't overwork the meat, just until combined. Ideally, you should handle the meat as little as possible.

Divide meat into 8 equal pieces (about 2.5-3 oz each). Form each into a thin patty. Use one hand to flatten and the other to shape around the edges. Place cheese onto the middle of 4 of the patties. Place a plain patty on top of a cheese patty. Do this for all, so you end up with 4 large patties. Pinch the sides of the patties together to seal. Each patty should be about 3/4-inch thick.

Make a slight depression with your thumb in the center of the top of the patty. Remember to keep the meat cold until cooking.

Lightly season with salt just before cooking. Place burgers on cooler side of the grill. Cook with lid closed, turning once, until burgers are well browned on both sides, about 12-15 minutes total. Don't press down on patties while cooking. Remove from grill when done. For best results, tent loosely with foil and let the patties rest for a few minutes before serving. Serve on buns and top with bacon and more of your favorite toppings!

Notes

The panade keeps the burgers tender and moist.

I like to put a layer of plastic wrap over the work surface when I make the patties. With that layer underneath, I can easily transport and store the patties before cooking. It makes for easy clean-up too!

Read more at http://fabulesslyfrugal.com/cheese-stuffed-bacon-burgers-recipe/#2pybrakFEHiBPmcp.99