Not Your Classic Cheese Burger
Recipe tags: beef base, moderate difficulty, main, beef, skillet
|1½ lbs||ground round, thawed|
|2 tsp||Better Than Bouillon® Roasted Beef Base|
|⅓ cup||finely grated carrot|
|3 medium cloves||garlic, minced|
|1 tsp||horseradish mustard (may substitute with Worcestershire sauce)|
|½ tsp||black pepper|
|sharp Cheddar cheese, sliced (enough cheese to generously top burgers)|
|1||large yellow onion, thinly sliced (may substitute with frozen onion rings)|
|½ cup||all-purpose flour|
|1 Tbsp||Southeastern Mills® Barbecue Seasoning (may substitute)|
|enough canola oil to cover onion rings when frying|
|6 slices||thick cut bacon, fried and drained on paper towel|
In a medium bowl, add ground round, Beef Base, carrot, garlic, horseradish mustard and pepper, mix to combine.
Divide meat mixture into 4 equal portions and shape each portion into a patty.
Coat a large non-stick skillet with cooking spray, heat over medium heat.
Place patties in skillet; do not overcrowd, cook until done, about 20 minutes, turn occasionally. To ensure proper doneness, use an instant read thermometer.
Turn heat off; cover each patty with sliced cheese; cover skillet to allow cheese to melt.
In a large deep skillet, heat oil over medium-high heat to 350°F.
In a small bowl combine flour and Barbecue Seasoning, in a second bowl, whisk egg with milk.
Dredge sliced onion rings in seasoned flour. Dip onion rings in egg mixture. Dredge in seasoned flour for a second time.
Place onion rings in hot oil and fry until golden brown, drain on paper towel.
Place patties on toasted buns and top with bacon and onion rings.