The Bacon Weave Double Cheeseburger

The Bacon Weave Double CheeseburgerToday is the start of Meat Week over on Destination America and to celebrate they’ve asked several food bloggers — myself included — to create a “meaty and delicious” meal to help celebrate.

So what is Meat Week exactly? It’s seven days of completely new programming that kicks off with the new one-hour special, Smoked, followed by Epic BBQ Pits, as well as two new episodes of United States of Bacon, culminating with the season premiere of the hit series, BBQ Pitmasters on Sunday, June 2 at 9pm E/P.

As far as my recipe goes, here’s what I came up with. I call it the Bacon Weave Double Cheeseburger, and it consists of two 1/3 pound ground beef patties – each of which is wrapped in a bacon weave – plus a couple slices of Wisconsin Cheddar cheese, lettuce, tomato and mayonnaise on a bun.

Since bacon cooks a little more slowly than ground beef does I started off by creating two bacon weaves and cooking them in the oven at 375° for 15 minutes. After taking them out and letting them cool I then wrapped each bacon weave around a 1/3 pound ground beef patty and threw them on my grill. I then grilled my bacon weave wrapped burger patties for about five minutes on each side and then tossed a slice of cheese on each one, took them off the grill and assembled my burger!

After seeing how huge my bacon wrapped ground beef patties ended up it was pretty obvious that having only one of them on a bun would have been WAY more than enough, but at this point I’d already committed myself to making a double cheeseburger so I just went for it. Plus, I still had a ton of Hormel bacon left from when I made my Bacon Weave Quesadilla, so I figured that I might as well put it to good use.

Despite the fact that I could barely hold my Bacon Weave Double Cheeseburger with one hand it still turned out pretty amazing. One of the things that made this burger so great is that as it was cooking on the grill the burger patties absorbed the bacon grease, which turned it into one of the juiciest burgers I’ve ever eaten.

9 Comments on The Bacon Weave Double Cheeseburger

  1. Robert
    May 28, 2013 at 8:56 am (1 year ago)

    I concur, the two patties is probably a bit much, but this looks amazing. Wonder how good it would have been with Grilled Cheese buns. The regular buns, not the bread cheese ones. . .all in all, you have pushed the limits and I thourougly enjoy it!

    Reply
  2. Tom
    May 29, 2013 at 5:44 pm (1 year ago)

    Hey man, you’re working for a conglomerate trying to muscle out the original meatweek that’s been going strong for eight meaty years. http://www.meatweek.com/

    Show up to a night (there is probably one in your city) and compare notes. They’re not so bad at original creations themselves. If shock food is the new indie rock, then not supporting the insincere for-profit efforts of a bunch of suits is still the old punk rock. Be punk rock with meatweek.com.

    Two patties is never too much.

    Reply
    • Nick
      May 29, 2013 at 5:56 pm (1 year ago)

      I didn’t even know that existed until now, but it sounds awesome! Unfortunately, I live in Milwaukee and it doesn’t look like there’s a participating city anywhere near me.

      Reply
  3. joyce
    June 1, 2013 at 1:22 pm (1 year ago)

    That is an impressive weave – very creative!

    Reply
  4. Chris
    June 2, 2013 at 9:18 pm (1 year ago)

    Bravo! Nicely done. I’m glad you’re not a girl because you NEVER touch another girl’s weave…and I want to grab that weave!

    Reply
  5. AmyLynn
    July 23, 2013 at 9:47 pm (1 year ago)

    Wow, tried this tonight. If I had to grade my attempt, I’d say an 90%. I par-baked the bacon and cooked a perfectly medium-rare burger. What’s the trick for keeping the bacon snug on the backside of the grid when all the strips fold over? I used toothpicks, then managed to stab myself with it even after I removed it first! Doh! My bacon was thicker so it didn’t weave as neatly as yours, but my husband ate it anyway! Thank you for sharing in the Bacon Love!

    Reply
    • Nick
      July 25, 2013 at 8:07 am (1 year ago)

      Yeah, I used toothpicks to keep the bacon in place while it was cooking. Using a thinner bacon also probably helped me out a bit.

      Reply

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