Bacon Cheese Burgers

[tutterbear35]

Classic Bacon Cheeseburger



Grab a bun and get in line!



6 slices bacon

2 pounds ground chuck (80% lean)
Kosher salt
Freshly ground black pepper

6 thin slices extra-sharp Cheddar cheese
6 hamburger buns
6 crisp lettuce leaves
6 slices ripe tomato
Ketchup (optional)
Mustard (optional)


In a large sauté pan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Remove the bacon and set aside on paper towels to drain. Remove the pan from the heat.

Gently shape the ground chuck into six burgers of equal size and thickness (about 3/4 inch thick). Season both sides of the burgers with salt and pepper.

Grill over Direct Medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through grilling time. Top each burger with a slice of the cheese during the last minute or two of grilling time and allow the cheese to melt. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.

Serve the cheeseburgers hot on the toasted buns with a lettuce leaf and a slice of tomato, topped with a slice of the bacon. Serve with ketchup and mustard on the side, if desired.

Makes 6 servings.

[tutterbear35]

Classic Grilled Turkey

One of our most sought-after recipes. Grill just one turkey and you’ll never go back to making it in the oven!



1 oven-ready turkey (select size to fit your grill)
1 tablespoon oil
Salt and pepper
Herbs, rub, or seasoning to taste


Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season to taste, inside and out.

Place turkey, breast side up, in a roast holder set inside a large heavy-gauge foil pan. Place in center of cooking grate. Cook 11 to 13 minutes per pound to an internal temperature of 180º F in the thigh and 170ºF in the breast. Remove turkey from grill and let stand 15 minutes before carving.

Makes 4oz skinless portion servings.

Note: To collect drippings for making gravy, pour a little water into foil pan. Replenish water as needed to keep drippings from burning. Remove pan from under turkey about 30 minutes before bird should be done and make gravy. (Continue cooking turkey in the center of the cooking grate).

[DeBora4BobbyL]

I am thinking about having the bacon burgers, without the bun tonight or tomorrow night. Of course, for me it will be without the bun.

[cat lover]

Classic Grilled Turkey

One of our most sought-after recipes. Grill just one turkey and you’ll never go back to making it in the oven!



1 oven-ready turkey (select size to fit your grill)
1 tablespoon oil
Salt and pepper
Herbs, rub, or seasoning to taste


Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season to taste, inside and out.

Place turkey, breast side up, in a roast holder set inside a large heavy-gauge foil pan. Place in center of cooking grate. Cook 11 to 13 minutes per pound to an internal temperature of 180º F in the thigh and 170ºF in the breast. Remove turkey from grill and let stand 15 minutes before carving.

Makes 4oz skinless portion servings.

Note: To collect drippings for making gravy, pour a little water into foil pan. Replenish water as needed to keep drippings from burning. Remove pan from under turkey about 30 minutes before bird should be done and make gravy. (Continue cooking turkey in the center of the cooking grate).


Boy that sounds good! Will have to give this one a try! Thanks for sharing!:D