Doughnut Burgers with Candied Bacon - the most amazing burger you'll ever eat! It's the ultimate sweet and salty combination!

How is it Monday already?

I’m not ready!

Let’s go back to Friday night!

Anyway.

I’m back from Salt Lake City – got in late last night. I had the best time at the conference and met so many amazing bloggers that I’d only ever talked to on the interwebs. Plus, Nicole and I got matching tattoos.

That’s a normal thing to do on a work trip, right?

Right?!

Doughnut Burgers with Candied Bacon - the most amazing burger you'll ever eat! It's the ultimate sweet and salty combination!

One of my favorite people in all of the blogging world, Kita of Girl Carnivore, puts on an epic Burger Month every year. She recruits a bunch of us burger loving bloggers and literally says to us, “Go crazy!”

And that’s how I ended up making these Doughnut Burgers with Candied Bacon!

If you’re into the sweet and salty combo like me, you really should make these. They will change your life.

The sweet doughnut, the salty bacon coated in brown sugar, the cheese!

So good.

You absolutely MUST make them this summer.

Be sure  you enter to win the Burger Month giveaway below using the Rafflecopter!

Doughnut Burgers with Candied Bacon - the most amazing burger you'll ever eat! It's the ultimate sweet and salty combination!

Click for the full recipe

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Something you may not know about me is that one of my favorite foods is pimento cheese. I don’t know how or why but I have loved it for as long as I can remember.

Almost every week when I do my big grocery shopping trip, I buy a tub of pimento cheese and a bag of those long pretzel rods and then I dip the pretzels in the cheese and that’s all I eat until it’s gone. I mean, is that not one of the weirder things for someone to be obsessed with? Pimento cheese on pretzels? And not just pretzels, it has to be the pretzel rods.

(One the rare ocassion that I don’t feel like cheese, I get Justin’s Maple Almond Butter and then dip the pretzels in that. We’re not even going to think about how many calories that one is, mmkay?)

So when my dear friend Kita asked me to participate in Burger Month again this year, I knew Bacon and Pimento Cheese Burgers were happening.

This was my first time making pimento cheese, if you can believe that. I had it in my head that it was something I could only buy at the store since that was my tradition and all. But it turns out that it’s really easy. It’s just shredded cheese, diced pimentos (in a jar), and mayo. Seriously easy.

I did a simple beef burger with just salt and pepper, grilled for a few minutes on each side. And then I topped it with the homemade pimento cheese, some crispy bacon, lettuce, and tomato.

Also, I learned that I’m really, really bad at making burgers. Normally my husband does any burgers for me but he was in the field so I attempted these and they ended up fat and not wide enough for the bun. Which means that I need to make burgers more often, right?

There’s a fantastic giveaway to go along with Burger Month so make sure you check out the Rafflecopter widget below! There’s a long list of prizes being given away:

  • 1 Char-Broil Kettleman™ TRU-Infrared™ 22.5″ Charcoal Grill
  • 1 Le Creuset Signature 10 1/4″ Iron Handle Skillet
  • 1 Set Dreamfarm Chopula & Clongs
  • 1 Cabot Cheese Legacy Gift Box – 2 each Farmhouse Reserve, White Oak & Alpine Cheddar  – 1 each New York Vintage & Seriously Sharp & 1 Wine Bottle Opener
  •  1 Spiceologist 4 Pack of Grilling Rubs (Smoky Honey Habanero Raspberry Chipotle Greek Freak Black & Bleu)
  • 2 Woodbridge Wine ‘Cue Sauce Packages (5 bottles each)

A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth, Char-Broil, Cabot Cheese, Le Creuset, Dreamfarm,Spiceologist Woodbridge Wines

a Rafflecopter giveaway

Click for the full recipe

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Yesterday my kid came home and told me that they’d had a lockdown. It happens more than it probably should (#armylife) and thankfully it’s always nothing.

Really, it’s usually a parent threatening to punch the principal or something. 

And no, it’s never been me.

Yet.

Anyway, I asked what happened and he said, “There was a mountain lion! I saw it’s footprints on the playground on the way home!”

I was all, “Yeah….” and sent him upstairs to do his homework. So I went to my husband and said, “Hey, he said they had a lockdown because of a mountain lion.”

And he said, “Yeah, it’s possible. We see all kinds of things on the ranges.”

“What? Like they just come through the gate? That jerk wouldn’t let me through unless I took my sunglasses off the other day. But they’re letting mountain lions in?”

“Uhhh, a mountain lion could jump the fence. Pretty awesome, huh?”

And now I’m terrified. Of mountain lions. Hanging out in my backyard.

So in honor of the kid that may be telling me the truth or may be just trying to really scare his mother, I made something I knew he’d love.

Burger and Fries Pot Pie!

It’s really simple and my kids all loved it. It’s ground beef with some diced tomatoes and cheese and then it’s all topped with crinkle-cut French fries. How can that be bad? We won’t talk about how many French fries I stole off the top. 

Click for the full recipe

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Umm.

I’m sorry for clogging your arteries first thing in the morning.

See, this is why I stick to pretty basic stuff on the blog. Because when someone gives me permission to go nuts, I do.

This is all Kita’s fault. She has been hosting an epic Burger Month and literally said to us “Make it epic!”

So. Much. Pressure.

I don’t know if Colorado Omelets are actually a thing or just a thing that IHOP created to have something else on their menu but basically it’s an omelet filled with beef, bacon, sausage, green peppers, onions, cheese and then you cover it in salsa.

I love them.

I love them so much that I made them into a burger.

So the burger has the beef in the burger (duh), the bacon, sautéed green peppers and onions, white cheddar cheese, and a yolky egg on top. And then you pour salsa all over it.

(I had sausage links cooked up but decided I needed to rein myself in.)

It’s messy and delicious and as someone who believes that more is more on burgers, I was a big fan. A big, messy fan.

Check below the recipe for a fun giveaway!

Click for the full recipe

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We are approaching one of my favorite seasons: burger season!

I just love that time of year. The sun stays up a little longer which means you have extra time to get your burgers grilled and it’s just warm enough to enjoy your burger on the back porch.

We had snow two days ago. So yeah, I’m ready to #SayCheeseburger!

That also explains why I made my burgers on the stove instead of the grill. But you can definitely grill them if you’ve already escaped winter!

I went to Walmart earlier in the week with a mission to get ingredients for a classic cheeseburger. I think everyone in the world has a different opinion on what a classic cheeseburger includes. For me, the classic cheeseburger is meat, cheese, and veggies.

And bacon.

Bacon’s a classic, right?

So I picked up everything I needed including Kraft Lite Mayo and Velveeta Slices. If you haven’t tried the Velveeta Slices on a grilled cheese, please do me a favor and go buy some now. I won’t make a grilled cheese without it!

But this is about burgers.

I think burgers get better the more stuff you put on them so I loaded mine up. But you can, of course, leave stuff off or add more. I left the burger patties themselves pretty plain – just ground chuck, salt, and pepper – so add whatever flavor you want on top!

My trick for keeping bacon from sliding right off your burger? Put the bacon on top of the burger and the cheese on top of the bacon. The cheese gets gooey and melty and keeps the bacon in place! 

What’s YOUR idea of the Classic Cheeseburger?

Classic Cheeseburger

8 burgers

Ingredients

3 pounds ground chuck
salt and pepper
3 tablespoons canola oil
8 sliced bacon, cooked
1/2 cup Kraft Lite Mayonnaise
8 Velveeta slices
8 burger buns
lettuce, tomato, pickles, onions, ketchup, mustard

Instructions

  1. Divide the ground chuck into 8 even portions. Shape each portion into about 3/4 inch-thick burger. Season both sides of each burger with salt and pepper.
  2. Heat a tablespoon of the canola oil over medium-high heat. Add 3 burgers and cook until deeply browned, about 3 minutes. Flip over and cook until done, another 4 or 5 minutes.
  3. Top each burger with a slice of bacon and then a slice of Velveeta. Cover and heat another minute, just until cheese in melted. Remove to plate and repeat with remaining canola oil and burgers.
  4. To assemble burgers, spread about 1 tablespoon of Kraft Lite Mayonnaise on each bun. Top with bacon and Velveeta-covered burger. Add other toppings as desired.
http://fakeginger.com/classic-cheeseburger-saycheeseburger/

I have written this post as part of #CollectiveBias.

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