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Classic Cheeseburger – the best way to make a classic cheeseburger! Top it with bacon, cheese, tomatoes, lettuce, pickles, and the condiments of your choice.
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.
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?
More Burger Recipes
- Cheyenne Burgers
- Doughnut Burgers with Candied Bacon
- Crockpot Cheeseburgers
- Guacamole Bacon Burgers
- Bacon Cheeseburger Sliders
- Bacon Pimento Cheese Burgers
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- 3 pounds ground chuck
- salt and pepper
- 3 tablespoons canola oil
- 8 sliced bacon, cooked
- ½ cup Kraft Lite Mayonnaise
- 8 Velveeta slices
- 8 burger buns
- lettuce, tomato, pickles, onions, ketchup, mustard
- Divide the ground chuck into 8 even portions. Shape each portion into about ¾ inch-thick burger. Season both sides of each burger with salt and pepper.
- 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.
- 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.
- 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.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 824Total Fat: 50gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 188mgSodium: 1220mgCarbohydrates: 30gFiber: 2gSugar: 8gProtein: 59g