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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
Servings: 8 burgers
  • 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
  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.

I have written this post as part of #CollectiveBias.


Last week a huge box of Nature’s Pride buns and rolls showed up on my doorstep courtesy of Foodbuzz. There was only one thing to do with all that bread: a burger party!

I’m not going to lie, I didn’t cook the burgers. It was my birthday and I don’t really enjoy cooking burgers so my husband was nice enough to do that part for me. I did make the BBQ sauce, onion rings, and pickles though.

The burgers were great! The meat itself was just seasoned with salt and pepper since there was so much extra goodness going on. The BBQ sauce was smoky and spicy thanks to the chipotle pepper. The bacon added more smokiness and along with the onion rings, provided a great crunch. And the sharp cheddar? Can you really go wrong with sharp cheddar?

Now let’s talk about the onion rings.

In my world, there are 2 types of onion rings. Fast food onion rings and diner onion rings. The fast food ones are limp, soggy, and almost feel like they have a bread crumb coating. The diner ones are fresh, crispy, and the epitome of amazing. These onion rings are total diner rings but better. If I had known how easy it was to make great onion rings, I wouldn’t have been making late night Burger King runs when I was pregnant.

I was going to take better pictures of the rings but by the time I got the baby asleep and made it back into the kitchen they were gone! So you get my “draining on a paper towel” picture.

All in all, a delicious burger. Too much BBQ sauce though. It made a bowl full and we hardly put a dent in it.

Cheyenne Burgers
from Bobby Flay
For the burgers:
  • 2 teaspoons olive oil
  • 2 pounds ground beef
  • salt & pepper
For the onion rings:
  • 2 cups canola oil
  • 2 large onions sliced into rings
  • 2 cups flour
  • 1 cup buttermilk
  • salt and pepper
For the smoky barbecue sauce:
  • 2 tablespoons canola oil
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 1 cup ketchup
  • 2 tablespoons ancho chile powder
  • 1 tablespoon paprika
  • 1 heaping tablespoon dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 chipotle chile in adobo chopped
  • 2 tablespoons dark brown sugar
  • 1 tablespoon honey
  • 1 tablespoon molasses
  • Kosher salt and freshly ground pepper
To make the burgers:
  1. Heat oil in a large pan over medium-high heat. Season ground beef with salt and pepper. Shape into 8 burgers. Cook about 5 minutes per side or until cooked through. Top burgers with bacon, sharp cheddar cheese, onion rings, BBQ sauce, and any other toppings you desire.
To make the onion rings:
  1. Heat oil in a large pan to 360 degrees.
  2. Put flour in a bowl and season with salt and pepper. Do the same with buttermilk in a separate bowl.
  3. Dredge onion rings in flour, dip in buttermilk, and then dredge in flour once more. Fry until golden brown, turning once or twice, about 4 minutes. Drain on paper towels. Season with salt.
To make the smoky barbecue sauce:
  1. Heat the oil over medium-high heat in a heavy-bottomed saucepan. Add the onion; cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients (except salt and pepper); simmer for 10 minutes, or until thickened, stirring occasionally.
  2. Transfer the mixture to a food processor; puree until smooth. Season with salt and pepper. Pour into a bowl; cool to room temperature. Spoon on burgers

It’s Thursday again which means another Craving Ellie in my Belly post! This week was hosted by Pantry Revisited and the chosen recipe was Ellie’s stuffed turkey burgers.

I’m a big fan of turkey burgers but my husband always complains about a weird texture, so I was a little nervous about this. Luckily, he was onboard and even did the cooking for me after I stuffed them.

Ellie’s recipe calls for roasted red bell peppers which I hate so I sautéed up some mushrooms and mixed those with the mozzarella. The mushrooms had that sort of meaty texture so they were hardly noticeable but still delicious. The burgers stayed nice and moist and didn’t even need any condiments! Definitely a quick yet tasty meal.

Go visit Pantry Revisited to get the recipe. Trust me, you’ll want this one.