Bacon Cheeseburger and Roasted Potatoes In 30 Minutes or Less

Name: Bacon Cheeseburger
Total time: 30 min
Ingredients: 1 lbs Ground Beef; 1/2 tsp Salt; 1 tsp Onion Powder; 1 tsp Garlic Powder; 1/4 tsp Pepper; 4 strips Bacon, cut in half; 1 Onion, thinly sliced; 1/2 cup Mayo; 1/4 cup Prepared Horseradish; 4 slices Cheddar Cheese; 1 tomato, sliced; 1 head Iceberg lettuce, torn into big slices; 4 Burger Buns (I use gluten-free buns)

Nov 18, 2019 | meat, Recipes

Okay, everybody, it’s Monday, you know what that means! It is 30 Minutes or Less time. Today we are going to make a bacon cheeseburger with horseradish mayo and roasted potatoes in under 30 minutes. And, I’m going to show you how to do it too. You don’t need to be a professional chef, just a hungry person who is short on time and hungry for something delicious.

This is how to make…

2:25 pm – Pre-heat

I actually made this bacon cheeseburger for a late lunch as I had things to do in the evening, so I started at 2:25 pm. The first thing I did, and you should to was to heat up the oven to 400°f, get a skillet or oven-safe pan heating up on the stove over medium heat, and heat up a griddle to 375°F.

A note about the griddle.

If you don’t have a griddle it isn’t the end of the world. These burgers can be cooked in a pan or on the BBQ. Generally, I don’t use special equipment for these posts but I just got my griddle and I know a lot of people do have them. If you’re curious this is a link to the one I’ve got. I’ve used it a handful of times and it works well so far.

2:26 pm – Potatoes

With everything heating up it was time to get down to business. First up, potatoes. I used baby red potatoes for this as they hold up really well in the oven. You can use any kind of potato you want, but I do recommend a yellow-fleshed variety for various reasons.

All I did with the potatoes was cut them into quarters, toss them in the pan with a little oil and salt and pepper and let them cook. I tossed them every few minutes while I went about other things.

We will come back to these later.

2:29 pm – Onion

It took me a few minutes to get the potatoes cut and in the pan, then I went to work on an onion. I cut the ends off, cut the onion in half and peeled it. Then I thinly sliced it along the grain of the onion. Once the onions were cut, I put them on the griddle with a touch of oil.

2:31 pm – Horseradish Mayo

It was now 2:31 and this seemed like the perfect opportunity for me to mix up a batch of horseradish mayo. What’s in it? Prepared horseradish and mayonnaise. That’s it. Let’s call it 1/2 cup of mayo and 1/4 cup horseradish. I mixed it up and set it aside.

2:33 pm – Potatoes in the oven

I had been tossing or stirring the potatoes every minute or two up until this point. But not they were browning and the oven was hot. In the oven, they went. I also gave the onions a stir and cut four strips of bacon in half and put them on the griddle.

2:35 – Prep the vegetables

Another small job I got out of the way was prepping the vegetables. I sliced a tomato and tore apart some iceberg lettuce. Nothing too exciting.

When it comes to burgers and sandwiches in general thinly sliced tomatoes are always the way to go. I slice them as thin as I can. I find the sandwich or burger is less likely to slide apart with thin tomatoes.

2:37 pm – Burger

Okay, with the veg out of the way I gave the onions another toss, flipped the bacon and got to work on the burger. I didn’t do anything crazy here. I took one pound of medium ground beef and combined it with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt (with the bacon this was a bit much. In the full recipe I cut this back to 1/2 tsp), and 1/2 tsp of black pepper. That’s it. I mixed this up and made four evenly sized balls.

2:39 pm – Bacon

The onions were starting to look pretty good and the bacon was cooked. I tossed the onions, and took the bacon off the griddle and set it on some paper towel to absorb the excess grease.

2:41 pm – Bacon Off Burgers On

With the bacon off the griddle and the onions pushed to the side, there was now room for the burgers. I flattened the beef balls until they were about 1/4 inch thick and put them on the griddle. I seasoned the burger lightly with salt and pepper and let them cook.

Notice that I didn’t take a lot of time to make sure the burgers were perfectly round. That is an unnecessary step that eats time. Just flatten the ball and put it on the griddle, no one is going to care.

2:45 pm – Flip burgers

About four minutes after the burgers went on the griddle I flipped them. I then sliced the buns and put them on the griddle too. I didn’t butter the buns because there was enough grease on the griddle from the bacon and the burgers.

A note about the buns.

I am obviously using gluten-free buns here. The best ones I have found so far are made by kinnikinnick. You can check out their website here. The only place I’ve been able to find them around here is Sobeys.

2:48 pm – Onions on burgers

At this point, the burgers were cooked so I topped them with the onions and one Kraft single each. The buns were also ready so I took them off the griddle.

Why am I using Kraft Singles?

You may be wondering why I used Kraft Singles on my burger, surely there must be a better cheese I could have used. Nope. In all honesty, I think for a bacon cheeseburger, there isn’t much better than a Kraft Single. I used them because I like them on cheeseburgers.

2:51 pm – Dress Buns

While the “cheese” was melting I dressed my buns. Horseradish mayo on the top and bottom bun. Bacon on the bottom bun. Lettuce and tomato on the top.

2:52 pm – Cheeseburger Done

With the cheese melted the burgers were done. On to the buns they went.

2:53 pm – Potatoes Done

At 2:53 the potatoes came out of the oven. Crispy on the outside and soft on the inside. Delicious!

2:54 pm – Dinner is ready

And just like that, dinner was done.

Conclusion

All too often we try to over complicate things that are best when left simple. This cheeseburger has only a few ingredients but was absolutely delicious. Keep it simple.

There is also this misconception that homemade burgers takes a long time to make. Seasoning the meat, forming the patties, it seems like it should take a long time. But, clearly, that doesn’t have to be the case. The next time you get a craving for a burger make this instead of going out. You will be so happy that you did.