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is uncooked bacon a bad idea for stuffed burgers? - Page 2

post #21 of 25

O man..... don't throw them away. If your not gonna grill them and give it a try.... crumble it up  and fry it up and refreeze it for pizza or as a topping for something. No need to throw it away. I fry up hamburger and sausage all the time and put it in the freezer for using it on pizza or dips..... don't pitch it.

 

Personally, I get all the smoke flavor I want without using frozen meat. I think there would be a number of problems with throwing frozen meat into the smoker. I've never heard of anyone doing it. I have frozen hamburgers and slammed them on the grill right out of the freezer. That works great...... but... I wouldn't do the frozen meat into the smoker thing.

post #22 of 25

You can make squealer-burgers. Grind the bacon, then mix it with the ground beef. But, you need to cook the burger until well-done. The bacon fat provides both flavor and moisture.

 

http://www.ifood.tv/recipe/hamburgers

 

I have criss-crossed each burger with 2 strips of bacon, secured with a toothpick, then smoked them until done. The bacon will render and cook at the same rate as the burger. Darn good burger.

post #23 of 25

I've frozen pre-made slider patties before and smoked / grilled without issue. They came out just as good as when made fresh. I used a vaccum sealer and everything was fine.

 

As everyone said the texture will be the main thing with the bacon, second to getthing the burgers to 160F.

 

With uncooked bacon you'll have a bit more fat in the burgers, so hopefully they stick together. They may even end up super juicy!

 

Let us all know how it goes!

post #24 of 25

Fellow Pennsylvanian,

 

This thread is a bit old, and you probably already did something with it, but here's my two cents.

 

I agree with Pineywoods about cooking it to 160˚ internal. The only problem is, you probably don't want overcooked burgers.

So now that you already stuffed the raw bacon in there, the only way to avoid either eating overcooked burger, or undercooked bacon, is to chop it apart. If it was my problem, I would think---"Ground beef---Bacon--Cheese--Spices"------add a couple more items---------------------------Chile !

 

 

Bearcarver

post #25 of 25
Quote:
Originally Posted by Bearcarver View Post

Fellow Pennsylvanian,

 

This thread is a bit old, and you probably already did something with it, but here's my two cents.

 

I agree with Pineywoods about cooking it to 160˚ internal. The only problem is, you probably don't want overcooked burgers.

So now that you already stuffed the raw bacon in there, the only way to avoid either eating overcooked burger, or undercooked bacon, is to chop it apart. If it was my problem, I would think---"Ground beef---Bacon--Cheese--Spices"------add a couple more items---------------------------Chile !

 

 

Bearcarver



I like the way that man^ thinks!!!

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