Time to get heftier, my lovely Goose Army–it’s Yum-Yum Friday on The Midnight Goose! Some may say it’s the most glorious day of the week…and they’d be right. Who doesn’t love a day dedicated to recipes and food? Granted, it’s not like this is a national or religious holiday (though, it should be), so you’re not getting your Friday off, thus securing a 3 day weekend. However, you’re still getting a simple, easy recipe that will produce a tasty lil’ treat for you to enjoy on your weekend.
Side note: Yes. I know some of you are doctors, nurses, work in retail, etc. and don’t know what the hell a weekend is. I’ve paid my dues as well. But, let’s just let the “normies” have it their way and act like Friday-Sunday are the best days of the week. It’s almost like charity, really.
Anyhoozles, this Yum-Yum Friday, it’s all about Bacon Cheeseburger Bundles. What the hell is that? you ask? Well, you’re about to find out:
1 – 8 count tube of Biscuits (no “flaky layers” kind)
1 lb lean ground beef (I use 93/7)
1/2 cup chopped onion
3 slices chopped bacon (thick cut is best)
4-6 oz shredded sharp cheddar (roughly a cup)
1 tbsp ketchup
2 tsp prepared yellow mustard
Worcestershire sauce (a few splashes)
All-purpose flour (for dusting)
Salt & Pepper
Yeah. The Worcestershire, mustard, and ketchup are all “off-brand”. I’m hood. Don’t judge me. You use the brands (or generic) products you like best, but I do recommend using Grand’s “Butter Tastin'” Southern Style biscuits–and use a decent, meltable cheese. Don’t use “Cheddar-Melt” or some nonsense like that. The stuff is basically plastic. Optimally, you would hand shred your own sharp cheddar–but ain’t nobody got time for that when there’s other things to be doing. Also, Gouda, Muenster, Gruyere, White Cheddar, any cheese you like, would be awesome in these.
For my international followers, Colman’s English Mustard and Heinz Tomato Ketchup are what we’re looking for here. Lea & Perrins Worcestershire is great, too. If you have trouble finding these exact biscuits–no worries. Just use something comparable–but make sure it is not labeled “Flaky Layers” (“Original” or “Buttermilk” are best). And “streaky bacon” is the bacon we need here–but “Canadian style” bacon would be delicious as well. If this paragraph comes off as condescending, just know it’s the fact that I’m writing this in the early morning and my coffee hasn’t kicked in yet. Speaking of which–this coffee is SO GOOD! The Dark Matter and Honduras blends are popular around Casa de Fatass.
***PREHEAT YOUR OVEN TO 350 DEGREES***
As with a lot of my recipes–let’s get some meat in a pan. In the case of this recipe, let’s start cooking the bacon over med-high heat.
We want to cook the bacon until it’s starting to get crispy–but not super crunchy. By the way, I got new ceramic pots and pans–and I loooooove them. They’re Farberware not Le Creuset or anything–but for the price and quality, they’re freaking awesome. Here’s a link if you’re looking for good quality, but affordable pans. Everything just slides right out, they’re a breeze to clean, and they’re really nice. I got mine in aqua, but there’s four different colors to choose from. However, I’m still trying to figure out why the set comes with a 5″ skillet…I mean, I guess ants need a swimming pool…
But I digress. Remove the bacon from the skillet with a slotted spoon and drain in a bowl with paper towels. Note: there will be a lot of leftover bacon grease, of course. Drain all but 1 tbsp from the pain for the next step.
Side note: if you don’t want a lot of bacon flavor, remove all of the grease from the pan. I get it–bacon can be very “smoky” so it can be overwhelming. No judgement.
Now add your hamburger to the skillet with the tablespoon of bacon grease and begin browning it. Here’s 3 pictures of that process to get your mouth watering:
Once your hamburger is half-cooked, add your chopped onions. I love onion (and garlic), so normally I say to add as much as you want. However, for this recipe, don’t go hog-wild. Stick to a 1/2 cup of chopped onion or less. Any more will add too much moisture to your mixture, and will just be too much for the biscuits to handle. Trust me.
Continue browning your meat and cooking your onions until just done. This mixture will be going in the oven, so a little pink is okay.
Remove your skillet from the heat source and allow to cool a little. Then add the bacon, ketchup, mustard, and Worcestershire sauce. and stir to combine.
Freaking YUM, right??
Next, make yourself an “assembly line” with all of your ingredients.
To the left, I have my pan full of my meat mixture. I have the cheese open and ready to dig into, my rolling pin (it’s my grandmother’s that she bought in 19-dickety-two), my canister of flour, and my biscuits set up on the baking sheet that I will use. This way, I can flour the counter, grab a biscuit and rub it in a little flour, rolling it out into a circle, add the cheese and meat, wrap it up, and set it right back on the ungreased baking sheet.
Next, place your Bacon Cheeseburger Bundles in the middle rack of the oven and bake at 350 degrees (which you preheated, right?!?!) for 13-17 minutes.
Mine took about 15 minutes until they were at a level of done that made me happy. However, leaving them in the oven a few more minutes to brown them a little more would have been perfectly fine, too. I like a softer dough, but baking them longer to make them a little crunchier is fine, too!
Serve them alongside some shoestring fries with ketchup, mustard, mayonnaise, barbecue sauce, whatever your taste buds fancy. These are soooooo yummy–and even the kids will chow down.
Just a side note: you may have more meat mixture than biscuits. This is okay. Bust out another can of biscuits and make SIXTEEN bundles! Or, save the meat for another day. That way you’ll have the meat ready to go when you want to make more.
Just another side note: a few tablespoons of chopped up dill pickles added with the ketchup, mustard, and bacon would be awesome in this as well.
Until next time…