Total Time: 45 Mins
Yield: Serves 12 (serving size: about 1/4 cup)
Move over, 7-layer, dip. A super rich bacon cheeseburger is even better when you can enjoy it over kettle chips, crackers, or even fries. The meat and cheese combo perfectly pairs with the ketchup mixture and pickle, both in terms of taste and texture: while the ketchup and pickle add a perfect tanginess to complement the creamy richness, the cold toppings bring everything together for a perfect bite. Opt for lean ground beef since there’s enough fatty richness in the bacon and cheese.
- 8bacon slices
- 1/2 cup diced yellow onion
- 1 1/4 pound ground sirloin
- 4 ounces cream cheese, softened
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 12 ounces Cheddar cheese, shredded (about 3 cups)
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 1 cup shredded lettuce
- 1/3 cup diced tomato (from 1 plum tomato)
- 1/4 cup diced dill pickle
- Rectangular buttery crackers (such as Club), for serving
How to Make It
Preheat oven to 375°F. Place bacon in a large nonstick skillet over medium-high. Cook until crisp, turning occasionally. Transfer bacon to paper towels to drain; chop and set aside. Reserve 1 teaspoon of drippings in skillet.
Add onion to drippings in skillet over medium-high, and cook, stirring often, until translucent, about 3 minutes. Add ground sirloin; cook, stirring to crumble, until evenly browned, about 7 minutes. Drain and return to skillet. Stir in cream cheese, Worcestershire, and pepper until cheese is melted and ingredients are combined.
Reserve 2 tablespoons of chopped bacon for garnish. Add Cheddar cheese and remaining bacon to beef mixture, and stir to combine. Pour mixture into a lightly greased 2-quart baking dish. Bake in preheated oven until golden and bubbly, about 20 minutes.
Stir together ketchup and mustard in a small bowl; spread mixture evenly over baked dip. Sprinkle with lettuce, tomato, pickle, and reserved bacon. Serve with crackers.
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