Ingredients
- 8 ounces ground beef
- 1-ounce cooked bacon, chopped
- 1-ounce shredded Cheddar
- 2 tablespoons canola or olive oil
- 1 hamburger bun, optional
Special tools:
- 1 round mold (lid to a peanut butter jar or other round container recommended)
- 1 sheet plastic wrap
Directions
Divide ground beef into approximately 2 equal portions. Set aside. Line round mold with plastic wrap. Pat half of the ground beef into the round mold. Layer with cheese and bacon, being careful not to go too close to the edges. Cover with other half of the ground beef. Press down edges of ground beef together to seal. Remove pattie from mold and pan fry over medium heat in 2 tablespoons of oil. Serve plain or on a bun.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By MinisterGayl
on March 03, 2012
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Hackney's has a magic touch with just about everything it does. Had our wedding preception (reception two hours before the wedding there in August 2005. My only wish? They should serve corned beef and cabbage more than once a year. Their onion loaf takes onion rings to a whole new level.
By mileme20
on January 05, 2012
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After going to Hackney's to try this burger, I was very disappointed. It was very dry and didn't have a lot of flavor. I decided to make my own version and it turned out so much better.
By food_luvr29
Arcadia, CA
on May 25, 2011
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i made my own version on the hackney inside out burger instead of cheddar i put mozzarella, added salt and pepper and two tablespoons of honey barbeque sauce and sprayed the pan with nonstick oil spray and had sandwich bread instead of a bun cause I'm kinda cheap and I've gotta say this is the second best burger I've made, I'd like to try the original hackney burger but i have to be very very careful with bacon (i had a gastric bypass {stomach surgery} in 2003. i was 327 lbs
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