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Ingredients
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1.5 lb. ground beef (preferably an 80/20 blend)
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salt and coarse ground pepper
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3 slices cheddar cheese
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3 slices mozzarella cheese
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12 slices white bread
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1 can canola cooking spray
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12 slices cooked bacon (cut in half)
1 Food Prep
Gently form your ground beef into 2 oz. mini slider patties and season both sides of your patties liberally with salt and pepper. Set them aside until you’re ready to grill.
- Sandwich 1 slice of cheddar and 1 slice of mozzarella cheese between 2 slices of bread.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Spray the top and bottom of your cheese sandwiches with canola oil and place them on the grill. Grill your sandwiches for 2–3 minutes per side, gently pressing them with a spatula until the bread is golden brown and the cheese is melted. Then, remove your grilled cheese sandwiches from the grill and cut each of them into 4 squares.
Now, place your patties on the grill and cook them for about 4 minutes on each side until they reach an internal temperature of 160°F.
When they’re ready, remove your patties from the grill and place each patty on a grilled cheese section, top with 2 small slices of bacon and another grilled cheese section. Serve immediately.
** Cooking times are approximate. Based on a ¾” burger.
For safe meat preparation, reference the USDA website.
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