Best Spicy Egg Salad Sandwich

It's hard to make egg salad look sexy. But it's easy to make it taste delicious! I came across this recipe a long time ago, and had the opportunity to make it this week. This isn't the recipe that my mother has passed down, but it's still pretty tasty! I don't know if the title "best" totally suits this recipe, but it's the original title, so I'll honour it that way. I may have to divulge my own recipe one day, but today I will share this one!

Now this recipe was made to be a salad, served separately. I regretfully missed the opportunity to take any pictures of me eating the actual salad. However, I did convert it into sandwich form. My taste buds were just crying out for it that day! The only difference I would say, is that for the salad, keep the eggs in quarters or slices. The same goes for the other ingredients, just keep in mind that it is a salad. For information on that, I suggest visiting the blog I got this from, Table For One.For sandwich form, break the eggs and other ingredients down more.

It's a quick easy lunch, and something I hope you will enjoy!


Best Spicy Egg Salad Sandwich

Eggs - 4, hard boiled, roughly chopped
Mayo - 1/3 cup
Dijon Mustard - 2 tbsps
Horseradish - 1 tsp
Carrot - 1 shredded
Celery - 1 stalk diced
Green Onions - 2 diced
Parsley - pinch
Salt and Pepper -a pinch

*Just to "kick it up a notch", you may want to add a bit of cayenne pepper or paprika. A 1/2 tsp should do the trick!

Mix all ingredients together except the eggs. Once well mixed, add the eggs and gently fold them in. Refrigerate before serving, at least a half hour.

If sticking to salad form, keep the eggs in larger pieces. But if sticking with sandwiches, make sure the eggs stay small.

Tuna Burger with Apple Slaw and Maple Mayo

After writing about Wieners and Beans on toast, and the classic BLT sandwich, I figure it's time to start getting back on the healthy food wagon. Of course I enjoyed the previous recipes, but I prefer to keep a well balanced diet myself.

I think that lots of people get lost with trying to be healthy, whether for good or bad reasons. There are the people that don't care, and dine on McDonalds, KFC and Dairy Queen all week, and there are those that drink carrot juice, munch on a celery stick and drink water all day. On one hand you have those that over-indulge, and on the other,  I think there are people that under-indulge. Why don't people just...indulge?

By under-indulge, I mean that there are people that refuse to eat some food items because of the possibility of gaining weight or being unhealthy. Who knows on what they might be missing out on! There are so many unique flavour combinations, can it really be that easy to ignore so many different foods? Probably not for them, it must be difficult. So I guess I can respect their ability to hold strong. And while it seems I have sort of contradicted myself, I can't help but be sad for those people that wont eat this recipe or this recipe because they may be unhealthy or fattening.

THIS recipe however, is delicious. And while the Maple Mayo might not be the powerhouse of nutrition that people are looking for, it's easily set aside. This is another brilliant recipe from the cookbook Flavours of Prince Edward Island:A Culinary Journey. I could eat everything in this cookbook and be a very happy man. It just makes me miss the East Coast so much though! However, this Asian inspired recipe brings some of that East Coast back home to me. I hope you like it.

Tuna Burger with Apple Slaw and Maple Mayo

The Slaw
Apple - 1, sliced into thin strips
Green Onion - 1, thinly sliced
Cabbage - 1 cup, thinly sliced
Capers - 1/4 cup
Cider Vinegar - 1/4 cup
Black Sesame seeds - 2 tbsps
Olive Oil - 2 tbsps
Chinese Five Spice - A pinch
Salt and Pepper - A pinch.

Combine all of these ingredients in a bowl and reserve.

The Maple Mayo
Mayonnaise - 1 cup
Maple Syrup - 2 tbsps
Grainy Mustard - 1 tbsp
Salt and Pepper - a pinch

Combine all of these ingredients in a bowl... and reserve.

The Burgers


Olive Oil - 2 tbsp
Ahi Tuna (Blue Fin) - 4 steaks
Salt and Pepper
Lettuce
Buns

Heat the olive oil in a skillet over high heat. Season the tuna with salt and pepper, then place in the skillet. Flip almost immediately, about 30 seconds. Cook the other side for about 1 minute then remove. It dries out when it's overcooked, so you want a nice char on the outside, but still that dark pink on the inside.

Assemble the burger by spreading on some maple mayo, then the lettuce, then the tuna, and finish with the slaw. Top with the other half of the bun and dine down!! 

Wieners and Beans on Toast

Finally home at last! After arriving home from camping, the Fiance and I had enough time to unpack, clean out the tent, take a long glorious shower, and then head out the door again. We headed to Calgary for some important visiting with family and friends.

Despite the great times, I've missed my bed. There should be a rule about sleeping in your own bed before heading out on the road again. Isn't it weird to have the need for a rest after your vacation? Sometimes just relaxing on a beach can be just as exhausting as a day at work!

And when coming home finally, you discover that your kitchen is pretty bare and sadly lacking in any fresh produce. All the remains is... canned beans and some frozen sausage. Which would probably sound gross to most people, but actually made me kinda excited! This is a classic meal from my household when groceries started to diminish.

Sometimes when I make this meal, I throw in anything I have in the fridge. A fried egg on top, some diced onion, red pepper, some mustard spread on top... whatever you want really!

My thoughts are rambling. I can't really think straight and my mind is constantly wandering at the moment. Maybe I'm hungry, or over-tired, or just ready to jump into my comfy bed, but I can't write anymore. I'm going to hammer out this recipe, then perhaps find some TV show to zone out too.

Just trust me on the flavour.


Wieners and Beans on Toast

Beans in ketchup Sauce - 1 (14oz) can
Hot Dog - 1-2, cut into slices
Bread - 2 pieces

In a small pot, add and cook the beans. Add the hotdogs and cook until thawed, stirring occasionally. Meanwhile, put the bread in the toaster.

When the bread is toasted, the wieners thawed and the beans cooked, combine all together in one messy pile in the middle of your plate.

And now, I'm off to relax, finally!

The BLT (Minus the T, Add some C) and some Bacon Tips

Okay, just a quick post now that I'm home from camping.  I made this for a home-coming lunch, and even though it's probably the simplest and most common sandwich out there, I finally took a great photo and had to show it off.

Does that not look fantastic???

It makes me want another one right now! I must confess though, the title is a little misleading. I'm not really the biggest fan of tomatoes in the world. I'll eat ketchup and tomato sauce without a problem, but a straight tomato makes me cringe a bit. Weird stuff! So this sandwich isn't really a BLT but a BLC (with cheese), because what sandwich wouldn't be better without a little bit of cheese?

Anyway, because I'd be sort of embarrassed to share how to cook this recipe, I thought I might also share some tips that have to do with bacon. Now everyone loves bacon (in my mind anyway), but everyone also loves bacon in different ways. Some like it crispy, some like it soft... it's really in how long you cook it that matters.

• Start with a cold pan and add the bacon to it before heating. This stops the bacon from shrinking. 
• Cook at about medium low - medium range only. 
• Flip the bacon only once, probably around 8-10 minutes or so
• Old bacon cooks quicker than fresh bacon, so keep an eye on it! 
• If you prick bacon with a fork when just starting to cook, it helps stop curling.
• When finished, dry the bacon on paper towel to get out any excess fat.
• Don't pour the fat down the drain! Instead, pour the fat into a jar. I use a leftover one that frozen juice comes in. Place the container in the freezer. 
• If you don't want to use the fat for cooking, throw into the garbage when the container starts to get full
• Baking your bacon is also cool! Cook at about 350 for about 10 minutes or so
• Remember to keep an eye on your bacon!

The BLT

Bacon - 3 slices

Bread - 2 slices

Mayo - 1 tbsp

Lettuce - 1 leaf shredded

Cheese - 1-2 thin slices

Tomato - 1 slice *Optional

Cook your bacon as mentioned in above tips. Toast bread. Smooth on the mayo, then add the lettuce and cheese. Place and cooked bacon on the other ingredients. Cover with remaining piece of bread. BOOYA! BLC!

Canteloupe and Cucumber Salad

I'm leaving for camping tomorrow, so this will just have to be a quick post as I'm packing up all my gear. We will have to see if I have any interesting camping recipes in store! No promises though, it's hard to get away from the easy fire roasted hotdog.

Ah, how I long for the great outdoors! Getting away from school work, wedding shenanigans and daily living (I'm getting really sick of dishes the last couple of weeks). A mini vacation before school starts again will be so needed! And now... let me tell you all about this salad.

 This salad... is beautiful.

Sweet, fruity, cool and refreshing. THIS may be the ideal summer salad. And healthy too! When health and deliciousness mix together, you have an extremely potent combination! And the fact that this recipe can be made in a few minutes makes it even better!

I borrowed this recipe from a Everyday with Rachel Ray cooking magazine that was laying around the staff lounge. I knew it was something I had to make, so I scrawled it down on a piece of paper and waited for the chance to assemble it. Sometimes those recipes get lost in my collections, or my mind moves onto different recipes and they get forgotten. So I'm rather glad that I remember I had this one laying around! I hope you love it!


Cantaloupe and Cucumber Salad

Cantaloupe - 1, cut into bite sized pieces
Cucumber - 1, peeled and thinly sliced
Celery - 1-2 stalks, thinly sliced
Chicken - 1 breast pre-cooked or off the bbq, cut into bite sized pieces or shredded
Avocado - 1, cut into bite sized pieces
Yogurt - 1/2 cup (Preferably Greek, but I used French Vanilla and it tasted GREAT!)
Lime Juice - 2 tbsps
Honey - 1 tbsp
Mint - 2 tsps *Optional, I didn't have any mint and mine still tasted great.
Whole Almonds - 1/3 cup unsalted.

Whisk together the yogurt, lime and honey in a large bowl. Add the everything except the almonds and give a toss to combine. Sprinkle with the almonds and your ready to serve! Easy and delicious! SO delicious! Enjoy!

Zesty Chicken Spread

After all the crazy recipes that I have tried lately, I figure it's time to cool the creative juices for a bit and go back to a fairly simple recipe. There should be no odd expressions made at the ingredients of this recipe, it's just some basic ingredients thrown together for a very tasty appetizer.

This is the perfect recipe for that piece of cooked chicken that has been hanging out in your refrigerator the last couple of days. In about five quick moves, that leftover chicken has transformed into something that your whole family will sit and munch on. Perfect for entertaining friends, watching football games or for munching on while enjoying a happy hour.

After I made this for the Fiance and her mom after a long day of wedding dress shopping, the leftovers went back in the fridge. I happened to stay up after the all went to bed and this spread made another appearance as a midnight snack. Always a good sign when you make something that gets eaten all in one day.

This recipes comes from the blog My Catholic Kitchen by Veronica. I definitely owe her for introducing this recipe into my life! The next time I have a leftover piece of chicken, I know exactly  how I'm going to use it!


Zesty Chicken Spread

Chicken Breast - 1, shredded
Cream Cheese - 8 oz
Mayonnaise - 1/3 Cup
Paprika - 1 tsp
Basil - 1 tsp
Oregano - 1 tsp
Cayenne Pepper - 1/2 tsp (optional)
Green Onion - 1/4 cup chopped

You may want to take the cream cheese out of the fridge first so it softens and is easier to stir in. Shred the chicken with a fork . In a bowl, combine all the ingredients and stir together. Either serve immediately or place in the fridge until ready.

Serve with crackers, bagels or pitas. Enjoy!

Seven Links Challenge

What had started out as a simple procrastination tool, became an interesting hobby, and has now morphed into something completely new and exciting. My foodblog is growing! My food has become more risky. I never would have attempted a Strawberry Linguine before! And a Chocolate Eggplant? Forgetaboutit (aka, forget about it. I've been watching some mafia movies lately). 

I have people commenting on food now! It's always nice to know that people appreciate your recipes or writing, and to share their own ideas along with yours, its a recipe for success! Thank you to all those that have commented on my writing recently, I really do appreciate it! I wish their was a reply button on the comments, but alas, no such technology exists I guess! 

This week, Nami from Just One Cookbook nominated me for the Seven Links Challenge. Nami is one of the most amazing bloggers out there, so to be noticed by her feels great! You should definitely check out her blog if you get the chance. This challenge is a great way to show off some of your favourite recipes and look back at some of the first blog posts written. The Rules are simple. 

• Each Blogger nominated must publish his/her 7 links of his/her own blog for the categories below (1 each). 
• Each Blogger then nominated up to 5 more bloggers to take part.

So not only do I get the chance to share my own, but I get to challenge others as well to see what sorts of recipes they have in store! So here we go! 

The Most Beautiful Blog Post - Ahi Tuna Tacos

 

Definitely my Ahi Tuna Tacos. Perhaps the photos didn't quite do this food justice, but the food was... amazing to look at. I definitely put some effort into these babies, and wanted them to look as cool as I could. This food choice was Ovarian Cancer research, so I wanted to give it my best shot. Not only do these look good, but they tasted amazing! A crunchy wonton shell covered with an Asian flavoured coleslaw and a piece of ahi tuna nestled on top. How sexy does that sound and look?

The Most Popular Blog - The Picnic Wedding Proposal

I recently got engaged (Thank you!) and wrote about it. Not surprisingly I suppose, this recipe quickly became the most viewed. I'm pretty sure the majority of the views have been my mom, but they still count! It always helps when you have someone that you can test your food out on, so I'm lucky I found someone that is willing to do that for the rest of her life! Let's just hope that my cooking abilities continue to grow then so I can keep her satisfied!

Most Controversial Post - Homemade Pirogies

Controversial because I cannot/will not share this recipe. When I first started dating the Fiance, I was introduced to homemade pirogies. So delicious!! I can't eat frozen pirogies anymore... they just taste like cardboard. So even though this amazing, delicious recipe is now in my possession (and I had to fight for it!), I just can't share it! 

Most Helpful Post - A Triad of Sick Drinks 

Hopefully this will help any of you out there that are feeling illness invade your bodies. I'm not really a ton of help on cooking tips, so this recipe is probably the closest I have for trying to help others. Besides, when your sick, is there anything better than a nice cup of tea? Okay, maybe a bowl of chicken soup... but I still stand by my sick drink recipes! I think my absolute favourite, even now, is the tea with honey and lemon. It just makes my whole world better! It may not be the most challenging menu item, but it works!

The Surprisingly Successful Blog Post - Pineapple Coconut Cupcakes

I suck at baking. It's just something that I've come to admit. So this blog entry was a surprise because it actually turned out really well. Not only that, but it also became the second most popular blog entry. Why? I have no idea! Maybe people just love coconut and pineapples? For whatever reason though, this recipe seems to be liked by all, which is somewhat shocking to me... 

The Post That Deserved More Attention - The Breakfast Pepper

It's a recipe that I came up with on my own, that tasted delicious, and yet went relatively unnoticed. It saddens me that the world neglected to notice this one! It's a beautiful red pepper stuffed with ham, onion, mushrooms and goat cheese. All topped with an egg, then roasted on the bbq. The whole thing just comes together so beautifully, and keeps you full for a couple of hours post breakfast! 

The Post That I am Most Proud Of - An Appetizer About Me

The first blog post that I ever wrote. I'm proud that I started this, and it's became a huge accomplishment for me. It's rather difficult to put yourself out there sometimes, but I'm proud that I took the step and have discovered something that I really love to do! It's surprising looking back and seeing how far I've come since then. 

And now it is my turn to pass off this challenge to other food bloggers. I'm excited to see what each of these ladies has in store So in alphabetical order...

• Barefeet In The Kitchen
• Deelicious Sweets
• Mission: Food
• My Fiance Likes It So It Must Be Good
• Pip and Ebby

I hope to see what they bring to the table! 

Linguine with Strawberry Sauce

Have you ever seen the cooking show Pitchin' In with Chef Lynn Crawford? It's all about how Crawford goes to various farms, orchards and ranches to participate in how food is grown, cultivated or raised. She gets a pile of difficult jobs as the farmers demonstrate just how difficult growing their product is. As the episode ends, Crawford cooks a giant meal featuring the crop she worked on.

For example, last night Crawford worked hard on an heirloom tomato farm in Florida. She was kept busy hammering in steel stakes for the plants, picking tomatoes and shoveling manure, In the end, she makes a beautiful meal which highlighted the tomato.

One of the dishes that she chose to cook was a fettuccine with a roasted tomato sauce. Who wouldn't love that?   And it got my mind thinking ahead for dinner. But unusually, my mind didn't turn to making a great tomato sauce, but a strawberry sauce. I think it all sort of broke down like this.

Tomato sauce ---> Pasta ---> Tomatoes = fruit--- > Fruit sauce?---> Strawberries? ---> Strawberry Pasta

And why not? The way the Crawford was talking about the juicy tomato got me thinking about how it's a juicy fruit. Which led me to my fridge and my strawberries. I also had a recipe for a dessert with strawberries and balsamic vinegar, so I wanted to use that as my main base of the sauce. I did find a recipe where cream was also used, but that seemed to make the pasta more of a dessert than a meal, but I may keep that idea in the back of my head.

I did find a recipe from this article, which seemed more to my liking, so I gave it a shot. It's a pretty tasty dish, and definitely sweeter than I had expected. It doesn't beat the traditional tomato sauce for me, but it's a great way to shake things up in the kitchen and try something new. It is also a great summer dish for enjoying on the back deck, but I would try to serve something alongside it.

Linguine with Strawberry Sauce

Olive Oil - 4 tbsps
Strawberries - about 2 cups worth, cleaned and halved
Balsamic Vinegar - 2 tbsps
Tomato Sauce - 1 cup
Pasta Water - 4 oz
Black Pepper - a few healthy pinches

Bring water to a boil in a large bot, add salt, then pasta and cook until al dente.

Heat the olive oil in a medium saute pan over medium high heat. Add half strawberries and cook until fragrant and the juices start coming out. Add the balsamic vinegar and cook until reduced by half. It should start to look more like a syrup at this point. Add the tomato sauce and the other half of the strawberries. You can add a bit of pasta water, but don't add too much or the sauce will be too runny. Let this mixture reduce by half again until the sauce thickens.

Strain the pasta noodles and mix in with the sauce. Grind some black pepper over the top and serve immediately.

Clam Pizza

Bizarre title? Yes.
Odd ingredients? Yes.
Kinda crazy? Also yes.

But all of those things made me raise an eyebrow and dare to try a new recipe. I mean, if someone is going to go and put their recipe online, the odds are that is tastes good. And if you are daring to put something up online that has some crazy ingredient combination...well, it just has to be good then, right?

When perusing recipes, I don't really come across ones like "Peanut Butter and Pickle Sandwiches" or " Hot Sauce Ice Cream on Smoked Salmon". People's odder tastes tend to stay closer to the chest. But when trying out a recipe on a group of people, then the food better taste good or you won't ever have dinner guests again!

I love finding recipes that have some oddities to them. Cheddar Cheese and Sausage Waffles, Rutabaga Fries and Apple, Goat Cheese and Walnut Pizza are all in a Completely Original folder on my computer, just waiting for the chance to shine!

This pizza definitely caught my eye. Clams? On a pizza? CRAZY! But that's what got me intrigued. And the picture's of it just looked amazing! So this recipe made a stop in the Completely Original folder until I got the opportunity to make it. Brought to you by the blog How Sweet It is, this pizza definitely changed how I will view pizza again. I thought that this recipe was one of the craziest pizza's out there, but this one may have an edge on it. I know it's weird, I know it's crazy, but I also know (now) that it is one heck of a tasty pizza. And don't even worry about it tasting fishy. I hardly even noticed the clams myself, they just add some interesting textures to the whole thing. I also changed the ingredients for what I had available, so feel free yourself to experiment away.

But don't just take my word for it, give it a shot yourself! And as Jessica at How Sweet It Is mentioned, feel free to make it with shrimp or chicken instead if the clams freak you out. But then again, they may just surprise you...

Clam Pizza

Pizza Dough - make this first!

Olive Oil - 1 tbsp
Bacon - 4-6 slices, diced
Onion - 1/2, diced
Zucchini - diced
Artichokes - 4-5 hearts, diced
Garlic - 2 cloves
Jalapenos - a few slices
Green Onion - 1 stalk, chopped
Tabasco Sauce - a few dashes (optional)
Mozzarella Cheese -
Parmesan Cheese
Clams - 1 can, drained and minced

Preheat your oven to 350 degrees F. Heat a large frying pan over medium high heat and add the diced bacon. Cook until the bacon is almost finished, but not quite crispy. That part will be taken care of in the oven. Remove and drain oil. Pat down the bacon with paper towel to remove excess fat and set aside.

Add your Onion, Pepper, and Artichokes and cook for about five minutes, then add the garlic. Saute until the garlic is fragrant. Add the drained clams and half the bacon mixture and a few dashes of Tabasco and cook for about five more minutes.

Brush the tbsp of olive oil over your pizza dough and sprinkle with some oregano and basil. Cover the dough with a thin layer of mozza cheese. Add the clam and bacon mixture and spread evenly over the pizza top. Top with another layer of mozza cheese, the remaining bacon, and sprinkle on some Parmesan. Cook for about a half hour until the pizza is golden brown.

Sweet Mango Gazpacho

I used to return home for the summer to bunk up at my parents place in order to save some rent money and to work back in the big city. On one of those occasions, I wanted to make a dish for the entire family. I had a recipe for a Cherry Gazpacho that I had been dying to try, and I finally had my opportunity!

So I got all my ingredients, cooking the cherries, busting out the immersion blender, waiting for the soup to chill... everything was going to plan! The last thing I had to do was to cut up some mint leaves I had bought, just to add for a little bit of flavour and for a garnish. 

This is where the story gets interesting. I was actually heading out with friends that night, and my ride had just arrived at the front door. I had enough time to run and throw on a new shirt and went into my sisters room to ask for her assistance. I even repeated the instructions twice (little sisters need constant reminders) and had her repeat them back to me (especially mine!). With the idea that my soup was now going to be in safe hands, I headed out for a night with the friends. 

Arriving home later that night, I pulled out the soup to see how it had turned out. My sister had not only added the 1 cup of chopped mint leaves, but had added the entire bushel (About 5 cups worth...) The gazpacho tasted like a Christmas tree. The texture was... very tree like. 

I never braved a gazpacho again. Until now... And it was totally worth it! This is definitely the perfect summer gazpacho. Cool and refreshing, but with some oomph to it thanks to the jalapeno. So with the past now behind me, I'm already looking forward to more gazpacho's! Bring 'em on! 

Sweet Mango Gazpacho

Inspired by 6 Bittersweets - Mango Crab Gazpacho

Mango - 1 cup

Mango Juice - 1 1/4 cups

Cucumber - 1/2, seeded and diced

Red Bell Pepper - 1/2, seeded and diced

Green Onion - 1 stalk, diced

Garlic  - 2 cloves, minced

Jalapeno Pepper (optional) - 1, diced

Lime Juice - 3 tbsps

Basil - 2 tbps

Salt and Pepper - pinch

Reserve some of the cucumber and red pepper for a topping, about a 1/4cup each. Add the remaining ingredients into a blender, or use a large bowl and bust out the immersion blender. 

Chill for about a half hour in the refrigerator. When ready to serve, add the reserved cucumber and red pepper. Stir in the toppings and dig in. It's a great little appetizer, happy hour snack or light dinner, and I hope you like it!

The Bacon Stuffed Cheddar Burger

Burgers.

Just that one word and my mouth starts to water. There are so many different styles and variations of a burger, so many different ways to make it so delicious. 

I remember the burgers we had in Halifax had peanut butter on them! I just had a burger with some golden onion rings on the inside, describable only as crunchy awesomeness! At a local restaurant, you can get a Mexican Burger stuffed with refried beans, jalapenos and tortilla chips. And how can you not start drooling when you think of avocado, mushrooms and onions all delicately placed inside then smushed between two buns.  There are just so many different alternatives! 

When I was a kid and went out for dinner with the family, the burger was my challenge. I could not believe the sizes of a restaurant burger! Although my parents were perhaps a bit dismayed that we had gone out for dinner just for me to get a burger, but they just taste so good! And what a challenge to finish when you're a young guy! Even today I have a hard time taking down a large restaurant burger!

We had some friends over for a bbq to enjoy the great outdoors and I wanted to shake up the original burger recipe for everyone and try something new. So I came up with the Bacon stuffed Cheddar Burger! Now I may have been too involved in the hosting to enjoy the burger for all that it was, but my guests told me the burger was delicious! I enjoyed it as well, but had a difficult time in tasting the bacon! If you give this recipe a try, you'll have to let me know how it goes! Enjoy!

The Bacon Stuffed Cheddar Burger

My original burger recipe
Aged Sharp Cheddar Cheese - 3/4 cup (I used Imperial Cheddar)
Bacon - 12 slices

Start heating the bacon in a frying pan. When it's golden brown, remove and pat dry to remove excess oil. Chop them into small bite sized slices.

In a small bowl, add the cheddar cheese and the chopped bacon. Mix together.

Using the original burger recipe, build your burgers up. Add about 1 tbsp (or more) of the bacon mixture, then build the burger around it. You want the cheese and bacon to be nicely hidden inside so they don't boil out of the burger.

Cook for about 5-10 minutes a side on the bbq over medium heat or until the meat is cooked completely through. Serve immediately and enjoy!