Ciabatta Bacon Cheeseburger
This classic, homemade Ciabatta Bacon Cheeseburger is loaded with your favorite burger toppings, and it’s the perfect way to welcome the start of grilling season!
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Did you guys notice all of the commercials over the winter for Ciabatta Bacon Cheeseburgers? Well, I did. My outdoor thermometer was sitting somewhere far south of 32°F, and every time I turned on the tv, I saw a Ciabatta Bacon Cheeseburger staring back at me. Gee, thanks. How about rub in the fact that it’s not grilling season just a little bit more?
Well, guess what? Now it’s grilling season! I’ve concluded that my outdoor thermometer was in fact not broken, and it’s finally warm outside again.
One of the first meals I crave when the grill returns to life every year is just a delicious, classic cheeseburger. We like to experiment and play around with burger flavors and toppings…but sometimes you just need a classic cheeseburger! With bacon, of course! That’s where this Ciabatta Burger recipe comes in.
And after seeing those commercials all winter, I decided to mix up the bread choices a bit and make this burger on a fresh ciabatta roll. Sure, it’s a bit different than a normal hamburger bun, but it was still delicious. I also opted for a slice of Colby Jack cheese, although American cheese or cheddar cheese would be great substitutions depending on your preference.
But back to these delicious Ciabatta Bacon Cheeseburgers! Aside from the bun-switcheroo, this is essentially my classic grilled hamburger recipe. I always make my own burgers. It’s not difficult to do at all, and it sure beats the heck out of those flat pre-formed hamburger patties from the store. Nope, I want a big, thick juicy burger loaded with all of my favorite toppings.
If you’re ready for a classic American burger that’s packed with flavor, then put these cheeseburgers on the menu. Happy Grilling!
Did you make this Ciabatta Bacon Cheeseburger recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Ciabatta Bacon Cheeseburger
Ingredients
- 6 thick-cut slices of bacon
- 16 oz. ground beef
- 1 large egg
- 2 Tbsp diced onions
- 1 clove garlic chopped
- 2 tsp Worcestershire sauce
- ¼ cup bread crumbs or crumbled saltine crackers
- ½ tsp pepper
- ½ tsp kosher salt
- ¼ tsp cayenne pepper
- 4 ciabatta rolls halved
- 1 Tbsp extra-virgin olive oil optional
- 4 slices Colby Jack cheese can substitute American or cheddar
- favorite burger toppings tomatoes, lettuce, pickles, pickled jalapenos, mayo, mustard, etc.
Instructions
- Preheat grill to medium-high heat (375°F).
- Using a large skillet, cook the bacon over medium heat until crispy. Transfer bacon to paper towels and pat dry; set aside.
- Using a large bowl, combine the ground beef, egg, onion, garlic, Worcestershire sauce, bread crumbs, pepper, salt, and cayenne pepper. Mix until well combined.
- Shape mixture into 3 patties. (Tip: Use your thumb to make a slight indention in center of each patty. This will give the burger a better shape once cooked.)
- Place burgers on grill for 6-8 minutes, or until cooked to desired doneness. Place cheese on burgers and continue grilling for 1 minute, or until cheese melts.
- {Optional} Brush the insides of the ciabatta rolls with olive oil and place the rolls on the grill for 1-2 minutes (optional).
- Assemble the burgers with bacon and your favorite burger toppings.
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“I always make my own burgers”…dude, that’s the kind of line I’m expecting from a member of our wolfpack. *Fist bump*
Seasoning the meat with Worchestershire is also a very nice touch. Good job David, good job.
I’m thinking these burgers would go quite well with your Shoestring Sweet Potato Fries, Mike. Now that would be a meal fit for a wolfpack! Of course, we might need to throw a beer in there, too. Or a glass of wine for Chris!
Let’s throw in there at least an ice-cold six pack; and if Chris wants to be all Frenchie about it, then we’ll let him have a glass of Shiraz or Chardonnay, or whatever.
Yum, this sounds amazing! I absolutely love ciabatta- such a brilliant idea! The burgers look cooked to perfection, you cannot beat these kind of recipes! 🙂
Thank you so much, Jess!!
That ciabatta bun is screaming for me to cuddle it and fondle it and ohhhh… *swoon* 😀
That burger looks downright amazing!
HAHA! Best comment ever. Thanks so much, Becca!!
These look great! Have fun at the conference!
Thank you so much, Laura!!
Yeah, those commercials are torture! I’ve been known to fire up the grill in the middle of winter. This cheeseburger looks fantastic!
Thanks, Nicole! It’s great to find another winter griller!!
Dang David – I don’t even eat beef – but you have me craving it! This looks amazing!
Haha…thanks so much, Shashi! I apologize in advance for the summer beef grilling recipes. I’ll make sure to throw in some other stuff, too, though! 🙂
Love burgers on the grill…I don’t even wait for summer. Sometimes we just clear the snow off the grill and go for it. I’ll need to try this recipe!
Judy! Another griller after my own heart! I’ve definitely brushed snow off of the grill before. I couldn’t be happier that it’s now summer…the grill is going to be working overtime to make up for the extra-long winter this year! 🙂
I could seriously grill burgers every day over the summer for dinner. I bought a grinder attachment for my KitchenAid Stand Mixer so I’m thinking I might try grinding up some killer homemade burger blends this summer. And I’m with you on the pickled jalapenos. I love putting them on pretty much everything!
And super cool that you got to be a brand ambassador for the conference! I’m so happy that you got that great opportunity. You deserve it buddy!
Thanks, man! We are both on the same page when it comes to burgers…which is basically all day everyday! I don’t always grind my own meat for the burgers…but I’ve done it a couple times. It’s totally awesome, but it does take more time obviously. But if you do grind your own, try mixing in some other stuff…like bacon! (I did that last fall for my Tailgater Burger…and it was the best thing ever!!)
Much better if you use 2 pounds of grounf beef. 8oz not 4oz patties. Also cut ciabatta buns in half butter and toast to a golden brown color.
More beef is always better! Thanks for the recommendations, James!