Wegmans Bacon and Cheddar Burgers: A Taste of Home

There are certain flavors that just transport you back in time, and for me, the Wegmans Bacon and Cheddar Burger is one of them. I can vividly recall stopping at our local Wegmans after soccer practice as a kid, the aroma of their freshly grilled burgers wafting from the prepared foods section. That distinct, savory scent, mingled with the smoky promise of bacon and sharp cheddar, was pure culinary magic. It wasn’t just a meal; it was a reward, a comforting hug in burger form, and a highlight of many a weekend. The simplicity of it – good quality beef, the irresistible crunch of bacon, and gooey cheddar – always left a lasting impression.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: 6 patties
• Dietary Type: Omnivore

Ingredients

This recipe is beautifully straightforward, focusing on quality ingredients to let the flavors shine. You’ll need:

• 2 lbs 80% lean ground beef: The foundation of any great burger, this fat-to-lean ratio is key for juicy, flavorful patties that hold their shape.
• 2.5 ounces Hormel Fully Cooked Bacon Pieces: These pre-cooked bacon bits are a fantastic shortcut, ensuring that smoky, salty bacon flavor is evenly distributed throughout each bite without the mess of cooking bacon from scratch.
• 4 ounces shredded sharp cheddar cheese: The sharp tang of cheddar is the perfect counterpoint to the rich beef and smoky bacon, melting into a gooey, irresistible layer.

Equipment Needed

For this recipe, you’ll primarily need:

• A large mixing bowl
• Your hands (for mixing and forming)
• A burger press (optional, but recommended for consistent thickness)
• A grill or stovetop skillet for cooking

Instructions

Crafting these burgers is a delightful exercise in delicious simplicity. Follow these steps closely for an authentic Wegmans experience:

1. Combine the Ingredients: In your large mixing bowl, place the 2 lbs of 80% lean ground beef. Add the 2.5 ounces of Hormel fully cooked bacon pieces and the 4 ounces of shredded sharp cheddar cheese.
2. Mix Thoroughly: Using your hands, gently but thoroughly mix all ingredients together until they are fully combined. The goal here is to distribute the bacon and cheese evenly throughout the meat without overworking it, which can lead to tough burgers. Think of it as folding everything together rather than aggressively kneading.
3. Form the Patties: Once everything is well incorporated, it’s time to form the patties. The original recipe suggests using a single-patty press set to a 1/4-inch thickness for burgers reminiscent of Wegmans’ style. This thickness allows the inside to cook through while keeping the exterior nicely seared. Aim for patties that are slightly larger than your burger buns, as they will shrink during cooking. If you don’t have a press, you can also form them by hand, ensuring each patty is about 1/4-inch thick and has a slight indent in the center to prevent them from puffing up too much.
4. Grill Until Fully Cooked: Grill the burgers over medium-high heat until they are fully cooked. The precise cooking time will depend on the thickness of your patties and the heat of your grill, but typically, this can take about 5-7 minutes per side. For burgers that are 1/4-inch thick, a good guideline is to cook them until they reach an internal temperature of 160°F (71°C), which is the USDA recommended temperature for ground beef. Use a meat thermometer for accuracy. You’re looking for a nice sear on the outside and for the cheese to be beautifully melted and gooey.

Expert Tips & Tricks

To elevate your Wegmans-style burger game even further, consider these seasoned insights:

• Don’t Overmix: I can’t stress this enough. Overworking the ground beef is the quickest way to a dense, tough burger. Mix just until the ingredients are incorporated.
• Chill Before Grilling: For perfectly formed burgers that hold their shape on the grill, it’s a good idea to chill the formed patties in the refrigerator for at least 30 minutes before cooking. This helps the fat solidify, making them firmer.
• Create a Dimple: When forming your patties, use your thumb to create a slight indentation in the center of each one. This prevents the burgers from doming up in the middle as they cook, ensuring a more even surface for toppings.
• Grill Temperature is Key: Aim for a medium-high heat on your grill. Too high, and you risk burning the outside before the inside is cooked. Too low, and you won’t get that desirable char.
• Let Them Rest: Once off the grill, let your burgers rest for a minute or two before serving. This allows the juices to redistribute throughout the patty, making them even more succulent.

Serving & Storage Suggestions

These burgers are fantastic served on a classic bun. For the most authentic Wegmans experience, as mentioned in the original notes, consider using Arnold Select 100% Whole Wheat Sandwich Thins. Complement them with sliced beefsteak tomatoes, sliced onions (raw or grilled), and of course, ketchup.

Storage: Leftover cooked burgers can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, you can gently pan-fry them over medium heat, or warm them in the oven at 350°F (175°C) until heated through. While not ideal, frozen cooked burgers can be stored for 1-2 months, but the texture may be affected.

Nutritional Information

Please note that nutritional information can vary based on specific brands and cooking methods. This is an estimate for one burger patty.

Nutrient	Amount per Serving	% Daily Value
Calories	460.7 kcal
Calories from Fat		71%
Total Fat	36.5 g	56%
Saturated Fat	15.6 g	78%
Cholesterol	127.3 mg	42%
Sodium	219 mg	9%
Total Carbohydrate	0.2 g	0%
Dietary Fiber	0 g	0%
Sugars	0.1 g	0%
Protein	30.7 g	61%

Variations & Substitutions

While this recipe is a tribute to a specific flavor profile, feel free to experiment:

• Cheese Swap: If sharp cheddar isn’t your favorite, try a Monterey Jack, Colby, or a blend of cheeses.
• Bacon Alternatives: For a different smoky flavor, consider using real cooked and crumbled bacon instead of the pre-cooked pieces. Just be mindful of the cooking time and potential grease.
• Bun Options: While whole wheat thins are a nod to the original, feel free to use your favorite brioche, potato, or even a lettuce wrap for a lower-carb option.

FAQs

Q: Can I make these burgers ahead of time?
A: Yes, you can form the patties ahead of time and store them, covered, in the refrigerator for up to 24 hours before grilling.

Q: Why are my burgers puffing up in the middle?
A: This often happens because the heat cooks the outside faster than the inside, causing the meat to expand. Creating a dimple in the center of the patty before cooking helps prevent this.

Q: How do I know if the burgers are fully cooked?
A: The safest way is to use an instant-read thermometer. For ground beef, aim for an internal temperature of 160°F (71°C). Visually, you’re looking for no pink in the center and for the juices to run clear.

Q: Can I bake these burgers instead of grilling them?
A: Absolutely. Preheat your oven to 400°F (200°C) and place the patties on a baking sheet lined with parchment paper or a wire rack. Bake for about 15-20 minutes, flipping halfway through, until cooked through and the cheese is melted.

Q: My bacon pieces seem a bit dry when mixed into the raw beef. Is that normal?
A: Yes, that’s perfectly normal! The fully cooked bacon pieces are designed to rehydrate and release their flavor as the burger cooks.

Final Thoughts

The Wegmans Bacon and Cheddar Burger is a testament to the power of simple, high-quality ingredients coming together in perfect harmony. It’s a recipe that’s both nostalgic and incredibly satisfying, perfect for a casual weeknight dinner or a weekend barbecue. I encourage you to gather your ingredients, get your hands a little messy mixing, and experience the joy of this classic flavor. Serve them up with your favorite fixings and perhaps a cold craft beer or a classic soda for a truly complete, comforting meal. Don’t hesitate to share your burger creations and any twists you’ve added – I always love hearing how fellow food enthusiasts make a dish their own.