Bacon and Swiss Stuffed Burgers with Greek Yogurt Potato Salad

Start this recipe with the Greek yogurt Potato salad, so it can sit in the refrigerator while you’re cooking the burgers. These are very big burgers and were so very tasty. Most people have their own burger recipe and that would be fine here this is just the way I like to cook them. Anyway you do it they will be phenomenal. I ate mine without the bun and it was really quite good.


What a burger!


4 slices of bacon diced

1 ½ lbs ground beef, turkey, or chicken

½ bag of stuffing mix crushed

2 tbsp Worcestershire sauce

2 eggs

2 tsp minced garlic

Salt and pepper to taste

4 slices of Swiss cheese

4 burger buns

Watermelon ~ Optional



Heat a medium size pan over medium heat. Add the diced bacon to the pan and cook for 5-7 minutes or until crispy. Remove the bacon bits and place them on a paper towel to drain. While the bacon is cooking and draining add the ground beef, stuffing, Worcestershire, eggs and garlic to a bowl and mix well; form 4 burger patties and then cut them in half through the middle creating two equal patties. Once the bacon has drained and is cool enough to handle place equal amounts of bacon on 4 of the patties. Place one slice of Swiss cheese on top of the bacon. Make sure to
leave the edges of the patties uncovered. Place the remaining patties on top and seal the edges using your fingers.

All stuffed and ready to cook!

Cook on a medium high grill for 3-4 minutes per side.


Serve with potato salad (recipe follows) and sliced watermelon.


Greek yogurt Potato Salad


1 lb red potatoes cut into bite size pieces

6 oz Greek style yogurt

1 tbsp ground mustard

1 tsp dried tarragon

2 stalks of celery diced

¼ cup diced red onion

Salt and pepper to taste

Boil the potatoes in salted water for 8-10 minutes or until they are tender. Drain the potatoes and set aside. Meanwhile whisk together the remaining ingredients in a large bowl. Add the potatoes and combine to evenly coat.

Cover the bowl and place in the refrigerator for at least 30 minutes before serving.

Adapted from Zan Dail

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