Bacon Double Cheeseburger Pull Apart Bread all begins with a loaf of sourdough bread loaded with perfectly seasoned beef. It is bursting with bacon and ooey gooey cheese. A simple recipe that you are sure to make again and again.
After so many emails begging for more comfort food, we decided to create another pull apart bread that is perfect for game day, a rainy day or a weekday. Either way, it is the perfect meal to get you through the rain and snow that is chilling you all up north.
I have mentioned that I am a carbivore, right? I think I could happily sustain myself on comfort food carbs. I love bread, like so much that I wish I could eat it all day, every day. But, the responsible part of me is always screaming "you need protein with that bread". So, there you go Bacon Double Cheeseburger. There is protein for you! Serve it with a salad and you can just about hush those voices completely.
Bacon Double Cheeseburger Pull Apart Bread. Did you see the photos? I know, right. There really isn't much to say except where is my fork? Sourdough bread loaded with perfectly seasoned beef, oodles of cheese and bacon. You really can't go wrong. It is indescribably delicious! No, you can't have mine. Make your own, it is really easy Scroll to the bottom for the recipe.
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Bacon Double Cheeseburger Pull Apart Bread
SERVES 8 | ACTIVE TIME 25 Min | TOTAL TIME 1 Hours 20 Minutes
1 loaf of Sourdough bread
16 ounces crisp cooked bacon, diced
1 pound 93% lean ground beef
1/2 teaspoon fresh ground black pepper
1 teaspoon red chile paste (I used Gourmet Garden)
1 teaspoon garlic paste (I used Gourmet Garden)
1 tablespoon spicy Montreal Steak Seasoning
8 ounces shredded cheddar cheese
8 ounces shredded white cheddar
Preheat oven to 350°F. Prepare 2 sheets of aluminum foil to wrap bread in, overlap the foil so the bread will be completely covered.
In a medium skillet, over medium-high heat combine beef, pepper, chile, garlic and steak seasoning. Cook until browned. The fat should have absorbed, but if not drain on paper towels.
On a cutting board, slice bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through.
Slide bread onto foil and stuff half of cheese between all cuts, then stuff beef between cuts. Sprinkle loaf with remaining cheese and bacon.
Wrap foil around bread snuggly and bake for 35-45 minutes (until cheese inside starts to melt; uncover and bake 15 minutes more or until cheese is bubbly. Serve hot. Enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
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