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Bacon cheeseburger rice stack brings all that classic comfort food nostalgia into a dish you can make in one skillet but plate up in an impressive stack. It is meaty savory cheesy and loaded with those burger flavors everyone loves with the bonus of fluffy rice. This is my go-to recipe when I want something that hits every craving yet comes together fast and works for family nights or casual entertaining alike.
I first put this stack together after a Sunday burger night ran out of buns and now the rice version is so much more requested because every bite has bacon and beef in it.
Ingredients
- Ground beef: 80 20 blend gives juicy rich flavor and texture try to buy fresh or from a reputable butcher
- Yellow onion: diced to form a sweet savory base look for firm heavy onions with shiny skin
- Fresh garlic: minced adds punch use fresh not jarred for best taste
- Seasoned salt: brings a burger-like seasoning mix into the dish choose one with paprika and herbs if you can
- Tomato sauce: creates a deep savory backdrop no need for fancy brands just unsalted if possible
- Ketchup: classic burger sweetness check for one without corn syrup
- Yellow mustard: sharpens and cuts the richness like on a good cheeseburger
- Instant rice: cooks quickly and soaks up all the flavor use Minute Rice or a close brand for best results
- Beef broth: infuses every grain with extra meaty flavor pick a lower sodium variety so the salt does not overwhelm
- Cooked bacon: crispy chopped and smoky render your own from thick-cut slices and drain on paper towels
- Sharp cheddar cheese: shredded for creamy tang and perfect melt grate off the block for smoother results
Instructions
- Brown the Meat and Onion:
- Heat a large skillet over medium-high and add ground beef and diced onion. Cook for about eight minutes stirring and breaking up the beef until there is no pink left and the onions are soft but not crisp. This step is the foundation of juicy flavor and browning.
- Bloom the Garlic:
- Stir in the minced fresh garlic and cook just one minute so it is fragrant but not browned. This brings out the oils that flavor the whole pot. Drain off excess grease to keep the dish from getting heavy.
- Season and Combine:
- Sprinkle in the seasoned salt. Then add tomato sauce ketchup yellow mustard instant rice and beef broth. Stir very thoroughly so everything is evenly distributed scrape up any browned bits for extra taste.
- Simmer and Soften:
- Bring everything to a gentle simmer. Let it cook for two or three minutes stirring now and then until the liquid is mostly absorbed and the instant rice is tender through but not mushy.
- First Cheese and Bacon Fold:
- Take the pan off the heat. Stir in half of the shredded cheddar and half of the chopped bacon while it is still hot. Mix to melt the cheese into the rice so you get a creamy binding texture.
- Add the Topping:
- Sprinkle the rest of the cheese and bacon evenly on top. Cover the skillet and let it sit for about three minutes to melt the cheese so it becomes a gooey lid.
- Serve Hot and Stack if Desired:
- Remove the cover and serve as is or go for a stacked look. To stack set a greased ring mold on the plate press layers of the cheesy rice mixture with extra bacon and cheese at the center for a gooey core then finish with a top sprinkle and rest before carefully unmolding.
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I remember the first time the stack held together perfectly my kids thought it was magic and now they demand the stack shape every time
Storage Tips
Keep leftovers in an airtight container in the fridge for up to three days The rice stays soft and cheesy for lunches or quick dinners You can microwave individual portions or reheat gently covered on the stovetop with a splash of broth to wake up the flavors It freezes well just thaw in the fridge and reheat as above
Ingredient Substitutions
You can swap ground turkey or chicken for beef if you want a lighter flavor Use cooked brown rice if you prefer more whole grains for texture If sharp cheddar is not on hand try Monterey Jack or Colby for a meltier finish Turkey bacon or vegetarian bacon bits work nicely for a meatless version
Serving Suggestions
Top each stack with a tiny dollop of ketchup or drizzle of burger sauce For crunch add a handful of pickle chips alongside or scatter some crispy fried onions Kids like it with tater tots while adults like a green salad with a sharp vinaigrette I also love plating these stacks for a fun brunch with fried eggs
Cultural Notes
This recipe mashes up American diner classics with a casserole twist The stack presentation comes from restaurant plating but the skillet cookery is pure home comfort It is not old-school but captures a little nostalgia for drive-in burger joints but in a dish that brings everyone to the table
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This dish is equal parts comfort and showstopper. Try it for your next gathering and watch it disappear fast.
Frequently Asked Questions
- → How do I get the stack to hold its shape?
Press each layer firmly into a greased ring mold so the cheesy rice mixture sticks together. Let it rest before unmolding so the steam sets the layers.
- → Can I use a different cheese?
Yes, try Monterey Jack, pepper jack, or mozzarella for a milder or differently flavored melted topping.
- → Is fresh bacon necessary?
Freshly cooked bacon gives the best texture and flavor, but pre-cooked bacon bits will work in a pinch for convenience.
- → What kind of ground beef works best?
An 80/20 blend keeps the stack juicy and flavorful. Leaner beef may be drier but still works if desired.
- → Can I make this gluten-free?
Yes! Use certified gluten-free instant rice and double-check all condiments to ensure they're gluten-free.