Bacon Cheeseburger Rice Stack with Melty Cheddar and Crisp Bacon (Print version)
A hearty stack of seasoned beef, fluffy rice, melty cheddar, crisp bacon, and burger sauce flavor served hot from the skillet.
# Ingredients:
For the beef and bacon
01 -
6 slices thick-cut bacon, chopped
02 -
1 lb (450 g) ground beef, preferably 80/20
03 -
1/2 medium yellow onion, finely diced
04 -
2 cloves garlic, minced
05 -
1 teaspoon seasoned salt
06 -
1/2 teaspoon black pepper
For the rice
07 -
1 cup (240 ml) tomato sauce
08 -
1/4 cup (60 ml) ketchup
09 -
1 tablespoon yellow mustard
10 -
1 teaspoon Worcestershire sauce
11 -
2 cups (320 g) instant white rice
12 -
2 cups (480 ml) low-sodium beef broth
For finishing
13 -
1 1/2 cups (170 g) sharp cheddar cheese, freshly shredded
14 -
1/3 cup chopped dill pickles, optional
15 -
2 tablespoons sliced green onions, optional
16 -
Cooking spray or a little oil, for the ring molds
# Instructions:
01 -
Cook the chopped bacon in a large skillet over medium heat until crisp, 6-8 minutes. Transfer to paper towels and leave about 1 tablespoon of drippings in the skillet.
02 -
Add the ground beef and onion to the skillet. Cook over medium-high heat for 6-8 minutes, breaking the beef into small crumbles, until browned and no pink remains.
03 -
Stir in the garlic, seasoned salt, and pepper. Cook for 30 seconds, then drain excess fat if the pan looks oily.
04 -
Add tomato sauce, ketchup, mustard, Worcestershire sauce, instant rice, and beef broth. Stir well, cover, and simmer gently for 4-5 minutes until the rice is tender and most liquid is absorbed.
05 -
Remove the skillet from the heat. Stir in 1 cup of cheddar and half of the bacon until the cheese melts and the rice mixture holds together.
06 -
Lightly grease 3-inch ring molds. Place a mold on each plate, spoon in the hot rice mixture, add a pinch of remaining cheddar and bacon in the center, then top with more rice and press gently.
07 -
Let each stack sit for 2-3 minutes, then lift off the mold while holding the top steady with a spoon. Top with remaining cheddar, bacon, pickles, and green onions if using.
# Good to know:
01 -
Serve hot while the cheddar is soft and melty.
02 -
If skipping the stack shape, serve the mixture straight from the skillet.
03 -
Reheat leftovers with a splash of broth or water.