How-To Make Deep-Fried Cheese Stuffed CheeseBurger
shooterali
1,591 Posts
How-To: Deep-Fried Cheese-Stuffed Cheeseburgers Made From BaconEquipmentMeat grinder (or stand-mixer meat-grinder attachment )Deep-fryer (or a stockpot with boil basket )Deep-fry or candy thermometer (preferably one that clips on to side of pot)Meat thermometer Ingredients1 pound bacon1 to 2 sticks mozzarella string cheese, cut into small piecesPackaged beer-batter mix A neutral-flavored oil, for frying (safflower oil, peanut oil, or vegetable shortening work well)Your favorite hamburger bunThe cheese of your choiceThe condiments of your choiceProcedure1. Run the bacon through the meat grinder once???and then a second time, to evenly distribute fat and meat.2. Form two equal-size patties, making an indentation in the center of one to hold the cheese. Place the cheese in the indentation of the bottom patty, cover with the top patty, and crimp the edges tightly to seal. Make sure seal is tight so cheese does not leak out.3. Place oil in your deep-fryer, and allow it to come to frying temperature. If you don't have a deep-fryer, use a stockpot with a boil basket, along with a deep-fry thermometer that clips to the side. Heat oil over high heat to 365??F. (Note: Depending on the oil, it will begin to burn between 400 and 450??F and will catch fire around 500??F. So be very careful to monitor temperature.) Once the oil reaches 365??F, reduce heat to low and monitor temperature, keeping oil at 365??F.4. Meanwhile, prepare the beer-batter mix according to package instructions. Dredge patty in mix. Place patty in boil basket and lower gently into hot oil. Cook until patty's internal temperature registers 160??F on a meat thermometer.5. Remove from oil, drain on paper towels. Serve on bun, topped with the cheese and condiments of your choice. (Note: Be careful not to bite into this too soon after cooking. The molten cheese could deliver quite a scalding.) 
Comments
Keep in mind, I'm not trying to hate. Considering I've been eating BLTs without the LT lately (would've added the L and T if I had them on hand), I'm all about this kind of thing. I own an 8-gallon fryer, after all. Still, I'm imagining how this recipe would turn out.