Maplewood-Smoked Bacon Beer Burgers

Ingredients

• 1 pound Ground Beef (96% lean)
• 1/4 cup beer
• 1 tablespoon Worcestershire sauce
• 4 whole wheat hamburger buns, split
• 4 slices reduced-fat Cheddar cheese
• 4 extra-thick slices Maplewood-smoked bacon, cut in half, cooked crisp

Instructions

1. Combine Ground Beef, beer, and Worcestershire in medium bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.

2. Place patties in center of grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place buns, cut-side down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese.

   Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

3. Place burgers on bottom of buns; top with bacon slices. Close sandwiches.

   Cook's Tip: Reduced-sodium or regular bacon may be substituted for Maplewood-smoked bacon.

• Test Kitchen Tips It’s not a good idea to cut into a steak or burger to see if it’s done. You’ll lose juices and risk drying out the meat. Instead, rely on your thermometer to tell you when it’s done.