Doubled-Up Bacon Cheeseburgers with Creamy Beet Slaw | PC.ca
  • Home
  • Recipes
  • Doubled-Up Bacon Cheeseburgers with Creamy Beet Slaw

Doubled-Up Bacon Cheeseburgers with Creamy Beet Slaw

Doubled-up bacon cheeseburger topped with creamy beet slaw, slices of tomatoes, green lettuce and a little ketchup.  sandwiched between a multi-grain hamburger bun

PC Beet Slaw

Doubled-Up Bacon Cheeseburgers with Creamy Beet Slaw

These classic Canuck cheeseburgers start with PC Loads of Canadiana Beef Burgers – juicy 100% Canad...

These classic Canuck cheeseburgers start with PC Loads of Canadiana Beef Burgers – juicy 100% Canadian beef patties made with cheese curds and back bacon – and are then topped with aged Canadian Cheddar and smoked bacon rounds for a double-cheese, double-bacon burger experience.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 35 mins
  • Serves: 6
  • Dish Type: Canadian
  • Season: Summer
  • Course: Main
  • Main Ingredient: Beets
  • Calories

    700 cal

  • Total Fat

    41 g

  • Saturated Fat

    19 g

  • Sodium

    1190 mg

  • Total Carbohydrates

    51 g

  • Dietary Fibre

    6 g

  • Sugars

    9 g

  • Protein

    35 g

Doubled-Up Bacon Cheeseburgers with Creamy Beet Slaw

Doubled-up bacon cheeseburger topped with creamy beet slaw, slices of tomatoes, green lettuce and a little ketchup.  sandwiched between a multi-grain hamburger bun

PC Beet Slaw

  • Calories

    700 cal

  • Total Fat

    41 g

  • Saturated Fat

    19 g

  • Sodium

    1190 mg

  • Total Carbohydrates

    51 g

  • Dietary Fibre

    6 g

  • Sugars

    9 g

  • Protein

    35 g

How to make

Ingredients

  • 1 pkg (340 g)

    PC®Beet Slaw
  • 1/3 cup (75 mL)

    Ranch dressing
  • 6

    PC®Naturally Smoked Bacon Rounds
  • 6

    PC®Canadian Burger Buns
  • 1 pkg (852 g) frozen

    PC®Loads of Canadiana Beef Burgers
  • 1-1/2 cups (375 mL) shredded

    PC®Aged 2 Years Canadian Smoked Cheddar Cheese
  • 3 halved

    Leaves green-leaf lettuce
  • 6

    Thin round slices red onion
  • 2

    Thin round slices ripe tomatoes
  • 1/3 cup (75 ml)

    Tomato Ketchup
  • 6

    Baby dill pickles (optional)

How to make

  • Step 1

    Preheat barbecue to medium heat.

  • Step 2

    Toss beet slaw with ranch dressing in large bowl to coat. Cover and refrigerate until needed.

  • Step 3

    Place bacon rounds on greased grill; cook, turning often, until grill-marked and lightly browned, 3 to 4 minutes. Transfer to large paper towel-lined plate. Set aside.

  • Step 4

    Meanwhile, place buns, cut sides down, on greased grill; cook until light golden, 1 to 2 minutes. Transfer to separate large plate. Set aside.

  • Step 5

    Place frozen burgers on greased grill. Close lid; cook, turning once, until instant-read thermometer reads 160°F (71°C) when inserted sideways into burgers, 10 to 12 minutes. Top burgers with bacon rounds; sprinkle with cheese. Close lid; cook until cheese is melted, about 1 minute.

  • Step 6

    Divide lettuce among bottom halves of buns. Top with burgers, red onion, tomatoes and ketchup, dividing evenly. Sandwich with top halves of buns. Serve with slaw mixture and dill pickles (if using).

Similar recipes