Bacon-Cheddar English Muffin Burger Night

Serve grass-fed bacon-cheddar burgers on sourdough English muffins with roasted seasonal vegetables, with the five-muffin and six-patty mismatch made clear.

Serves: 5  ·  Total time: 45 min

Package note: One muffin package makes five burgers with one patty left; two muffin packages cover six burgers with extra muffins. Ciabatta can be portioned for six.

From Iron & Acre

• 1 pack 100% Grass-Fed Burger Patties (6)
• 1 package FlaRa Sourdough English Muffins for 5 burgers, 2 packages for 6 burgers, or 1 FlaRa Rustic Ciabatta loaf portioned for 6
• About 6 oz Pasture-Raised Bacon
• About 6 oz Grass-Fed Cheddar
• 1 Cooking Vegetables — Expanded package

From your pantry

• Cooking oil
• Kosher salt
• Black pepper
• Preferred condiments

Method

1. Heat the oven to 425°F. Cut sturdy seasonal vegetables into similar-size pieces, toss with cooking oil, salt and pepper and roast until tender, about 25 to 30 minutes.
2. Cook the bacon until crisp, then drain and break it into burger-size pieces.
3. Cook five patties if using one muffin package; cook all six if using two muffin packages or ciabatta. Cook to 160°F.
4. Top each cooked patty with cheddar during the final minute so it melts.
5. Toast the selected bread. Portion ciabatta into six burger-size pieces if using it.
6. Assemble with bacon, cheddar and preferred condiments; serve with the roasted vegetables.

Storage and reheating

Refrigerate cooked burgers and vegetables within 2 hours. Use within 3 to 4 days and reheat leftovers to 165°F.

Food-safety note: Cook burger patties to 160°F. Refrigerate leftovers within 2 hours and reheat to 165°F.

Shop the ingredients

• 100% Grass-Fed Burger Patties (Pack of 6) — Knollwood Beef
• FlaRa Sourdough English Muffins (5) — Iron & Acre
• FlaRa Rustic Ciabatta Sourdough — Flara
• Pasture-Raised Bacon Pack (12 oz) — Bennett Farms
• Grass-Fed Cheddar (16oz) — Iron & Acre
• Cooking Vegetables — Expanded (6) — Iron & Acre

Make This Meal