WARNING: This dish is highly addictive. One bite, and your family will demand it every week! 😍🔥"

 

Introduction & Concept

Bacon Cheeseburger Rice is a mashup of familiar comfort: cheeseburgers + rice. Instead of buns, the rice forms the base. You get ground beef, smoky bacon, melty cheese, and the classic burger condiments and flavor notes all in one pot. It’s a practical weeknight dinner, especially when you want something filling but not too fussy.

Many recipes use instant rice so the dish cooks quickly. For example, the “Bacon Cheeseburger Rice” recipe from Taste of Home / Samsung Food uses instant rice + ground beef + bacon + barbecue sauce, mustard, pickles, etc. Samsung Food+2Punchfork+2

In addition, variations expand with onions, garlic, cream cheese, or extra sauces. Miss in the Kitchen

Below is a full version, blending classic sources and enhancements.

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Ingredients (Base Version — yields ~4 to 6 servings)

Ingredient	Quantity	Purpose / Notes
Ground beef (80/20 blend preferred)	~ 450–500 g (1 lb)	Provides flavor and fat for richness
Bacon strips	5 to 6 slices, cooked & crumbled	Smoky crunch and flavor
Instant white rice (uncooked)	2 cups	Cooks quickly, absorbs flavors Samsung Food+2Punchfork+2
Water	1¾ cups (≈ 1.75 cups)	To cook rice + integrate flavor Samsung Food+1
Barbecue sauce	⅔ cup	Adds sweet, smoky, tangy flavor Samsung Food+1
Prepared mustard	1 tablespoon	For burger‑style tang Samsung Food+1
Dried minced onion	2 teaspoons	Adds onion flavor without fresh chopping Samsung Food+1
Black pepper	½ teaspoon (or to taste)	Seasoning Samsung Food+1
Shredded cheddar cheese	1 cup	Melts over rice for cheeseburger effect Samsung Food+1
Dill pickles, chopped	⅓ cup	For garnish and flavor contrast Samsung Food+1

You may also optionally include onion + garlic (fresh) for more depth (used in many enhanced versions). Miss in the Kitchen+2Graceful Flavors+2

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Equipment

• Large skillet or heavy saucepan with lid

• Spatula / mixing spoon

• Knife, cutting board

• Cheese grater

• Bowls for prepping

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Step‑by‑Step Instructions

Here is a detailed walk‑through, with timing, explanations, and optional alternatives.

1. Cook the bacon

• If not already cooked, fry or bake the bacon strips until crisp. Drain on paper towels and crumble into pieces.

• Reserve a small amount of bacon fat if you’d like to use in step 2 for flavor (optional), or discard excess.

2. Brown the ground beef (and optional onion/garlic)

• In your skillet over medium heat, add the ground beef. If you kept a little bacon fat, you may cook it in that (for extra flavor).

• If using fresh onion & garlic, add them once the beef is halfway browned. Sauté until onion is translucent and garlic is fragrant. (Sometimes found in enhanced versions) Miss in the Kitchen+2Graceful Flavors+2

• Break up the beef into crumbles, cook until no pink remains.

• Drain off excess fat (don’t leave too much oil) so the dish doesn’t become greasy.

3. Add sauce, seasonings & liquid

• Add barbecue sauce, mustard, dried onion, black pepper, and water. Stir to combine, scraping up any browned bits from the bottom of the skillet — these are flavor.

• Bring the mixture to a boil (medium heat).

4. Add rice & cook

• Stir in the uncooked instant rice (2 cups). Make sure rice is submerged.

• Sprinkle half (or full) of the shredded cheddar on top.

• Cover, reduce heat to low or medium‑low, and simmer ~5 minutes, or until rice is cooked and the liquid is absorbed. This is the timing in many classic versions. Samsung Food+2Keyingredient+2

• Remove from heat and let it sit for a couple minutes while covered.

5. Finish with bacon, pickles & more cheese

• After resting, stir in crumbled bacon (reserve a bit for topping) and chopped dill pickles.

• Sprinkle remaining cheddar cheese on top; if desired, cover again briefly (lid) so the residual heat melts the cheese.

• Garnish with pickle bits, extra bacon, or fresh herbs if desired.

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Enhanced / Variation Version

To make a more “deluxe” version (richer flavor, more depth), you can adapt as follows — many home cooks do this (see Miss in the Kitchen version) Miss in the Kitchen

Additional / modified ingredients

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 cups long‑grain white rice (instead of instant) + appropriate extra water (adjust cooking time)

• Cream cheese + milk (to make the rice extra creamy) Miss in the Kitchen

• BBQ sauce + Worcestershire sauce

• Smoked paprika, granulated garlic, smoked salt

• Diced tomatoes (for freshness)

• Extra cheddar / Colby jack cheese

Modified steps

• Sauté onion & garlic first, then ground beef.

• After adding sauce + liquid, bring to gentle simmer then add regular rice (not instant).

• Let cook longer (15–20 min or per rice instructions) until rice is tender.

• Stir in cream cheese or milk + cheese to make it creamy.

• Fold in bacon and other toppings.

• Garnish with pickles, tomatoes, herbs.

This yields a thicker, richer, more “risotto‑like” texture.

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Timeline & Time Estimates

• Prep (bacon, chopping) — ~10 min

• Browning beef + onion/garlic — ~7–10 min

• Adding sauce, liquid, stirring — ~2–3 min

• Cooking rice (instant) — ~5 min

• Rest & finishing — ~2 min

• Total: ~25–30 minutes

In enhanced versions (with regular rice, creaminess) expect ~35–45 minutes.

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Flavor & Texture Notes

• The base flavors: sweet & smoky from BBQ sauce, tang from mustard, savory beef & bacon, melty cheese — all echo cheeseburgers.

• Pickles add contrast (acid, crunch) to break richness.

• Cheese melts into rice, making it creamy; the sprinkle on top adds gooeyness.

• Bacon bits contribute smoky crunch.

• The rice must absorb flavor and not be bland; use good seasoning and drain fat properly.

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Serving Suggestions & Pairings

• Serve hot in bowls, optionally with extra cheddar and bacon on top.

• Accompany with a crisp green salad (lettuce, cucumbers, tomato) to counter the richness.

• Add steamed vegetables (e.g. green beans, broccoli) on side for balance.

• Serve with pickles or pickle slices / relish on side for extra tang.

• You can top with sliced tomato, lettuce, onions to mimic burger toppings.

• If you want “burger feel,” offer ketchup, mustard, hot sauce on the side for guests to adjust.

• For a fun twist, scoop into lettuce wraps instead of full rice for lighter feeling.

• Use leftover in burrito, rice bowl, or stuffed pepper.

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Troubleshooting & Tips

• Rice undercooked / hard: If using regular rice instead of instant, you’ll need more liquid and more time.

• Too much liquid / mushy: Drain excess fat, reduce water slightly, let rice rest uncovered to allow absorption.

• Greasy texture: Always drain fat after browning beef, and don’t overload with bacon fat.

• Cheese not melting: Sprinkle cheese while rice is hot, cover to trap steam.

• Flavor too flat: Increase BBQ sauce or mustard, add a splash of Worcestershire or tomato paste.

• Lumps in sauce: Stir well after adding liquid; ensure sauces are well mixed.

• Rice sticking / burning on bottom: Use nonstick skillet or ensure proper liquid, stir gently early, and reduce heat.

• Uneven bacon distribution: Crumble some and mix in, reserve some for top so every bite gets bits.

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Example Full Recipe Text (Printable Version)

Bacon Cheeseburger Rice
Serves 4–6
Total time: ~30 minutes

Ingredients

• 450 g (1 lb) ground beef

• 5–6 strips bacon, cooked & crumbled

• 2 cups instant white rice (uncooked)

• 1¾ cups water

• ⅔ cup barbecue sauce

• 1 tbsp prepared mustard

• 2 tsp dried minced onion

• ½ tsp black pepper

• 1 cup shredded cheddar cheese

• ⅓ cup chopped dill pickles

Instructions

1. Cook bacon: Fry or bake bacon until crisp. Crumble and set aside.

2. Brown beef: In a large skillet over medium heat, cook ground beef until no longer pink. Drain excess fat.

3. Add sauce & seasonings: Stir in barbecue sauce, mustard, dried onion, black pepper, and water. Bring to a boil.

4. Add rice & cheese: Stir in instant rice. Sprinkle half the cheddar cheese evenly on top.

5. Simmer: Cover, reduce heat to low, simmer ~5 minutes or until rice is cooked and liquid absorbed.

6. Rest briefly: Turn off heat and let sit for ~2 min, still covered.

7. Finish & serve: Stir in crumbled bacon and pickles. Sprinkle remaining cheese on top. Cover for a minute to melt. Serve hot.

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Expanded Narrative, Tips & Context

Why this works well

• Using instant rice allows the dish to absorb flavor quickly and keeps timing tight.

• The combination of BBQ sauce + mustard is a shortcut to burger condiments in liquid form.

• Bacon fat (if used wisely) and drippings add flavor, but draining ensures balance.

• Cheese melting into rice lends creaminess; topping with cheese gives visual appeal.

Variations & customizations

• Use brown rice / wild rice: Cook separately and mix in at end.

• Turkey or lean beef: Use lean ground turkey or chicken, adjust fat input.

• Add vegetables: Peas, corn, bell pepper, mushrooms — sauté with meat.

• Spicy kick: Add chili powder, red pepper flakes, hot sauce.

• Creamy version: Stir in a dollop of cream cheese or sour cream toward finish.

• Cheese blend: Use a mix (cheddar + Monterey Jack, or pepper jack) for variation.

• Smoky version: Use smoked paprika, chipotle sauce, or smoked bacon.

• Burger toppings twist: Top with lettuce, tomato slices, raw onion, or extra pickles.

• Garnish: Fresh parsley, scallions, or chives for brightness.

Storage & reheating

• Store leftovers in airtight container in fridge up to 3–4 days.

• When reheating, add a splash of water or broth to loosen the rice (it thickens).

• Use microwave or stovetop; cover dish to trap moisture.

• You can freeze separate portions; thaw and reheat gently.

Serving size & nutrition

The dish is rich and filling. Because it includes starch (rice), fat (beef, bacon, cheese), and protein, a moderate serving (1 to 1½ cups) is often enough with a side salad or vegetables.

Presentation tips

• Serve in shallow bowls for good distribution of ingredients.

• Top with extra crumbled bacon and cheese for visual appeal.

• For dinner parties, spoon into individual bowls and garnish with herbs.

• Use a ring mold for “stacked” presentation (rice + beef mixture pressed in ring, unmold for pretty tower).

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If you like, I can adapt this recipe using ingredients available in Morocco (local rice, local meats, spices), and send you a “Moroccan-style Bacon Cheeseburger Rice” version. Would you like me to do that?