Bacon Cheeseburger Rice Stack

This Bacon Cheeseburger Rice Stack is a comfort food twist that brings classic burger flavors to the dinner table in a totally new form. Instead of buns, tender layers of cheesy rice, savory beef, and crispy bacon get stacked up for a meal that is rich satisfying and just a little over the top. Every bite has the crispy and creamy elements I crave when I want something both homestyle and a bit indulgent.

First tried this on a rainy Saturday when my craving for cheeseburgers met the reality of an empty bread bin and extra rice in the pantry. My family was skeptical at first but everyone asked for seconds and now it is in regular rotation

Ingredients

• Ground beef: gives that signature cheeseburger taste and richness Look for 80 20 beef for the right balance of flavor and easy browning
• Yellow onion: adds a gentle sweetness making the beef layer juicier Choose a firm onion with tight skin
• Fresh garlic: elevates the savoriness always use freshly minced for punch
• Seasoned salt: boosts overall flavor and rounds everything out
• Tomato sauce and ketchup: build both tang and moisture Use a tomato sauce with no added sugar for balance
• Yellow mustard: brings a classic cheeseburger zip
• Instant rice: makes things fast and absolutely soaks up all the beefy juices Pick a quality brand for best texture
• Beef broth: deepens the flavor and keeps the rice tender not mushy Broth with little sodium lets you control seasoning
• Cooked bacon: provides that crunchy salty hit I like to use thick cut for hearty pieces
• Sharp cheddar cheese: gives best melt and big flavor Go for block cheddar and shred it yourself for smooth melting

Step by Step Instructions

Brown the Beef and Onions:

Cook ground beef and diced onion in a large skillet over medium high heat breaking up meat well Cook for about nine minutes until beef is browned and onion translucent which builds the savory base

Infuse the Aromatics:

Add minced garlic and sauté for a minute until the smell is robust and the mix is fragrant Always drain any excess fat at this stage and then season with seasoned salt

Build the Rice Mixture:

Stir in tomato sauce ketchup and mustard to bring up the classic cheeseburger tang Add instant rice and beef broth Stir thoroughly so rice is evenly coated and nothing sticks to the skillet

Simmer Until Tender:

Let the mixture come to a gentle simmer Reduce heat slightly and stir from time to time Let this cook for three minutes or just until rice is cooked and liquid absorbed The consistency should be creamy but not soupy

Melt and Blend the Cheese and Bacon:

Turn off the heat Stir in half the shredded cheddar and chopped bacon Let the cheese melt fully and act as the glue for all the goodness

Create a Cheesy Surface:

Sprinkle the rest of the cheese and bacon over the top Cover skillet for several minutes letting steam melt the cheese for a luscious top layer

Shape into Stacks and Mold:

Grease the inside of your cooking ring mold well Place on a serving plate Scoop two to three tablespoons of the rice mixture and press into the base firmly

Make the Melty Core:

Add a sprinkle of reserved bacon and cheese into the center for that gooey cheeseburger vibe

Add the Final Layer and Top:

Spoon on more rice mixture Press gently so the stack holds firm Scatter more bacon and cheese on top

Settle and Serve:

Optional place under a broiler briefly to brown the top then cover for a few minutes so stacks solidify Gently remove the ring mold pressing softly to keep the shape Serve hot and watch them disappear

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My favorite part is always that little melty pocket at the core of every stack Thanks to my sister for the tip of pressing extra cheese in the middle it is seriously the best part My kids always fight for the golden cheesey bites at the center

Storage Tips

Leftover stacks hold up well in the fridge for up to three days Reheat in the microwave with a damp paper towel to keep the rice from drying out For longer storage wrap tightly and freeze individually then warm up straight from the freezer for a quick lunch

Ingredient Substitutions

Swap ground turkey or even plant based crumbles for the beef to lighten things up Smoked gouda or pepper jack swap nicely with the cheddar if you are out or want a different spin No ring mold Use a ramekin or just pack firmly by hand for a rustic version

Serving Suggestions

Pile stacks onto plates with extra pickles and some crisp iceberg lettuce for burger shop flair Drizzle with a little BBQ sauce or hot sauce for a tangy finish At my table we like to add a fried egg or a touch of hot sauce for a full on brunch stack

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Cultural Context

This recipe borrows from classic American diner flavor but with an easy prep rice casserole twist It is a playful nod to the comfort foods I grew up eating at family gatherings and is always a hit at potlucks It brings together comfort and nostalgia in every cheesy bite

Recipe FAQs

→ How do I ensure the rice layers stay firm?

Press the rice mixture firmly into the mold using a spoon or spatula to create compact layers, which helps the stack hold its shape after unmolding.

→ Can I prepare the rice stack in advance?

Assemble and chill the stacks ahead, then reheat gently before serving. For the best texture, add final cheese and bacon toppings just before serving.

→ What type of ground beef works best?

An 80/20 blend of ground beef provides a juicy, flavorful base while avoiding excess greasiness. Leaner blends may result in a drier texture.

→ How do I achieve a melty cheese center?

Sprinkle reserved cheddar in the center layer and cover it with hot rice mixture. Allow residual heat to melt the cheese before unmolding.

→ Is it possible to modify the toppings?

Absolutely. Tailor the topping with grilled onions, pickles, or extra cheddar for your preferred cheeseburger experience.

→ What side dishes pair well with this dish?

Fresh salads, roasted vegetables, or crunchy coleslaw balance the hearty flavors of the rice stack.