Cowboy Burgers and Zuchinni Kabobs

This recipe is from picky palate. I would change a few things next time, like make 4 burgers instead of 2 large ones.

1 lb bacon

1 1lb ground beef
2 Tablespoons fresh minced garlic

2 Tablespoons worchestershire sauce

1 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

1/2 Cup shredded cheddar cheese plus 1/2 Cup for topping burgers

2 seeded onion rolls, split and toasted

4 Tablespoons mayonnaise

1 Cup shredded iceburg lettuce

4 slices tomato, 1/2 inch thick

4 baked onion rings

2-4 Tablespoons BBQ sauce (I used KC Masterpiece)

1. Preheat grill to medium high. Fry bacon in a large skillet over medium heat until browned and crisped. Drain and save drippings. In a large bowl combine the beef, garlic, worchestershire sauce, salt, pepper and cheddar cheese. Form into 2 large patties and grill for 4-5 minutes each side. During the last few minutes, add additional cheddar cheese to melt. Place mayonnaise onto both sides of split rolls and layer lettuce, tomato, burger, onion rings then BBQ sauce on bottom rolls. Place roll on top and serve!

2 LARGE Burgers

Bacon Ranch Zucchini Kebabs

1 large zucchini, sliced into 1/2 inch slices then quartered

1 large yellow squash, also quartered

pinches of kosher salt and fresh cracked black pepper

1 1/2 Tablespoons of Bacon drippings

1/2 teaspoon dry Ranch seasoning

1. Place all quartered zucchini and yellow squash into a large bowl. Season with salt, pepper, bacon drippings and Ranch seasoning. Mix to combine then alternate zucchini and yellow squash quarters onto skewers, about 8 total. Place onto grill and grill about 2 minutes per side. Remove and serve.

8 skewers