2
oz Cheddar cheese, cut into 1/4-inch cubes (about 1/2 cup)
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Steps
1
In 10-inch nonstick skillet, cook bacon over medium heat, turning often, until browned but not overly crisp. Drain on paper towels. Discard all but 1 tablespoon drippings. Cut each bacon slice into 4 pieces.
2
On each toothpick, thread 1 tomato half, 1 bacon piece and 1 lettuce piece; set aside.
3
In large bowl, mix remaining ingredients except cheese. Fold in cheese. Shape tablespoonfuls of mixture into meatballs; flatten slightly to resemble hamburgers.
4
In same skillet, heat bacon drippings over medium-high heat. Cook burgers in drippings 2 to 3 minutes on each side or until meat is no longer pink. Insert 1 toothpick in each burger; serve immediately.
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Spice up these mini cheeseburgers by using pepper Jack cheese instead of Cheddar and hot pepper sauce instead of Worcestershire sauce.
For traditional flavor, serve these burgers with ketchup and mustard for dipping.
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