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Bacon Cheeseburger Rice Stack is the ultimate comfort food mashup, perfect for when you crave all the flavors of a classic burger but want an easy one-pan meal that is just as satisfying and melts together with cheesy goodness. This was a huge hit on game night at our house and now it has earned a spot in our regular dinner rotation especially when everyone is hungry and I want big flavors without grabbing buns.
Each time I made this, I am amazed how good the layers taste together and how fun it is to stack on a plate. My husband even asks for leftovers for work lunches the next day because it reheats perfectly.
Ingredients
- Ground beef 80 20 blend: brings richness and juiciness to mimic classic burgers Choose good quality beef for best flavor
- Yellow onion diced: infuses sweet savory notes and helps keep the beef layer moist Look for a firm onion with no soft spots
- Fresh minced garlic: builds a true burger flavor profile Opt for fresh over jarred for best punch
- Seasoned salt: adds all-in-one seasoning and depth Choose your favorite blend for a signature twist
- Tomato sauce: brings tang and a burger-like sauciness Smooth sauce mixes in best
- Ketchup: sweetens and ties the sauce together Pick a ketchup with no high fructose corn syrup for cleaner flavor
- Yellow mustard: adds that signature burger sharpness and cuts the richness Classic American style mustard works great
- Instant rice: ensures this comes together quickly and soaks up all that delicious sauce Choose white rice for a softer texture
- Beef broth: infuses savory umami and keeps the stack from turning dry Choose low sodium if you want to control saltiness
- Cooked bacon: delivers crunch and smoky taste Make it crispy for easy chopping
- Sharp cheddar cheese: turns the stack into an oozy delicious bite Go for a block and shred it yourself for best melt
Step-by-Step Instructions
- Brown the Beef and Onion:
- In a large skillet over medium-high heat cook ground beef with diced onion breaking up the meat with a spatula This takes about six to eight minutes The goal is deep browning on the beef while the onions turn translucent to build big flavor
- Sauté the Garlic and Season:
- Add minced garlic to the skillet and cook for one minute until you can really smell it Drain off any extra fat which keeps the stack from getting greasy Sprinkle over the seasoned salt to spread flavor evenly
- Combine with Sauce and Rice:
- Stir in tomato sauce ketchup yellow mustard instant rice and beef broth Blend thoroughly so the rice is coated and the mix looks like thick burger filling
- Simmer and Soften the Rice:
- Bring to a gentle simmer and cook uncovered for two to three minutes Stir here and there so the rice does not stick You want most of the broth absorbed and the rice just tender
- Melt in Cheese and Bacon:
- Remove from the heat Stir in half the shredded cheddar and half the cooked bacon This melts the cheese and lets everything come together as one cohesive mixture
- Top with Cheese and Bacon:
- Sprinkle the remaining cheese and bacon evenly over the surface Cover the skillet with a lid or a plate and let stand for two to three minutes so residual steam melts the top
- Build the Rice Stack:
- Lightly grease the inside of a seven to ten centimeter ring mold and place on a serving plate Spoon in two to three tablespoons of the rice mixture pressing firmly to build a stable bottom layer
- Fill Core with Melty Center:
- Add a little reserved bacon and cheddar in the center of the stack for maximum cheesiness when stacked
- Add the Top Layer and Finish:
- Spoon more beef rice mixture over the melty center Gently press to compact and stabilize Scatter extra bacon and cheese on top for a stack that is as good looking as it is tasty
- Final Touch and Serve:
- You can broil or torch the top briefly for golden cheese If you do cover it for an extra two or three minutes so it sets Then gently pull off the ring mold while pressing softly to keep the shape Serve hot so the cheese is stretchy and melty just like a burger
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You Must Know
- Packed with protein and hearty enough for a one-pan family meal
- Great for using up leftover bacon or cheese bits
- Easy to scale up for meal prep or a party buffet
The sharp cheddar in this dish is always my favorite part because it forms a salty tangy layer that cuts through the richness of the beef and bacon One time my son tried to sneak an extra handful onto his portion and we both had a laugh over the mountain of cheese
Storage Tips
Leftovers keep well in an airtight container refrigerated for up to three days Just zap in the microwave with a sprinkle of extra cheese to refresh the gooey top. If meal prepping stack in small ramekins or containers for easy individual servings
Ingredient Substitutions
Use ground turkey instead of beef for a lighter version If fresh onion is not available sub with a generous shake of dried onion flakes Veggie broth works if beef broth is not on hand Monterrey Jack or pepper jack can swap in for cheddar if you want a bit more kick
Serving Suggestions
It makes a full meal on its own but I love serving it with dill pickles slaw or a fresh tomato salad on the side You can also serve on a bed of greens for a bacon cheeseburger bowl effect
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Cultural and Historical Context
The rice stack style borrows from the playful world of Japanese yoshoku where Western comfort foods get a layered twist My inspiration also comes from diner classics where everything is piled high so every bite blends the best parts of the meal The stack shape just makes it extra fun
Frequently Asked Questions
- → How do I keep the rice stack firm when serving?
Press each layer firmly into the ring mold and let it rest a couple minutes after finishing. This helps the stack hold its shape.
- → Can I use a different cheese instead of cheddar?
Yes. Monterey Jack, mozzarella, or Swiss work well for melting and add their own distinct flavor.
- → Is freshly cooked rice necessary?
Use instant rice as called for to ensure all broth is absorbed and texture stays cohesive for stacking.
- → How do I achieve a golden melted cheese topping?
Briefly broil or torch the stack after assembly until cheese is bubbly and slightly golden on top.
- → Can this be made ahead and reheated?
Yes, assemble stacks ahead, refrigerate, and reheat gently in the oven or briefly in the microwave before serving.