You know that feeling when a meal just hits every craving at once? That’s exactly what this Bacon Cheeseburger Rice Stack does. It’s everything you love about a classic bacon cheeseburger — juicy beef, melted cheddar, smoky bacon, and a touch of ketchup and mustard — all stacked together with fluffy rice in one hearty, cozy dish.
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Overview of the Recipe
This Bacon Cheeseburger Rice Stack is a one-pan wonder that turns a diner classic into easy home comfort. It’s fast (ready in about 30 minutes), made mostly with pantry staples, and can be served family-style or stacked restaurant-style using a simple ring mold.
Why You’ll Love This Recipe
- All the flavor of a bacon cheeseburger — no buns needed!
- One-skillet cooking for easy cleanup.
- Family-friendly and freezer-friendly.
- Customizable: make it spicy, creamy, or extra cheesy.
- Fun presentation that always impresses guests.
I first created this dish after a Sunday burger night when — believe it or not — we ran out of buns! I mixed the leftover ingredients into a skillet of rice, and everyone loved it so much that now this version gets requested far more often.
What It Tastes Like
Imagine your favorite bacon cheeseburger, but every bite includes savory beef, melted cheddar, and smoky bacon — all hugged by creamy, flavorful rice. The ketchup and mustard lend that familiar tangy-sweet burger flavor, and when it’s stacked tall and topped with a golden cheese crust… oh my goodness, it’s pure comfort food magic.
Benefits of This Recipe
- Uses budget-friendly, everyday ingredients.
- Works for weeknight dinners, potlucks, or meal prep.
- Great way to use leftover rice or cooked bacon.
- Adapts to different diets (easy to make lighter or gluten-free).
- Kid-approved and adult-approved alike!
Ingredients You’ll Need
Beef Layer
- 450 g ground beef (80/20 blend)
- ½ medium yellow onion, diced
- 1 tablespoon fresh garlic, minced
- 1 teaspoon seasoned salt
Sauce & Rice
- 225 ml tomato sauce
- 60 ml ketchup
- 1 tablespoon yellow mustard
- 320 g instant rice
- 480 ml beef broth
Finishing & Assembly
- 120 g cooked bacon, chopped
- 110 g sharp cheddar cheese, shredded
Tools You’ll Need
- Large skillet
- Spatula or wooden spoon
- Cooking ring mold (7–10 cm diameter)
- Lid or cover for skillet
Possible Additions and Substitutions
- Swap the protein: Use ground turkey or chicken for a lighter twist.
- Try different cheeses: Monterey Jack or Colby melt beautifully.
- Go vegetarian: Use plant-based ground beef and vegetarian bacon.
- Add veggies: Stir in diced bell peppers, mushrooms, or spinach.
- Make it gluten-free: Choose certified GF instant rice and condiments.
Step-by-Step Instructions
Step 1: Brown the Meat and Onion
In a large skillet, cook ground beef and diced onion over medium-high heat for 6–8 minutes until beef is browned and onions are soft.
Step 2: Add Garlic and Seasoning
Stir in minced garlic and cook for 1 minute until fragrant. Drain excess grease and sprinkle in seasoned salt.
Step 3: Add Sauce and Rice
Stir in tomato sauce, ketchup, mustard, instant rice, and beef broth. Mix well, scraping up any browned bits for flavor.
Step 4: Simmer and Soften
Bring to a gentle simmer and cook for 2–3 minutes until most liquid is absorbed and rice is tender.
Step 5: First Cheese and Bacon Fold
Remove from heat. Stir in half the cheese and bacon — they’ll melt into a creamy, cheesy binder.
Step 6: Finish the Topping
Sprinkle remaining cheese and bacon over the top. Cover and let stand for 2–3 minutes until melted.
Step 7: Stack and Serve
For the restaurant-style look, grease a ring mold and spoon in layers of cheesy rice, pressing gently between layers. Finish with extra cheese and bacon, then remove the mold.
Serving Suggestions
Serve your Bacon Cheeseburger Rice Stack hot, with:
- A drizzle of ketchup or burger sauce on top
- Crispy pickle chips or fried onions for crunch
- Tater tots or French fries for a diner-style plate
- A fresh green salad with vinaigrette for balance
- Or — my personal favorite — a fried egg on top for brunch! 🍳
Pro Tips
- Grease your ring mold well so the stack unmolds cleanly.
- Let the mixture cool slightly before stacking — this helps it hold shape.
- Taste for salt before the final cheese layer; bacon and broth already add flavor.
- Use freshly grated cheese for the smoothest melt.
- For a showstopping finish, broil the top for 1–2 minutes until bubbly and golden.
Storage Instructions
- Fridge: Store in airtight containers for up to 3 days.
- Reheat: Microwave or reheat gently on the stove with a splash of broth.
- Freezer: Freeze portions up to 2 months. Thaw overnight and reheat as above — it keeps its texture beautifully!
Frequently Asked Questions
How do I get the stack to hold its shape?
Grease the mold and press each layer gently but firmly. Let it rest for 2–3 minutes before unmolding — this lets the cheese set.
Can I use pre-cooked bacon?
Yes! Freshly cooked is best for crispness, but pre-cooked works fine when time’s tight.
What ground beef works best?
An 80/20 blend offers the juiciest flavor balance. Leaner meat may be drier, but a bit of extra cheese helps!
Can I use regular rice instead of instant?
You can, but pre-cook it first — otherwise, it won’t fully absorb the liquid.
Can this dish be made ahead?
Yes! Assemble the rice and beef mixture in advance, refrigerate, then reheat and stack just before serving.
Conclusion
This Bacon Cheeseburger Rice Stack brings together everything we love about classic American comfort food — rich, cheesy flavor, smoky bacon, and hearty rice — in one easy, crowd-pleasing dish. Whether you serve it family-style straight from the skillet or stack it high for a dinner party, it’s guaranteed to be a hit.
I promise: try this once, and it’ll be your new weeknight favorite. ❤️
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