Bacon cheeseburger stuffed French bread has all the fixin's of a cheeseburger without breaking out the grill. It's a perfect make-ahead meal for a busy weeknight.
Brown the burger and the onion in a large skillet over medium heat until the burger is no longer pink and the onion is soft. Drain the grease from the skillet.
Add the minced garlic and sauté for 30 seconds.
Stir in the tomatoes, pickle relish and bacon.
Combine the cream of mushroom soup, milk and Worcestershire sauce. Add the soup mixture and one cup of the shredded cheddar cheese to the ground beef and stir until the beef is well coated with the soup and the cheese is melted.
Remove the top third of the French bread. Gently scoop out the inside of the loaf, leaving a 1/2-inch border. Set the removed bread aside and save for another use.
Fill the hollowed out bread with the cheeseburger mixture. Top with the remaining 1/2 cup of cheese.
Bake for 15-20 minutes until the bread is toasted and the cheese is melted.
Cut the stuffed French bread into slices and serve hot.
Video
Notes
Storage, Freezing and Reheating
Storage. Bacon cheeseburger stuffed French bread can be made up two hours in advance. I would recommend making it much more ahead of time because the bread could become soggy. You’ll want to wrap the stuffed bread in plastic wrap to prevent the bread from drying out. If you are looking for a way to save some time during the week, the filling itself can be made several days in advance and stored in the refrigerator in an airtight container. I do recommend warming the hamburger filling before stuffing it into the bread.Freezing. The bacon cheeseburger filling can be frozen for up to three months. Seal in a freezer bag or airtight container. Allow the filling to come to thaw before heating.Reheating. For best results, I recommend reheating Bacon Cheeseburger stuffed French bread at 250 degrees for 20-30 minutes until heated through. Likewise, you can reheat this in an air fryer at 350 degrees for about five minutes.