People often like to put cheese, bacon, onions and, sometimes, mushrooms on top of their burgers. But Eric Lee, executive chef at Simi Winery in Healdsburg, Calif., shares a recipe that puts all those ingredients on the inside for a scrumptious, mouthwatering stuffed burger.
Recipe: Giant stuffed burgers (on this page)Cut bacon into small pieces and cook over medium heat until crisp but not hard. Remove the bacon and cool. Add the mushrooms to the pan and saute in the bacon fat. When the mushrooms have fully cooked, add the onions and cook for an additional minute. Remove and allow to cool.
In a bowl combine the ground beef, salt and pepper and mix until well combined.
Portion into 12 balls about 4 ounces each. Flatten each ball into a disk about 4 inches in diameter. Place a slice of cheese in the center of 6 of the patties. Top each with some of the bacon, mushrooms and onions. Cover with the remaining patties and seal into burgers, making sure no filling is exposed. Chill for 15 minutes.
Preheat grill and cook burgers for 1 1/2 minutes per side for medium rare and 2 minutes per side for medium. Serve on toasted buns with your favorite accompaniments such as mayonnaise, mustard, lettuce, ripe tomato and even more thinly sliced red onion.
6 servings
© 2013 NBCNews
Want something new for Memorial Day grilling? Check out our recipe gallery for inspiration.
How many stars would you give the dish? If you made changes, tell us how you customized it.
Melissa d’Arabian shares how LACTAID® Products helped her entire family fully enjoy dairy.
Google’s chief legal officer tries to reassure customers that their gmail and Internet browsing history are safe from government prying.
Everyone knows Cap’N Crunch for its deliciously sweet corn taste and lovable nautical mascot, but an eagle-eyed cereal lover has just uncovered a potentially shocking secret.
“ ”