RECIPE: Mushroom Stuffed Bacon Cheeseburgers | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Mushroom Stuffed Bacon Cheeseburgers – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Mushroom Stuffed Bacon Cheeseburgers

A bacon cheeseburger, stuffed with
mushrooms. Photo courtesy Taste Of Home.
  Put a twist on the traditional cheeseburger and add in some mushrooms. They give the cheeseburger even more flavor. Plus, it’s healthier, given that some of the cholesterol and calories are replaced by the mushrooms (not that anyone eating a bacon cheeseburger is counting calories and cholesterol).

The recipe is from Joyce Guth of Mohnton, Pennsylvania, sent to us by Taste Of Home magazine. “No need to call my family twice when these burgers are on the menu.” says Joyce. “Get ahead of the game and stuff them ahead of time, then grill later.”


Ingredients For 8 Burgers

  • 2 bacon strips, finely chopped
  • 2 cups chopped fresh mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 2 pounds ground beef
  • 2 tablespoons steak sauce
  • 1/2 teaspoon seasoned salt
  • 4 slices provolone cheese, halved
  • 8 kaiser rolls or other roll of choice, split


    1. COOK bacon in a large skillet over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.

    2. ADD mushrooms, onion and peppers into skillet with bacon drippings, cooking until tender. Stir as needed. Using slotted spoon, remove to a small bowl; cool completely. Stir in bacon.

    3. COMBINE beef, steak sauce and seasoned salt in a large bowl, mixing lightly but thoroughly. Shape into 16 thin patties. Top eight of the patties with cheese, folding over cheese to fit within 3/4 inch of edge. Spread with mushroom mixture. Top with remaining patties, pressing edges to enclose filling.

    4. GRILL burgers, uncovered, over medium-high heat or broil 4 inches from heat for 5-6 minutes on each side or until a thermometer inserted in meat portion reads 160°F. Serve on rolls.

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    Buy the least expensive fresh mushrooms for this recipe. Once they’ve been chopped and blended, the original beauty factor doesn’t matter and you won’t notice a taste difference. Photo by Paul Cowan | BSP.


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