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.”
National Cheeseburger Day is September 14th.
Ingredients For 8 Burgers
1. COOK the bacon in a large skillet over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
2. ADD the mushrooms, onion and peppers to the skillet with the bacon drippings, cooking until tender. Stir as needed. Using a slotted spoon, remove to a small bowl; cool completely. Stir in the bacon.
3. COMBINE the 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 the cheese to fit within 3/4 inch of edge. Spread with the mushroom mixture. Top with the remaining patties, pressing the edges to enclose the filling.
4. GRILL the 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.
Find many more recipes at TasteOfHome.com.
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