Mushroom-Stuffed Cheeseburgers Recipe
- 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 lean ground beef (90% lean)
- 2 tablespoons steak sauce
- 1/2 teaspoon seasoned salt
- 4 slices provolone cheese, halved
- 8 kaiser rolls, split
- 1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, onion and peppers in bacon drippings until tender. Using slotted spoon, remove to a small bowl; cool completely. Stir in bacon.
- 2. In a large bowl, combine beef, steak sauce and seasoned salt, 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.
- 3. Grill burgers, uncovered, over medium-high heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer inserted in meat portion reads 160°. Serve on rolls. Yield: 8 servings.
1 burger equals 418 calories, 17 g fat (7 g saturated fat), 82 mg cholesterol, 653 mg sodium, 33 g carbohydrate, 2 g fiber, 31 g protein.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.