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Paul Bunyan Burgers

 Paul Bunyan Burgers
"This is one of my favorite grilling recipes," comments Jo Reed of Craig, Colorado. "To make these burgers faster, substitute canned mushrooms and bacon bits," she suggests.
3 ServingsPrep/Total Time: 30 min.


  • 6 bacon strips, diced
  • 1 cup sliced fresh mushrooms
  • 3 thin onion slices
  • 1 egg, lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon prepared horseradish
  • 1 pound ground beef
  • 3 slices process American cheese
  • 3 hamburger buns, split


  • In a large skillet, cook bacon until crisp. Remove with a slotted
  • spoon to paper towels. In the drippings, saute mushrooms and onion
  • until tender. Transfer to a large bowl with a slotted spoon; add
  • bacon.
  • In another bowl, combine the egg, Worcestershire sauce, seasoned
  • salt, salt, pepper and horseradish; sprinkle beef over mixture and
  • mix well. Shape into six 1/4-in.-thick patties.
  • Divide bacon mixture among three patties. Top with a cheese slice;
  • fold in corners of cheese. Top with remaining patties; seal edges.
  • Grill, uncovered, over medium-hot heat for 5-6 minutes a side or

2 of 2

Paul Bunyan Burgers (continued)

Directions (continued)

  • until a thermometer reads 160° and meat juices run clear. Serve
  • on buns. Yield: 3 servings.
Nutritional Facts: 1 serving (1 each) equals 797 calories, 55 g fat (22 g saturated fat), 229 mg cholesterol, 1,653 mg sodium, 27 g carbohydrate, 2 g fiber, 46 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.