Okie stuffed burgers

Yield: 6 servings

Measure Ingredient
2 pounds Ground round
¼ cup Grated parmesan cheese
½ teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Garlic powder
1 tablespoon Cilantro, dried
2 tablespoons Steak sauce
\N \N Cheese slices
6 eaches Hamburger buns
\N \N === FILLING ===
4 slices Hickory smoked bacon
¼ cup Celery, sliced thin
¼ cup Onion, chopped fine
4 ounces Mushroom pieces

Find a large bowl of some sort and combine every one of the ingredients into it and mix'em together real well.

Next, shape the mixture into 12 equal size patties (they should be about 4-inches patties).

Now, place 6 of the patties on waxed paper and top each of'em with equal portions of the filling.

Next, place the remaining patties on top of the other patties and press the edges to seal in the filling.

MUSHROOM-BACON FILLING:

Get out a small skillet and fry the bacon until they're crisp. Remove the bacon and set it somewhere to cool so you can crumble'em up.

Drain off a couple of tablespoons of the bacon grease and add the celery and onion and cook'em 'til they're tender.

Stir in the mushrooms and throw in the crumbled bacon and then divide it into six equal amounts.

This makes about 1½ cups of filling for what it's worth.

WHEN READY TO GRILL'EM

Place the patties on the grill ohhhh let's say about 3-4 inches from hot coals.

Cook'em 'til they're browned nicely on both sides or until they're done to your liking. If I cooked Betty's the way I cooked mine, she throw rocks at me.

If you're gonna top these dudes with cheese, don't forget to lay some slices on top of the meat a couple of minutes before you remove the burgers from the grill. Another thing, toasted burger buns are good, too.

I know these directions look long, but really, this doesn't take all that long to throw together. BTW, it takes one whole page to print this out.

Typed by: Bob Hogan, SysOp; Lnet, Wichita, KS / Co-Host: ILINK Cuisine. Source: Me..!! on Kooknet

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