Bacon and Cheese Stuffed Burgers

Missy Chase Lapine

Ingredients

  • slices turkey bacon
  • 1 Pound  lean ground beef
  • 1 1/2 Ounce  portobello mushrooms, finely diced
  • 1/2 Teaspoon  onion powder
  • 1/2 Teaspoon  each salt and ground black pepper
  • 1 Teaspoon  Worcestershire sauce
  • 2 Ounces  reduced-fat Cheddar cheese, shredded or diced
  • 2 Tablespoons  ground flaxseed
  • whole-grain hamburger buns

When you load toppings onto a burger, they often fall off. My inside-out stuffed burgers mix the toppings into the meat, giving you a whole new experience of smoky-flavored turkey bacon, Cheddar, and meaty portobello mushrooms in every bite. 

Directions

Prepare bacon as directed on package, drain on paper towels, and chop into small pieces. Set aside.

In a large mixing bowl, use your hands to gently but thoroughly mix together the next 7 ingredients. Dampen hands and form into 4 equal-size balls, then gently press into patties, about 1/2- to 3/4-inch thick.

Preheat an outdoor grill (or indoor grill pan) to medium-high, and brush or wipe the grill grates with oil.

Grill burgers about 5 minutes on each side, flipping only once, or to desired doneness. 

Remove burgers to let rest on a clean plate while you warm the buns for a minute on the grill. Add optional options such as ketchup, mustard, tomato slices, lettuce, pickles, and/or onions for garnish and serve. 

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