Have you ever just had one of those burgers that your absolutely love? This was something my husband kept begging me to make. He has been seeing them everywhere and has been drooling over them for the past week until I finally made them for him. I’m glad that I caved. These guys were awesome.
We are an experimental family. We hail from the home state of the Juicy Lucy. If you guys are unaware of what a Juicy Lucy is it is a burger stuffed with melted cheese. These things are absolutely amazing, and we make them a lot around our house. My husband is a big mushroom and swiss man. I love that also, but I prefer myself a peanut butter burger. Yes a peanut butter burger. I love sweet aspects with my meats. See my post on my Peanut Butter Burger with Candied Bacon and you’ll see that extent.
What I love about these burgers is that they don’t have a top to them and did I mention they are wrapped in bacon. Yup that’s right, bacon! Topping these things off is a slice of cheese. I like to bake these burgers, it makes it easier to cook in my opinion. Gives the bacon a chance to crisp and you don’t have to guess when the middle of the burger is done. I am a well done type of girl, my husband is a medium rare man. I know it doesn’t give it the char marks like grilling, but with these I found it easier to throw in the oven than risk a tragedy on my grill.
1 lb ground beef
2 slices bacon
1 (4 oz) can sliced mushrooms
1 medium onion, chopped
3 Tbs butter
4 slices provolone cheese (or cheese of your liking)
Salt and pepper to taste
Pre-heat oven to 350. In bowl, mix your ground beef with your favorite spices. Take a little less than half your mixture and flatten out into a circle. Place a beer can in center of your circle and shape hamburger up sides of can. Repeat with about the same amount of ground beef.Take slices of bacon and wrap around each patty. You will have a little hamburger left over which I made a little baby burger with. Place in refrigerator until ready to stuff.
Meanwhile, in saute pan place your mushrooms and onions and butter and saute until tender. Remove your hamburger patties from refrigerator. Take one piece of provolone cheese and tear to fit in bottom of hamburger patty. Place half the mushroom and onion mixture on top. Repeat with other hamburger. Top with remaining 2 slices of cheese (you can choose to add this farther along in baking process if you’d like, we liked the browned cheese). Place patties on rimmed baking sheet and bake for about 20 minutes or until juices run clear. Serve and enjoy!
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