BACON AND CHEESE-STUFFED BURGERS
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.
No one will notice that these juicy and delicious burgers feature lean grass-fed beef and fiber-rich flax for a healthier burger recipe.
Makes 4 burgers
2 slices turkey bacon
1 pound lean ground beef (grass-fed optional)
1 ½ ounces Portobello mushrooms, finely diced
½ teaspoon onion powder
½ teaspoon each salt and freshly ground black pepper
1 teaspoon Worcestershire sauce
2 ounces reduced fat cheddar cheese, shredded or diced
2 tablespoons ground flaxseed
4 whole grain hamburger buns
Optional toppings: ketchup, tomato, lettuce, pickles and/or grilled onions
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 beef, diced mushrooms and bacon, onion powder, salt, pepper, Worcestershire sauce, cheese, and flaxseed. Dampen hands and form into 4 equal sized balls, then gently press into patties, about ½ to ¾-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 (close lid if using outdoor grill), flipping only once, or to desired doneness. For safety, ground meat should be cooked until a meat thermometer reads a minimum of 160°F.
Remove burgers to let rest on a clean plate while you warm the buns for a minute on the grill. Add optional toppings and serve.
Sneaky tip: Don’t press down on burgers with a spatula while cooking – that makes the juices leak out and make burgers dry.