RECIPES: Recipe Details
Double Stuffed Mushroom Burgers
These burgers are great for tailgateing and camping. The surprise ingredients like hot and spicey sausage and a stuffed mushroom make this a truly scrumptious and substantial burger.
6 portabello mushrooms trimmed to 2½ inches in diameter
½ cup extra virgin olive oil
Vegetable oil, for brushing the grill rack
6 ounces cream cheese at room temperature
6 ounces sharp cheddar cheese, grated
1 cup precooked real bacon pieces
1/2 cup water chestnuts, chopped
2 serrano peppers, seeded, deveined and finely chopped
2 pounds ground beef
½ pound hot and spicy pork sausage, crumbled
1 cup shallots, chopped
½ cup green onions, sliced
2 teaspoons garlic salt
2 teaspoons black pepper
6 Onion and cheese Kaiser rolls
6 Tablespoons mayonnaise
3 ounces mixed fresh spring greens
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To prepare mushrooms for stuffing brush with olive oil. When the grill is ready, brush the grill rack with vegetable oil. Place the mushrooms on the rack, cover, and cook, turning once, until the mushrooms are tender, 5 to 10 minutes. Remove mushrooms from the grill and place on paper towels to cool and drain for 10-20 minutes prior to stuffing. While mushrooms are cooling, prepare the mushroom filling by combining the cream cheese, sharp cheddar cheese, pre-cooked real bacon pieces, water chestnuts, and serrano peppers in a medium bowl. Mix well. Roll cheese filling into a log and slice into six equal pieces. Set aside until mushrooms are cool. Prepare the beef patty mixture by combining the beef, sausage, shallots, green onions, garlic salt, and black pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into six equal portions. Once the mushrooms have cooled, top each mushroom with one of the cheese filling portions, shaping it to match the mushroom’s size. To make the patties, take one portion of beef mixture and divide it into two equal halves. Flatten each half into a 3-1/2 inch patty; one for the bottom of the burger and one for the top. Place a stuffed-mushroom on the bottom patty half, cover it with the top patty half and press the halves together around the edges. To complete, gently pick up the stuffed patty and mold the burger into shape ensuring that the edges are well sealed. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until the patties are done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread 1 Tbsp. of mayonnaise over the cut side of the roll top. On each roll bottom, place a patty and a portion of greens. Add the roll tops and serve. Makes 6 burgers.
These burgers sound complicated but are actually simple to prepare, they freeze well and make it easy to prepare a special BBQ for guests on short notice.