SIRLOIN BURGER WITH A TWIST

Ingredients

2 LBS GROUND SIRLOIN
8 OZ GOOD SMOKED BACON
1 CUP FINELY DICED PORTABELLO MUSHROOMS
½ CUP FINELY DICED VIDALIA ONION
6 OZ FETA CHEESE
3 TBSP WORCHESTERSHIRE SAUCE
2 TBSP LIQUID SMOKE
SEASONING SALT
6 FRESH ONION ROLLS
MAYONNAISE
KETCHUP
SPICY BROWN MUSTARD
TOMATO
LETTUCE

Instructions

PREPERATION: BACON – FINELY DICE INTO BITS ABOUT ¼â€Â OR LESS SIZE MUSHROOMS – FINELY DICE INTO BITS LESS THAN ¼ “ CUBE ONION – FINELY DICE INTO BITS ¼â€Â OR LESS SIZE CHEESE – CUT OR CRUMBLE CHEESE IN SMALL PIECES ¼â€Â CUBE PATTIE PREPERATION: IN A BOWL MIX THE GROUND SIRLOIN, BACON, MUSHROOMS, ONION, FETA CHEESE, WORCHESTIRE SAUCE, & LIQUID SMOKE UNTIL ALL INGREDIENTS ARE WELL INCORPORATED. DIVIDE MIXTURE INTO 6 EQUAL PORTIONS AND CREATE A PATTIE ½â€Â THICK BY 4.5â€Â – 5â€Â DIAMETER. GIVE EACH PATTIE A GENEROUS SPRINKLE OF LAWREYS SEASONING SALT ON BOTH SIDES. COVER PATTIES AND REFRIDGERATE FOR 30 MINUTES. COOKING / GRILLING: COAT GRILLING SURFACE WITH NON-STICK SPRAY – SPRAY WHILE GRILLING SURFACE IS AWAY FROM FIRE. OVER 300 – 320 DEGREE COALS PLACE PATTIES WITH ½â€Â TO 1â€Â SEPARATION. GRILL FOR 6 MINUTES ON EACH SIDE TURNING ONLY ONCE, OR UNTIL INSIDE TEMP REACHES 155 DEGREES. IF GRILL FLAMES UP, KILL FLAME WITH SPRAY BOTTLE. SERVING: ON THE ONION ROLL – SPREAD MAYO AND KETCHUP ON TOP HALF OF ROLL. SPREAD MUSTARD ON BOTTOM HALF OF ROLL. ADD THIN SLICE (1/8â€Â) OF TOMATO, AND ABOUT 3 LETTUCE LEAF LAYERS TO THE TOP HALF OF ROLL. PLACE PATTIE ON LETTUCE AND ADD BOTTOM OF ROLL. FLIP BURGER TOP SIDE UP. CUT IN HALF AND SKEWER TO HOLD IN PLACE.