These are broiled burgers stuffed with a sautéed mushroom and onion filling, then wrapped in bacon before cooking. The whole thing comes together in about 30 minutes using one skillet and one broiler pan. If you want a burger that’s more interesting than a flat patty but not dramatically more work, this is a solid choice.
Smart swaps
- Mushrooms: White button mushrooms are the default here. Cremini work just as well and have a slightly deeper flavor. Portobello caps are fine too — just chop them small so the filling stays compact and the patties seal properly.
- Ground beef: The recipe calls for lean ground chuck (around 85/15). Ground turkey works as a substitute, but cook it to 165°F (74°C) rather than 160°F (71°C), and expect a firmer texture.
- Breadcrumbs: Plain or seasoned both work. Panko is fine. If you’re out, a slice of white bread torn up and left to dry for a few minutes does the job.
- Bacon: Skip the wrap and lay strips flat on the broiler pan alongside the burgers if you want to avoid the toothpick step — the bacon still crisps and you get it as a topping instead. One less fiddly move.
Before you start
Two things actually matter here. First, keep the mushroom filling dry. After sautéing, let the mushrooms and onions sit in the pan off the heat for a minute or two — excess moisture is what makes patties split at the seams when they hit the broiler. Second, make the ten thin patties as even in size as possible before you start stuffing. If the top and bottom patties are different thicknesses, the thinner one will overcook before the center is done. Press the edges firmly all the way around — not just a light pinch — so the filling stays put during the full 20 minutes of broiling. Skip the garnish — not worth the extra dish.
If something goes sideways
- Patties are splitting open during broiling: The seal wasn’t tight enough before cooking, or the filling was too wet. Next time, drain the mushroom mixture briefly on a paper towel and press the patty edges harder. You can’t fix a split mid-cook, but you can push the edges back together with a spatula and finish cooking — the filling may dry out slightly but it’ll still taste fine.
- Bacon isn’t crisping up: Broiler heat varies a lot by oven. If the bacon looks pale and soft after the first 10 minutes, move the rack one position closer to the element for the second side. Thin-cut bacon crisps faster than thick-cut here.
- Center still pink at the 20-minute mark: Stuffed burgers are thicker than standard patties and take longer than you’d expect. Give them another 3–5 minutes per side and check with an instant-read thermometer — you’re looking for 160°F (71°C) at the center. Don’t rely on color alone when there’s a filling involved.
- Filling falling out when you flip: Use a wide spatula and support the burger from both sides as you turn it. If a patty has already opened, press it closed with the back of the spatula immediately after flipping while the meat is still pliable from the heat.
- Burgers sticking to the broiler pan: Line the broiler pan rack with lightly oiled foil before you start. It also catches bacon drips, which means no scrubbing the pan afterward.
Mushroom Stuffed Burgers Wrapped in Bacon
Equipment
Ingredients
Instructions
- Position an oven rack 4-6 inches (10-15cm) below the broiler element. Preheat the broiler (grill) on high for at least 5 minutes.
- Melt the butter in a large skillet over medium-high heat. Add the onion and mushrooms and sauté for 3-4 minutes, stirring occasionally, until the mushrooms have released their liquid and it has mostly evaporated. Remove from heat and let cool for 2 minutes.1/2 cup white onion, 8 ounces mushrooms, 1 tablespoon butter
- In a large bowl, combine the ground beef, breadcrumbs, beaten egg, ketchup, flour, salt, pepper, and Worcestershire sauce. Mix with your hands until just combined — do not overwork the meat or the burgers will be dense.2 pounds ground beef, 3/4 cup breadcrumbs, 1 medium egg, 1/4 cup ketchup, 1 tablespoon all purpose flour (plain flour Australia and UK), 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1 tablespoon Worcestershire sauce
- Divide the meat mixture into 10 equal portions (about 105g / 3.7oz each) and shape each into a thin patty roughly 5 inches (13cm) across. Keep the thickness as even as possible so the top and bottom patties cook at the same rate.
- Top half of the patties evenly with the sautéed onion and mushrooms.1/2 cup white onion, 8 ounces mushrooms
- Cover with remaining patties and press edges firmly to seal.
- Wrap 2 bacon slices around each patty and secure with a toothpick.8-12 slices bacon
- Place the stuffed burgers on a broiler pan or wire rack set over a rimmed baking sheet. Broil 10 minutes per side, or until an instant-read thermometer inserted into the centre of a burger reads 160°F (71°C). The bacon should be golden and crisp.
Notes
Nutrition
Your questions, answered
Can I make these ahead and refrigerate them before broiling?
Yes — assemble and wrap the stuffed patties up to 24 hours ahead, then refrigerate uncovered on a plate. Cold patties may need an extra 2–3 minutes per side under the broiler, so use a thermometer rather than timing alone to confirm they’ve hit 160°F (71°C) at the center.
Can I cook these on the stovetop instead of under the broiler?
A cast-iron or heavy skillet over medium heat works well. Cook covered for the first 8 minutes to help the center cook through, then uncover for the last few minutes to firm up the bacon. The bacon won’t get as uniformly crisp as it does under a broiler, but the burgers cook evenly.
How do I know the stuffed burger is cooked through without cutting it open?
Use an instant-read thermometer inserted into the side of the patty, angling the probe toward the center — you want 160°F (71°C) for beef. Because the filling adds thickness, visual cues like juice color are unreliable here, so the thermometer is the only honest check.
Try these next
- Hearty Beef Mushroom Stroganoff
- Spicy Beef Stuffed Peppers
- Wild Venison Mushroom Pies
- Fiery Lamb Churrasco Patties
