Mushroom Stuffed Burgers Wrapped in Bacon
I tried this delicious Mushroom Stuffed Burgers recipe last week, and it was a keeper!
Equipment
Large skillet (12-inch / 30cm)
Broiler pan or wire rack set over a rimmed baking sheet
Mixing bowl (large)
Instant-read thermometer
toothpicks
Ingredients
½ cup white onion - finely chopped, about 75g
8 ounces mushrooms - sliced, 225g
1 tablespoon butter - 14g
2 pounds ground beef - lean ; minced beef / chuck, 900g
¾ cup breadcrumbs - 55g
1 medium egg - beaten
¼ cup ketchup - tomato sauce in Australia and UK, 60g
1 tablespoon all purpose flour (plain flour Australia and UK) - plain flour in Australia and UK, 8g
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon Worcestershire sauce
8-12 slices bacon
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
Storage: Cooked burgers keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F / 175°C oven for 10-12 minutes to re-crisp the bacon.
Freezer: Freeze assembled uncooked patties on a lined baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding 5-6 extra minutes per side under the broiler. Use within 3 months.
Make-Ahead: Assemble and wrap the stuffed patties up to 24 hours before cooking. Refrigerate uncovered so the bacon surface dries slightly, which helps it crisp better.
Substitution: Swap breadcrumbs for crushed crackers or panko for a lighter texture. For gluten-free, use almond flour or gluten-free breadcrumbs.
Pro Tip: Let the sautéed mushroom filling cool in the skillet off the heat for 2 minutes before stuffing — residual steam trapped inside raw beef is the main reason stuffed patties blow out at the seams.
Nutrition
Serving: 1servingCalories: 835kcalCarbohydrates: 21gProtein: 44gFat: 63gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gTrans Fat: 2gCholesterol: 206mgSodium: 1041mgPotassium: 881mgFiber: 2gSugar: 6gVitamin A: 204IUVitamin C: 3mgCalcium: 83mgIron: 5mg
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