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All Meat Burger or The Full Burger or Triple Meat Herbed Burger

Submitted by: | Source: Own Creation

All Meat Burger or The Full Burger or Triple Meat Herbed Burger
2010-05-18 Other
3 2

Herb Cheese Stuffed Bacon/Mushroom/Onion Combo Chicken and Beef Garlic Burger Secret ingredient: garlic chees, combo of chicken and beef patties

  • Servings: 6
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20


# 1 Pound Ground Beef Chuck, 85% lean
# 1 Pound Ground Chicken Chuck
# 2 Tablespoons Chopped Garlic
# 1/2 Teaspoon Kosher Salt
#1/2 Pound Bacon, cut into ¼" pieces
# 1 Medium Onion, finely chopped
# 1/2 Pound Sliced Mushrooms
# 1/4 Teaspoon Ground Black Pepper
# 3 Tablespoons Herbed Garlic Cream Cheese
# Oil, for coating grill grate
# 6 Brioche Rolls, for hamburger buns split
# Rocket Lettuce, tomato slices, spanish red onion ring slices thin
# Side Option of Barbeque Sauce, chutney sauce, or honey mustard sauce


Using your hands, mix the beef chuck, chicken chuck, garlic, salt, and pepper in a bowl until well blended; do not over mix. Using a light touch, form into 12 patties no more than 1/2 inch thick. Put a portion (about 1 1/2 teaspoons) of cheese in the center of each of 6 patties. Refrigerate the 12 patties burgers until the grill is ready. Brush the grill grate and coat it with oil.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.

As the grill heats, pull patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and top the other 6 patties with the sliced mushrooms, about 1/6 of the mushrooms per patty. Top each with one of the opposite patties and press the edges together to seal.

Put the burgers on the grill, cover, and cook for 9 minutes, flipping after 5 minutes, for medium-done (66 degrees Celsius slightly pink). Add a minute per side for well-done (71 degrees Celsius). To toast the buns, put them cut sides down directly over the fire for the last minute of cooking.

Serve burgers with rocket lettuce, tomato, and Spanish red onion slices, and with Barbeque sauce, Chutney Sauce, or Honey mustard sauce on the burger or on the side.