Total Time
50mins
Prep 20 mins
Cook 30 mins

Even if you're not a burger lover, I promise this will make you a believer! Dubbed after me by my husband and our friends, it's been a long-time favorite in our household, and has been requested time, and time, again. Be warned, however, this isn't a quick burger and the first few times you may find that some of the stuffing will leak out, if not every time. Don't be discouraged-I've been making these for years and still spring a leak here and there, but the majority of it stays put!

Ingredients Nutrition

Directions

  1. Cook bacon until crisp, or as desired.
  2. Drain and set aside.
  3. IN A LARGE MIXING BOWL: Combine the meat mixture until thoroughly blended.
  4. ON WAX PAPER: Divide the meat into approximately 1/2 to 1 LB balls.
  5. Take each ball and flatten the meat into an even, 1/4" thick circle (be certain it's not too thin; otherwise, all your ingredients will leak out while cooking).
  6. Leaving about an 1/8" gap on the top, bottom and "one" side of the flattened burger round, overlap each cheese half from top to bottom, starting at the center of the circle, working your way to one edge (you only want to put the layers on one half because you'll need to fold the other half over to make the burger).
  7. Layer mushrooms and bacon over the cheese.
  8. Spoon 2T of BBQ sauce over the cheese, mushrooms and bacon.
  9. SHAPING THE BURGER: Carefully fold the burger round in half, using the empty side of the meat to cover the cheese/bacon/mushroom/BBQ.
  10. Begin folding and pinching the edges to close the burger.
  11. Once the edges are closed, continue to form the burger to the shape of the French roll, closing up any holes you may find.
  12. Use any excess meat from the edges to patch up any holes you may find.
  13. (At this point, the burger should be about the same height and width as the roll.) COOKING THE BURGER: You can either grill or pan fry the burger.
  14. GRILL: Place the burgers over medium coals.
  15. Cook on a covered grill for approximately 30 minutes, turning the burger every 5-7 minutes to melt the cheese evenly.
  16. PAN FRY: Place the burgers in a skillet on medium-low.
  17. Cover and cook for approximately 20 minutes on each side, or until the juices run clear.
  18. Serve on the French roll with honey mustard and any other desired condiments (avocado slices are great!).
  19. *The cheese may be varied, as well as the stuffing in its entirety.
  20. I've varied this recipe by using only ground beef, adding grilled red and yellow bellpeppers, stuffing with chili and using ground turkey.

Reviews

(1)
Most Helpful

This was by far one of the best burgers I've ever tasted. I didn't have any Italian Sausage, mushrooms, Swiss Cheese or BBQ sauce so altered it a bit by using all ground beef and Salsa instead of the BBQ sauce, and to offset the Salsa I added Mexican spices instead of the Italian spices. Other than that I followed the recipe except I added an extra 10 minutes to the grilling as we like our burgers well done. I'm looking forward to trying it again exactly as you intended, and am certain that it will be even that much better than the one I made. Thanks!

BJ from BC June 29, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a