PAUL BUNYAN BURGERS RECIPE
"This is one of my favorite grilling recipes," comments Jo Reed of Craig, Colorado. "To make these burgers faster, substitute canned mushrooms and bacon bits," she suggests.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute mushrooms and onion until tender. Transfer to a large bowl with a slotted spoon; add bacon.
- In another bowl, combine the egg, Worcestershire sauce, seasoned salt, salt, pepper and horseradish; sprinkle beef over mixture and mix well. Shape into six 1/4-in.-thick patties.
- Divide bacon mixture among three patties. Top with a cheese slice; fold in corners of cheese. Top with remaining patties; seal edges.
- Grill, uncovered, over medium-hot heat for 5-6 minutes a side or until a thermometer reads 160° and meat juices run clear. Serve on buns.
- Yield: 3 servings.
- Originally published as Paul Bunyan Burgers in Quick Cooking
- March/April 2000, p10
- Nutritional Facts
- serving (1 each) equals 797 calories, 55 g fat (22 g saturated fat), 229 mg cholesterol, 1,653 mg sodium, 27 g carbohydrate, 2 g fiber, 46 g protein.
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