Bacon Wrapped Barbeque Burgers


8 bacon slices
1 (4.5 ounce) jar sliced mushrooms, drained and chopped
½ cup chopped onions
2 teaspoons olive oil
½ cup bottled honey barbeque sauce, divided
1 ½ lb. ground beef
Wooden picks
4 sesame seed hamburger buns, toasted

  1.  Arrange bacon on a paper-towel lined microwave-safe plate; cover with a paper towel.  Microwave bacon on high for two minutes or until edges begin to crinkle and bacon is partially cooked.
  2. Sauté mushrooms and onion in hot oil in a small nonstick skillet over medium heat 4-5 minutes or until tender and liquid is absorbed.  Remove from heat; stir in 2 tablespoons barbeque sauce.
  3. Preheat grill to 350-400 degrees.  Shape ground beef into 8 (5-inch) thin patties.  Place 2 tablespoons mushroom mixture in center of each of 4 patties.  Top with remaining patties; pressing edges to seal. Wrap sides of each patty with two bacon slices; overlapping ends on each slice.  Secure bacon with wooden picks. Cover and chill 10 minutes.
  4. Grill patties, covered with grill lid, for 5 to 6 minutes on one side.  Turn and baste with half of remaining barbeque sauce.  Grill 5 to 6 minutes or until beef is no longer pink in center.  Turn and baste with remaining barbeque sauce.  Remove from grill and let stand five minutes. Remove wooden picks.
  5. Serve burgers on buns and top with remaining mushroom mixture.

Cooking With Crevolyn
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