In honor of the Bacon & Beer Classic coming to Citi Field, I bring you the Bacon-Wrapped Barbecue Burger. I mean bacon does make everything better, no? A sautéed mushroom-and-onion mixture offers the “wow” factor for these bacon-wrapped burgers. Part of the savory mixture is pressed into the center of each burger before grilling, and the remainder is mixed with barbecue sauce and used for the topping. The result is over-the-top good.
Cook Time: 17 Minutes
Prep Time: 25 Minutes
Other: 15 Minutes
8 bacon slices
1 (4.5-oz.) jar sliced mushrooms, drained and chopped
1/2 cup chopped Vidalia or sweet onion
2 teaspoons olive oil
1/2 cup bottled honey barbecue sauce
1 1/2 pounds ground beef
1/4 teaspoon salt
4 sesame seed hamburger buns (toasting optional)
1. Arrange bacon on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave bacon at HIGH 2 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 to 5 minutes or until tender and liquid is absorbed. Remove from heat, and stir in 2 Tbsp. barbecue sauce.\
3. Preheat grill to 350° to 400° (medium-high). Shape ground beef into 8 (5-inch) thin patties. Place 2 Tbsp. mushroom mixture in center of each of 4 patties. Top with remaining patties, pressing edges to seal. Shape into 4-inch patties. Wrap sides of each patty with 2 bacon slices, overlapping ends of each slice. Secure bacon using wooden picks. Sprinkle patties with salt. Cover and chill 10 minutes. (If you are real daring, criss cross your burgers in bacon which of course will require 6-8 slices of bacon per burger depending on how thin or thick your patties are.)
4. Grill patties, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 6 minutes on 1 side. Turn and baste with half of remaining barbecue sauce. Grill 5 to 6 minutes or until beef is no longer pink in center. Turn and baste with remaining barbecue sauce. Remove from grill, and let stand 5 minutes. Remove wooden picks. Serve burgers on buns, and top with remaining mushroom mixture.