INSIDE OUT BURGERS

By Jaxson

Ingredients

• 6 SLICES OF BACON CUT INTO BITE SIZE PIECES
• 8 OZ FRESH MUSHROOMS SLICED
• 2 LB GROUND BEEF
• 1 LARGE SHALLOT FINELY CHOPPED
• 1 TSP KOSHER SALT
• 1 TSP FRESHLY CRACKED BLACK PEPPER
• 2 TBSP WORCESTERSHIRE SAUCE
• 4 OZ SWISS CHEESE INT INTO 1/2 INCH CUBES
• 2 TBSP CANOLA OIL
• 4 SESAME SEED BUNS SPLIT

Preparation

Step 1

1 IN 12 INCH OVENPROOF SKILLET, COOK BACON OVER MEDIUM HEAT ABOUT 10 MINUTES, STIRRING FREQUENTLY, UNTIL CRISP. WITH SLOTTED SPOON, REMOVE BACON TO PAPER TOWELS. DRAIN ALL BUT 1 TBSP BACON DRIPPINGS. COOK MUSHROOMS IN BACON DRIPPINGS ABOUT 7 MINUTES, STIRRING FREQUENTLY, UNTIL LIQUID FROM MUSHROOMS HAS EVAPORATED. REMOVE MUSHROOMS TO SMALL BOWL; COOL.

2 HEAT OVEN TO 400 IN A LARGE BOWL, MIX BEEF, SHALLOT, SALT, PEPPER AND WORCESTERSHIRE SAUCE. DIVIDE MIXTURE INTO 4 EQUAL PORTIONS, ABOUT 1 CUP EACH; SHAPE EACH PORTION INTO 2 PATTIES, 4 1/2 INCHES IN DIAMETER. STIR BACON AND CHEESE INTO MUSHROOMS. FOR EACH BURGER, SPOON ABOUT 1/2 CUP MUSHROOM MIXTURE ON 1 PATTY; TOP WITH ANOTHER PATTY AND PINCH TIGHTLY AROUND EDGES TO ENCLOSE FILLING

3 IN SAME SKILLET HEAT OIL OVER MEDIUM HIGH HEAT. COOK PATTIES IN OIL 2 MINUTES ON EACH SIDE PLACE SKILLET IN OVEN. BAKE UNCOVERED 11 TO 13 MINUTES OR UNTIL MEAT THERMOMETER INSERTED IN CENTER OF PATTIES READS 160 SERVE BURGER ON BUNS.