Ease of preparation rating: Medium
Yield: 4 servings
Ingredients:
For the stuffing:
1 teaspoon (5 ml) olive oil
½ onion, diced
½ red pepper, diced
6 mushrooms, sliced
2 slices peameal bacon, chopped into small slivers
For the burger:
2 pounds (908 g) ground chuck
1 tablespoon (15 ml) Worcestershire sauce
Salt and pepper
8 slices bacon
4 ounces (113 g) pepper Jack cheese, cut into 1-ounce cubes
To serve:
4 large iceberg lettuce leaves
Tomato slices
Red onion slices
Pickle slices
Ketchup
Mustard
Special equipment:
2 inch diameter sized bottle
Method:
For the stuffing:
Heat the olive oil in a skillet.
Add peameal bacon, sauté.
Add onions, peppers, and mushrooms to pan and sauté until soft.
Remove to a plate and let cool.
For the burgers:
In a bowl combine ground chuck, Worcestershire sauce, salt and pepper.
Mix well to make the hamburger mixture.
Form into 4 balls.
Take the bottle, wrap it in plastic wrap, and press into the center of each ball to create a large indentation.
Stuff the burgers with the cooled stuffing.
Wrap 2 pieces of bacon around the outside of each burger, with the second slice of bacon covering the seam of the first slice of bacon.
Top each burger patty with a cube of pepper jack cheese.
Heat half of the grill to high or 400 F (205 C).
Place the burger patties on the direct heated side of the barbeque, grill for five minutes to char the bacon.
Move the burger patties to the unlit side of the grill in a cast iron pan for 10 minutes or until an internal temperature of 160 F (71C). with the lid closed.
To serve:
Serve with lettuce leaves, tomato slices, red onion slices, pickle slices, ketchup, and mustard.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
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