Big Mama’s Backyard Drippers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


12 thick strips of Hickory Smoked Bacon
½ tsp of bacon fat
1 cup sliced mushrooms
3 ½ lbs of Ground Beef
½ cup of finely chopped red pepper
2 boxes of Lipton’s Beefy Onion/ Onion dry soup mix (using all 4 envelopes is optional)
Black ground pepper for taste
1 jar of cheddar cheese sauce
Salt to taste
½ tsp soften butter
6 large gourmet style onion buns
6 slices of Swiss cheese



Place a large sheet of heavy duty foil (folded for double the strength) on hot grill and turn up all edges. Place 6 to 12 strips of bacon on sheet, occasionally drain bacon fat (set aside 1tsp of bacon fat) and grill until crispy. Remove from grill, pat dry and set aside. On a second sheet of foil, place mushrooms and 1tsp of bacon fat, grill until tender. Remove from grill and set aside. In a large bowl, mix ground beef, peppers and soup mix, then sprinkle mixture with black pepper. Make 12 patties. Make 6 of the patties thicker than the other 6. Make a good sized shallow dip evenly in center of the 6 thick patties, set all the patties aside. In another bowl, mix cheese sauce and mushrooms, ad a dash of salt to taste, then spoon mixture in the dips and cover with thinner patties, pinch all edges closed and place on grill. Grill 5-8 minutes on each side or to desired doneness. While burgers grill, slightly brush inside of buns with butter and place buttered side down on grill, grill until toasty and set aside. When burgers are just about done, top with Swiss cheese, let melt and ad two strips of bacon to each burger, place on bun, cut in half and serve. No condiments needed Serves 6 Prep and grilling takes about 2.5 hrs or less