Double Stuffed Mushroom Burgers


6 portabella mushrooms trimmed to 2 1/2 inches in diameter
1/2 cup extra virgin olive oil
Vegetable oil, for brushing the grill rack
6 ounces cream cheese at room temperature
6 ounces sharp cheddar, grated
1 cup Hormel precooked real bacon pieces or good quality brand
1/2 cup water chesnuts, chopped
2 serrano peppers, seeded, deveined and finely chopped

2 pounds ground beef
1/2 pound Jimmy Dean hot and spicy sausage or good quality brand
1 cup shallots, chopped
1/2 cup green onions, sliced
2 teaspoons garlic salt
2 teaspoons black pepper

Vegetable oil, for brushing the grill rack
6 onion and cheese Kaiser rolls
6 Tablespoons Best Food’s mayonnaise or good quality brand
3 ounces mixed fresh spring greens



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

To prepare mushrooms for stuffing brush the portabellas with olive oil. When the grill is ready, brush the rack with vegetable oil. Place the mushrooms on the rack, cover, and cook, turning once, until the mushrooms are tender, 5 to 10 minutes. Remove the mushrooms from the grill and place on paper towels to cool and drain prior to stuffing.

To prepare the mushroom filling, combine cream cheese, sharp cheddar cheese, precooked bacon pieces, water chestnuts, and serrano peppers in a medium bowl and mix thoroughly. Roll the cheese misture into a log and slice into six equal pieces. Set aside and allow 10-20 minutes for the mushrooms to cool and drain.

Once the mushrooms have cooled, top each mushroom with one of the cheese filling portions, shaping it to match the mushroom’s size.

To make the patties, take one portion of the beef mixture and divide it into two equal halves. Press each half into a 3 1/2 inch patty; one for the bottom of the burger and one for the top. Place a stuffed mushroom on the bottom patty half, cover it with the top patty half and press the halves together around the edges. To complete, gently pick up the stuffed patties and mold the burgers into shape ensuring that the edges are well sealed.

Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, turning once until the patties are done to preference, 5-7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack and toast lightly.

To assemble the burgers, spread 1 tablespoon of mayonnaise over the cut side of the roll top. On each roll bottom, place a patty and a portion of the greens. Add the roll tops and serve.