jjanecka wrote:So then you stuff the middle? These look good. Might try em
I use the BGE, set for indirect and cook at 300 for one hour. Put them on, close the top and come back in one hour and internal temp will be 160. Time to eat. While at the little brother’s hunting camp last month, we prepared 12 on a large Weber gasser and they came out great. They just did not have the smokey flavor.
Each burger will be .5lb of burger.
Use a beer can, to form the burger/vessel. Be sure and build the sides tall enough to allow a piece of bacon to be wrapped around the outside of the burger.
While building the burgers, sauté your onions and mushrooms. Be sure and sauté enough for the number of burgers you are preparing.
Once burger is formed, wrap a piece of bacon around the burger and secure with toothpick.
Remove the beer can and flatten the inside bottom.
Layer the inside bottom with blue cheese.
Fill the burger with your sautéd onions and mushrooms.
Top your burgers with 5 or 6 chunks of your favorite cheese. You can either do this prior to cooking or 15 minutes prior to them being finished. The 3 burgers on the right in the above pic were topped prior to being the cook. The three on the left were topped 15 minutes prior to being finished.
