Since Matt and I had no plans on the Fourth of July, I decided to make burgers. I mean, what's the Fourth of July without grilling? Right?
Did I mention that I don't have a grill?
I chose to broil the burgers. After all, a broiler is pretty much an upside-down grill. I found these to be a bit tricky. My two halves didn't seal together well enough and came apart a bit when I flipped the burger. Also, the bacon didn't want to stay wrapped around the burger. (I forgive you bacon.) Oh well, Matt enjoyed the burger anyway.
Again, I'm a slacker and didn't get photos of this one either ... although they weren't very pretty anyway so maybe we're all better off!
Bacon-Wrapped Barbecue Burgers
8 bacon slices
1 (4.5-oz.) jar sliced mushrooms, drained and chopped
1/2 cup chopped Vidalia or sweet onion
2 teaspoons olive oil
1/2 cup bottled honey barbecue sauce, divided
1 1/2 pounds ground beef
1/4 teaspoon salt
4 sesame seed hamburger buns, toasted
Arrange bacon on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave bacon at HIGH 2 minutes or until edges begin to crinkle and bacon is partially cooked.
Sauté mushrooms and onion in hot oil in a small nonstick skillet over medium heat 4 to 5 minutes or until tender and liquid is absorbed. Remove from heat, and stir in 2 Tbsp. barbecue sauce.
Preheat grill to 350° to 400° (medium-high). Shape ground beef into 8 (5-inch) thin patties. Place 2 Tbsp. mushroom mixture in center of each of 4 patties. Top with remaining patties, pressing edges to seal. Shape into 4-inch patties. Wrap sides of each patty with 2 bacon slices, overlapping ends of each slice. Secure bacon using wooden picks. Sprinkle patties with salt. Cover and chill 10 minutes.
Grill patties, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 6 minutes on 1 side. Turn and baste with half of remaining barbecue sauce. Grill 5 to 6 minutes or until beef is no longer pink in center. Turn and baste with remaining barbecue sauce. Remove from grill, and let stand 5 minutes. Remove wooden picks. Serve burgers on buns, and top with remaining mushroom mixture.