© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Laure
2 pounds ground beef
¼ cup grated Parmesan cheese
½ teaspoon pepper
¼ teaspoon garlic powder
2 tablespoons steak sauce
In a large bowl, combine all ingredients. Shape into 4 inch patties. Place half the patties on waxed paper. Top each with portion of either Mushroom-Bacon, Reuben or blue cheese fillings (see below). Place remaining patties over stuffing; press edges to seal.
When ready to barbecue, place patties on grill 3 to 4 inches from hot coals. Cook until browned on both sides and of desired doneness. If topping with cheese, place on patty during last few minutes of cooking; heat until cheese begins to melt. Serve on buns that have been toasted on grill, if desired.
4 slices bacon
¼ cup thinly sliced celery
¼ cup chopped onion
1 can (4 ounce size) mushrooms pieces & stems, drained
In small skillet, fry bacon until crisp. Remove bacon from pan; crumble and set aside. Drain all but 2 tablespoons bacon drippings; add celery and onion, cooking until tender. Stir in mushrooms and crumbled bacon. Divide into portions.
1 cup shredded Swiss cheese
6 tablespoons sauerkraut
Divide cheese and sauerkraut evenly into portions. (cheese slices can be used either as part of filling or as topping).
Bleu Cheese Stuffing
½ cup crumbled blue cheese
¼ cup dairy sour cream
¼ cup chopped sweet pickles, if desired
In small bowl, combine all ingredients. Divide into portions.