Saturday, September 14, 2013


2 lbs ground beef*
Blue Cheese Filling:
1 3-ounce package cream cheese, softened
1 tablespoon crumbled blue cheese
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
1 teaspoon prepared mustard

12 slices bacon, precooked slightly

6 large, well shaped mushrooms

Divide ground beef in 12 mounds.  Flatten each between squares of waxed paper to 1/2 inch thickness.

For Blue-cheese Filling, cream the cheeses together; stir in onion, horseradish, and mustard.  Top half the patties with filling, leaving 1/2-inch margin for sealing.  Cover filling with remaining patties, sealing edges well.  Wrap edges of each burger with the bacon, using 2 slices and securing ends with toothpicks.  Broil 5 inches from heat about 6 minutes; sprinkle with salt and pepper.  Turn and broil about 5 minutes more or until done just the way you like them; season second side.

Flute the mushroom caps and top each burger with a mushroom.  Makes 6 servings.

*If beef is lean, have 6 ounces of suet ground with this amount.  Burgers will be at their very best!

Note: This is a 1963 Better Homes & Gardens recipe.

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