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
Salt
Pepper
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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