Monday, June 25, 2012

The Inside Out Burger

I love mushroom and Swiss burgers.  I discovered this recipe on The Food Network, and thought it was a good twist on my old favorite.  Here, instead of piling on the cheese, bacon, and mushrooms, the ingredients are all stuffed into the middle.  It is a great way to keep all of your toppings on the burger itself, instead of falling onto your plate.  This is how we do it.


  • 6 slices bacon, cut into bite size pieces
  • 8 ounces cremini mushrooms, cleaned and sliced
  • 2 pounds ground brisket
  • 1 large shallot, diced
  • 1 teaspoon black pepper
  • 1 teaspoon coarse salt
  • 2 tablespoons Worcestershire sauce
  • 4 ounces Swiss cheese, cubed
  • 4 whole wheat buns 
  • 2 tablespoons canola oil 


Preheat the oven to 400 degrees F

We usually use ground turkey for our home based burger adventures.  However, when we do use beef, I like to grind it ourselves, so we know what is in it.  Here, we used a brisket.  This is a step you can skip if you buy it already ground at the store.  

Place the bacon in a large saute pan and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and reserve 1 tablespoon of the bacon fat in the pan. Add the mushrooms and cook until caramelized, about 5 minutes. Set the mushrooms aside to cool in a bowl.
In a large bowl, combine the beef, shallot, black pepper, salt, and Worcestershire. Separate the mixture into 4 equal portions. Divide each portion into 2 separate patties.

Combine the cheese into the cooled mushrooms and bacon mixture. Note:  It is important that the mixture is cooled so you don't melt the cheese before you cook your burger.  Take 1 patty and top with 2-ounces of the filling. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way.

Over medium-high heat, heat a large skillet with canola oil. Once hot, add the burgers and cook for 2 minutes per side. Place the pan into the oven and cook for 4 to 6 more minutes for medium burgers.
Remove from the oven and serve on a whole wheat bun.

Sweet potato tater tots and fresh corn make excellent sides, in case you looking for that little something extra to complement the dish.

Bonus idea: For an added twist, form your patties in muffin tins (this makes more of a meatloaf style entree).  These turned out really well, and made portion control very easy.  It is also very portable to bring to lunch with you the next day.  This reheats very well.

As always, I would love to hear from you if you make this recipe.  Enjoy!  


rooth said...

Putting the patties in muffin tins is genius - it looks really delicious

Kristina said...

Oh my! They look so yummy.

colleen said...

that is a serious burger. and a sliders pan - jealous!

ShinyPrettyThings said...

oh man these look amazing!!!! thanks for the recipe!

Erin said...

Mouthwatering! This looks amazing-and I love your corn dish! How cute is that?!


Erin @

fluff and fripperies said...

Mmmm....looks delish!

Mal said...

I love making burgers with fillings inside, these look awesome!

Mal @ The Chic Geek

SizzleandZoom said...

This looks so good-makes me think you must be a good cook-always coming up with these delicious looking dishes. Wow this made me hungry.

Jess said...

If only I cooked! That looks so good!!!!

Lorena said...

I am reading your blog as i eat room service. I want to eat this but am just so full.
It's so clever to put these in a cupcake bake sheet.

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Hi, I'm Erin. I am living back on the east coast after 15 years out west. Currently readjusting to humidity and mosquitos. I love to take pictures and read fashion magazines.... and to talk about nothing in particular (ok, and my dogs).

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