Paul Bunyan Burgers Recipes

PAUL BUNYAN BURGERS

Steps:

• In a skillet, cook bacon until crisp.
• Remove with slotted spoon and transfer to paper towel to drain.
• In bacon drippings, saute mushrooms & onion until tender.
• Transfer to a bowl with slotted spoon and add bacon.
• In a separate bowl, combine egg, Worcestershire sauce, seasoned salt, salt, pepper, and horseradish.
• Add beef and mix well.
• Shape into 6 patties (1/4" thick).
• Divide bacon mixture among 3 patties.
• Top bacon mixture with a cheese slice; fold in corners of cheese.
• Top with remaining 3 patties & seal edges.
• Grill, uncovered, over medium-hot coals for 10-12 minutes or until meat juices run clear, turning once.
• Serve on buns.

PAUL BUNYAN BURGERS

Steps:

• Brown ground beef in skillet; pour off drippings. Add next 6 ingredients, mix well. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes.
• Cut french bread lengthwise. Place half of mozzarella cheese on bottom; fill with beef mixture. Cover with remaining cheese slices and top slice of bread.
• Wrap in foil and bake at 400 degrees for 8 to 10 minutes; cut into sandwiches.

PAUL BUNYAN BURGERS

Steps:

• In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute mushrooms and onion until tender. Transfer to a large bowl with a slotted spoon; add bacon. , In another bowl, combine the egg, Worcestershire sauce, seasoned salt, salt, pepper and horseradish; sprinkle beef over mixture and mix well. Shape into six 1/4-in.-thick patties. , Divide bacon mixture among three patties. Top with a cheese slice; fold in corners of cheese. Top with remaining patties; seal edges. , Grill, uncovered, over medium-hot heat for 5-6 minutes a side or until a thermometer reads 160° and meat juices run clear. Serve on buns.

HEATHER'S FAMOUS BARBEQUE BUNYAN BURGER

Steps:

• Preheat an outdoor grill for high heat. When hot, lightly oil grate.
• Mix together the ground beef, 2 tablespoons barbeque seasoning, and chipotle peppers in adobo sauce in a bowl; divide mixture into two halves; form each half into large rectangles, making one larger and thinner than the other; lay the rectangles on large sheets of aluminum foil.
• Mix together the cream cheese and 1 teaspoon barbeque seasoning; spread on top of the smaller, thicker rectangle of meat.
• Melt the butter in a skillet over medium-high heat. Cook the onion, bell pepper, mushrooms, and garlic in the hot butter until the onion has softened; spread atop the cream cheese mixture; top with the Cheddar cheese.
• Place the thinner rectangle of meat atop the smaller piece by lifting the aluminum foil beneath it and flipping it onto the cream cheese and vegetable layer. Use your hands to form a seal around the edges of the loaf, making sure the cheese and vegetable mixture will not leak out during cooking. Fold the edges of the aluminum foil beneath the loaf upwards, so as to form a bowl, to keep the grease from leaking onto the grill while cooking. Brush the top of the loaf with barbeque sauce.
• Cook on the preheated grill until the top of the loaf is cooked completely through, about 30 minutes. Slice into six even pieces to serve.