Summer is just around the corner and here in the Fraser Valley we had a gorgeous Victoria Day long weekend. Monday night after being on the lake for a good part of the day we came home and put these delicious little filled burger bowls on our grill.
I came across this recipe through Chef Dez. Some of us girls first met Chef Dez when we signed up for a cooking class he was doing at Lepp Farm Market. It was shortly after this class that MGCC started doing cooking classes at Lepp's. If you live in the area or are passing through make sure you stop by to check out their market with all the new local produce and great meat counter selections.
We stopped in their this week to pick up some of the ingredients for these burgers.
- 1 1/2 pounds lean ground beef
- 1/4 cup finely chopped or grated sweet white onion
- 1 seeded and grated fresh jalapeno (optional)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp montreal steak spice
- 1/2 tsp garlic powder
- 4 tbsp panko bread crumbs
- 4 tbsp BBQ sauce
- 4 strips bacon
- 1/2 cup thinly sliced mushrooms
- 1 cup peppers, chopped coarse
- 1/4 cup onion diced
- olive oil
- 8 slices cheese of your choice, Cheddar, provolone, jack or any others you like. (We used provolone as it really pairs nice with mushrooms)
Burgers assembled and going on the grill.
- Mix together burger with next 7 ingredients.
- Shape into 4 large meat balls.
- Using a can or cup press down in the middle, forming a bowl shape with each meat ball. Pull can away and shape so the sides and bottom are all equal in depth of meat.
- Pre cook bacon just until it begins to sizzle. Remove and let cool. This is just to give it a bit of a head start. It will still be raw.
- Wrap one piece of cooled bacon around each burger bowl. and secure with a tooth pick.
- Add a small amount of olive oil to a fry pan and add mushrooms, peppers and onions. Saute until they are just beginning to get tender.
- Lay one slice of cheese in the bottom of each burger shaped bowl. Top with sauteed veggies.
- Heat grill to 350º. Cook burger bowls for approximately 30-40 minutes or until bacon and burger is cooked. Because you do not flip these burgers make sure you check the burgers every 15 minutes to insure their is not an open flame beneath them, causing them to burn. You may want to move them to an indirect cooking spot on your grill of this is happening.
- Top with another piece of cheese for the last 10 minutes of grilling.
- Serve alone or with a char grilled garlic toast, lettuce and tomato wedges or a salad.
Here's a photo I found in my archives of four of us with Chef Dez at Lepp's. It was a fun class and we watched one of their 'real chef's' in the kitchen as we just embarking on our own classes at Lepp's.
We've had so many great opportunities through MGCC.