We used a combination of ground sirloin and chuck to create the perfect blend for a juicy, irresistible half-pound grilled cheeseburger.
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1/4 cup mayonnaise
1 tablespoon ketchup
1 tablespoon firmly packed brown sugar
1 1/2 teaspoons vinegar
1 teaspoon Worcestershire sauce
Dash hot sauce
1 pound ground chuck
1 pound ground sirloin
2 teaspoons salt
1 teaspoon pepper
8 (3/4-ounce) slices Land O Lakes® Deli American
8 frozen prepared onion rings, baked, keep warm
4 slices thick cut bacon, chopped
1 (8-ounce) package fresh mushrooms, sliced
1 tablespoon soy sauce
4 hamburger buns
Combine all sauce ingredients in small bowl; set aside.
Gently combine ground beef. (Do not over mix.) Divide into 4 equal portions. Gently shape into 4 1/2-inch patties about 3/4-inch thick. Place onto parchment-lined platter. Create an indent in top of each patty by pressing 3 fingers into center. (The indent should be about 1/4-inch deep and 3-inches wide.) Season both sides of each patty with salt and pepper. Refrigerate until grill is ready.
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill.
Place burgers onto grill away from heat, indent-side up. Close grill; cook 15-16 minutes or until meat thermometer inserted into center of burger reads 145°F.
Meanwhile, place bacon into 10-inch skillet over medium heat until sizzling and almost cooked. Add mushrooms and soy sauce. Cook, stirring often, until mushrooms are golden brown. Set aside; keep warm.
Transfer burgers to heated side of grill. Cook 1-2 minutes or until bottom side is charred. Flip burgers; top each burger with 2 slices cheese. Continue cooking until cheese is melted and thermometer inserted into center reaches 160°F or until desired doneness.
Spread bottom of each bun with about 1/2 tablespoon of sauce, place burger on bun, top with about 1 tablespoon of sauce, mushrooms and bacon, and 2 onion rings.
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AMAZING!!! I INSTANTLY FELL IN LOVE!!! I CAN'T WAIT MAKE THEM AGAIN!!!
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