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Mom's Legendary Stuffed Hamburgers

Mom's Legendary Stuffed Hamburgers

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
LAURASC

LAURASC

These are enormous, stick-to-your-ribs kind of burgers with a surprise in the center. A real family favorite. I like to serve them on a bun topped with sauteed mushrooms and Swiss cheese. Use extra lean or lean ground beef instead of medium because the bacon adds to the fat content of the meat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 874 kcal
  • 44%
  • Fat:
  • 61.6 g
  • 95%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 48.2 g
  • 96%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 1215 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

  1. Prepare a grill for medium heat. When hot, lightly oil the grate.
  2. Fry the bacon in a skillet over medium heat for about 5 minutes, stirring frequently. Add onions to the pan; cook and stir until bacon is browned, but not crisp and onion is soft. Remove from the pan and drain on a paper towel-lined plate. Season to taste with black pepper.
  3. In a large bowl, mix together the ground beef and onion soup mix. Divide into 8 balls and then flatten into thin patties. Place a quarter of the bacon mixture onto each of four patties. Top with the remaining patties and press the edges together to seal.
  4. Grill the burgers for about 15 minutes, turning once, until well done. Serve on buns with your favorite condiments.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Julie
29

Julie

9/18/2007

These are GREAT!! They can be ate as burgers or as the main dish. I also put some shredded chedder cheese in the middle before closing the two sides together.

CPolencheck
26

CPolencheck

5/4/2007

This was a hit with DH! I made this for 2 servings, but made 3 burgers with it. Make sure to really flatten the burgers out so they don't come out round on the grill.

Silvercin29
25

Silvercin29

10/18/2007

I guess I was expecting more. They weren't bad, just not anything exceptional. I can put onions and bacon on top of my burger with A LOT less work. I didn't like the flavor of the onion soup mix in this at all. And I use onion soup mix in other recipes. Everyone agreed these were just ok. I made 5 huge balls of burger, then seperated in halves, it occured to me that I could have left them whole and stuck in my thumb and hollow out a "pocket" to fill then seal, with less effort. Just an idea.

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