Inside-Out Bacon Cheeseburgers with Grilled Green Onion Mayo

I also made them inside because of the rainy seaon here right now. I used 1 1/2 lbs of hamburg instead to be able to hold more filling. These were so gooood! Hubby says these burgers are the best he has ever had! Definite keeper here. Thanks Kree ; )

PICK YOUR CHEF DEC 2003! These were excellent burgers! I doubled the recipe and because it is too cold outside, I fried these in a pan instead of grilling. I didn't do the mayo bacause we don't like it on burgers, but followed everything else. One thing I should mention...I don't know how anyone could get that much cheese inside! I didn't even end up using half of what was listed and I really crammed them with cheese, but we still enjoyed them...next time I may use the remaining cheese on top. Very, very tasty burgers...a little extra effort, but worth it. Thanks for sharing this unique recipe!

These are fantastic burgers. I made these yesterday for my family and they are so good. One of my burgers spring a "leak" abut otherwise they were perfect. We loved the green onion mayo, complimented the burgers beautifully. Thank you for sharing.

I made this for two, and though a little more involved then our usual burger, a nice tasty treat. I cooked three piece of bacon - it was thin, and used med. cheddar, pepper with Lawry's season salt and garlic poweder in place of steak seasoning. DH likes his burgers well done and usually has 2 smaller ones, but I was sure how to do the and have the filling stay inside but get them well done. I ended up making one large burger, I flattened half the meat making it really thin, sprinkled the bacon cheese mix over the center stoppng about an inch from the edge , then topped with another thin meat patty and pressed gently to gether. For mine I followed the directions. I liked that the flavor of the bacon and cheese was present without being overwhelming. I usually find bacon cheeseburgers to be way too rich. The onion in the mayo flavor was very mild even with using 3 grilled green onions to about 1/2 cup of mayo - they were a little old so maybe that caused them to mellow? I added a little lime juice to perk it up, but the bacon flavor still took over , so I don't know that it was worth the effort (I used my immersion blender - simpler then the FP for such a small amount). I think a really good barbeque sauce would have been better suited, though I would use the sauce for other things. The one thing I would skip is oiling the meat, I did it very lightly but still had flare up that caused the meat to get pretty dark in places .I served the burgers on grilled potato buns. Made for Iron Chef Tag.

I used ground turkey with some oil mixed in the meat along with the seasonings. I mixed some as the recipe called for, then mixed others with a pocket of cheese, a tsp of Miracle Whip,vegie bits,green onions mixed with chili pepper, cumin in the pocket.The only other change I used A-1 sauce instead of Worcestershire sauce, just a personal preference. Very good taste. Both versions were delicious.Thanks for posting!