SUNDAY NIGHT FOOTBALL COOKBOOK
2 tablespoons olive oil
2 pounds ground sirloin
8 ounces mushrooms, trimmed
Four 1/4-inch-thick slices fresh mozzarella cheese
1 onion, diced
1/4 cup sliced pickled or fresh jalapeno chiles
Salt and freshly ground black pepper
8 slices crusty bread
4 strips bacon
4 teaspoons hot pepper jelly
4 ounces cream cheese, softened
1 tomato, sliced (optional)
1 tablespoon your favorite barbecue spice rub
1. In a medium sauté pan, heat 1 tablespoon of the oil and add the mushrooms and onion. Season with salt and pepper to taste and cook, stirring, 8 to 10 minutes. Remove to a bowl and let cool completely.
2. Return the pan to medium heat and add the bacon. Cook until crisp and browned on both sides, about 5 minutes. Remove to paper towels to drain; break into small pieces. Pour off all but about 1 teaspoon of the fat from the pan.
3. In a small bowl, combine the cream cheese and spice rub and set aside.
4. Divide the meat into 8 equal-sized balls and flatten them into 1/4- to 1/2-inch-thick patties. Put a slice of cheese on top of 4 of the patties and top with cooled mushrooms, onion, bacon, and chiles, leaving 1/2-inch of space around the edge.
5. Lay a second patty on top of the filling and pinch the top and bottom patty edges together to completely seal and enclose the filling. Press down gently to flatten the burger slightly. Season the burgers on both sides with salt and pepper.
6. Divide the remaining 1 tablespoon oil between two heavy skillets and heat over high heat. Put 2 stuffed burgers in each pan, then lower the heat to medium and cook, turning once or twice, for about 15 minutes, until well browned on the outside.
7. Meanwhile, toast the bread slices and spread with the cream cheese.
8. 7. Just before removing the burgers from the pans, spread 1 teaspoon of the jelly over each. Transfer the burgers to the bread slices, and serve immediately, with tomatoes and lettuce, if desired.