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Inside Out BBQ Bacon Triple Cheese Burgers

These burgers are not for the faint of heart, nor should they ever be eaten by anyone with a heart condition. They are fattening, packed full of calories and cholesterol, but if you want something that's going to fill up everyone at the party, then this is the recipe to reach for.

Although a little more time consuming to prepare, the extra effort is far outweighed by the sheer magnificence and taste of these glorious mounds of meat. Warning! Eating too many of these burgers may become addicting, and with that disclaimer and caveat out of the way, here's how to build these monstrosities. Here's what you'll need for 6 burgers:

2 lbs. lean ground beef
1 egg
1 lb. cooked maple flavored bacon
6 slices each of American, Swiss, and Pepper Jack Cheese
1 large onion, chopped and fried to transparency
12 oz. box of mushrooms fried till soft
1 green pepper, fried till almost burnt
garlic powder to taste
salt to taste
pepper to taste
1 bottle teriyaki flavored bbq sauce
6 large buns or sandwich rolls

First, in a large mixing bowl, combine 2 lbs. lean ground beef and an egg. The leaner beef tastes better, but has a tendency to dry up during cooking, hence the addition of an egg mixed in.

On wax paper, lay some semi flattened by hand meat, fold the wax paper over the meat, and press it into a flat as you can get it patty. If done right, you should be able to make 18 patties.

Take one flattened patty and place two or three broken in half slices of bacon, one slice each of the American and Pepper Jack cheeses and sprinkle the garlic, salt and pepper on top of that.

Take another patty and place it on top. Pinch all around the sides to close the cheese and bacon in between both patties. Wetting your fingers will help with this process, and will make the sealing of ingredients in between patties smoother.

On top of the first two patties place a good sized tbsp. full of the onion/mushroom/green pepper mixture, topped with a slice of the swiss cheese.

Repeat the sealing process the same exact way as the first two patties, and brush the entire burger with some of the teriyaki bbq sauce.

Here's where it gets a little different. Due to the sheer size of these burgers, we're going to have to bake them a little first to ensure thorough cooking, so place all of your burgers onto a cookie sheet, place them into a pre-heated 300 degree oven, and let bake for 20 minutes. Don't worry if the cheese starts leaking, it's just fine.

After 20 minutes, take the burgers out of the oven and either pan fry them on both sides for ten minutes per side, or place them on your bbq grill for 10 minutes per side.

In your toaster oven, toast the buns slightly, brush both sides with a little more of the teriyaki bbq sauce, put a burger on it, serve it with a pickle and some chips, then stand back and wait for the ooohs and ahhs. If you must, go ahead and serve ketchup, mayo, and mustard. If anyone in your home or party is still hungry after eating one of these, then either you didn't follow the recipe, or that person can go to McDonald's the next time. Enjoy.

Learn more about this author, Paul Wylie.
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