Bergy's Wowser (as In Wow) Burger
November 02, 2011
Categories: Comfort Food, Dinner, Lunch, Main Dish, Burgers, Beef, Ground Beef, Budget-Friendly, Quick Meals, Small Batch Cooking, Brunch, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Picnic, Summer, Sunday Dinner, Winter, Weeknight Meals, Broil, Skillet, Stove Top more
"I love burgers and love trying every kind you can imagine - Lamb, pork, chicken and of course beef. I also like lots of condiments so I made up this tasty monster. I like making only 3 burgers from a pound but if you like them smaller make 4. Use only good quality lean beef. I use Denzil's Kamakazi hot sauce it is a prize winning sauce. Use good quality buns. Serve with oven fries."
- Serving Size: 1 (733.2 g)
- Calories 1020.9
- Total Fat - 56.7 g
- Saturated Fat - 24.7 g
- Cholesterol - 287.4 mg
- Sodium - 3049.7 mg
- Total Carbohydrate - 20.7 g
- Dietary Fiber - 3.7 g
- Sugars - 9.3 g
- Protein - 105.4 g
- Calcium - 1091.7 mg
- Iron - 7.6 mg
- Vitamin C - 42.3 mg
- Thiamin - 1.3 mg
Mix your hamburger meat with the garlic, worchestershire, hot sauce, salt and pepper. Do not over handle your meat or the burger will be tough.
Form three patties, make a thumb dent in the middle of each burger
Turn your skillet on high and brown one side of the burger for 1 minute
Meanwhile in another pan fry your bacon until lovely and crisp. Drain on paper towel. Save the bacon grease.
After 1 minute flip your burgers, turn the heat to medium, add mushrooms to the pan and cover it, continue cooking for 5 minutes,
Flip the burger again and stir your mushrooms, add 2 tablespoons of bacon grease to the pan cover and continue cooking for another 5 minutes
A couple of minutes before the burgers are finished place your chees on one side of the buns and place under broiler to brown the buns and melt the cheese
Assemble your burgers - place burger on a bun, add lettuce, slices of tomato, a slice of sweet onion and of course the mushrooms and bacon
Tips & Variations
No special items needed.