- 4 pounds ground chuck
- 1 andouille sausage
- 1/2 orange bell pepper
- 1/2 Vidalia onion
- about 1 Tablespoon of worcestershire sauce
- Steak Seasoning
- Your favorite barbeque sauce
- About 4 cups sliced mushrooms
- 16 slices smoked bacon
- 8 thick slices smoked Cheddar
- 8 hamburger buns or 16 slices soudough toast
Dice one of the andouille sausages into small pieces.
Dice up 1/2 an orange bell pepper and 1/2 a vidalia onion.
In a large bowl, combine the ground meat, sausage, bell pepper and onion as well as a few shakes of worcestershire sauce. Divide this into 8 large hamburger patties. They are large and is why I try and find the biggest buns I can.
Sprinkle your steak seasoning over your burgers.
Have your favorite barbeque sauce handy and preheat your grill to medium-high heat.
Throw those bad boys on the grill. Once you have flipped the burger to begin cooking the second side, start brushing on your barbeque sauce.
In a skillet, cook your bacon then drain on paper towels. Save about 1 Tablespoon of the bacon grease to cook the mushrooms.
Slice your mushrooms and cook them in the bacon grease with a little pepper.
Once your burgers are cooked to your liking, pile it with some mushrooms, bacon and a slice of cheese while still on the grill and allow the cheese to melt.
I like to butter the buns and then toast them in the oven so they can stand up better under this big ol’ burger.