Gourmet Minutes - Inside Out Burger


On this week's Gourmet Minutes, chef Jason Ison shows Mike how to make an inside out burger.


  • 3/4 pound(s) lean ground beef (90% lean)
  • 4 1/2 teaspoon(s) cream cheese, softened
  • 3 tablespoon(s) crumbled blue cheese
  • 3 tablespoon(s) bacon bits
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) garlic powder
  • 1/8 teaspoon(s) pepper
  • 1/2 pound(s) sliced fresh mushrooms
  • 1 1/2 teaspoon(s) olive oil
  • 1 1/2 teaspoon(s) water
  • 1 1/2 teaspoon(s) Dijon mustard
  • 2 whole wheat hamburger buns, split
  • 2 tablespoon(s) mayonnaise
  • 2 romaine leaves
  • 4 tomato slices


  1. Shape beef into four thin patties. Combine the cream cheese, blue cheese and bacon bits; spoon onto the center of two patties. Top with remaining patties and press edges firmly to seal. Combine the salt, garlic powder and pepper; sprinkle over patties.
  2. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear.
  3. Meanwhile, in a large skillet, sauté mushrooms in oil until tender. Stir in water and mustard.
  4. Serve burgers on buns with mayonnaise, romaine, tomato and mushroom mixture or your favorite ingredients.