Ingredients
- pounds lean ground beef
- tablespoons Worcestershire sauce
- teaspoons hickory seasoning (optional)
- salt and pepper to taste
- cups chopped onion
- cups chopped fresh mushrooms
- cups chopped cooked ham
- cups shredded Cheddar cheese
Instructions
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Step 1
I start by firing up the grill to high heat and giving the grate a light coat of oil to prevent sticking. In a large bowl, combine the ground beef, Worcestershire sauce, hickory seasoning, and a generous pinch of salt and pepper. Mix by hand until just combined without overworking the meat. Then, divide the mixture into 20 equal balls and flatten each into a thin patty. On ten of these patties, spoon a heap of chopped onion, mushrooms, ham, and a handful of cheddar cheese. Gently place a second patty on top and pinch the edges firmly to seal in all that goodness—I can’t stress enough how important it is to get a tight seal so the cheese doesn’t leak out. Finally, grill the burgers over high heat for 8 to 10 minutes per side. You’ll know they’re ready when the juices run clear and the cheese inside is gloriously melted.