Bleu Cheese Stuffed Burgers

Well let me put put this lightly when I say that I love stuffed burgers. From the infamous Juicy Lucy, to the Big Bad Butter Burger, to the Salsa Stuffed, and easily one of the most insanely wonderful combos ever put together Bleu Cheese and Bacon. The concept is quite easy, stuff anything inside of a burger you might think tastes good, pop it on a hot grill and let it work. Here are the things you will need:
Makes 2- 1/2 lb burgers
1 lb 80/20 Ground Chuck (fat = flavor)
1/2 cup Worcestershire sauce
1/4 cup Panko Bread Crumbs
1 packet Carolina Country marinade (used it to save time: dried lemon, coriander, celery, paprika, brown sugar, ginger)
1 package of Bleu Cheese Crumbles
1/2 pound of bacon
6-7 baby Portabella mushrooms
BbQ Sauce

For the Bleu Cheese stuffed Burger, I wanted to season the burger meat a little sweeter than normal to overcome some of the bitterness of the bleu cheese. So, I used a packet of Carolina Country Marinade and mixed it with 1/2 cup of Worcestershire sauce. Added in about a quarter cup of Panko bread crumbs as a binder. Mixed the meat together and let the flavors marry for an hour covered in the fridge. I prefer these burgers grilled rather than griddled so get out the grill and show your prowess. Split meat into 4 portion burgers that are rather flat in shape and make a well in two of them with your fist. Fill the well with bleu cheese and lay the other two burgers on top of the burgers that have the cheese on them. Now, here comes the tricky part, you have to get touchy felt or else you are going to have a giant mess on your hands and the burgers will split on the grill. Pinch the sides of the patties down and pay them back to a round shape. Make sure there aren't any split edges and the bleu cheese is completely encased inside the beef. What you should have are 2 patties that are about a 2 inch radius and almost an inch thick before cooking. Season both sides of the burger in salt, pepper, and granulated garlic powder. Place a well in the top of both with your fingers so that when the burgers swell they won't split on the sides and shrink to the size of hockey pucks. I cook my stuffed burgers to about medium well so that the cheese melts right, which on a 400º grill is about 5-6 minutes a side on a covered grill (open grill add 2 minutes a side). Fry up your bacon and then cook your mushrooms in the rendered bacon grease. Place bbq sauce on both sides of the bun and start building with the burger first, then bacon, then mushrooms. Trust me, taking a bite of one of these monsters is almost a religious experience. Just don't partake in its majesty too often our you will probably have some major health issues. This is one of my sinful, gluttonous creations and if it kills you, I'm sure it will be a happy departure.