Burgers are a classic camping food probably because they’re easy to make and are portable. But plain burgers can get boring. And burgers with lots of toppings can be really messy since the first bite results in half those toppings oozing out and landing on your plate (if you’re lucky) or on your clothes.

That’s why I like stuffed burgers, or as I like to call them, “inside out burgers.”

This recipe for portabella mushroom and blue cheese stuffed burgers (juicy lucy burgers) is really good and quick to make. Try them even if you’re not a fan of blue cheese. I don’t usually like blue cheese but found I really liked it when it was stuffed inside a burger.

The traditional stuffed burger recipes I found say to saute the mushrooms before stuffing them in the burger because of the moisture they give off, but I’ve found that little bit of extra moisture they add to the burgers keeps them juicy and even if they are cooked to the well done stage so I don’t bother with that extra step.

JUICY LUCY STUFFED BURGERS
Ingredients needed for each burger
1/2 pound 85 percent lean beef (any leaner and the burgers tend to be dry)
1/2 of a portabella mushroom cap, chopped
1-2 tablespoons blue cheese crumbles (1 if you’re not a huge fan of blue cheese and 2 or more if you love blue cheese)
burger bun (a bakery fresh hard roll or semel roll if possible)
freshly ground salt and pepper (I use McCormick sea salt and black pepper grinders)
two quart size resealable plastic bags
Optional toppings:
buttter or Boston bibb lettuce
ketchup
sauteed onions

Directions:
Divide the 1/2 pound beef in half. Place one in each plastic bag and press down to make two thin patties. Remove from bag and place on a paper plate to finish the assembly process.

Place chopped mushrooms and blue cheese crumbles in the center of one of the patties, leaving enough room around the edge to seal the patties together.

Cover with the second beef patty and seal the edges.

Sprinkle with salt and pepper.

Cook over fire or on grill to desired doneness.

Seve on roll with lettuce, sauteed onions, and ketchup if desired.

To make sauteed onions: slice one yellow onion into thin slices. Place on a generously sized sheet of aluminum foil. Sprinkle with sea salt and freshly ground black pepper. Drizzle with olive oil, canola oil, or use a few pats of butter. Seal foil and place on grill, in fire, or on cooking grate until onions are tender - about 5 minutes.