Carpetbagger Burger (Bacon, Oyster, And Mushroom Stuffed Burger)

Add olive oil to a saucepan and gently saute the oysters and mushrooms until the mushrooms are tender. Drain excess oil and add the bacon, wine, cream and pepper. Stirring, bring to the boil, immediately remove from heat and allow to cool completely.

Make the thin patties. Spoon about a tablespoon of filling onto the center of half of the patties and spread slightly leaving the outer edges clear. You need the top half to bind here.

Cover with the remaining patties and seal the edges by pressing down on the outer perimeter with your fingers (like you would with a pie). Don't apply pressure to the center of the patty or the filling will squirt out. Place the patties in the refrigerator until they are cold.

Warm the remaining filling.

Cook the patties as you normally would but taking extra care when turning.

Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a pan) just before the patties are done. Spread mayonnaise on the bottom half, add a thin slice of onion, some lettuce and a slice of tomato.

Now add the patty and spoon the remaining filling over the patty. Top off with the other half of the roll. Enjoy.