Ingredients:

For the Patties:
4 Basic Hamburger patties

For the Filling:
4 rashers bacon fried crispy, crumbled and drained on a paper towel
1 cup fresh oysters, drained and coarsely chopped. If unavailable canned (not smoked) will do
1/2 cup chopped mushrooms
1 dash olive oil
1 dash white wine
1 dash cream
fresh ground black pepper

For the Rolls:
4 fresh rolls, about the same size as the patties
sliced tomato
thinly sliced onion
lettuce
mayonnaise

Methods:

Add olive oil to a saucepan and gently sauté 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 8 thin patties.
Spoon about a tablespoon of filling onto the centre of 4 of the patties and spread slightly leaving the outer edges clear. We 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 centre of the patty or the filling will squirt out. Place the patties in the refrigerator until they are cold.

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 a great tasting Carpetbagger Burger.

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