Stuffed Inside Burgers with Bacon

You may have seen "burger stuffers" or "filling injectors" that are supposed to make it easier to put various stuffings inside a burger.  They don't work, they're gimmicky and they just give you one more thing to clean up.  We've found that the best way to "stuff" a burger is to make 2 thin patties, put the stuffing on the first, lay the second one on top and seal the edges.  

This is a great recipe even if you don't do the stuffing part.  The mix of garlic, pepper and dry ranch dressing mix is outstanding.

1 1/2 lbs ground beef or ground sirloin
1 Tbs garlic puree or powder
1 1/2 Tbs dry ranch dressing mix
1 Tbs black pepper
1/2 cup shredded cheddar cheese
1/2 cup shredded mozarella cheese
1 4 oz. can mushroom pieces
1/4 cup chopped onion
All the bacon you can stand.
Large, substantial hamburger buns.

Mix meat, garlic, dressing mix and pepper and divide into 8 balls.
Mix remaining ingredients to form the stuffing
Flatten 4 of the meat balls into patties and spread stuffing onto the center of each
Flatten the remaining 4 balls into patties and place on top of the first and seal the edges.
Grill on a medium fire on your Old Smokey Charcoal Grill until cooked, about 6 minutes per side.
Grill bacon slices on the edges of the grill, watching for flareups as the grease drops onto the coals.
Toast the buns on the grill if there's room and time.

Serves 4, or 3 if the cook gets 2.