GIANT STUFFED BURGER WITH TEXAS TOAST

FOR THE MEAT MIXTURE:
1 beaten egg
1/4 cup quick-cooking rolled oats
2 Tablespoons bottled bbq sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef, pork or lamb
FOR THE STUFFING:
1/4 cup coarsely shredded carrot
1/4 cup finely chopped celery
2 green onions, thinly sliced (1/4 cup)
1 (2-ounce) can mushroom stems and pieces
FOR SERVING:
BBQ sauce
4 slices Texas toast, toasted and halved diagonally

TO PREPARE MEAT MIXTURE:
In a medium bowl stir together egg, oats, barbecue sauce, salt and pepper. Add meat; mix well. Divide mixture in half. On waxed paper, pat each half into a 7-inch circle.

TO PREPARE THE STUFFING:
In a small bowl combine all stuffing ingredients. Spoon over one circle of meat to within 1 inch of the edge. Top with second circle of meat; peel off top sheet of waxed paper and seal edges of meat together.

TO COOK BY INDIRECT GRILL METHOD:
In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Carefully invert the meat patty onto the grill rack over the drip pan; peel off remaining waxed paper. Cover and grill for 35 to 45 minutes or till no pink remains.

TO COOK BY DIRECT GRILL METHOD:
Invert meat patty onto a well-greased wire grill basket; peel off remaining waxed paper. Grill on the grill rack of an uncovered grill directly over medium coals about 22 minutes or till no pink remains, turning once halfway through grilling time.

TO SERVE:
Brush burger with additional barbecue sauce. Cut into wedges and serve with Texas toast.

Serves 8
Source: Better Homes and Gardens Grill It Right cookbook