NANCY'S BACON WRAPPED BOURSIN STUFFED BURGERS

1 1/2 pounds ground beef

5.2 ounces Boursin cheese, 1 package any flavor

Salt and pepper, to taste

8 slices bacon

Nonstick cooking spray

Shape the ground beef into 8 equal thin patties on a big sheet of wax paper. Season with salt and pepper. Divide the Boursin cheese into 4 portions; pat and flatten each portion into a small round. Place the Boursin rounds on each of 4 beef patties then top with remaining beef patties, seasoned side down. Pinch the edges of the patties to seal tightly and reshape them, if needed. Season with salt and pepper. Gently stretch and arrange 2 slices of bacon in an X on the wax paper. Place a stuffed patty in the center of the X. Fold the bacon around the patty. Repeat with remaining bacon and patties. Chill at least 1 hour before cooking.

Spray a large skillet with cooking spray and heat over medium. Place the patties, bacon seam side down, in the skillet; fry 6-7 minutes per side, covering them with a tent of loose aluminum foil. You may need to hold the bacon in place with toothpicks after turning the patties over.

Makes 4 servings

Per Serving: 509 Calories; 41g Fat; 34g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb

I didn't have any trouble assembling these burgers but cooking them was another matter. The bacon kept trying to unwrap and I couldn't get the sides of the bacon to cook. The inside also wasn't getting done in the recommended time so I ended putting them under the broiler for about 5 minutes or so. Even then, they were still a little pinkish on the inside and the bacon wasn't quite done. They might have cooked more evenly had my bacon been a bit thinner. Although these tasted good, my family wasn't thrilled with them. They didn't care for the cheese oozing out of the center or the undercooked bacon. I don't think these were worth having to clean up the greasy mess on the stove. I took a photo of the inside of one of them, but it didn't look appetizing enough to post.