Hi. I'm Paul Malvone. Today, we'll be making an inside-out burger. We'll be taking the ingredients that go on the top of the burger and stuffing them on the inside of the burger. To begin chop 6 strips of bacon and add to a saute pan. Let that cook for a few minutes, add 8 ounces of sliced mushrooms, cook until soft and golden brown. Remove from the heat into a bowl and let cool. In a large bowl take 10 ounces of beef, add in 1 finely chopped shallot, 2 tablespoons of Worcestershire sauce, 1 teaspoon of salt, 1 teaspoon of pepper, mix well and then form half your patty at about 6 ounces and the other half at about 4 ounces. Once your bacon and onion mixture has cooled add 4 slices of chopped Swiss cheese. Make a little indentation in the large patty. Spoon in your mixture, cover with the smaller patty and pinch all the way around on the sides. Take the patty, place it on the grill. To prepare your toasted buns, add a half a teaspoon of butter to each half. Spread evenly, place face down on the grill or a saute pan until golden brown, approximately 30 seconds. Cook your burger for approximately 5 minutes on each side. Take your burger, place it on your bottom bun, a little lettuce and tomato on the top bun, serve with a side of onion rings or your favorite side dish. This is a great way to add a surprise layer of flavor to your burger from the inside.