5 slices bacon
1 lb. lean meat-ground beef
Lemon pepper
1/4 c. grated Parmesan cheese
1 (2 oz.) can mushrooms, stems and pieces, chopped real fine and drained
3 tbsp. finely chopped pimiento-stuffed olive
2 tbsp. finely chopped onion
2 tbsp. finely chopped green pepper

In a skillet partially cook bacon. Drain on paper towels. Pat ground beef on waxed paper to a 12 x 71/2 x 1/4 inch rectangle. Sprinkle lightly with salt and lemon pepper. Top with Parmesan cheese. Combine mushrooms, olive, onion and green peppers; sprinkle evenly over meat. Roll up jelly roll fashion, starting from short end. Cut into 1 1/2 inch slices. Wrap edge of each slice with a strip of partially cooked bacon, securing with wooden tooth pick. Grill over medium heat for 8 minutes. Turn and cook for 8 more minutes. Makes 5 patties.