Bacon Mushroom Burger Recipes

DELICIOUS BACON/ MUSHROOM/ SWISS BURGER - CASSIES

Steps:

• 1. If baking bacon, bring oven to 400 degree F. Lay slices of bacon on baking sheet, bake until as crisp as you like, turning to bake evenly. Takes about 10 minutes. The bacon stays nice and straight, no shriveling.
• 2. Preheat the broiler and line the bottom of a broiler pan with foil.
• 3. Lightly mix the beef with 1 1/2 teaspoon salt and 1 teaspoon pepper in a large bowl. ( I sometimes add some onion and garlic powder ). Gently form into 4 patties, about 3/4 inch thick.
• 4. Arrange on the prepared pan and brush both sides with olive oil.
• 5. Broil until browned, about 4 minutes per side for medium rare. I broil til well done.
• 6. Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, 2 minutes.
• 7. Add the mushrooms and cook 2 more minutes.
• 8. Add the Worcestershire sauce and cook until the vegetables are tender, about 2 more minutes. Season with salt and pepper and remove from the heat.
• 9. Sauce: You can use whatever favorite condiment you prefer. I used this. 1/4 cup ketchup, 2 teaspoons Dijon mustard, mix set aside.
• 10. Top each patty with one-quarter of the mushroom mixture and 1 slice cheese. Return to the broiler to melt the cheese, about 1 minute.
• 11. I then add the bacon, and another slice of cheese, return to broiler for 1 more minute or until cheese is nicely melted.
• 12. Spread the buns with the ketchup mixture; sandwich with the patties and some lettuce, and whatever other condiments you prefer. Enjoy!

MUSHROOM BACON BURGERS

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into four or five patties. , Lightly grease a grill rack. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with tomato if desired.

MUSHROOM BACON BURGERS

Steps:

• Mix together first 8 ingredients in a bowl.
• Shape mixture into 4 patties.
• Grill over medium-high heat for 10-12 minutes or until done, turning once.
• Just before taking off the grill, place cheese slice on each patty.
• Serve on buns with lettuce, tomato, etc.

BACON MUSHROOM BURGER

Steps:

• Cook the bacon over medium heat in a skillet until cooked but not crispy. Drain on paper towels and when cool enough to handle, tear or chop into small pieces. Combine the beef, bacon, onion, mushrooms and salt and pepper in a large bowl. Using your hands, mix well. Form into 6 patties.
• Refrigerate until ready to grill.
• Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until hot. Grill the burgers for about 5 minutes. Turn and grill for 4 or 5 minutes longer for medium-well burgers.

MUSHROOM BACON

Steps:

• Preheat the oven to 300 degrees F, line 2 baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush each parchment-lined baking sheet with about 1 tablespoon of vegetable oil. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil.
• Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven and bake until the mushrooms are well-browned and the edges are crispy, another 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.)
• In a large bowl, whisk together the molasses, soy sauce, brown sugar, garlic powder and paprika. Carefully toss the baked mushrooms in the marinade until evenly coated. Place half the marinated mushroom strips in a single layer (it's ok of they overlap) into a large metal steamer basket or colander that fits snugly into a large, heavy metal pot.
• Prepare a stovetop smoker: Line the bottom of a large, heavy metal pot with foil. Place two large handfuls of applewood chips in the bottom of the pot. Place the pot over medium heat and use a lighter to light a few of the wood chips. Once the chips are smoking, place the mushroom-filled steamer basket or colander inside the pot, then place a tight-fitting lid on top. Allow the mushrooms to smoke for 5 to 10 minutes, depending on how strong of a smoky flavor you want. Repeat with the second batch.
• After the mushrooms are smoked, return them to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, 3 to 5 minutes. Refrigerate in an airtight container for up to 5 days. Reheat in a low oven before serving.

WILD MUSHROOM-CHEDDAR BURGER

Steps:

• Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• Cook the burgers using the canola oil (see Cook's Note) and topping each one with a slice of cheese and a basting cover during the last minute of cooking.
• Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.
• I love ketchup as much as the next American does, but when I was designing the menu for Bobby's Burger Palace, I knew that I wanted to have a little something extra to offer in the squeeze bottles. The simple addition of pureed chipotle in adobo gives prepared ketchup an exciting smoky edge, while still keeping its sweet yet tangy identity intact.
• Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.

GOURMET BACON-MUSHROOM CHEESEBURGER

Steps:

• Combine onion, bell peppers, and garlic in the bowl of a food processor; pulse until finely chopped but not quite pureed.
• Transfer onion mixture to a saute pan over medium heat; cook until reduced to a moist paste, about 20 minutes. When done, set aside to cool.
• Grate Cheddar and Asiago cheeses into a bowl using the finest teeth of a box grater.
• Place ground beef in a large mixing bowl. Add onion mixture and salt; mix thoroughly by hand until evenly combined. Add grated cheese mixture, a bit at a time, and mix until thoroughly combined. Add panko and mix until evenly distributed. Form into 8 balls and press into patties, using a hamburger maker if you have one. Wrap patties in waxed paper and refrigerate for at least 4 hours, but preferably overnight.
• Remove burgers from the refrigerator. Preheat an outdoor grill for 375 degrees F (190 degrees C) and lightly oil the grate.
• While the grill is preheating, cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Drain all but 1 tablespoon bacon grease from the skillet and add mushrooms. Saute over medium heat until soft, about 5 minutes. Set aside.
• Cook burgers on the preheated grill until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). During the last few minutes of cooling, add 2 slices bacon and 1 slice American cheese to each burger.
• Remove burgers from the grill. Place on Kaiser rolls and add mushrooms.

BACON MUSHROOM SWISS CHEESEBURGER SOUP

Steps:

• Heat oven to 400°F.
• In 5-quart Dutch oven, cook beef, onion and garlic over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is no longer pink. Add mushrooms; cook, stirring occasionally, 4 to 6 minutes longer or until mushrooms are tender and brown. Stir in broth, tomatoes, grill seasoning, salt and pepper. Heat to boiling; reduce heat. Cook uncovered 10 minutes, stirring occasionally.
• Meanwhile, split burger buns in half, and place cut sides up on ungreased cookie sheet. In small bowl, mix mayonnaise and garlic powder. Spread 1/2 teaspoon mayonnaise mixture on each bun. Toast buns in oven 5 to 7 minutes or until light golden brown and crisp.
• Serve soup topped with toasted bun, bacon and Swiss cheese.

BACON-STUFFED BURGERS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove bacon and discard all but 2 tablespoons drippings. Saute onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside. , Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal. , Grill over medium heat until thermometer reads 160°. Serve on buns, with lettuce if desired.

BACON-MUSHROOM-SWISS BURGER

Steps:

• To prepare herbed mayo: In a medium bowl, combine mayonnaise, dried herbs, Worcestershire sauce and lemon juice, mixing well. Cover and refrigerate.
• Cut each strip of bacon in half and cook in a skillet over medium heat until crisp.
• Remove and drain on paper towels. Pour off all but 1 tablespoon bacon drippings from the pan.
• Add mushroom slices and soy sauce to the pan.
• Over medium heat, saute mushrooms until browned and soft, about 5 to 10 minutes. Drain on paper towels.
• Preheat grill for medium heat and lightly oil the grate.
• To prepare burgers, mix ground beef, garlic granules, and salt and pepper together in a bowl. Form into patties. Place on prepared grill and grill 3 to 5 minutes per each side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
• During last 2 minutes of cooking, top with cheese and cover to melt cheese.
• Meanwhile, heat oven to 400 degrees, arrange hamburger buns on a foil-lined cookie sheet and lightly toast hamburger buns in the oven on each side.
• When toasted, remove buns to serving plates and spread some of the herbed mayonnaise on each bun.
• To serve, put cheese-topped patties on each bun, add desired hamburger trimmings, finish with the top bun and enjoy.