Bacon, Mushroom and Swiss Burger
This burger is a flavor explosion that's perfect for any day of the week!
Ingredients
- 4 hamburger rolls hamburger rolls
- 8 slices center-cut bacon I like Oscar Mayer
- 1 onion sliced
- 8 oz white mushrooms sliced
- olive oil cooking spray
- kosher salt to taste
- 1 tablespoon balsamic vinegar
- 1 lb extra lean ground beef (96/4)
- 1 tablespoon dried minced onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ranch seasoning I prefer Hidden Valley
- 4 slices thin Swiss cheese (Sargento Extra Thin Swiss is great)
- 1/2 cup BBQ sauce (Stubbs Original is my go-to)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
- Lay the bacon strips on the foil and bake for about 15 minutes, or until crispy.
- Chop the mushrooms and onion. In a frying pan, spritz with olive oil spray and add a pinch of kosher salt. Sauté over medium heat until mushrooms are tender and onions caramelize, about 10 minutes.
- Pour in the balsamic vinegar to deglaze the pan, lifting the tasty bits from the bottom. Set aside the mushroom and onion mix.
- In a bowl, combine ground beef with dried onion, Worcestershire sauce, and ranch seasoning. Mix well and form into four patties, making a slight indentation in the middle.
- In the same pan, add a bit of cooking spray and heat over medium-high. Cook patties to desired doneness. Add Swiss cheese on top to melt.
- Build your burger: spread 2 tablespoons of BBQ sauce on each bun, add cheese-topped patty, two crispy bacon slices, and finish with sautéed mushrooms and onions.