Recipe courtesy of Stuart Reb Donald
The Perfect Bacon-Mushroom Burger
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 small portabella mushroom caps, roughly 3-inches in diameter or trimmed to 3-inches in diameter
  • Olive oil (about 2 tablespoons)
  • Kosher salt and freshly ground pepper
  • Kosher salt and freshly ground pepper 
  • 2 pounds fresh ground 80-percent lean chuck
  • 1 (8-ounce) piece pancetta, cut into 1/2-inch pieces
  • 4 Kaiser rolls, split
  • Unsalted butter, softened (about 2 tablespoons)
  • 4 slices aged Swiss cheese

Directions

Preheat a grill for direct heat cooking and preheat the broiler. Rub the mushroom caps with the olive oil and season with salt and pepper. Place on the grill and cook, turning once, until softened, about 5 minutes. Cool.

Divide the beef into 4 equal amounts and working with one portion at a time, form into a very thin patty. Place the mushroom cap in the center and fold the beef up and around the mushroom pressing the beef around the edges of the cap until the mushroom is completely covered. Season the mushroom-beef patties generously with salt and pepper and place on the grill. Grill 4 to 5 minutes on each side for medium rare. 

Meanwhile, cook the pancetta in a medium nonstick skillet over medium-high heat until crispy and transfer to a paper towel-lined plate to drain. Generously spread the butter on both sides of each roll and place under the broiler until toasted. 

Place the cooked burgers on a rimmed cookie sheet and evenly top with the crispy pancetta bits and a slice of Swiss cheese. Place under the broiler until the cheese is just melted. 

Build the burger by putting the patty on the bottom of a toasted bun. Add your favorite toppings and condiments then add the top half of the bun. Enjoy.

Cook's Note

By putting the mushroom inside the beef patty, not in chunks mind you, but a whole portabella mushroom cap, I ensure you get a good bit of mushroom in every single bite. Instead of topping the burger with soggy strips of bacon, I use crispy lardons of pancetta then cover the whole thing with aged Swiss cheese on a properly griddled bun for the Perfect Bacon-Mushroom Burger.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Burger: Reloaded

Recipe courtesy of Alton Brown

Turkey Burger Sliders

Recipe courtesy of Nadia G

Skillet Bacon Mac and Cheese

Recipe courtesy of Kelsey Nixon

Roasted Asparagus and Bacon

Recipe courtesy of Justine Simmons

Spinach, Bacon, and Goat Cheese Frittata

Recipe courtesy of Hugh Fearnley-Whittingstall

Maple-Cured Bacon

Recipe courtesy of Cooking Channel

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Extreme Cake Makers

12:30pm | 11:30c

Crazy Cakes

1pm | 12c

Crazy Cakes

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Wars

3pm | 2c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Crazy Cakes

11pm | 10c

Crazy Cakes

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Crazy Cakes

3am | 2c

Crazy Cakes

3:30am | 2:30c

So Much Pretty Food Here