The Ultimate Bacon Mushroom Cheeseburger Recipes

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.

Steps:

• Put the bacon in a large nonstick saute pan over medium heat. Cook just until the fat is rendered out, 5 to 7 minutes. (The bacon should not brown at all.) Remove the bacon from the pan and place in the bowl of a small food processor. There should be about 2 tablespoons of bacon fat that has collected in the pan.
• Place the buns into the warm bacon fat, cut-side down. Toast the buns they are until golden brown around the edges, about 2 minutes. Set aside for burger assembly.
• Pulse the par-cooked bacon in the food processor until it is coarsely ground, 30 seconds to 1 minute. Transfer the bacon to a large mixing bowl. Add the ground beef, Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Use your hand to gently work the bacon and seasonings into the ground beef. Divide the meat into 4 portions (6 to 7 ounces each). Loosely pack the meat into 4 thick patties, using your thumb to create a shallow dimple in the center of each. Sprinkle the outside of each patty with salt and pepper as desired.
• Preheat the grill and generously oil the grill grates. Place the patties on the grill and cook to the desired degree of doneness, 3 to 5 minutes on each side. Top each patty with a slice of American cheese and cover the grill to allow the cheese to melt, 30 seconds.
• Assemble the burgers and top with ranch, lettuce, tomato slices and red onion. Serve immediately.

Steps:

• In a large sauté pan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Remove the bacon and set aside on paper towels to drain. Reserve the bacon fat in the pan and add the olive oil.Remove and discard the mushroom stems. Clean the caps with a moist paper towel and, using a small spoon, scrape out the black gills from inside the caps. Generously brush both sides of the mushrooms with the bacon fat and oil mixture. Season with pepper.Gently shape the ground chuck into four burgers of equal size and thickness (about 3/4 inch thick), and season both sides with salt and pepper.Grill the mushrooms and burgers over Direct Medium heat until the mushrooms are tender and juicy and the burgers reach an internal temperature of 160°F. for medium, 8 to 10 minutes, turning once halfway through grilling time. Top each burger with a slice of the cheese during the last minute or two of grilling time and allow the cheese to melt. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted. Spread the mustard on the toasted buns.Serve the cheeseburgers hot on the buns, topped with a slice of bacon, a mushroom cap, and a lettuce leaf.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.