- 2 cups ground beef
- 2 cups cooked mushroom gills (about 12 large mushrooms scraped)
- 8 slices bacon
- 4 slices Fontina cheese
- 4 large buns, toasted if preferred
- 4 slices tomato
- 4 red onion slices
- 4 lettuce lettuce leaves
- Mayo to taste
- Ketchup to taste
- 1½ tablespoons dried thyme
- 1 teaspoon Worcester powder
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon salt
- 1/2 teaspoon mustard powder
By blending mushrooms into the meat, therefore only using half as much meat, I'm creating a burger that is sustainable and still "burger-licious"! The mushrooms add umami and great texture — so the burger is still juicy and flavorful. And, because we use less meat, and mushrooms have lots of nutritious benefits, you're eating a burger that is better for your health and waist line, but is still a super satisfying burger!
Technique tip: Prior to cooking, mix the chopped mushrooms into the meat at a 50/50 ratio to form the patty.
Preheat the oven to 375°F.2.
Take the mushroom gills only; save the bodies for another dish. Dice the gills and cook in a nonstick skillet on medium heat until all moisture is removed, about 10 to 15 minutes. (The time depends on the freshness of the mushrooms.) They should be very dry.3.
While the mushrooms are cooking, make the bacon: Line the bacon on a baking sheet and bake in oven for 15 minutes, flipping them at the halfway point.4.
Cool the mushrooms. Combine with the meat.5.
Form 4½-pound patties (yes, they'll be large burgers). Match to your bun size: A bit bigger for shrinkage and about 1/2-inch thick. Season the patties generously with the spice blend.6.
Cook the burgers in a skillet at medium heat until they're at 170°F in the center. Add a bit of butter if needed.7.
Place the cheese on the burgers and give it a minute to melt.8.
Arrange the burgers on the buns, add the bacon, lettuce, tomato, onion, ketchup and mayo, if desired. Top with the bun and enjoy.