I see you, temperatures above 60 degrees… I’m here for you random daffodils popping up on the corner… And I am living for you, flip flops! It’s springtime! Fire up the grill, give me an icy cocktail, and turn the music up, pleeeeeaaazzze! We’re putting the bacon on the mushrooms on the swiss on the burgers today. Specifically, a bacon/mushroom/onion/beer reduction. Mouth: watering. And guess what? It’s super simple. Cook bacon, sizzle mushrooms and onions in the fat, slosh in some beer and let it bubble for a minute or two. Ta da: the best burger topping you’ve had all year. 2019 is still young, there may be some legendary burgers yet to come, but today – this one’s it for me.
Do you see the cast iron skillet in that picture👆 It’s the best tool to make these 3 things happen quickly and simply: get the bacon its crispiest, the mushrooms their toasty-brownist, and the onions their caramelized-ist. I love this one because it’s inexpensive and good quality.
The hardest part of this recipe will be me trying to describe to you how to grill burgers. Joey does this part in our house; I’m usually too busy putzing around in the kitchen to be a responsible griller, you know, with the gas and the flames and all. So, lemme just gloss over that part and go with 1 pound of beef = 4 burgers (I love a wide, thin burger which we’ve affectionately termed Big Thinnies). Grill 5-7 minutes per side, depending on how done you want them. Put your swiss cheese on the burgers while they’re still on the grill so the cheese melts. If you eat unmelted cheese on your burger, I’m sorry, I love you, but you’re a little gross, aren’t you? Pop your Big Thinnies onto some toasted, mayonnaised buns, pile on the chunky, saucy, caramelized bacon/mushroom/onion/beer mixture, and Dig👏 In👏!
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Bacon Mushroom Swiss Burgers
Juicy burgers, coated with melty swiss cheese and piled high with a super-simple bacon/mushroom/onion/beer reduction!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 burgers 1x
FOR THE BACON/MUSHROOM/ONION/BEER REDUCTION
- 4 slices of bacon
- half a red onion, thinly sliced
- 8 oz mushrooms, sliced
- 1/2 C to 3/4 C of beer
- salt and pepper
for the burgers
- 1 lb of ground beef (I usually get 85/15 or 80/20)
- 2 T Worcestershire sauce
- Montreal Steak Seasoning or just salt & pepper, to taste
- 4 hamburger buns
- 4 slices of swiss cheese
for the bacon/mushroom/onion/beer reduction
- Cook the bacon in a cast iron skillet over medium-high heat, until crispy. Remove and once it’s cool enough to handle, chop into bite-sized pieces.
- Leave the bacon fat in the skillet and add the mushrooms; cook, stirring occasionally, until brown. Push the mushrooms off to one side of the skillet and add the onions. Cook until soft and beginning to caramelize; then stir them around with the mushrooms.
- Add the chopped bacon back to the skillet and pour in 1/2 a cup of the beer; let it bubble and reduce for a bit. You can add more beer if the mixture gets too dry. Season with salt and pepper to taste.
for the burgers
- Light your grill and let it warm up. Combine the ground beef, Worcestershire, and seasoning or salt & pepper in a bowl; mix gently with your hands. Form 4 burger patties, season the outside of the patties with a little more Montreal seasoning or salt & pepper.
- Grill the burgers for 5-7 minutes per side, depending on your desired doneness.
- In the last few minutes on the second side, place the swiss cheese on top of the burgers to melt and toast the buns on the grill.
- To assemble, spread mayo on the buns and top your burger with lots and lots of the bacon/mushroom/onion/beer reduction. Enjoy!