Name: Bear Town Bar and Grills SIGNATURE BEARTOWN BURGER* Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20 blend); 1 tsp kosher salt; 0.5 tsp black pepper (freshly cracked); 1 tbs Worcestershire sauce; 1 tsp vegetable oil or neutral oil; 4 pieces bacon strips; 1 cup cremini mushrooms (sliced); 1 tbs unsalted butter; 1 tsp garlic (minced); 0.5 tsp fresh thyme (optional, leaves); 0.25 tsp salt; 0.125 tsp black pepper; 2 pieces Swiss cheese slices; 2 pieces American cheese slices; 2 pieces burger buns (brioche or sesame); 2 tsp butter (softened, for toasting buns); 4 pieces romaine or butter lettuce leaves; 1 pieces tomato (ripe, sliced into 1/4-inch rounds); 0.25 pieces red onion (sliced into rings); 4 slices pickles (optional); 3 tsp mayonnaise; 1 tsp yellow mustard; 1 tsp ketchup; 0.5 tsp Dijon mustard (optional); 0.5 tsp pickle relish (optional); 0.125 tsp black pepper

Method

Burger Patties & Seasoning

Form Patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form into round patties slightly larger than the buns (about 4–4.5 inches). Do not overwork the meat—press a shallow thumb indentation in the center of each patty to reduce domeing during cooking.

Season both sides of each patty with kosher salt and freshly cracked black pepper. Lightly brush or rub 1 teaspoon vegetable oil on the exterior of the patties to help sear. If using, brush Worcestershire sauce on each patty just before cooking.

Bacon & Mushrooms

Cook Bacon

In a medium skillet over medium heat, lay the bacon strips in a single layer. Cook until crisp to desired doneness, turning occasionally, about 6–8 minutes. Transfer bacon to a paper towel-lined plate to drain and keep warm.

Sauté Mushrooms

Discard most bacon fat, leaving about 1 teaspoon in the skillet (or wipe and add 1 tablespoon butter). Add 1 tablespoon unsalted butter; when melted over medium-high heat add the sliced cremini mushrooms in a single layer. Cook without moving 2–3 minutes to develop color, then stir. Add minced garlic and thyme; cook 1–2 more minutes until mushrooms are tender and browned. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and keep warm.

Cheese

When burgers are nearly finished cooking (about 1–2 minutes left), top each patty with 1 slice Swiss and 1 slice American cheese, stacking if you like both melted together. Cover the pan or place a lid over the patties to help the cheese melt evenly, about 1–2 minutes.

Buns & Veggies

Toast Buns

Spread 1 teaspoon softened butter on each bun half. Toast buttered sides in a clean skillet or on a griddle over medium heat until golden brown, about 1–2 minutes.

Prep Veggies

While patties cook, wash and dry lettuce leaves, slice tomato into rounds, and separate a few thin rings of red onion. If using pickles, have them ready.

Sauce (optional)

Mix mayonnaise, yellow mustard, ketchup, Dijon (if using), pickle relish (if using), and 1/8 tsp black pepper in a small bowl until combined. Taste and adjust seasoning. Spread sauce on both toasted bun halves as desired.

Assembly & Finish

Place bottom bun on a plate. Add a leaf or two of lettuce, then a slice or two of tomato, and a few onion rings. Place the hot cheese-topped patty onto the vegetables. Spoon a generous portion of sautéed mushrooms over the patty, then arrange two strips of cooked bacon on top. Add pickles if desired. Spread sauce on top bun and close the burger.

Serve immediately with fries or a side salad.

Signature Beartown Burger* Recipe