Brownie's Big Burger Recipe

Preheat a skillet over medium heat. Add bacon strips in a single layer and cook 3–4 minutes per side until crisped to your liking. Transfer cooked bacon to a paper towel-lined plate to drain. Keep skillet for later use.

Thinly slice the onion and mushrooms so they total about 1/2 cup each. Place the skillet used for bacon over medium heat and add butter and olive oil. When butter melts and is shimmering, add onions and mushrooms.

Cook, stirring occasionally, for 6–8 minutes until onions are translucent and mushrooms are browned. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from skillet and set aside in a small bowl.

Form the 1/2 lb ground beef into a single patty about 3/4 to 1 inch thick, making a slight indentation in the center with your thumb to prevent doming. Season both sides with 3/4 tsp kosher salt and 1/2 tsp fresh black pepper.

Heat the same skillet (wipe out excess bacon fat if there's more than 1 tsp; leave about 1 tsp for flavor) over medium-high heat until hot. Brush or rub 1 tsp vegetable oil on the patty surface if skillet is dry.

Place the patty in the skillet and cook undisturbed for 4–5 minutes to develop a crust. Flip and cook another 4–5 minutes for medium doneness (adjust time +/- 1–2 minutes for desired doneness).

About 1–2 minutes before the patty is done, layer the American and Swiss cheese slices on top, then cover the skillet or tent with foil to melt the cheese, about 1–2 minutes. Remove from heat once cheese is melted and internal temperature reaches your target.

Split the bun and spread 1/2 tablespoon softened butter on each cut side. Return the skillet to medium heat and toast the buttered bun cut-side down for 1–2 minutes until golden-brown. Remove buns.

Spread 1 tsp ketchup and 1 tsp mustard on the bottom bun. Place the cheese-topped patty on the bun, then stack the three bacon strips over the cheese. Top with the sautéed onions and mushrooms.

Place the top bun and press gently. Let burger rest 1 minute, then serve immediately.