Forest Burger Recipe

Cure & Roast Bacon

Preheat oven to 375°F (190°C). Trim pork belly into two 1/4 lb slabs if necessary. Mix brown sugar, kosher salt, smoked paprika and coarse black pepper. Rub mixture evenly over pork. Place on a wire rack set over a rimmed baking sheet lined with foil. Roast in oven 25–30 minutes, until edges caramelize and internal temp reaches 145°F and fat renders. For crisper bacon, broil 1–2 minutes watching closely. Remove and rest 5 minutes, then thinly slice into 6–8 strips. Reserve bacon and pan juices for assembly.

Heat a large skillet over medium-high heat. Add olive oil and butter; when butter foams, add sliced mushrooms in a single layer (work in batches if needed). Do not crowd the pan so they brown. Let mushrooms sear undisturbed 2–3 minutes, then stir and continue cooking until golden, about 4–6 minutes total.

Reduce heat to medium, add minced garlic and thyme, and cook 30–45 seconds until fragrant. Sprinkle salt and pepper. If using, add dry sherry or white wine and scrape up browned bits; cook 1–2 minutes until liquid mostly evaporates. Remove from heat and keep warm.

Form the ground beef into two 4-ounce patties (or 1-inch thick patties from 1 lb yields two servings). Make a shallow dimple in the center of each patty with your thumb to prevent bulging. Season both sides with the 1 tsp salt and 1/2 tsp black pepper.

Preheat a heavy skillet or griddle over medium-high heat and lightly oil the surface. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). During the last 1–2 minutes of cooking, place Swiss cheese slices over each patty and cover pan briefly to melt cheese.

While burgers cook, toast buns: spread softened butter on cut sides of buns and toast in a separate skillet or under broiler until golden, about 1–2 minutes.

Warm the sliced house bacon briefly in the pan with mushroom juices or in the oven for 1–2 minutes so it's hot and slightly crisp.

Assemble: spread mayonnaise on bun bottom, add leaf lettuce or arugula, place Swiss-topped patty, arrange 3 strips of house bacon over cheese, spoon generous portion of sautéed mushrooms atop bacon, add a small swipe of Dijon on bun top, and close. Serve immediately.