Mahoney's Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a slightly wider-than-bun patty about 3/4" thick. Handle the meat lightly—do not overwork. Press a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. If using, brush or sprinkle 1 tsp Worcestershire sauce across both patties for added umami.

Cook bacon

In a large skillet over medium heat, lay bacon strips and cook until crisp to your liking, about 6–8 minutes, turning occasionally. Transfer bacon to a paper-towel-lined plate and keep warm. Reserve 1 tablespoon of bacon grease in the pan (discard the rest or save for another use).

Slice vegetables

While bacon cooks, thinly slice the onion into rings or half-rings and clean and slice mushrooms about 1/4" thick.

Sauté onions and mushrooms

Heat the skillet with reserved bacon grease over medium-high. Add 1 tbsp butter and 1 tsp neutral oil if pan is dry. Add sliced onions and cook, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes. Push onions to one side, add mushrooms, and cook until mushrooms release their moisture and brown, about 5–7 minutes. Season with a pinch of salt and pepper. When vegetables are done, remove to a plate and keep warm.

Heat a heavy skillet, cast-iron pan, or flat-top griddle over medium-high heat. Add 1 tsp neutral oil and swirl to coat. When shimmering hot, add the beef patties. Cook undisturbed for 3–4 minutes to develop a crust.

Flip the patties and cook the second side for 3 minutes for medium-rare to medium (increase time 1–2 minutes per side for more well-done). During the last minute of cooking, top each patty with 1 slice cheddar and 1 slice swiss (or stack as desired). Cover the pan briefly with a lid to help cheese melt, about 30–60 seconds.

If you prefer, you can briefly sear patties and finish in a 375°F (190°C) oven for 3–5 minutes, adding cheese in the final minute to melt.

Split the burger buns and spread 1/2 tbsp butter on each cut face. In a clean skillet over medium heat (or on a griddle), toast the buns butter-side down until golden, about 1–2 minutes. Remove and set aside.

To assemble each burger: spread about 1 tbsp burger sauce or mayonnaise on the bottom bun. Place lettuce if using, then the cheesed patty. Top the patty with half the sautéed onions and mushrooms, then two bacon strips. Add tomato and pickles if desired. Spread additional sauce on the top bun and close the burger.

Serve immediately while hot with fries or your preferred side.