Bacon Or Mushroom Burger Recipe

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon (if using), salt and pepper. Mix until smooth. Taste and adjust seasoning. Refrigerate while preparing the rest of the burger so flavors meld.

Heat a large skillet over medium-low heat. Add 1 tbsp butter and 1 tsp olive oil. Add thinly sliced onion and sprinkle 1/4 tsp salt. Cook slowly, stirring every few minutes, until onions are deeply golden and soft, about 25–30 minutes. If they start to stick, add a splash of water. Stir in 1 tsp brown sugar about halfway through if you want extra color. Finish with 1 tsp balsamic vinegar, stir, then remove from heat and set aside.

Bacon (for Bacon Burger)

Place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until crisp to your liking, about 8–12 minutes. Transfer to a paper towel–lined plate to drain. Keep warm in low oven if desired.

Mushrooms (for Mushroom Burger)

In a skillet over medium-high heat, melt 1 tbsp butter with 1 tsp olive oil. Add sliced cremini mushrooms in a single layer and do not overcrowd (work in batches if needed). Let mushrooms brown without stirring for 2–3 minutes, then stir. Season with 1/4 tsp salt and 1/4 tsp pepper. Continue cooking until deeply browned and any liquid has evaporated, about 6–8 minutes. Remove from heat and keep warm.

Divide the 1 lb ground beef into four equal portions (about 4 oz each) for thinner patties or two portions (8 oz) for larger burgers. Gently form into rounds about 3/4" thick, making a slight indentation in the center of each patty with your thumb (this helps prevent doming). Do not overwork the meat.

Season both sides of the patties with 1 tsp kosher salt and 1/2 tsp black pepper (and 1 tsp Worcestershire if using) just before cooking.

Heat a heavy skillet or griddle over medium-high heat and brush with 1 tsp neutral oil. When the surface is hot and shimmering, place patties in the pan without crowding. Cook for 3–4 minutes on the first side for medium (longer if thicker). Flip once and immediately top each patty with a slice of cheddar cheese. Cook another 3–4 minutes for medium (adjust time for desired doneness). If you prefer, cover the pan for the last minute to help melt the cheese.

Heat a separate skillet or clean the griddle, set to medium. Lightly butter the brioche bun cut sides with 2 tsp butter total. Toast cut side down until golden, about 1–2 minutes.

To assemble each burger: spread a generous spoonful of garlic mayo on the bottom bun. Place lettuce leaf, then the cheese-topped patty. Add 2 slices of bacon (for bacon burger) or a generous scoop of sautéed mushrooms (for mushroom burger). Top with a tablespoon or two of caramelized onions and 2–3 tomato slices. Add pickles or hot sauce if desired. Spread a little garlic mayo on the top bun and place on burger.

Serve immediately while hot.