Bacon, Mushroom & Swiss Burger* Recipe

Form patties

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix just until combined — do not overwork. Divide into 4 equal portions and form into 4 patties about 3/4-inch thick, slightly pressing a shallow dimple into the center of each to prevent doming while cooking.

Preheat a cast-iron skillet or griddle over medium-high heat until hot. Brush with 1 tsp vegetable oil.

Cook the patties 3–4 minutes on the first side without moving them, until well-browned. Flip and cook another 3 minutes for medium-rare to medium (adjust time for desired doneness). During the last minute of cooking, top each patty with a slice of Swiss cheese, cover the skillet with a lid or tent with foil to melt the cheese. Remove patties to a plate and let rest for 3–4 minutes.

Cook bacon

While patties cook, place bacon in a cold skillet in a single layer. Cook over medium heat, flipping occasionally, until crisp (about 8–10 minutes). Transfer to a paper towel–lined plate to drain. Once cooled slightly, cut or tear bacon into pieces (about 1–2 slices per burger). Reserve 1 tsp of bacon fat in the skillet and discard excess, or use reserved fat for mushroom cooking.

Sauté mushrooms

In the same skillet over medium-high heat, add 1 tablespoon butter and the reserved bacon fat (or 1 tsp vegetable oil if none). Add sliced mushrooms and cook without stirring for 2 minutes to brown, then stir and continue cooking 3–4 minutes until golden. Mince garlic and add to the pan, cook 30 seconds until fragrant. Stir in soy sauce and thyme, cook 30 more seconds. Remove from heat and set aside.

Prepare sauce

In a small bowl combine mayonnaise, Dijon mustard, and lemon juice. Taste and adjust seasoning; add a pinch of salt and pepper if desired. Refrigerate until assembly.

Slice tomato into 1/4-inch rounds and thinly slice the red onion. Lightly butter the cut sides of the buns and toast them, buttered-side down, in a clean skillet over medium heat until golden, about 1–2 minutes.

Spread about 1 tablespoon of the prepared mayo-Dijon sauce on the bottom half of each toasted bun. Place a lettuce leaf and a tomato slice on the sauce.

Place the rested, cheese-topped beef patty on the tomato, spoon a generous portion (about 2 tbs) of the sautéed mushrooms over each patty, then top with 1–2 pieces of crisp bacon per burger. Add a few rings of red onion if desired.

Spread a little sauce on the top bun, close the burger, press gently and serve immediately.