Sometimes, out of desperation comes greatness. Battles are fought, wars are won, Burgers are made.
And, Costco can be avoided for another day.
Along this vein we tread perilously today. Options are few, danger is great. But, we must eat.
Burgers, that all-American past time it is, then.
Behold, the Mushroom-Bacon-Swiss Burger. Our detractors should be humbled
To make one is simple, but there are a few tricks. To start with, prepare your burger patties. Ground beef, 1/4 tsp salt, 1/2 tsp pepper, 1/4c Italian breadcrumbs , and 2 tsp Worcestershire sauce (thank you autocorrect). Mix all together in a bowl, and knead until the lot is uniform. Separate into four patties and refrigerate until it’s time (30 minutes or so).
About this time, set the oven for 150 degrees.
Meanwhile, make some bacon in a skillet – one slice per burger will do. When that’s done – it shouldn’t be crispy – set the bacon aside to wait.
Add the burgers to the pan- it should be nice and hot, and full of bacon-y goodness. Cook them about 5 minutes per side and right before the second side is done, add a piece of Swiss cheese to each patty. As soon as the cheese starts to melt, remove the patties to an oven-safe plate and put them where they’re warm and safe – the oven that is. Your belly needs to wait.
Next, drain the grease from the pan. It may sound counter-intuitive because there’s bacon grease in there, but it’s important. Add 1/2 onion (sliced, not chopped) and cook them for five or six minutes until they start to turn color. Add the mushrooms, the bacon (chopped into pieces), and about 1/4tsp salt and pepper, and cook the lot for another five minutes or so until the mushrooms soften.
Now comes time for the extra magic. Reduce the heat to medium-ish, and add 1/4 cup of half-and-half or cream. Stir vigorously for a couple of minutes until the liquid disappears and gravy automagically coats everything in the pan.
Mayo the buns, add burger and top with the mushroom-bacon sauce. Serve and enjoy.
- 1lb ground beef
- Swiss cheese
- 4oz canned mushooms
- Worcestershire sauce
- Half-and-half or cream
As an afterword, I’m wondering what adding some bell pepper to the mix might do. Maybe next time.