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Bacon Portabello Cheeseburgers

Source of Recipe


From "Weber's Big Book of Burgers"



List of Ingredients



• 8 slices thick-cut bacon
  
• ¼ cup extra-virgin olive oil
  
• 4 portobello mushrooms, each about 4 inches in diameter, stems and gills removed, wiped clean
  
• Freshly ground black pepper
  
• 1½ pounds ground chuck (80% lean)
  
• ½ teaspoon kosher salt
  
• 4 thin slices Havarti cheese
  
• 4 hamburger buns, split
  
• Dijon mustard
  
• 4 leaves lettuce
  






Instructions



1. In a skillet over medium heat, fry the bacon until crisp, 10 to 12 minutes, turning occasionally. Transfer the bacon to paper towels to drain. Reserve the bacon fat in the skillet and add the oil. Brush the mushrooms with the bacon fat and season with pepper.
   
   
2. Mix the ground chuck with the salt and ¼ teaspoon pepper, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
   
   
3. Prepare the grill for direct cooking over medium-high heat (400° to 500° F).
   
   
4. Grill the mushrooms, gill side down first, and the patties over direct medium-high heat, with the lid closed, until the mushrooms are tender and the patties are cooked to medium doneness (160° F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat.
   
   
5. Build each burger on a bun with mustard, a lettuce leaf, a patty, a mushroom, and two slices of bacon. Serve warm.
   
   Serves 4