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Beef Bacon Cheeseburgers w/ Mushrooms

Source of Recipe


Rachel Ray



List of Ingredients



• 8 slices applewood or other thick, center cut bacon
  
• 1 1/2 lb. ground beef sirloin
  
• Worchestershire sauce
  
• olive oil
  
• Grill Seasoning (like McCormick's Montreal Seasoning)
  
• 1 clove garlic, crushed
  
• 1 lb. crimini mushrooms, cleaned and sliced
  
• 3 or 4 sprigs fresh sage
  
• salt and pepper to taste
  
• 1/4 c. dry sherry
  
• 8 oz. fontina or Swiss cheese, thinly sliced
  
• grainy stone ground mustard
  






Instructions



1. Let meat rest to take out the chill of the refrigerator.
   
   
2. Preheat 2 nonstick skillets over medium high to high heat.
   
   
3. Form the meat into 4 patties. Season each with grill seasoning on both sides. Baste both sides of the patties with Worchestershire sauce. Drizzle a touch of olive oil onto the 1st hot skillet and arrange the burgers. Do not move the meat for 2 minutes. Turn and sear the other side to caramelize the meat. Lower the heat slightly and cook 5 minutes longer on each side.
   
   
4. Place bacon slices in the other skillet and cook until crisp. Drain fat and reserve bacon. Return the skillet to the stove top. Add 2 T. oil, the garlic and mushrooms to the pan. Thinly slice sage leaves, then add to the mushrooms and season with salt and pepper. Sauté the garlic and mushrooms 5 minutes, until just tender. Deglaze the pan with dry sherry and scrape up the pan drippings.
   
   
5. Pile the mushrooms on top of the burgers, then top with the bacon and chees and cover with lid to melt the cheese. Transfer burgers to dinner plates and pass with grainy mustard.