Angus Beef Burger with Bacon, Swiss Cheese and Baby Bella Mushroom Sauce

Remember that Carl’s Jr advertisement of Paris Hilton? I would have provided a video of her washing her Bentley and chomping on a Carl’s Jr Spicy Six-Dollar burger if only this was not a family-friendly site. I would have also provided a video of my husband washing his Ford and chomping on this angus beef burger if only, like I said, this was not a family-friendly site.

Angus beef is prized for its higher, finer marbling and it is these finely textured white ‘fat” flecks which elevates this premium beef in flavor and tenderness. Let me tell you, the earthy portabella mushrooms in steak sauce, caramelized Maui sweet onions, crisp back-end bacon, natural swiss cheese, and sesame-seeded buns that I used, were just the perfect condiments for these thick and juicy burgers!

Makes 4 Servings

2 lbs certified angus beef ground chuck
1 cup baby portabella mushrooms, sliced
1 Maui sweet onion, finely sliced
4 slices natural swiss cheese
8 slices back-end bacon
1 cup steak sauce
4 sesame-seeded hamburger buns
vegetable oil

Divide ground chuck into four portions and gently form each portion into four individual round patties. Make a deep indentation in the middle of each patty.

Arrange bacon strips on a baking sheet and cook in oven until crisp. Drain on a paper towel and set aside.

Meanwhile, heat oil in a skillet over low heat. Cook sliced onions until caramelized. Remove from heat and set aside. Add additional oil to skillet, as needed. Saute mushrooms until tender, around 1 to 2 minutes. Pour in steak sauce and simmer for an additional 1 minute. Keep mushroom sauce warm.

Warm hamburger buns.

In a skillet, heat oil. Pan-fry burger patties to desired doneness, turning once. Preferably, for food safety, cook burger to a minimum of 160 F.

Layer lower part of hamburger buns with swiss cheese, crisp bacon, and beef patties. Spoon mushroom-steak sauce on patties. Top with caramelize onions and upper part of buns.

Tips:
1) The deep indentation on center will help burger cook evenly and will keep patties from “plumping” up.
2) Handle and shape burgers lightly. Too much pressure will toughen meat and will result to a dense, heavy burger.
3) Use tongs or spatula to turn and flip burgers. Forks will pierce burgers which will allow precious juices to escape. For the same reason, do not flatten or press on patties.

 

Beef and Veal Recipes in The CookMobile Archive:

Korean BBQ Ribs (Kalbi)

 

 

 

Simple Beef Stew

 

 

 

For more summer fun, check out these BBQ and Grill recipes:
Pizza on the Grill
Grilled Vegetables with Basil Aioli
Bass with Mint-Parsley Pesto
Cuban-Style Pork Burger
Reuben Dogs
Dogs and Burgers Cupcakes
Luscious Berries with Custard Sauce