I would say this is pretty typical of me. One day, I’m making egg white and veggie scrambles and telling you that you can eat a well-balanced breakfast for basically zero calories, and the next day I’m giving you bacon cheeseburgers. If I’m giving you whiplash, you should know that this is basically how I’ve been eating lately.
I’ve been trying to eat a more nutritionally balanced diet most of the time so that I can lose a little weight and feel better, stronger, healthier.
That doesn’t mean that I want to live in a world where date night steak dinners, pizza nights with friends, tacos on Cinco de Mayo and the occasional bacon cheeseburgers don’t exist.
I’m not going to lie to you and pretend that I ate this whole burger, but I definitely could and probably will at some point when I make them in the future.
Even though Chicago’s weather is finally starting to turn after a stretch of really gross, gray weather, I made these indoors on my grill pan. The pan is actually the lid to my favorite KitchenAid Cast Iron Casserole, which is probably the most used piece of cookware in my kitchen.
I created this recipe for #BurgerMonth 2017, a month-long celebration happening over at Girl Carnivore and across the Internet with more than 100 talented food bloggers. Follow #burgermonth on social media for other great summer grilling inspiration and visit BurgerMonth.com for a sweet giveaway featuring the following brands:
- American Lamb Board – (ALB prize boxes 5 lbs of ground lamb, an apron and a meat thermometer
- Anolon – 10″x 18″ Double Burner Griddle and Grill Pan
- Beef, It’s What’s For Dinner – prize packs of beefy grilling-themed goodies
- Char-Broil – Char-Broil Kettleman Grill
- Curly’s BBQ – Curly’s BBQ Pork Pack
- Cuttingboard.com – Olive Wood Carver Board
- Melissa’s Produce – Baby vegetable box
- Primal Stone – XL Primal Stone
- Spiceologist – 4 Rub Grilling Spice Set
- Thermoworks – Thermapen Mk4
- Veal Made Easy – 5 lbs Veal and grilling gear
Without further ado, go preheat those grills. Memorial Day is right around the corner and your going to want to have this recipe in your summer entertaining repertoire.
- 2 pounds ground sirloin
- Salt and freshly ground pepper, to taste
- 8 slices cooked bacon
- ½ lb. sliced button mushrooms
- 1 tablespoon olive oil
- 4 oz. swiss, sliced
- 4 hamburger buns (sourdough or your choice)
- Lettuce, tomato, onion (optional)
- Preheat grill or grill pan to medium-high heat.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Add mushrooms and then sauté until vegetables are tender. Remove from heat and set aside.
- In a medium bowl, lightly mix together the ground beef, salt and pepper. Form into four thick patties. Place on grill or grill pan and cook for four or six minutes. Depending on the thickness of your patty, you might need more or less time.
- Top with mushrooms and then cheese, and cook until burgers reach desired level of doneness (about six more minutes for a nice medium-rare burger).
- Transfer each burger to the bottom half of a bun -- I like sourdough rolls, but you could also use a traditional burger bun or whole wheat roll. Top each burger with 2 bacon slices and the top half of a bun. Garnish with lettuce, tomato or onion as desired. Serve immediately.