Decked Out Burgers

by kara on July 21, 2012

Decked Out Burgers.  What more can I say?  Well, I guess I could tell you about the bacon, cheese, portobello mushrooms topping.  Ridiculous, right?  I went through a phase in college when I didn’t eat meat. I know, what was I thinking?  However strict I was with this meat-free diet, I couldn’t resist eating Decked Out Burgers on my visits back to my mom and step-dad’s house in Bismarck, ND. I’ve changed the recipe up a bit since then, but the basics remain the same: beef, bacon, cheese, mushrooms.  Next time you’re grilling burgers, take a little time to prep this topping instead of adding on another boring slice of cheese on your burger.  It’s totally worth it.   If you’re insistent on having a beef-free diet, use turkey, chicken, or veggie burgers.

Decked Out Burgers

6 thick cut bacon strips, diced and cooked until crisp (I love Sunshine Harvest Farm bacon)

6 small portobello mushrooms, sauteed in olive oil, seasoned with kosher salt and freshly ground black pepper

1 cup shredded sharp cheddar cheese

1/3 cup light mayonnaise

1-1 1/2 lbs. grass fed ground beef (I use 80/20)

1/4 cup chopped yellow onion

1 tsp. kosher salt

1/2 tsp. freshly ground pepper

1/4 tsp. garlic powder

1/8 tsp. hot sauce

5-6 burger buns


Once the bacon and mushrooms have cooled, combine them with cheddar cheese and mayonnaise in a medium-size bowl.  Cover and refrigerate.

In a large bowl, mix together the ground beef, onion, salt, pepper, garlic powder, and hot sauce.  Make mixture into 5-6 hamburger patties.

Grill the burgers.  Spoon the mixture on top of the burgers for the last 5 minutes of cooking.  Lower the heat and cook longer if needed.  Butter and grill the buns at the same time.

Top burgers with ketchup and mustard if desired and serve alongside chips, fries, or a side salad.

Fit in a extra long workout the following day!





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