Description
Sometimes you just have to change up the good old American burger.
Ingredients
- 1 teaspoon Olive Oil
- 1 cup Fresh Mushrooms, Sliced
- 1 pound Ground Beef Chuck 80/20
- 1 Tablespoon Ketchup
- ½ teaspoons Garlic Powder
- 1 teaspoon Kosher Salt
- ¼ teaspoons Black Pepper
- 1 Tablespoon Vegetable Oil
- 8 teaspoons Mayonnaise
- 1 teaspoon Sriracha
- 8 slices Bread, Sour Dough Or White
- 4 slices Aged Sharp Cheddar, Thinly Sliced
- 4 slices Meunster Cheese, Thinly Sliced
- 8 slices Bacon, Cooked And Cooled
- 4 teaspoons Butter
Preparation
Heat olive oil in a skillet over medium high heat. Add the mushrooms and cook until soft, about 6 minutes. Remove from heat.
Gently mix beef, ketchup, garlic powder, salt, and pepper, in a medium bowl. Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about 1/4″ thick (you want them roughly the same dimensions as the bread you’re using).
Heat a large skillet, preferably cast iron, over medium-high heat with the vegetable oil. Working in 2 batches, cook patties, pressing gently, until browned but still pink in the center, about 2 minutes per side. Transfer to a plate. Repeat with the second batch. Set patties aside.
In a small bowl mix the mayonnaise and Sriracha and set aside.
Wipe out the skillet and reduce heat to medium. Spread the inside of each bread slice with 1 teaspoon of the mayo mixture. Top 4 slices of bread with a slice of cheddar, a beef patty, some mushrooms, a slice of Muenster cheese and then bacon. Close up the sandwiches and add 1 teaspoon of butter to the skillet.
Place the sandwiches (do them in batches if your skillet isn’t big enough) in the skillet and weigh them down with a foil-covered heavy pan. Cook until the bottom slice is golden brown, about 3 minutes. Remove weighted pan add more butter into the skillet. Flip the sandwiches and weigh them down again. Cook until the other side is golden brown and cheese is melted, about 3 minutes.
