High Fructose Corn Syrup Free Cheddar Bacon Mushroom Burgers with Scallions
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Learn more →Ingredients
4 servings
For the burgers
- 8 strips bacon
- 8 oz cremini mushrooms, thinly sliced
- 1 tbsp unsalted butter
- ½ tsp salt, divided
- ½ tsp black pepper, divided
- 1 ½ lbs ground beef (80/20)
- 1 tsp worcestershire sauce
- 4 slices sharp cheddar cheese
For serving
- 4 burger buns, split
- 3 scallions, thinly sliced
- mayonnaise or mustard, for serving (optional)
Instructions
- 1
Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate. Pour off all but about 1 tsp of the drippings from the skillet.
- 2
Return the skillet to medium-high heat and add the butter. Once the butter is melted and foaming, add the mushrooms in a single layer and cook undisturbed for 3 minutes, until browned on the bottom. Stir and continue cooking until the mushrooms are tender and any released liquid has evaporated, about 3 minutes more. Season with 1/4 tsp each salt and pepper, then transfer to a bowl and set aside.
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