Ingredients:
- 2 lb. ground beef
- Salt and freshly ground pepper, to taste
- 12 thick bacon slices
- 1/2 lb. white button mushrooms, sliced 1/4 inch thick
- 6 green onions, white and green portions, cut into 1-inch pieces
- 1 Tbs. olive oil
- 1/2 pint cherry tomatoes, halved
- 6 oz. sharp white cheddar cheese, sliced
- 6 hamburger buns
Directions:
Preheat a gas grill to medium-high heat. Place a griddle-Q on the grill rack and preheat according to the manufacturer's instructions.
Divide the ground beef into 6 equal portions. Using a burger press, form the meat into patties. Season with salt and pepper; set aside.
Place the bacon on the griddle and cook until golden and crisp, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate to drain. Scrape the excess fat into the well of the griddle.
In a bowl, stir together the mushrooms, green onions, olive oil, salt and pepper. Spread the vegetables out on the griddle. Cook, stirring often, until the vegetables are golden brown and tender, 10 to 12 minutes. Add the tomatoes and cook, stirring often, until just tender, 3 to 5 minutes. Transfer the vegetables to a bowl. Scrape the excess fat into the well of the griddle.
Place the burgers on the griddle or directly on the grill and cook for 3 minutes. Turn the burgers over and top with the cheese, dividing evenly. Cook for 3 to 4 minutes more for medium-rare, or until done to your liking.
Transfer each burger to the bottom half of a bun. Top each with 2 bacon slices, some of the mushroom mixture and the top half of a bun. Serve immediately. Serves 6.
Divide the ground beef into 6 equal portions. Using a burger press, form the meat into patties. Season with salt and pepper; set aside.
Place the bacon on the griddle and cook until golden and crisp, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate to drain. Scrape the excess fat into the well of the griddle.
In a bowl, stir together the mushrooms, green onions, olive oil, salt and pepper. Spread the vegetables out on the griddle. Cook, stirring often, until the vegetables are golden brown and tender, 10 to 12 minutes. Add the tomatoes and cook, stirring often, until just tender, 3 to 5 minutes. Transfer the vegetables to a bowl. Scrape the excess fat into the well of the griddle.
Place the burgers on the griddle or directly on the grill and cook for 3 minutes. Turn the burgers over and top with the cheese, dividing evenly. Cook for 3 to 4 minutes more for medium-rare, or until done to your liking.
Transfer each burger to the bottom half of a bun. Top each with 2 bacon slices, some of the mushroom mixture and the top half of a bun. Serve immediately. Serves 6.
Williams-Sonoma Kitchen.
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