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Sinfully Delicious: Cheddar Bacon Burger topped with Truffle Mushrooms

17

July 26, 2012

Recipe: Cheddar Bacon Burger topped with Truffle Mushrooms

Perhaps it is my East Coast upbringing, but my conscience is peppered with my “Should” list.

  • I should floss more.
  • I should swear less.
  • I should call my Grandmother more.
  • I should drink less.

The list goes on and on, and let me tell you…it is f*cking exhausting (see…there goes bullet #2).

Also on the list is that I “should” take public transportation more, and furthering my commitment to being more eco-friendly, I “should” eat less meat.

At this moment you’re probably thinking this is going to be a recipe for kale muffins, or radish soup. Let me tell you…it is not.

This is a recipe for the most sinful, most delicious, and generally most awesome burger you “should” ever eat.

Our excellent assistant Lou, who is gaining 2 lbs a week, and cute as can be. After getting swatted away from the grill she resigned herself to nibbling on a stick from the plum tree. So hard to be a puppy.

Forget the idea of cooking a burger and then topping it with bacon and cheddar. Those more advanced might think they’re clever by making a little cave in the middle and hiding the naughty goodies there. I’m here to tell you there’s something better…Cheddar Bacon Burgers topped with Truffle Mushrooms.

You buy the best ground chuck you can afford, into it you mix the best bacon you can find, and furthermore you add the best cheese in town. This is then formed into dense little patties of pure ecstasy and grilled to utter perfection.

Feeling like I’m on the set of a Big Mac commercial or something.

No you “shouldn’t” eat these every night and you definitely “should” be nicer to your neighbors, but in the meantime, I highly encourage this. You’ll be glad I did.

Cheddar Bacon Burgers topped with Truffle Mushrooms
Serves 4

This is wildly rich, so resist the inclination to pair it with a big red and instead go with a sophisticated rose.

1/2 lb bacon
2 cups sharp cheddar, cubed
1 lb ground sirloin chuck (you can ask your butcher to do it, or do it at home if you have a meat attachment for your KitchenAid)
4 shakes Worcestershire sauce
4 buns, toasted
2 cups cremini mushrooms, thinly sliced
2 TB truffle oil
Desired toppings (Mayo, mustard, ketchup, lettuce, tomato, onion, etc)

The beginnings of utter deliciousness.

Are you feeling guilty imagining eating this? Don’t…you shouldn’t. You “should” just enjoy it.

  1. Preheat grill to high, and get grates as clean as possible.
  2. Partially cook the bacon, until fat is released and it turns pink. Coarsely chop and set aside.
  3. Meanwhile, over low heat saute the mushrooms in the truffle oil until liquid is released and evaporated and mushrooms are cooked through. Remove from heat.
  4. Mix the chuck, bacon, and cheddar until well combined and form into four patties. Give each a shake of worcestershire
  5. Add the burgers to your grill and cook for approximately 2-3 minutes per side, pending on thickness and desired doneness. Note: The bacon will make it look a bit pinker than it actually is, and the cheese will cause it to be a bit smokier and stickier than you’re used to. This is okay…it is worth it.
  6. Remove from grill, put on buns, add truffle mushrooms, and assorted toppings, and enjoy ignoring your “should” list for the evening.

17 comments »

  1. Kim Bee says:

    The burgers are wicked gorgeous and the assistant is adorable.

    • Erina says:

      Lou is VERY busy and important Kim….I’m so glad you know a VIP gal when you see one. :-) Scroll back a few posts to see her when she was a little pup…she’s rapidly becoming a MOOSE!

  2. My hubs would knock me over for one of those burgers. No Joke!

  3. Ann Mah says:

    Bacon AND truffle mushrooms? I’m weeping with envy. And I like that you’ve chosen to use cheddar instead of the traditional mushroom-bacon burger accompaniment, Swiss. You’re my kind of burger cook.

    • Erina says:

      Thanks Ann! I’ve never been much of a swiss gal myself…and that’s pretty odd when I think about it because I don’t think there’s any other cheese I don’t care for. These were definitely over the top intense, but in a good way. The perfect Wednesday night meal to get you through to the weekend.

  4. duodishes says:

    Stop ‘shoulding’ on yourself and enjoy! You’re right. Pull out the grill because it is totally burger season.

  5. Hannah says:

    Mushrooms and truffle oil? Totally sinful! Good to know you are eating well, as you *should*. Lou is adorable! Enjoy your weekend.

    • Erina says:

      Totally sinful is right…and totally delicious.

      And isn’t Lou adorable? I nearly can’t stand it.

      Happy weekend to you! Hope you’ve got some fun cooking on the docket.

  6. This burger has all my favourite ingredients in it! Must be very tasty!
    hallo Lou ;-) about 1kg per week…mama must be feeding you really good!

    • Erina says:

      Thanks Angie! Lou thinks she’s quite the tough little lady…too bad she’s so stinking cute! Thanks for stopping by!

  7. Julie says:

    I am planning on burgers for a family bbq this week. Thanks for helping me along with the planning. How did you do the mushrooms? Saute in the oil?
    Did you try the Grilled Kohlrabi?

    • Erina says:

      Glad to be able to provide a little inspiration back! Yes, the mushrooms I did in a little olive oil, finished with the truffle oil. Grilled Kohlrabi is going to be part of dinner tonight!

  8. Jennie says:

    These burgers look amazing, and they’re the reason I could never give up meat. Love your blog, and your stories crack me up. Thanks for finding my site. I will be signing up to receive an email subscription to your blog.

    Cheers, Jennie (The Messy Baker)

    • Erina says:

      Thanks so much, Jennie. Absolutely love getting new readers and thrilled to hear that you are enjoying the stories and recipes. I could never give up meat either, though I do try and eat less of it (often to little avail!).

  9. […] are a spectacular vegan side or main, yet are hearty and flavorful enough to satisfy the most voracious of carnivores. They can be easily made ahead, and are a lovely addition to a dinner of grilled fish and […]

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