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An over the top cheeseburger topped so high that you only need one piece of bread, don’t worry it’s big bread, Texas toast. I never get tired of hamburgers, I actually cook hamburgers nearly everyday for lunch. Usually I cook plain burgers but this one in particular was some kind of good. Being a cattle rancher I could go on and on about the virtues of beef, especially grass-fed beef, but maybe I’ll save that for another day, point being, I LOVE IT! This burger is smothered in cheese, bacon and baby portabella mushrooms what’s not to love? Maybe the calories, but we don’t count those here, obviously! You are not likely to find this kind of burger at the drive- thru so why not satisfy your burger cravings at home! What are your favorite burger toppings?
Open Faced Bacon Mushroom Cheeseburgers
1 pound ground beef
2 teaspoons salt
1 teaspoon pepper
1 teaspoon granulated garlic
1/4 cup butter, divided
8 medium size baby portabella mushrooms, sliced (or your favorite mushroom)
1/2 cups shredded colby-jack cheese
6 slices of bacon, cut in half, cooked and drained on paper towels
4 slices Texas toast
4 tablespoons mayo, mustard or your favorite barbecue sauce
Divide ground beef into four equal patties, season each patty with salt, pepper, and garlic. Place in a heated skillet and cook for about 4 minutes on each side or until patties are cooked through. Cover each patty with about 2 tablespoons of cheese and turn heat off and allow cheese to melt.
Meanwhile, in a small skillet over medium high heat melt 2 tablespoons of butter. Add sliced mushrooms and season with additional salt and pepper, if desired. Cook, stirring occasionally, until mushrooms are lightly browned. Remove from heat and set aside.
Butter Texas toast with remaining 2 tablespoons of butter and toast until lightly browned.
Assemble burgers by spreading Texas toast with mayo or preferred spread, layer on cheeseburger patty, bacon and mushrooms. Enjoy!