This sort of redefines the term ‘bacon and eggs for breakfast’. Each egg muffin is wrapped with one piece of bacon, and baked in muffin tins. This makes a perfect breakfast for any morning, and has countless variations.
1. Make an omelette variation on this: whip the egg with shredded cheese, half and half, and vegetables, or maybe some Feta, and cook it up the same way, wrapped in bacon, for a nice twist on breakfast.
2. For a more full-on variation: Add raw hash-browns to the bottom of the muffin tins, or some…pancake batter, and do everything else the same way.
3. Or you could always do a combination of those two. There are many many ways to change around this recipe.
The bacon is fried first. Then, the mushrooms are sauteed in the bacon grease. Then, on the same bacon grease, beef patties are grilled in mustard and seasonings.
Piece it together with a great Mayo-Burger-Sauce, tomatoes, lettuce, cheddar cheese, and ketchup.
Recipe serves 4.
INGREDIENTS:(makes 4 burgers)
8 pieces of bacon (2 per burger)
1 lb. ground beef
2 large beefsteak/other large tomatoes
4 thick leaves of Romaine lettuce
4 thin slices cheddar cheese
2 tablespoons mustard
3 cups minced Mushrooms
Salt/pepper for taste
FOR BURGER SAUCE:
¼ cup mayonnaise
⅛ cup mustard
1 tablespoon sweet relish
1 teaspoon lemon juice
Prepare your lettuce, cheese, and tomatoes. Cut the tomatoes in thin slices. You should have about 10 – 12 slices of tomatoes. Place the lettuce, tomatoes, and cheese on a tray until further use.
Shape ground beef into patties. First, with your hands, divide the 1 lb. of beef into 4 equal balls. Break the meat up, with your hands, and then push each of the 4 balls down so that they are proper flatness.
Prepare burger sauce by combining the mayonnaise, ⅛ cup mustard, relish, and lemon juice in a small bowl.
Mince the mushrooms finely. Put them in a medium bowl for future use.
Place a cast iron griddle over a grill and heat it up. Or, alternatively, you can use a flat metal skillet/griddle over your stove top. Once sufficiently heated, cut your bacon pieces in half, so that you have 16 halves, and place on heated skillet. Sizzle until just cooked through. Remove bacon from griddle, and place in a bowl, and insulate it with aluminum foil. Do not turn off griddle, and leave the bacon grease hot.
Get your mushrooms ready. Dump them on top of hot bacon grease, and saute until mushrooms are very brown. Place them back in their original bowl, and insulate with aluminum foil. Do not turn off the griddle.
Now for the patties. Squirt the 1 tablespoon of mustard on the patties, and preferably smear around with a brush. Then place the thick burger patties on the hot griddle–yes the same uncleaned one you used to cook the bacon and mushrooms on.
Sprinkle patties with salt and more mustard, and let cook on one side for two minutes or so.
After the two minutes are up, flip the patties over, sprinkle the cooked sides with salt, and place a piece of cheese on each patty.
Finish cooking on this side for another couple minutes. After the minute is up, place patties and their cheese on top on a large heat-proof plate, and cover with aluminum foil.
Now it’s time to put together the burger. This part is easy.
First, place the bottom burger bun on a serving plate. Then smear the mayo burger sauce over the top. Then place on 1-2 tomato slices. Then 2 halves of bacon. Then one of the cooked patties goes on top, and on top of the patty goes the additional 2 halves of bacon. On top of the bacon goes the sauteed mushrooms. Then on goes the piece of Romaine lettuce, and finally, on goes the last burger bun!
Repeat 3x for a total of 4 delicious Mushroom Cheddar Bacon Burgers!