Ahhh, sooo I put bacon on a mushroom burger…ooops.
But, umm?? Bacon on a mushroom burger is like really, really good. Just like it works on these pancakes, it works on this almost veggie burger. Sorry to all my vegetarian readers, I didn’t mean to do it, but then it just happened…along with that egg. 🙂
Alright, so a few things. First, I kind of sort of HATE taking photos of burgers. I don’t know why, but for some reason I have a really hard time photographing burgers, and for this reason I have been semi-avoiding them all summer long. I know, that’s so lame, but a photo I don’t like just totally bums me out, especially when the recipe is really, really good. So long story short, these are not my most favorite photos ever, BUT I am semi-OK with them and excited to share the recipe, since like I said, it’s a really good one!
Two, I have a really, really fun post up on Cupcakes and Cashmere this week. I hosted a Rio Summer Games Olympic Potluck Party. It was so fun and turned out so cute! Be sure to check it out if you want to host a quick and simple party for tomorrow’s opening ceremonies.
Three, thank you guys all so much for your kind comments on my nomination for Bloglovin’s best food blog award. So grateful to everyone who is voting, THANK YOU!! ?
Four, I just spent a good ten minutes procrastinating writing this post and responding to what feels like a bajillion emails watching this clip from the Teen Choice awards. Man, I was never a Justin Timberlake fan, but now I kind of get what all the fuss is about, pretty cool guy.
Alright, so back to this Cheddar Bacon Portobello Mushroom Burger!
Even though the photos may not be my favorites, honest, this is one of my favorite burger recipes, and not just for the reason that it’s beyond delicious, but also for the fact that they are beyond easy, you don’t even have to form any burger patties, which for some reason I’ve never liked doing. Whoooaaaaaa.
Major run on sentence there, sorry, I need to learn how to take a breath apparently.
Here’s how these burgers go down. You need to find some Portobello mushrooms caps and marinate them in a little balsamic vinegar. This really helps add great flavor, but if you’re short on time, you can just toss the mushrooms around in the marinade and grill them right away, not a huge deal. Once the burgers are grilled, add your cheese, bacon, fried egg and any other toppings you desire.
OH and duh, the smoky ketchup is a must! It’s a mix of ketchup + BBQ sauce and it is delish!
Oddly, these mushroom burgers taste very meaty once grilled. The bacon really just makes them over the top good. Obviously if you do not eat bacon, you can totally omit it. Not a big deal, and I do get it, I’m not bacon’s biggest fan, but in the case of these burgers, it really is yummy.
One thing in my opinion that you simply cannot skip is the cheese, but then you’d probably guess that I’d say that! 🙂
Oh dang! You also can’t skip the egg. I mean, it’s just a must.
Okok and well, I think that’s it for today. I am currently texting my family like mad right now. They are helping with a little late summer recipe development. Man, the things these guys come up with….some good, some super odd, and some? Well, some just make me wonder what the heck is wrong with my family members. I mean, I love um all, but guys… Creighton suggested mac and cheese hot dogs with fries and bacon. Whoa, that just sounds like a full on heart attack.
Sorry bro, I just can’t go there. Brendan on the other hand? He gave some killer ideas to be seen very, very soon! yeah!
PS. This is yet another recipe Creighton would never touch…again, my family, I wonder about
them him sometimes. ?
Cheddar Bacon Portobello Mushroom Burger.
Servings: 4 Burgers
Calories Per Serving: 645 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1/4 cup balsamic vinegar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons Dijon mustard
- 1/3 cup olive oil
- crushed red pepper flakes to taste
- pepper to taste
- 4 portobella mushroom caps stems removed
- 4 slices sharp cheddar or harvarti cheese omit if vegan
- 4 brioche burger buns toasted (use gluten free if needed)
- 4 tablespoons fig preserves
- 8 slices cooked bacon omit if vegeterain/vegan
- 4 fried eggs
- arugula or lettuce tomato
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- In a large gallon size zip top bag, combine the balsamic vinegar, soy sauce, mustard, olive oil, crushed red pepper flakes and pepper. Add the mushroom caps and toss to coat. Let the mushrooms marinate 30 minutes to 1 hour.
- Preheat an outside grill or grill pan to high. Place the mushrooms on the grill and grill until lightly charred, about 3-5 minutes. Flip and grill an additional 3-5 minutes. During the last minute add the cheese.
- Spread each toasted bottom bun with fig preserves. Add you mushroom burgers, bacon and eggs. Top as desired with tomatoes + arugula. Spread each top bun with ketchup (see below) and then add it to your burger. Eat!
- Combine everything in a small bowl. Serve with your burgers and fries!
Thursday burgers + fries for the win. YUM.
ps. don’t forget to vote for your favorite bloggers for the Bloglovin 2016 awards…Half Baked Harvest is nominated for best food blog, yeah!!