4 small portabella mushroom caps, roughly 3-inches in diameter or trimmed to 3-inches in diameter
Olive oil (about 2 tablespoons)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 pounds fresh ground 80-percent lean chuck
1 (8-ounce) piece pancetta, cut into 1/2-inch pieces
4 Kaiser rolls, split
Unsalted butter, softened (about 2 tablespoons)
4 slices aged Swiss cheese
By putting the mushroom inside the beef patty, not in chunks mind you, but a whole portabella mushroom cap, I ensure you get a good bit of mushroom in every single bite. Instead of topping the burger with soggy strips of bacon, I use crispy lardons of pancetta then cover the whole thing with aged Swiss cheese on a properly griddled bun for the Perfect Bacon-Mushroom Burger.
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