BTL Burger
TGIF! Finally it's Fri-yay, and time for some fun food to kick start the weekend! Juicy beef burger topped with melted cheddar, bacon, lettuce, and tomato. Sandwiched in a grilled portobello mushroom bun for a low-carb alternative. Now all we need is a can of iced cold beer!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g ground beef
- 1/4 cup mayonnaise (I used Hellmann's)
- 1/4 cup bread crumbs
- 2 cloves garlic minced
- 1 & 1/2 tsp old bay seasoning
- 1 tbsp Worcestershire sauce
- Salt (if needed and pepper to taste)
- 8 large caps of portobello mushroom
- Salt and pepper to taste
- Olive oil to brush on mushrooms
- 1 to mato (sliced)
- Butterhead lettuce
- 8 slices of bacon
- Red onion rings (separated)
- 4 slices of cheddar cheese
Instructions
- 1
Burger Toppings
- 2
Place bacon strips on a lined baking tray.
- 3
Turn the oven on and set to 200C. Do not wait for the oven to preheat.
- 4
Place tray in oven, bake for 18-20 minutes or until crisp.
- 5
Prepare all other burger toppings and set aside.
- 6
Burger patties
- 7
Mix all the ingredients together and divide meat mixture into 4 patties.
- 8
Shape into patties, flatten and even out the thickness.
- 9
Then using your finger or thumb, make an indentation in the middle of the patty.
- 10
The patty will puff up when cooking so this helps to offset the 'dome' and helps the burger to cook more evenly.
- 11
Cook on grill or lightly greased grill pan, at medium heat 4-6 minutes each side.
- 12
Portobello buns
- 13
Clean mushrooms with damp kitchen towel. Do not wash!
- 14
Remove stems of mushroom if any.
- 15
Prepare portobello by using a spoon to scrape off the grills on the underside of the mushroom.
- 16
Brush on olive oil on both sides of the mushroom, and season with salt and pepper.
- 17
Grill portobello bottom side down for about 5 minutes, then turn over to grill for additional 3-5 minutes.
- 18
Build your burger!