Steakhouse Burger with Bacon and Mushrooms

A thick burger seared in cast iron and topped with aged Cheddar, crisp bacon, caramelized onions and sauteed mushrooms on a toasted brioche bun. Makes 4.

High-proteinNo added sugar

Contains: milk, egg, fish, wheat, soy. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 35 min
  • Total 55 min
  • Yield 4 burgers
  • Level Intermediate

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Steakhouse burger with Cheddar, bacon, caramelized onions and mushrooms on a brioche bun, cut in half

This is the burger you order at a steakhouse: a thick patty with a dark seared crust, piled with caramelized onions, buttery mushrooms, bacon and sharp Cheddar. A little Worcestershire in the beef adds savory depth.

Caramelize the onions while the bacon cooks and everything comes together at once.

Instructions

  1. Cook the bacon. Cook the bacon in a large cast-iron skillet until crisp. Drain, leaving 1 tablespoon fat.
  2. Caramelize the onions. Cook the onion in the bacon fat over medium-low heat 20 minutes, stirring often, until deep golden. Set aside.
  3. Saute the mushrooms. Melt the butter and cook the mushrooms 6 to 8 minutes until browned; add the garlic for 30 seconds.
  4. Sear the burgers. Mix the beef gently with the Worcestershire and shape 4 patties 1 inch thick. Season with salt and pepper. Sear in the hot skillet 5 to 6 minutes per side to 160°F, adding the cheese for the last minute.
  5. Build. Spread the buns with steak sauce or mayonnaise and stack each burger with onions, mushrooms and bacon.

Nutrition per serving (estimated)

1040Calories
36 gCarbohydrates
2 gFiber
34 gNet carbs
54 gProtein
74 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinBudget-friendlyNo added sugar

Tips

  • Wipe the skillet between steps so drippings do not burn.
  • The onions and mushrooms can be made a day ahead and reheated.

Having trouble? See why steak turns gray or tough in our kitchen troubleshooting guide.

Printable: steak doneness chart and cooking times by thickness (PDF).

Storage and leftovers

Make ahead

The onions and mushrooms can be made a day ahead and reheated. Refrigerate cooked burgers up to 3 days and reheat in a skillet.

Questions about this recipe

What cheese is best on a steakhouse burger?
A sharp aged Cheddar, Swiss or blue cheese.
Can I grill these burgers?
Yes; grill over medium-high heat and cook the toppings on the stove.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Zinfandel or Syrah, or an amber ale. Wine pairing guide

More beef and steak recipes

All beef and steak recipes | All recipes | Cooking guide and safe temperatures