Barbecue Bacon Burgers with Rosemary-Garlic Mushrooms

From Danielle Walker.



1 pound ground beef

4 slices cooked bacon, chopped, cooking fat reserved

¼ cup Smoky Barbecue Sauce (pg. 326)

½ teaspoon Dijon mustard

¼ teaspoon chili powder

¼ teaspoon sea salt

1/8 teaspoon paprika


1 tablespoon reserved bacon fat

4 ounces baby bella or cremini mushrooms, sliced

1 teaspoon chopped fresh rosemary

½ teaspoon minced garlic

¼ teaspoon sea salt


Preheat a grill to medium-high heat.

To make the burgers, combine all the burger ingredients in a bowl and form into 4 patties about 1-inch thick.

To make the mushrooms, heat the fat in a skillet over medium heat. Add the remaining mushroom ingredients and sauté until tender, about 15 minutes.

Grill the burgers over direct heat for 2 minutes on each side, then move them to a lower-heat area of the grill. Continue cooking the burgers another 2-3 minutes for medium-rare burgers, 3-4 minutes for medium, or 5-6 for well-done burgers. Serve with sautéed mushrooms and additional barbecue sauce.