Bacon wrapped mushroom cheeseburgers are good, but they’re even better with guacamole! These burgers are open faced and without the bun, it’s all about the toppings. Just envision smoky bacon wrapped juicy beef with aged cheddar cheese melting all around, and topped with zesty guacamole. The bacon gets crispy – caramelized and the smokiness is enhanced because of the barbecue sauce. All of this deliciousness is complemented with the freshness of guacamole, lettuce, and homegrown tomatoes – oh the joys of late summer grilling!
First, rinse the mushrooms to remove all the dirt (this also helps keep them moist on the grill). Next, remove the stems and scrape out the gills with a spoon.
Slice the cheddar cheese about 1/4 inch thick. Each slice will weigh about 1 1/2 ounces.
This recipe is easily halved or doubled to suit your needs. Below are the measurements for 1 serving so you can multiply it as needed.
1/4 pound beef
2 strips of bacon
1 portabello mushroom
1 slice of cheddar cheese, about 1 1/2 ounce
about 1/4 cup guacamole (1/2 cup if you’re me!)
Preheat the grill over high heat. Once your burger patties are prepared, place them on the grill and brush with half of the barbecue sauce. Turn the heat to medium high, place the mushrooms on the grill, and cook for 6-8 minutes. Next, turn the burgers, brush with the remaining barbecue sauce, and top with the slices of cheese.
At this point check to see if your mushrooms are tender and done. If so, remove them to a platter and keep warm. Thicker mushrooms may require more cooking time.
Cook the burgers another 6-8 minutes until the burgers are done and the cheese is melting. Finally, stack the burgers over the mushrooms and serve with guacamole, lettuce, and tomatoes.
Here it is, in all it’s dripping goodness! In all honesty it’s really good just like this, but…it’s so much better topped with guacamole.
If you want to double your bacon, (and you know you want to) serve this burger with Bacon Guacamole.Print
- Form the ground beef into 4 equal burger patties about 1 1/2 inches thick, and wrap each burger with 2 strips of bacon.
- Remove the stems from the mushrooms, and scrape out the gills with a spoon.
- Preheat the grill on high and cut 4 slices of cheddar, about 1 1/2 ounces each.
- Place the mushrooms and bacon wrapped patties on the grill and brush the burgers with half of the barbecue sauce.
- Lower the heat to medium high and cook for 6-8 minutes depending on the thickness of your patties. Turn the burgers, brush with the remaining barbecue sauce, and top with the cheese slices.
- If the mushrooms are tender and soft, remove to a platter and keep them warm while the burgers finish cooking. Thicker mushrooms will need to keep cooking with the burgers.
- Cook the burgers another 6-8 minutes, or until done for thicker burgers.
- Place the mushrooms on a platter and stack the burgers on top.
- Serve immediately with Guacamole, lettuce, and tomato.
Portabello mushrooms vary greatly in size. For this recipe, I use mushrooms that were about 5 inches in diameter.