INGREDIENTS
1 lb. lean ground beef
8 strips bacon, finely chopped
2 Tbsp. Worcestershire sauce
1 tsp. freshly ground black pepper, plus more to taste
1 lb. wild mushrooms (cremini, shiitake and oyster)
6 Tbsp. butter, divided
½ cup bourbon
Kosher salt, to taste
8 oz. shredded Gruyere
4 brioche buns, toasted
PREPARATION
• In a large bowl, mix the beef, bacon, Worcestershire sauce and 1 teaspoon pepper. Divide into 4 even portions, form into 1-inch thick patties and set aside.
• To a cast-iron skillet over medium heat, add the mushrooms and 2 tablespoons butter. Cook until the mushrooms are golden-brown, 7 to 10 minutes. Add the bourbon and cook until the liquid is reduced by half, 4 to 5 minutes. Season to taste with salt and pepper. Transfer to a bowl and cover.
• Increase the heat to medium-high and add the remaining 4 tablespoons butter. Swirl the skillet until the butter becomes a deep golden-brown, about 5 minutes. Add the patties and cook until seared and cooked through, 3 to 4 minutes per side for medium doneness.
• Divide the cheese between the patties and cover the skillet. When the cheese has melted, place the patties on the toasted buns and top each with the mushrooms.
This article appears in October 2016.