These burgers are zesty and full of flavor combining mushrooms, bacon, and balsamic vinegar with ground beef. My boyfriend--an Italian chef and a meat lover--was taken away by the taste!

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Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place bacon in a skillet over medium heat, and cook until brown and crisp. Remove bacon from skillet and drain on paper towels.

  • Return the skillet to the heat and increase the temperature to medium-high. Add the onion and garlic, and stir fry until the onion is soft and the garlic begins to brown. Add the balsamic vinegar, and cook while stirring for one minute. Add the chopped mushrooms, and cook for three additional minutes. Remove pan from heat and set aside.

  • Finely chop 4 slices of the bacon (reserving the remaining 4). In a medium bowl, combine the chopped bacon, ground beef, bread crumbs, Italian seasoning, Parmesan cheese, mushroom mixture and egg. Mix well using hands. Season with salt and pepper, and form into two patties.

  • Open the two halves of the hamburger bun on an ungreased cookie sheet. Place one beef patty on each half, and cover each with one slice of tomato, 2 slices of the reserved bacon and one slice of Swiss cheese.

  • Bake for 25 minutes in the preheated oven, or until meat has cooked through.

Nutrition Facts

778 calories; protein 53.7g 107% DV; carbohydrates 41.1g 13% DV; fat 43.5g 67% DV; cholesterol 232mg 77% DV; sodium 1385.6mg 55% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2007
This recipe is perfect!!! My dad was so pleased on father's day to have a burger that was more than just ordinary. It was moist full of flavor and filling. The recipe was also very affordable and all of the ingredients were easy to find. Instead of baking them in the oven like the recipe suggested I grilled them. My boyfriend is expecting me to make many more. Read More
(6)

Most helpful critical review

Rating: 1 stars
08/19/2007
Oh! I wanted to love this recipe- it sounded so good. I didn't make any changes and the family including me thought it was terrible. It was a PB&J night. Read More
(8)
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
08/19/2007
Oh! I wanted to love this recipe- it sounded so good. I didn't make any changes and the family including me thought it was terrible. It was a PB&J night. Read More
(8)
Rating: 5 stars
06/23/2007
This recipe is perfect!!! My dad was so pleased on father's day to have a burger that was more than just ordinary. It was moist full of flavor and filling. The recipe was also very affordable and all of the ingredients were easy to find. Instead of baking them in the oven like the recipe suggested I grilled them. My boyfriend is expecting me to make many more. Read More
(6)
Rating: 4 stars
05/13/2012
Very good flavor; moist. Read More
(5)
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Rating: 5 stars
06/01/2007
These were fantastic! It was such a change from the regular boring burger..It does have a meatloaf taste to it so if you dont want that dont eat this recipe! It has just the right amount of everything! I changed the swiss to provolone and oh man was it good. I made it for my inlaws and they loved it! (And these are meat and potato people) Amazing Yummy and oh man Amazing! Read More
(5)
Rating: 3 stars
10/13/2007
This recipe had mixed reviews at my house. I liked the recipe except for the fact the hamburger buns burned on the bottom. My husband agreed with the reviewer who said it was a Pbj night. He only liked the cheese and bacon topping. Read More
(4)
Rating: 5 stars
09/22/2011
Easy to make bonus because we wanted burgers and are out of propane for the grill. I took away the buns of course they will burn instead served w. mashed potatoes. Thick patties needed to bake longer in high altitude. Also used worcestershire instead of vinegar. My 9 year old added ketchup and mustard and said "mmm tasty". These were a hit! Will use again:) Read More
(4)
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Rating: 3 stars
02/09/2013
Couple of things to add here about open-faced burgers of any kind: Broil them about 6" from the heat source don't bake them. You want to cook the meat not burn the buns. The meat mixture on the half a bun should not be a full quarter/third pound like a traditional burger. One pound of meat should be split between four buns (eight total open-faced burgers). Serving size should be two open-faced burgers (both halves of one bun). Make sure the meat mixture covers the entire bun surface even hang over it a bit. The meat mix will shrink as it cooks which will lead to a browning of the bun that is then exposed. Happy cooking & eating! Read More