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    You are in: Home / Recipes / Bacon Mushroom Burger Recipe
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    Bacon Mushroom Burger

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Japanese Delight's Note:

    Credit: Lobel's Prime Time Grilling by Stanley, Leon, Evan, Mark and David Lobel "Serve these burgers for the ultimate casual Labor Day BBQ. You'll like the combo of ground chuck and sirloin -- a burger made with chuck alone will be juicy but will lack sirloin's deep flavor, while a burger made with just sirloin will be a bit drier."

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    Ingredients:

    Servings:

    Units: US | Metric

    • 6 slices bacon (about 3 ounces total)
    • 1 lb ground sirloin
    • 1 lb ground chuck
    • 1/4 cup onion, chopped
    • 2 tablespoons onions, chopped
    • 1/4 cup white mushroom, chopped
    • 2 tablespoons white mushrooms, chopped
    • salt & freshly ground black pepper
    • vegetable oil cooking spray

    Directions:

    1. 1
      Cook the bacon over medium heat in a skillet until cooked but not crispy. Drain on paper towels and when cool enough to handle, tear or chop into small pieces. Combine the beef, bacon, onion, mushrooms and salt and pepper in a large bowl. Using your hands, mix well. Form into 6 patties.
    2. 2
      Refrigerate until ready to grill.
    3. 3
      Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until hot. Grill the burgers for about 5 minutes. Turn and grill for 4 or 5 minutes longer for medium-well burgers.

    Ratings & Reviews:

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    Nutritional Facts for Bacon Mushroom Burger

    Serving Size: 1 (190 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 393.2
     
    Calories from Fat 252
    64%
    Total Fat 28.0 g
    43%
    Saturated Fat 10.3 g
    51%
    Cholesterol 115.2 mg
    38%
    Sodium 287.6 mg
    11%
    Total Carbohydrate 1.3 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.5 g
    2%
    Protein 31.8 g
    63%

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