Friday, September 19, 2008

Low Carb Big Beef Bacon Cheeseburgers with Sauteed Mushrooms

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

8 slices applewood or other thick, center-cut bacon, from the meat
case of market
1 1/2 pounds ground beef sirloin
Worcestershire sauce, for brushing
Olive oil, for drizzling
Grill seasoning (recommended: Montreal Seasoning by McCormick) or
coarse salt and black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
1 clove crushed garlic
1 pound crimini (baby Portobello) mushrooms, cleaned with a damp towel, sliced
3 or 4 sprigs fresh sage
Salt and pepper
1/4 cup dry cooking sherry
8 ounces fontina or Swiss cheese, thinly sliced
Grainy, stone ground prepared mustard, for passing at the table

Let meat rest to take the chill from the refrigerator.

Preheat 2 nonstick skillets over medium high to high heat.

Place the meat in a bowl and score it into 4 equal sections and form
the meat into patties. Season each patty with grill seasoning. Pour a
few tablespoons of Worcestershire sauce into a small dish and using a
pastry brush, lightly baste the burgers with sauce. Drizzle a touch of
oil into the 1 hot skillet and arrange the burgers. Do not move the
meat for 2 minutes. Turn and sear the reverse side to caramelize the
meat. Lower the heat slightly and cook 5 minutes longer on each side.

Place bacon slices in the other skillet and cook for 3 minutes on each
side, until crisp. Drain fat and reserve bacon. Return the skillet to
the stove top. Add 2 tablespoons oil, the garlic and mushrooms to the
pan. Thinly slice sage leaves, then add to the mushrooms and season
with salt and pepper. Saute the garlic and mushrooms 5 minutes until
just tender. Deglaze the pan with dry sherry and scrape up the pan

Pile the mushrooms on top of burgers, then top with bacon and cheese
and cover with lid or foil to melt cheese. Transfer burgers to dinner
plates. Pass grainy mustard at the table.

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