Bacon Mushroom Swiss THICK Burger Weber Kettle and ZGrills

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Low-fat cheese reduces calories while still melting well.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns provide more fiber, while white bread is often cheaper.

Weigh the ground beef to ensure it's 15.5 ounces and form into two 7.7 ounce patties using a Patty mold.

Season the patties with SPG plus onion powder rub and refrigerate them.

Preheat the Z Grills pellet smoker to 350 degrees.

Cut the thick sliced bacon in half and place on a baking sheet to capture drippings.

Prepare the Weber kettle for two-zone cooking with lit charcoal on one side.

Bake the bacon in the Z Grills while preparing the sauce.

Mix 3 tablespoons of mayonnaise, Italian seasoning, lemon juice, Worcestershire sauce, and pepper to create the sauce; refrigerate it.

Slice half an onion and prepare 8-10 thinly sliced cremini mushrooms.

Cook the bacon in the Z Grills until desired doneness and lower the temperature to 225 degrees.

Grill the hamburger patties on the Weber kettle, flipping after a minute and moving them to the cool zone to finish cooking.

Heat a cast iron pan over the fire, add the bacon drippings, and sauté the mushrooms and onions until caramelized.

Add Swiss cheese to the patties and close the lid to melt the cheese.

Bake the brioche buns in the Z Grills for 6 minutes at 350 degrees.

Assemble the burger by placing the bottom bun, cheese patty, sautéed mushrooms and onions, sauce, and bacon, then top with the other half of the bun.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens