I couldn’t believe how good these were when I made them! Amazing flavor and one should really fill you up. They are greasy, but its oh so good.
- Texas toast thick cut bread
- 1 lb ground beef
- 8 pieces of bacon
- 1 medium onion – sliced
- 8 baby bella mushrooms – sliced
- 8 slices American cheese
- 2 tbsp olive oil
- yellow mustard
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp seasoning salt
- 1/2 tsp garlic powder
Heat the oil over medium low heat, add onion and cook until slightly golden and limp. Keep the heat low to get some great flavor in the onions. When they turn slightly golden, add the mushrooms and cook until any water has reduced or until they’re tender. Add more oil if needed and sprinkle with .5 tsp salt. When the onions and mushrooms are done, set them aside and cover with foil. Cook bacon until desired doneness, set aside.
In a large bowl mix the meat, salt, pepper, garlic powder and seasoning salt. For the patties, start out with a ball between the size of a golf ball and baseball. Form them into about 1/4″ thick patties. I like to cook these in an electric skillet, its easy to control the temperature and the lid comes in handy for melting the cheese. Heat another skillet over medium heat and while skillet is heating up, butter both sides of the bread. Fry both sides until golden brown, remove from heat. Cook patties over medium high heat for 2-3 minutes. Sprinkle some seasoning salt over uncooked side, then flip. Finish cooking and remove from the skillet.
Place bread in skillet, followed by a slice of cheese, patty, onions, mushrooms, cheese, bacon, mustard, and the other piece of bread (I put the onions and mushrooms on top of the cheese so they wouldn’t be hidden in the pictures). Cover and cook for a minute or two, or until the cheese is melted. Remove from pan and press down slightly on sandwich. Consume.
These are packed with flavor, but I wouldn’t recommend making them that often 🙂