Your first question is probably – “What is BMS?” It’s nothing fancy, really – it’s just an abbreviation for Bacon Mushroom Swiss, simple as that. And let me tell you – the flavor profile of this burger is astounding. The crispy bacon with the soft sautéed mushrooms, gooey cheese and smooth pepper mayonnaise. It really hits all the flavor and texture notes. This BMS burger is the perfect solution to a weeknight dinner burger craving.
So mayonnaise can be a touchy subject for some. There are the purist – the full egg real mayonnaise. Then you have the varietals of avocado mayo, and olive oil mayo. But then there is the Miracle Whip team. Some say it’s about flavor, others say it’s about the fat content. The issue is that the type of fat trade off may or may not be good or bad. Honestly – use your preference. It will always taste best to you if you use your favorite base.
If you like these mushrooms, you will want to save this recipe. They work spectacularly on a steak, chicken or on top of a baked potato! Please use the whole stick of butter when you make them – it really develops the full flavor of the mushrooms. You also want to let the mushrooms cook longer than you think – the soft buttery texture is achieved just past the “wait did I burn it” stage.
As with any classic burger creation – fries are the obvious choice of side item. You can do shoestring, curly, or steak fries. Or you can go wedges, tots or seasoned. This burger would also go well with some Beer Battered Onion Rings, just sayin’. But do be aware that you def need a strong side to go with this stellar burger creation.
Now Let’s Get Cookin’!
- 6 Brioche Buns split
- 6 slice Bacon cut in half
- 1 lb White Mushrooms sliced
- ½ White Onion thinly sliced
- 1 tbsp Worcestershire Sauce
- ½ cup Butter
- 3 Garlic Cloves minced
- 6 slices Swiss Cheese
- 6 leaves Green Leaf Lettuce
For the Burger
- 1 lb Ground Pork
- 1 lb Ground Beef
- 1 cup Pork Rinds crushed
- 1 Egg beaten
- 1 tsp Salt
- 1 tsp Red Pepper Flakes
- 1 tsp Parsley
- ½ cup Mayonaise
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Paprika
- Preheat grill or gill pan to medium high.
- In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Reserve bacon grease in pan.
- Reduce heat in frying pan to medium and add butter, garlic, and onions. Saute for 3 minutes then add mushrooms and Worcestershire. Cook for 3 minutes, then reduce heat to medium-low and let cook down will preparing burgers, stirring occasionally.
- In a bowl, combine ingredients for burgers. Form into 4-inch patties and cook on a hot grill or grill pan for 7 minutes on each side. Remove from grill and place slice of cheese on top.
- In a small bowl, combine mayo mixture ingredients.
- Build the Burger: Spread mayo mixture onto top and bottom bun. Place a slice of lettuce then 2 slices of bacon on bottom bun. Then top with cheeseburger. Ladle mushrooms over bacon and then place top bun on.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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