INGREDIENTS
1-1/4 pounds ground chuck4 bacon slices
1/2 cup sliced button mushrooms
coarse salt and freshly ground pepper, to taste
4 slices havarti cheese
4 hamburger buns
4 tbsp. Dijon mustard
1/2 head of romaine lettuce, leaves separated
DIRECTIONS
Heat the grill to medium heat. In a large saute pan, cook the bacon until crisp. Remove the bacon to a paper towel to drain. Cut or tear bacon slices in half. Discard all but one tablespoon of the drippings. Saute the mushrooms in the drippings over medium heat for 4-5 minutes or until limp. Set aside.
Meanwhile, shape the ground chuck into burgers of equal size and thickness, and season both sides with salt and pepper. Grill the burgers on the grill rack for 10-12 minutes, turning once. Make sure the meat is thoroughly cooked and no longer pink in the center. During the last minute of grilling, top each burger with a slice of cheese and allow the cheese to melt. Grill the buns until lightly toasted and spread the mustard on the buns. Serve the cheeseburgers on the buns, topped with a slice of bacon, mushrooms, and a lettuce leaf.
Serve with some Bistro Fries. Preheat oven to 425 degrees, position rack to center. Cut potatoes lengthwise into 1/3 in thick slices, then cut lengthwise into 1/3 inch thick strips. Pat potato strips dry and place in a medium mixing bowl. Combine potatoes with oil, garlic, salt and pepper and toss to coat. Place potatoes on a baking sheet and bake, turning frequently until deep golden brown, about 15-20 minutes.
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