8

Ultimate Bacon Cheeseburger

Total Time
48 min
Prep
20 min
Cook
13 min
Serves
4
Difficulty
Moderate
The addition of mushrooms to the burger patties adds great moisture to otherwise dry lean ground beef.
Ingredients

dried porcini mushrooms

1 oz, sliced

uncooked reduced fat center cut bacon

8 slice(s)

uncooked 95% lean ground beef

1 pound(s)

cremini mushroom(s)

6 oz, finely chopped

uncooked red onion(s)

½ small, grated

kosher salt

1 tsp, divided

black pepper

¼ tsp

cooking spray

4 spray(s)

WeightWatchers Reduced Fat Mexican style blend shredded cheese

15 Tbsp, sharp variety

fresh tomato(es)

4 slice(s), 3/4-inch-thick

light hamburger roll(s) or bun(s)

4 item(s), toasted

boston lettuce

4 leaf/leaves

Instructions

  1. In a small bowl, combine porcini mushrooms and enough hot water to cover; let stand until mushrooms soften, 15 minutes. Transfer mushrooms to sieve; rinse well, pat dry, then chop.
  2. Meanwhile, microwave 4 slices bacon on High in a single layer between paper towels until bacon is partially cooked but still flexible, 30 seconds; drain on paper towels. Repeat with remaining 4 slices bacon; cool.
  3. In a large bowl, fold together beef, both types of mushrooms, onion and 1/2 tsp salt; shape into four 3 1/2-inch patties and season with 1/4 tsp each salt and pepper.
  4. Crisscross 2 strips bacon across each patty, tucking the ends underneath.
  5. Off heat, coat a grill rack (or large grill pan) with cooking spray; heat to medium-high heat. Add burgers, bacon ends down; cook, flipping once, until internal temperature reaches 160°F, about 6 minutes per side. Sprinkle a scant 1/4 c cheese over each burger; cover until melted, about 30 seconds.
  6. Sprinkle tomato slices with remaining 1/4 tsp salt. Place 1 burger on each bun bottom; top each with a tomato slice, lettuce leaf, onion slice (optional) and bun top.
  7. Serving size: 1 burger

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