The whole family loves the flavor in these Mushroom Onion Bacon Burgers. The recipe was created when a sudden downpour prevented me from grilling the burgers we were going to enjoy for supper. Since grilling was out and I ended up cooking the burgers in a skillet.
As with anything cooked in a skillet there ends up being all these amazing flavorful bits that stick to the pan. If I were making a different recipe I would de-glaze the pan with some broth and use the drippings to make a sauce. I decided to do just that and make a sauce.
We had planned to enjoy the grilled burgers on a bun with our favorite toppings. I already had sliced onions and bacon ready for the burgers. With grilling out I decided to mix our toppings into the ground beef before making the burger patties.
In the end these became a new favorite family meal that I often make to serve with our favorite side dishes.
Mushroom Onion Bacon Burgers with Cream Sauce
These burgers are filled with sauteed mushrooms, onions and bacon with even more in the sauce. It’s rich and delicious. I usually double or triple the batch of burgers and freeze the extras before cooking. You won’t be sorry you did!
Don’t be turned off because there are a few steps to making these. It may seem like these will take a while to cook but they are easy to make.
The great thing is that you can double or triple many of the items along the way to create extra batches for the freezer. Freezer meals can save you a TON of time! If you haven’t started making some meals for the freezer now is a perfect time to begin.
Ingredients for Mushroom Onion Bacon Burgers
- Ground Beef – use your favorite type of ground beef. I prefer to use an 80/20 or 85/15 ground beef. It has enough fat to keep the burgers moist and flavorful.
- Bacon – this recipes used 6 pieces of cooked bacon that has been coarsely chopped. Use your favorite brand.
- Onion – use a medium to large onion that has been chopped for this recipe.
- Butter – the onions are cooked in butter but you can always substitute olive oil, canola oil, vegetable oil or some other type of oil in place of this
- Seasonings including Garlic Powder, Oregano, Black Pepper and Salt
- Worcestershire Sauce – this adds a delicious flavor to the cream sauce.
- Beef Broth – I use beef broth as it goes well with the flavor of this dish. If you don’t have beef broth on hand it can easily be swapped out for vegetable or even chicken broth. The flavor of the burgers will mask the mild flavor of chicken broth.
- Heavy Whipping Cream – this is used to give the sauce a silky texture. Don’t have heavy whipping cream? Use light cream, half and half or even milk in its place.
- Parmesan Cheese – adding parmesan cheese not only adds delicious flavor to your sauce but it also helps to thicken it. Traditionally cornstarch or flour are used to thicken sauces. I started adding Parmesan cheese to thicken sauces when I was trying to make a dish that was lower in carbs. Everyone loved the flavor and so I use it any time I am creating a savory flavored sauce.
- Liquid Smoke – this is optional but adds a nice smokey flavor to the burgers.
To make the burgers:
Start by cooking the bacon with your favorite cooking method. I prefer to cook my bacon in the oven. I don’t like to fuss with them in a pan. Plus I can cook the whole package at one time and have some ready made bacon in the refrigerator for other meals.
But seriously, who would cook just 6 slices and put the reminder of the uncooked bacon into the refrigerator?
If you are going to cook some then cook the whole package so they can be used in other recipes. It’s a huge time saver to just be able to reach into the refrigerator and grab some already cooked bacon to be used in a recipe.
You can also freeze the cooked bacon to be used in other recipes in the future. Having already cooked bacon on hand can easily cut the time needed to make a recipe by 20 minutes or more.
Once the bacon is cooked allow it to cool and then cut into small bits. Set aside.
In a large skillet, over medium heat, melt the butter. Add the onion and mushrooms.
Sauté until the onions have softened and the mushrooms are lightly browned. Once they are cooked set aside.
In a large bowl place the ground beef. Add the salt, garlic, black pepper, oregano, half of the onion/mushroom mixture and half of the bacon bits. Mix well.
Form into patties. Place the burgers in the skillet and cook over a medium heat.
Don’t crowd them. Depending upon how many you are cooking you may need to make two batches.
Cook until the internal temperature if 160 F. Then remove from the skillet.
To make the sauce:
Once the burgers have been removed from the skillet leave the heat on medium. Slowly pour the beef broth in the skillet while gently whisking to help loosen the tasty bits stuck on the pan.
Once all the bits have been loosened add in the Worcestershire sauce and liquid smoke (if using this). Whisk well.
Add the cream in slowly while gently whisking the mixture. Add in the Parmesan cheese and whisk until combined.
Once the cream has been added in then stir in the remaining onion/mushroom mixture.
Add salt and pepper to taste.
Add the burgers back into the sauce and cook over a low heat for about 5 minutes. This lets all the flavors mix together.
Before serving sprinkle the remaining bacon bits over the burgers.
Serves these burgers in cream sauce over mashed potatoes or mashed cauliflower. Add your favorite vegetables or salads on the side. Try some of these:
How to store Mushroom Onion and Bacon Burgers
Store the leftovers in an airtight containers for 3 to 5 days in the refrigerator.
You can also extend the storage life by packaging the leftovers up into a freezer safe container to store in the freezer. This recipe can easily be frozen for 3 to 6 months.
How to create a freezer meal:
This recipe is perfect for making a freezer meal.
I like to make a double batch of burgers. I use one batch for the current meal and freeze the other batch before they are cooked.
When you want to make them simply place the frozen burgers in a pan with bit of butter or oil and cook until done. Remove the cooked burgers from the pan and follow the rest of the directions for making the sauce.
A quick tip for freezing burgers. If you don’t want to end up with a giant frozen block of burgers try placing them between a double layer of waxed paper. This makes it easier to remove each patty without having to thaw them or pry them apart.
You can also place the formed patties on a baking sheet and freeze them. Once they are frozen they can be removed from the baking sheet and placed in a freezer bag. When you are ready to cook them simply remove the frozen burgers, place them in the skillet and cook.
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Mushroom and Onion Bacon Burgers in Cream Sauce
Print Pin Rate Save RecipeIngredients
- 6 slices Bacon cooked and chopped
- 1 medium Onion chopped
- 8 to 10 ounces Mushrooms sliced or 2 (4 ounce) cans of sliced mushrooms
- 1 tablespoon butter
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder or 3 teaspoons dried chopped garlic
- 1 teaspoon Black Pepper
- 1 teaspoon Oregano
- 1-1/2 pounds ground beef
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke optional
- 1 cup beef broth
- 1 cup Heavy Whipping Cream
- 1/4 to 1/3 cup Parmesan Cheese
- Salt and Pepper to taste
Instructions
TO MAKE THE BURGERS:
- Start by cooking the bacon with your favorite cooking method. Once the bacon is cooked allow it to cool and then cut into small bits. Set aside.
- In a large skillet, over medium heat, melt the butter. Add the onion and mushrooms.
- Saute until the onions have softened and the mushrooms are lightly browned. Once they are cooked set aside.
- In a large bowl place the ground beef. Add the salt, garlic, black pepper, oregano, half of the onion/mushroom mixture and half of the bacon bits. Mix well. Form into patties.
- Place the burgers in the skillet and cook over a medium heat. Cook until the internal temperature if 160 F. Then remove from the skillet.
TO MAKE THE SAUCE:
- Once the burgers have been removed from the skillet leave the heat on medium. Slowly pour the beef broth in the skillet while gently whisking to help loosen the tasty bits stuck on the pan.
- Once all the bits have been loosened add in the Worcestershire sauce and liquid smoke (if using this). Mix well.
- Add the cream in slowly while gently whisking the mixture. Add in the Parmesan cheese and whisk until combined.
- Once the cream has been added in then stir in the remaining onion/mushroom mixture.
- Add salt and pepper to taste.
- Add the burgers back into the sauce and cook over a low heat for about 5 minutes. This lets all the flavors mix together.
- Before serving sprinkle the remaining bacon bits over the burgers.
Nutrition
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For dessert try this Pineapple Coconut Dump Cake
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This looks so good!