Bacon Brie Burger Recipe

Ingredients

• 0.33 lb (170 g) ground beef
• 2 oz (55 g) uncured bacon slices, cut in half lengthwise
• ¼ cup extra-virgin olive oil
• 4 large portobello mushroom caps, stems and gills removed
• 2 oz (55 g) double- or triple-cream Brie, cut into 4 slices
• 1 cup baby arugula

1. Form beef into 2 equal-size patties that are as thin as possible. Set aside.
2. Heat a medium skillet over medium heat. Add uncured bacon to the skillet and cook, turning occasionally, for 4 to 6 minutes or until bacon is crisp. Remove bacon from the skillet and place on a paper towel.
3. Reheat the skillet over medium-high heat. Add extra-virgin olive oil to residual bacon fat. Wait for 30 seconds.
4. Place portobello mushroom caps, smooth side down, in the skillet. Cook for 2 to 3 minutes, or until lightly browned. Turn caps, and cook for an additional 2 to 3 minutes, occasionally spooning fat over top. Remove from the skillet and place on a paper towel smooth side up.
5. Reheat the skillet over medium-high heat. Place beef patties in the skillet and cook for 3 to 4 minutes, or until browned. Turn patties and place 2 Brie slices on top. Cook for an additional 2 to 3 minutes, or until patties are cooked through.
6. To assemble burgers, place 1 portobello cap on each plate smooth side down. Stack cap with burger patty and bacon slices. Top with arugula and remaining portobello cap smooth side up. Serve immediately.