Burgers are a beloved classic, but with a few gourmet twists, they can become a culinary adventure. This recipe combines juicy beef patties with savory portabella mushrooms, crispy bacon, a perfectly cooked egg, and a zesty sriracha mayo, all sandwiched between buttery brioche buns. Let’s dive into the ingredients and step-by-step instructions to create this mouthwatering dish.

Ingredients:

For the Burger:

• 1 lb 85/15 ground beef (chuck and brisket blend)
• 2 oz frozen unsalted butter
• 1 tbsp granulated garlic or garlic powder
• 1.5 tbsp Maldon salt
• 1 tbsp fresh cracked black pepper
• 1 tbsp olive oil
• 2 slices Swiss cheese

For the Toppings:

• 2 large portabella mushroom caps, stems and gills removed
• 2 large eggs
• 1 tbsp olive oil
• 4 slices thick-cut applewood smoked bacon
• 1 cup baby arugula
• 1 plum tomato, sliced
• Maldon salt and cracked black pepper

For the Buns:

• 2 brioche burger buns
• Butter for toasting

For the Sriracha Mayo:

• 1/4 cup mayonnaise
• 2 tbsp sriracha sauce
• Pinch of salt

Cooking Instructions:

1. Preparation:
   • Pre-heat a gas or charcoal grill to medium heat on one side and low heat on the other side.
   • Grate the frozen butter using a box grater and add it to a medium-sized mixing bowl with the ground beef. Mix well to evenly distribute the butter.
   • Form the beef mixture into two patties, approximately 4 inches wide and 1 inch thick. Place them on a sheet tray or plate and chill in the refrigerator for at least 10 minutes. Season all sides generously with Maldon salt and cracked black pepper.
   • In a small bowl, combine mayonnaise, sriracha sauce, and a pinch of salt to make the sriracha mayo. Set aside.
2. Grilling:
   • Brush both sides of the beef patties with olive oil. Place them on the medium heat side of the grill. Cook for about 2 minutes, then rotate the patties 90 degrees to create cross-hatch grill marks. Cook for another 2 minutes.
   • Add the bacon slices and portabella mushroom caps (cap side up) to the medium heat side of the grill. Flip the bacon and mushrooms after 3 minutes. Crack a raw egg into each mushroom cap, seasoning with salt and pepper. Cook until the egg whites are set but the yolks are still runny.
   • Flip the beef patties and cook for another 4 minutes, or until desired doneness. Move the patties to the low heat side of the grill.
   • If the bacon is cooked, remove it from the grill. If not, move it to the low heat side to finish cooking.
   • Lightly butter the brioche buns and toast them on the low heat side of the grill. Place Swiss cheese slices on top of the beef patties and close the grill lid for 1-2 minutes to melt the cheese.
3. Assembly:
   • Remove the cooked bacon and buns from the grill. Place the buns on a cutting board, grilled sides up. Spread about 1 tablespoon of sriracha mayo on each bun.
   • On each bottom bun, layer 1/4 – 1/2 cup of baby arugula and 2 slices of seasoned tomato. Sprinkle a generous amount of chopped bacon over the tomatoes.
   • Place a cheeseburger patty on top of the bacon. Top each burger with a portabella mushroom cap containing the cooked egg.
   • Cover with the top bun spread with sriracha mayo.
   • Secure each burger with a bamboo skewer.
4. Serve and Enjoy:
   • Your gourmet burger is ready to be served! The combination of flavors from the juicy beef patty, savory mushrooms, crispy bacon, creamy egg, and zesty sriracha mayo nestled between buttery brioche buns promises a delightful culinary experience. Enjoy your creation!

This elevated burger recipe is perfect for impressing guests or simply treating yourself to a gourmet indulgence. Bon appétit!

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