Lettuce Wrapped Mushroom, Swiss, Bacon Burger with Barley Slaw
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • Slaw:
  • ¼ cup olive oil
  • 3 tbsp EACH red wine vinegar and grainy Dijon mustard
  • 1 tbsp liquid honey
  • 1 tsp salt
  • ½ tsp EACH freshly ground black pepper, and celery seed (optional)
  • ¾ cup dry pearl barley, cooked and cooled to room temperature
  • 1 bag (397 g) shredded coleslaw blend (about 4 cups)
  • 1 cup thinly sliced celery
  • ⅓ cup chopped fresh dill or parsley
  • ⅓ cup chopped green onion
  • Mushrooms:
  • 1 tbsp olive oil
  • 1 lb (500 g) sliced cremini or button mushrooms
  • 2 cloves garlic, minced
  • ½ tsp steak spice blend
  • Burgers:
  • 1 lb (500 g) extra lean ground beef
  • 4 strips raw maple smoked bacon, diced
  • 1-1/2 tsp steak spice blend
  • 6 slices Swiss cheese
  • Green leaf, Boston or Bibb lettuce leaves, washed and dried well
Instructions
  1. Preheat grill to medium heat; grease grates well. Grill for 5 to 7 minutes per side, testing doneness with a digital instant read thermometer inserted sideways into centre of each patty to ensure patties are cooked to 160°F (71°C). Top burgers with cheese slices during the last 2 minutes of grilling, or until melted.
  2. Place each burger in a lettuce leaf on 6 serving plates; top burgers evenly with mushroom mixture and serve with slaw on the side.
  3. Burgers: In a large bowl, gently mix beef with bacon and steak spice blend. Divide mixture into 6 equal portions; form into ¾-inch (2 cm) thick patties. Make a thumbprint depression in centre of each patty (to prevent rounding while grilling).
  4. Preheat grill to medium heat; grease grates well. Grill for 5 to 7 minutes per side, testing doneness with a digital instant read thermometer inserted sideways into centre of each patty to ensure patties are cooked to 160°F (71°C). Top burgers with cheese slices during the last 2 minutes of grilling, or until melted.
  5. Place each burger in a lettuce leaf on 6 serving plates; top burgers evenly with mushroom mixture and serve with slaw on the side.
Notes
• To Cook Indoors: Cook burgers in a cast-iron skillet over medium heat.
• Maple smoked bacon can be replaced with any type of side bacon, such as applewood smoked, peppercorn crusted or chipotle.
• Make ahead: Slaw can be prepared, covered and refrigerated overnight before serving. Assemble burger patties and refrigerate, covered, for 1 hour or up to 1 day before cooking and serving.
Recipe by ThinkBeef at https://thinkbeef.ca/lettuce-wrapped-mushroom-swiss-bacon-burger-with-barley-slaw/