Gluten-Free Bacon Mushroom Jack Burger
Sink your teeth into this irresistible Gluten-Free Bacon Mushroom Jack Burger, a hearty and flavor-packed option that’s perfect for burger enthusiasts with gluten sensitivities. Featuring juicy, well-seasoned beef patties topped with melted Monterey Jack cheese, crispy bacon, and savory sautéed button mushrooms, this burger is a gourmet delight. Served on toasted gluten-free buns, it’s layered with fresh lettuce, ripe tomato slices, crunchy pickles, and a smear of creamy mayonnaise for the ultimate bite. Quick to prepare in under an hour, this recipe combines smoky, savory, and fresh flavors into a satisfying meal that’s perfect for weeknight dinners or weekend barbecues. Whether you’re firing up the grill or using a stovetop grill pan, this gluten-free burger will be a guaranteed crowd-pleaser!
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Ingredients
- 4 pieces gluten-free hamburger buns
- 1.5 pounds ground beef
- 8 slices bacon
- 1 cup button mushrooms
- 4 slices Monterey Jack cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 4 tablespoons mayonnaise
- 4 pieces lettuce leaves
- 1 large tomato
- 8 slices pickles
Directions
Step 1
Start by cooking the bacon slices in a large skillet over medium heat until crispy, about 6-8 minutes. Remove from the skillet and drain on paper towels.
Step 2
In the same skillet, add a tablespoon of olive oil. Sauté the mushrooms over medium heat until golden brown, about 5 minutes. Remove from heat and set aside.
Step 3
In a bowl, combine ground beef with onion powder, garlic powder, salt, and pepper. Mix until just combined. Form the mixture into four evenly sized patties, about 1/2-inch thick.
Step 4
Preheat a grill or grill pan over medium-high heat. Grill the beef patties for about 4-5 minutes on each side, or until they reach your desired level of doneness.
Step 5
During the last minute of cooking, place a slice of Monterey Jack cheese on each patty and allow it to melt.
Step 6
While the burgers are cooking, slice the tomato into rounds and prepare the gluten-free buns by spreading mayonnaise on the cut sides.
Step 7
Toast the gluten-free buns slightly on the grill, if desired, for 1-2 minutes.
Step 8
To assemble the burgers, place a lettuce leaf on the bottom bun half, followed by a slice of tomato and two pickles.
Step 9
Add the cheese-topped burger patty, then top with sautéed mushrooms and two slices of bacon.
Step 10
Finish with the top half of the bun and serve immediately for best flavor and texture.
Nutrition Facts
| Serving size | (1616.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3922.2 |
| Total Fat 268.1g | 0% |
| Saturated Fat 90.3g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 692.6mg | 0% |
| Sodium 8675.5mg | 0% |
| Total Carbohydrate 203.7g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 38.1g | |
| Protein 181.8g | 0% |
| Vitamin D 52.4IU | 0% |
| Calcium 1022.5mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 2583.0mg | 0% |
Source of Calories