1-Getting started: with this bacon Swiss mushroom burger is straightforward and exciting, especially if you’re new to making burgers at home. First, preheat your oven to 400°F and line a baking sheet with foil to make cleanup a breeze. Arrange the 8 slices of center cut bacon on the sheet and bake them for about 15 minutes until they’re nice and crispy this step adds that smoky bacon flavor without the mess of frying.

2-While the bacon is in the oven, thinly slice the 1 onion and 8 oz white mushrooms. Heat a frying pan with olive oil spray over medium heat, add the sliced veggies along with a pinch of kosher salt, and cook for around 10 minutes until the mushrooms are tender and the onions start to caramelize. Once they’re done, stir in 1 tablespoon of balsamic vinegar to deglaze the pan, which brings out even more rich flavor then set the mixture aside.

3-Next, in a mixing bowl, combine the 1 lb 96/4 extra lean ground beef with 1 tablespoon dehydrated minced onion, 1 tablespoon Worcestershire sauce, and 1 teaspoon ranch seasoning. Mix it all together gently, then form it into four 4-ounce patties, making a small divot in the center of each to keep them from puffing up. Cook the patties in the same frying pan over medium-high heat until they’re done to your liking, which takes about 3-4 minutes per side for a juicy texture.

4-Top each patty with 1 slice of extra thin or light Swiss cheese and let it melt for a minute or so. For assembly, spread 2 tablespoons of BBQ sauce on each of the 4 hamburger buns, add the cheesy patty, then layer on 2 slices of the crispy bacon and the sautéed mushrooms and onions. This step-by-step approach ensures every bite is packed with that signature bacon Swiss mushroom goodness. If you’re adapting for dietary needs, like using plant-based bacon, the timing stays about the same, keeping things simple and quick.