Camelot Burger

This is the seventeenth burger we've made from the Cheese and Burger Society and it was a big hit. A really big hit.


I didn't have Camembert cheese on hand, so I ended up using fontina, which is one of my favorites for burgers. I also didn't have any good tomato around, so I omitted it.

Makes: 2 burgers
Prep time: 5 minutes
Cook time: 15 minutes plus more depending on desired doneness
Printable Recipe

Ingredients

• 1 pound fresh ground beef (recommend 75/25 or 80/20)
• 6 slices Camembert cheese
• 8 oz fresh mushrooms, sliced
• 2 T Dijon mayonnaise (see below)
  
• 1/2 medium white onion, sliced
• 4 slices, thick cut bacon
• 2 Hamburger buns
• 2 slices tomato
  

1. Heat skillet over medium-high heat. Add bacon and cook until done. Remove and drain. Remove all but 1/2 tablespoon of the bacon drippings and reserve.

2. Add mushrooms to skillet and cook until just tender. Remove.

3. Add 1/2 tablespoon of reserved bacon drippings to skillet and add onions. Cook until just tender. Remove.

4. Form beef into 2 patties and season. Grill until cooked to your desired doneness. Brown buns and remove.

5. To assemble burgers, place bacon, onions, and tomato on bottom buns. Add patties and mushrooms. Slather top buns with Dijon mayonnaise and assemble. Enjoy!

Dijon Mayonnaise:

Ingredients:

1/2 cup mayonnaise
1 1/2 T Dijon mustard
2 T fresh dill, chopped

1. Combine all ingredients. Add salt and white pepper to taste.