Gluten-Free Bacon Mushroom Jack Burger
Sink your teeth into the ultimate **Gluten-Free Bacon Mushroom Jack Burger**, a hearty and satisfying burger recipe that's completely free of gluten but full of bold flavors. This recipe combines juicy, seasoned ground beef patties topped with gooey Monterey Jack cheese, smoky crispy bacon, and golden, savory sautéed mushrooms. Sandwiched between lightly toasted gluten-free buns and layered with fresh lettuce, ripe tomato slices, and tangy pickles, this burger delivers an irresistible combination of textures and tastes. With just 45 minutes from prep to plate, this dish is perfect for a quick weeknight dinner or a weekend BBQ feast. Whether you're gluten-free or simply looking for an indulgent burger with a unique twist, this recipe will have everyone coming back for seconds!
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Recipe Information
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
Instructions
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.
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.
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.
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.
During the last minute of cooking, place a slice of Monterey Jack cheese on each patty and allow it to melt.
While the burgers are cooking, slice the tomato into rounds and prepare the gluten-free buns by spreading mayonnaise on the cut sides.
Toast the gluten-free buns slightly on the grill, if desired, for 1-2 minutes.
To assemble the burgers, place a lettuce leaf on the bottom bun half, followed by a slice of tomato and two pickles.
Add the cheese-topped burger patty, then top with sautéed mushrooms and two slices of bacon.
Finish with the top half of the bun and serve immediately for best flavor and texture.
Nutrition Facts
Calories |
3922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.1 g | 344% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 8676 mg | 377% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 38.1 g | ||
| Protein | 181.8 g | 364% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1022 mg | 79% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2583 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
