Bacon 'Shroom Burgers

with Bourbon Sugar Ketchup, Cheese Sauce & Roasted Potatoes

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Step 1

Adjust rack to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and finely chop half the onion (whole onion for 4 servings). Halve buns. In a small bowl, whisk together 4 TBSP ketchup (8 TBSP for 4), ¾ of the Brown Sugar Bourbon Seasoning (use the rest as you like), and 1 tsp water (2 tsp for 4). Microwave for 30 seconds (cover with a paper towel to avoid splatter); stir and set aside.

Step 2

Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes. Arrange bacon in a single layer on a separate baking sheet. Roast on middle rack until crispy, 8-10 minutes. Transfer to a paper-towel-lined plate. Reserve bacon fat on sheet.

Step 3

While everything roasts, heat a drizzle of oil in a medium pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until browned and tender, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Step 4

While mushrooms cook, in a large bowl, combine beef, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. Remove from pan; tent with foil to keep warm.

Step 5

Heat 1 TBSP butter (2 TBSP for 4 servings) in pan used for mushrooms over medium-high heat. Add onion and season with salt and pepper. Cook, stirring, until softened, 5-6 minutes. Add 1 TBSP flour (2 TBSP for 4) and stir constantly until lightly browned, 1-2 minutes. Slowly whisk in cream cheese and ½ cup water (¾ cup for 4). Increase heat to high and boil until slightly thickened, 30 seconds. Turn off heat; whisk in cheddar until thoroughly combined. Season with salt and pepper. (If sauce is too thick, add more water 1 TBSP at a time.)

Step 6

While sauce cooks, dip cut sides of buns in reserved bacon fat; place cut sides up on oven rack. Toast until golden, 2-3 minutes. Spread ketchup mixture on bottom buns. Fill buns with patties, mushrooms, bacon, and 2 TBSP cheese sauce each. Serve potato rounds on the side with remaining cheese sauce for dipping.