Dirty Blue Pig Skillet Burger

 

Want a big juicy, sloppy, smoothered, sleazy skillet burger on a fluffy, buttery toasted Brioche Bun? Oh, so deliciously dirty (aka the mushrooms!!) This one is ALL of those things!!! This burger got its start at my parents old restaurant and still makes an appearance at home when we want a GOOD BURGER!! I have added my own touches and we have tried different meat blends. Wagyu is one of my favorites. 😁😁😁 So if your in a ravenous burger mood try this one!

FYI- I left the swiss cheese off for the picture so you can see the toppings underneath.

INGREDIENTS:

8 slices of bacon

1 pint Mushrooms, sliced

1/4 cup Worcestershire Sauce

1/4 tsp ground pepper

1 lb ground beef

2 TBS Lauren's Hidy Hidy Spice, divided (see recipe below)

4 Swiss cheese slices

4 oz Blue Cheese Crumbles

8 tsp butter, divided

4 Brioche Buns

4 TBS Lauren's Velvet Sauce, divided (see recipe below)

Serves 4

Make 4 beef patties and season each side with 1/4 tsp of Hidy Hidy spice on each side. Refrigerate.

Cook bacon in skillet over med heat, set bacon aside and pour out all bacon grease except 1 TBS and reserve. In the same skillet cook mushroom slices, Worcestershire and black pepper until mushrooms are tender. Pour mushrooms in a bowl and set aside. Pour 1 TBS of reserved bacon grease back in skillet and increase heat to med/high. Pull beef patties out of fridge and cook in heated skillet until desired temp.

120F-130F- rare

130F-135F- medium rare

135F-140F- medium

140F-145F-medium well

145F+ Well

While burgers are cooking heat another skillet to med. Cut butter into 8 seperate slices aprox 1/2 teaspoon each. When skillet is hot throw in 1/2 tsp butter and melt. Take brioche bun half and soak up butter on internal side, spreading butter evenly. Leave internal side facing down and toast. Set aside. Repeat with each half, toasting the iternal sides only.

When burgers are done cooking assemble in skillet. Turn heat down to med/low. Add blue cheese, bacon (2 slices per patty,) and mushrooms. Top with swiss cheese and cover with lid. Check every 2 minutes until cheese is melted. I love how the swiss cheese cups the toppings as it melts. Serves a purpose too by keeping all those toppings in place.

On the toasted buns add 1/2 TBS of Velvet Sauce to each side. Add burger with toppings to buns and EAT!!! Serve with pickle, chips, fries or whatever side you love.

LAUREN'S HIDY HIDY SPICE:

1/2 cup salt

4 TBS paprika

1 tsp cayenne

1 TBS garlic powder

1 TBS onion powder

1 tsp black powder

1 TBS dried dill

2 TBS brown sugar

1 TBS chili powder

Mix ingredients in a bowl and store in air tight container.

LAUREN'S VELVET SAUCE:

1 TBS olive oil

1/2 onion, chopped

3 TBS tomato paste

2 garlic cloves

1/2 tsp black pepper

1/2 TBS fresh rosemary

2 TBS Dijon Mustard

2 TBS Lemon Juice

1/4 cup Worcestershire

2 TBS Apple Cider

4 TBS Butter

1 TBS Bourbon

1/4 cup prunes

Salt to taste

Heat olive oil in a pot over med heat. Add onions and cook until translucent. Add the remaining ingredients except salt, stir and cook until it simmers. Taste and add more salt if needed. Turn off heat and cool. Once cool add to blender and puree. Store in fridge.