Made With
Sandwich Potato RollsIngredients
For the Burger Patties:
1.5 lbs 80/20 ground beef (4 pre-made patties work great too)
Your favorite burger seasoning
For the Toppings:
8 slices thick-cut bacon
1 cup sliced baby bella mushrooms
1 small yellow onion, thinly sliced
4 slices Swiss cheese
4 Martin’s Sandwich Potato Rolls
Mayo or your preferred burger sauce
Optional: arugula or spinach for a fresh bite
Serves: 4
Directions
Step 1: Prep the Fire
Start a small fire in your Breeo fire pit using a kiln-dried hardwood like oak or hickory. Let it burn down until you’ve got hot embers.
Step 2: Cook the Bacon
Anchor your Outpost Grill into your Breeo Fire Pit. Lay out the bacon and let it crisp up over medium-high heat. Flip occasionally until it’s golden and irresistible. Set aside on a paper towel-lined plate.
Step 3: Sauté Mushrooms & Onions
In a cast iron skillet, toss in mushrooms, onions, and a knob of butter. Cook down until the mushrooms are browned and onions are caramelized—about 10 minutes. A little salt helps them release their moisture.
Step 4: Shape & Season Patties
While your toppings simmer, form your burger patties—about 1/3 lb each. Season both sides generously with salt and pepper or your favorite burger toppings.
Step 5: Sear the Burgers
Grill the patties directly over the Outpost Grill. Cook 3–4 minutes per side for medium-rare, adjusting for your preference. When you flip, add your sauteed mushrooms and onions on the patty and then place a slice of Swiss to help keep those juicy toppings contained to the burger.
Step 6: Toast the Buns
Slather a little butter on your Martin’s Sandwich Potato Rolls and toast them cut-side-down on the Outpost Grill until golden brown. Don’t skip this—it adds texture and richness.
Step 7: Assemble
Spread mayo (or your favorite burger sauce) on the bottom bun. Stack the Swiss burger, caramelized onions & mushrooms, and a couple slices of crispy bacon. Add greens if you want a pop of color and bite. Cap it with the top bun, and Enjoy!
