12 brioche burger buns
Our sliced cheese Inspiration Classique
500 g medium-lean ground beef
½ cup plain or Italian breadcrumbs
1 beaten egg
2 tbsp. steak spices
Salt and pepper, to taste
2 tbsp. butter
2 red onions, sliced
227 g white mushrooms, sliced
2 tbsp. balsamic vinegar
2 tbsp. maple syrup
Boston lettuce leaves
Sliced bacon
Sauce of your choice (barbecue sauce, ketchup, mayonnaise, etc.)
Melt 1 tbsp. butter in a large skillet over medium-high heat. Add mushrooms and brown. Once they are well coloured, transfer them to a bowl.
Tip: To get a nice colour, it is important not to stir the mushrooms too often. They lose their water by stirring them, which does not allow the surface to be coloured. So, avoid touching the mushrooms too often.In the same skillet, heat the remaining butter and caramelize the onions over medium-high heat for about 15 minutes. This time, let yourself stir regularly until the onions are soft and golden brown. Then, put the mushrooms back into the skillet and add the balsamic vinegar and maple syrup. Cook for a few more minutes until a thick consistency is obtained.
In a bowl, combine ground beef, breadcrumbs, egg, steak spices, salt and pepper and shape into 12 small patties.
Grill the patties over medium-high heat for 10 to 12 minutes, turning halfway through cooking. It is best to use a digital thermometer to ensure that the internal temperature reaches 160 °F (71 °C).
Cover the patties with Inspiration Classique cheese slices, which come in three cheese flavours: Gouda, Cheddar and Swiss.
Toast the buns and put the burgers together with a generous amount of sauce, some Boston lettuce leaves, the grilled patties and cheese, the onion and mushroom mixture and the bacon. Serve.