High Protein Ultimate Bacon Cheeseburgers are made with lean ground beef, chopped mushrooms, center cut bacon, shredded cheese, tomato, lettuce, red onion, and hamburger buns.
This recipe keeps the classic bacon cheeseburger setup, then adds porcini and cremini mushrooms right into the beef mixture. That gives the patties more texture and a deeper burger taste without making the recipe complicated.
The bacon cooks on top of each patty, the cheese melts over the burger, and the tomato and lettuce keep everything fresh.
These burgers are a solid choice for summer grilling, weekend dinners, or a cookout when burgers are already on the menu.
Each serving has 43 grams of protein, so it works well as a filling main dish. The ingredients are familiar, the steps are clear, and the final burger still feels like a real bacon cheeseburger.
A large bowl works well for mixing the burger mixture, and a spatula is helpful for turning the patties on the grill.
Why You’ll Love This High Protein Ultimate Bacon Cheeseburgers Recipe
High Protein Main Dish
Each burger has 43 grams of protein, making it a filling option for dinner, cookouts, or summer grilling.
Classic Bacon Cheeseburger Ingredients
This recipe uses ground beef, bacon, cheese, tomato, lettuce, onion, and hamburger buns. It stays close to the burger people already know.
Mushrooms Add More Texture
Porcini and cremini mushrooms are mixed into the beef. They help make the patties hearty and add more depth to the burger.
Made on the Grill
The patties cook on the grill or a grill pan, so this recipe works for outdoor grilling or indoor cooking.
Great for Summer Cookouts
These burgers are a strong option for barbecue recipes, summer recipes, and family dinner when you want a main dish that feels filling.
Ingredient Substitutions
Porcini Mushrooms
If you don’t have dried porcini mushrooms, use extra cremini mushrooms. The taste will be a little milder, but the patties will still have good texture.
Cremini Mushrooms
White button mushrooms can be used instead of cremini mushrooms.
Mexican Cheese Blend
Reduced-fat cheddar, Monterey Jack, or mozzarella can be used in place of the Mexican cheese blend.
Boston Lettuce
Romaine lettuce, green leaf lettuce, or iceberg lettuce can be used instead.
Red Onion
Yellow onion, white onion, or sweet onion can be used if that’s what you have on hand.
Hamburger Buns
Use any hamburger buns you prefer. Whole wheat buns or brioche-style buns can also work.
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High Protein Ultimate Bacon Cheeseburgers
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 ounce dried porcini mushrooms
- 8 slices center cut bacon
- 1 pound 96% lean ground beef
- 6 ounces Cremini mushroom
- ½ small red onion
- kosher salt to taste
- ground black pepper to taste
- 15 tablespoons shredded reduced-fat Mexican cheese blend
- 4 slices fresh tomatoes
- 4 reduced calorie hamburger bun
- 4 leaves Boston lettuce
Instructions
- In a small bowl, add the dried porcini mushrooms and enough hot water to cover the mushrooms.
- Let the mushrooms stand for about 15 minutes, or until softened.
- Using a slotted spoon, transfer the softened mushrooms to a cutting board. Chop the softened mushrooms.
- Off heat, coat a grill rack or large grill pan with nonstick cooking spray.
- Preheat a gas grill or grill pan to medium-high heat, or prepare a medium-high fire in a charcoal grill.
- Place 4 bacon slices in a single layer between paper towels. Microwave the bacon on High for about 30 seconds, or until partially cooked but still flexible. Drain the bacon on paper towels
- Repeat with the remaining 4 bacon slices. and set aside.
- In a large bowl, add the ground beef, cremini mushrooms, chopped porcini mushrooms, red onion, and ½ teaspoon kosher salt. Mix until combined.
- Shape the mixture into 4 patties.
- Season the patties with salt and black pepper.
- Place 2 bacon strips in a crisscross pattern over each patty. Tuck the bacon ends underneath each patty.
- Place the patties on the grill with the bacon side facing down. Grill for 6 minutes.
- Turn the patties over. Grill for about 6 more minutes, or until the bacon is crisp and an instant-read thermometer inserted into the center of each patty reaches 160 degrees F.
- Sprinkle a scant ¼ cup shredded cheese over each patty.
- Close the grill lid. Cook for about 30 seconds, or until the cheese melts.
- Sprinkle the tomato slices with the remaining ¼ teaspoon kosher salt.
- Place each patty on the bottom half of a hamburger bun. Add 1 tomato slice, 1 lettuce leaf, sliced onion, and the top half of the bun.
Notes
Tips and Tricks
Chop the mushrooms small – Smaller pieces mix into the patties more evenly and help the burgers hold their shape. Partially cook the bacon – Microwave the bacon only until it is flexible. If it gets too crisp before grilling, it can break when wrapped over the patties.Storing and Reheating
Store in the Refrigerator – Place leftover cooked patties in an airtight container. Refrigerate for up to 3 days. Store buns, lettuce, tomato, and onion separately. Reheat on Stovetop – Place a patty in a skillet over low heat. Warm until heated through. Reheat in Microwave – Place a patty on a microwave-safe plate. Cover with a paper towel and heat in short intervals until warm. Reheat on Grill Pan – Place the patty on a grill pan over low heat. Warm for a few minutes on each side.Nutrition
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