BACON, MUSHROOM, AND SWISS BURGER

Makes 4 burgers

for the sweet black pepper rub
3 tablespoons salt
2 tablespoons brown sugar
1 tablespoon black pepper
1 teaspoon granulated garlic
¼ teaspoon cayenne

4 80/20 hamburger patties
Vegetable oil
3 tablespoons mayonnaise
1 tablespoon dijon mustard
4 tablespoons butter
2 medium yellow onions, sliced
1 (16 ounce) carton sliced mushrooms
3 tablespoons heavy cream
Dashes worcestershire sauce
8 slices baby swiss cheese - 2 per patty
Lettuce leaves
8 slices crisp bacon
Good bakery buns, lightly toasted on one side

In a small bowl, mix together the sweet black pepper rub; set aside. Lightly brush 4 hamburger patties with vegetable oil like canola, and season both sides with the pepper rub; set aside. Store any unused rub mixture in an airtight container for future use. Mix together the mayonnaise and dijon in a small bowl; set aside. In a skillet over medium heat, melt 4 tablespoons butter, and saute onions until tender. Stir in sliced mushrooms, and continue to cook for 10 minutes or so until the onions are caramelized and the mushrooms are tender and golden brown. Turn off heat and stir in heavy cream and worcestershire. Season with salt and pepper. On a preheated grill, cook the burgers for 3-4 minutes per side or until desired doneness. Transfer to a tray and immediately place cheese slices on top to melt. To build sandwich, smear a tablespoon of dijonnaise on the bottom bun, then layer lettuce, patty, onions/mushrooms, bacon, and top bun. Double the dijonnaise if you like the burgers a little saucier.