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Bacon Brie Burger

Ingredients:

Ground Beef

1/3 Pounds

Uncured Bacon Slices, Cut in half lengthwise

2 Ounces

Extra Virgin Coconut Oil

1/4 Cups

Large Portobello Mushroom Caps, Stems and Gills removed

Double or Triple cream brie, cut into 4 slices

2 Ounces

Baby Arugula

1 Cups

Preparation mode:

1. Form beef into 2 equal-sized patties that are as thin as possible. Set aside.

2. Heat a medium skillet over medium heat. Add uncured bacon to the skillet and cook, turning occasionally, for 4 to 6 minutes or until bacon is crisp. Remove bacon from the skillet and place on a paper towel.

3. Reheat the skillet over medium-high heat. Add extra-virgin olive oil to residual bacon fat. Wait for 30 seconds.

4. Place portobello mushroom caps, smooth side down, in the skillet. Cook for 2 to 3 minutes, or until lightly browned. Turn caps, and cook for an additional 2 to 3 minutes, occasionally spooning fat over top. Remove from the skillet and place on a paper towel smooth side up.

5. Reheat the skillet over medium-high heat. Place beef patties in the skillet and cook for 3 to 4 minutes, or until browned. Turn patties and place 2 brie slices on top. Cook for additional 2 to 3 minutes, or until patties are cooked through.

6. To assemble burgers, place 1 portobello cap on each plate smooth side down. Stack cap with burger patty and bacon slices. Top with arugula and remaining portobello cap smooth side up.

7. Serve immediately.