Menu: Bacon Cheeseburgers

D’you ever go to a bar or restaurant and pay $10 for a mediocre burger? It irritates me to no end! Especially ’cause Matt is a master burger maker. They’re seriously crazy good, so I was pretty surprised when he requested me make burgers. What, why? Your burgers are the Honeybee’s knees. Apparently he’s a big fan of my burgers, too. Huh. How ’bout that.

So, I’ll be sharing my burgers and then Honeybee will share his soon!

Sunshine's Bacon Cheeseburgers

  • Servings: 4
  • Difficulty: easy
  • Print


frying pan / skillet, mixing bowl, toaster or broiler, possibly nitrile gloves, tongs, paper towel


Burgers 5

1 lb ground beef, 2 slices of bacon, 4 slices of cheese, 3 mushrooms, 1/2 small onion, 2 cloves garlic, buns, 1 shallot, 1 egg, salt, pepper, worcestershire sauce, A1


Burgers 2

Chop your veggies until they look something like the above. The shallot is for the final plating, but everything else goes into the mixing bowl: egg, beef, shrooms, garlic, onion. You could use a spoon, but I find it’s easier to mix by hand. If meat in your fingers gives you the willies, wear some gloves.


Cook your bacon first, over medium heat. I like to pepper my bacon. Then I drain most of the fat, then add my burgers to the same pan, top with a swirl of A1, then smoosh down. I cook them until they’re a lovely brown, then flip them bad boys over! After you flip the burgers, turn on your broiler / toast your buns.


Plating is straightforward here: tiny dollop of A1 on the bottom bun, burger, cheese, bacon, shallot, bun, boom.

Burgers 8 wos


Burgers 9 wos

How do you make your burgers? Share in the comments below. And don’t forget to like and subscribe for more Wrays of Sunshine. Still hungry? See all the whole Menu.

Brianna Wray Signature

Author: Brianna Wray

I'm an artist in Seattle just living the dream.


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