We thought we'd mix it up a little with this bacon, swiss cheese and mushroom burger! Made with Sonoma's famous buns and served with oven baked potato crisps!

30 Minutes. The perfect bacon and mushroom burger recipe.

Serves 2


150g Australian free range bacon
1 handful rocket
2 slices swiss cheese
2 large Portobello mushrooms
1 tomato
2 x Sonoma burger buns
400g potatoes

Preheat oven & prepare mushrooms
Preheat oven to 200ºC on fan bake. Drizzle underside of mushrooms with olive oil and season with salt and pepper.

Cook chips
Cut potatoes into 0.5 cm slices. Place a single layer on a lined baking tray. Drizzle with olive oil, season with salt and pepper. Place in the oven on middle rack. Cook for 25 minutes until golden and crisp.

Cook bacon & mushrooms
Heat a non-stick fry pan to medium to high heat with a drizzle of olive oil. Lay bacon flat and cook for approx. 3 - 4 minutes on each side until crispy. Remove bacon and set aside. Don’t clean the pan. Using the same pan on medium to high heat, cook the mushrooms for 5 minutes on each side. In the last 2 minutes, add a slice of cheese to the top of each mushroom so it melts over the top. 

Grill buns & make burger
Halve the buns and place on a tray, inside facing up. Place on upper rack of oven for 2 minutes until golden. Keep a close eye on them so they don't burn. Thinly slice the tomato. On the bottom of each bun, feel free to spread a good dollop of your favourite condiment – anything goes! Next add the cheesy mushrooms, tomatoes, rocket and finally the bacon. 

To serve
Plate burger with chips. Enjoy! 


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

April 01, 2017 by Timothy Ryder
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