Main Course

Prep Time: 10 Minutes

Cook Time: 35 - 40 Minutes

Serves: 4


  • 6 thick strips raw bacon, diced into small cubes
  • 2 lbs ground sirloin formed into 8 oz patties
  • 2 small peeled and thickly sliced yellow onions
  • 4 cups domestic mushrooms cut in half
  • Beef stock, for deglazing
  • Shallots, finely diced
  • 3 - 4 teaspoons of fresh thyme, chopped
  • 2 tablespoons of olive oil
  • Salt & pepper
  • Eggs (optional)
  • 8 - 12 asparagus spears (optional)


  • Roughly mix beef with shallots, half of thyme, salt & pepper. Form into patties.
  • Crisp bacon over medium heat. Add onions, let caramelize, about 12 to 15 mins.
  • Sear the meat for 2 to 3 mins per side until browned but not cooked through. Move off sear burner to lower heat and cook to desired doneness.
  • Grill mushrooms to get them charred. Add to bacon/onion mixture, if desired.
  • Once vegetables are nice and golden brown, deglaze with beef stock, adding in remaining thyme, salt & pepper and bring to a boil. Reduce heat and simmer over low for 20 to 25 mins or until vegetables are tender. Set aside.
  • If desired, grill asparagus and fry eggs for plating. Garnish with thyme.