Directions:

1. To Prepare Crisp Bacon: Line sheet pan with parchment paper. Arrange bacon on parchment paper. Do not overcrowd. Cook in a preheated 350-degree Fahrenheit standard oven for 8 to 12 minutes or until crisp. Remove from pans. Allow to slightly cool at room temperature before using.
2. To Prepare Sautéed Portobello Mushrooms & Onions: In a sauté pan, heat oil over medium-high heat. Add onions and mushrooms. Sauté for 3 minutes until softened. Stir in Worcestershire sauce. Remove from heat.
3. To Prepare Beef/Mushroom Patties: Combine Montreal steak seasoning, Lawry’s seasoned salt, granulated garlic and granulated onion in a stainless-steel bowl. Mix until well blended. Place cremini mushrooms in a food processor. Pulse until finely minced. Texture should resemble ground nuts. In a bowl, combine minced mushrooms and ground beef until well blended. Divide mixture into 4 balls. Shape each ball into a 4 ½” diameter patty.Preheat grill or grill pan to medium-high heat. Coat with cooking oil spray. Place patties. Cook for 3 to 3 1/2 minutes or until puddles of juice form on surface. Flip patties. Cook for 1 to 1 1/2 minutes on second side or until juices run clear and patty is cooked through. Top each patty with cheese. Allow to melt.
4. To Prepare Gruyère Bacon Burger: In a small stainless-steel bowl, combine ketchup and mustard. Mix well. Cover and place in refrigerator until ready to use. Lightly toast the inside of the buns. Spread 2 Tablespoons ketchup mixture on heel of each bun. In order, top with:
   1 leaf green lettuce, 1 hot patty with melted cheese, 2 slices bacon, 3 Tablespoons mushrooms and onions. Place crown on sandwich to close. Enjoy immediately!