Burger bar by the grill

Ingredients:

Spicy mayonnaise

• 0.5 cup mayonnaise
• 2 tbsp. ketchup
• 1-2 tablespoons Sriracha sauce

Cutlets and fillings

• 4 lettuce leaves
• 1 large tomato, sliced ​​into rounds
• Pickle sticks, for assembly
• 900 g lean ground beef
• 4 strips of bacon
• 2 portobello mushrooms, stems removed, caps thinly sliced
• 2 sweet onions, sliced ​​into 0.5 cm thick circles.
• 2 poblano peppers, seeded and cut into 1/4-inch thick rounds.
• 8 slices of cheese
• 4 hamburger buns, cut in half
• Potato chips, for serving

Preparation:

1. Preheat grill to medium heat.
2. Spicy mayonnaiseCombine mayonnaise, ketchup, and Sriracha sauce in a small bowl and mix well. Set aside.
   
   Place lettuce leaves, tomatoes, and pickles on a cutting board or serving platter.
3. Cutlets and fillings: Form the minced meat into 8 thin patties and sprinkle with salt and black pepper.
   
   Arrange the bacon, mushrooms, onions, and peppers in separate portions on a baking sheet. Season the vegetables with salt and black pepper. Place the baking sheet on the grill, cover, and cook until the bacon begins to brown on the bottom, about 10 minutes. Using tongs, flip the bacon and toss the vegetables with the rendered fat. Cover and continue cooking until the vegetables are tender and the bacon is crispy, about 10 more minutes. Move the baking sheet to the cool side of the grill to keep it cool while you cook the patties (if you have a small grill, remove the baking sheet completely from the grill).
4. Grill the patties until golden brown on the bottom, about 3 minutes. Flip and grill the other side for 2 minutes. Top each patty with a slice of cheese, cover, and grill until the cheese is melted and the patties are golden brown on the bottom and cooked to your desired doneness, about 2 minutes for medium. Toast the buns for 2 minutes.
5. Place 2 patties on the bottom half of each bun. Serve with spicy mayonnaise, lettuce, tomatoes, prepared toppings, and potato chips.