One of the many by-products of the Great Burger Boom of the 21st Century is what you might call the bourgie burger. You'll recognize it by its exotic condiments and its 20-syllable menu name. Even chains like Ruby Tuesday and Chili's have tried their hands at the bourgie burger—with predictably precarious results. Our take on the upscale dish is a mushroom swiss burger, and it's a snap to make, tastes like it costs 20 bucks, and packs fewer calories than an average salad.

Nutrition: 390 calories, 13 g fat (5 g saturated), 360 mg sodium

Serves 4

You'll Need

2 strips bacon, chopped
1 medium onion, sliced
1 clove garlic, minced
4 oz cremini mushrooms, sliced
1⁄2 cup red wine
2 Tbsp balsamic vinegar
Salt and black pepper to taste
1 lb ground sirloin
1⁄2 cup shredded Gruyère or other Swiss cheese
2 cups arugula
4 potato buns, lightly toasted on the insides

How to Make It

Cook the bacon in a large sauté pan over medium heat for 5 minutes, until browned and crispy. Remove and reserve.
Drain off all but a teaspoon of the bacon fat, then return the pan to the stove.
Add the onions and garlic and cook for 5 minutes, until the onions are lightly browned.
Add the mushrooms and continue cooking for 3 to 4 minutes, until the mushrooms are soft.
Add the red wine and balsamic and simmer until the liquid begins to cling to the vegetables. Fold in the reserved bacon. Season with salt and black pepper.
Preheat a grill, grill pan, or cast-iron skillet over medium heat.
Gently form the sirloin into 4 equal patties.
Season the patties on both sides with salt and pepper and cook for about 4 minutes, until nicely charred on the bottoms.
Flip, immediately cover with the cheese, and continue cooking for another 4 minutes, until the cheese is melted and the burgers are firm but gently yielding to the touch.
Place a handful of arugula on the bottom of each bun and top with a burger.
Divide the mushroom mixture among the 4 burgers and top with the bun tops.