Could it possibly get any better than burgers, bacon and beer? Probably not. Except when you combine them in what I like to call my “ultimate” burger.

The recipe combines ground chuck with crisp bacon, mushrooms and sautéed onions deglazed with a good beer and flavored with a few select spices. You can form the patties up to a day or two in advance (perfect if you’re planning for company), then grill or cook to order. Each bite contains generous bits of bacon, mushroom and onion, and I’ve had friends compare the burgers to a great meatloaf or meatballs. They’re sure to be a hit at your next party.

QUICK TIP: Wait to season the burgers until ready to grill. If you work the salt into the meat mixture before forming the burgers, the salt removes moisture and binds the proteins, making for a tougher burger similar in texture to sausage. Season right before or just as you throw them on the grill to give the burgers a more tender texture.

ULTIMATE BEER ‘N’ BACON BURGER

Total time: 1 hour, plus grilling time

Servings: Makes 8 to 12 burgers

1 pound hickory smoked bacon, cut crosswise into 1-inch slices

1 (8-ounce) container button or crimini mushrooms, sliced

2 onions, sliced lengthwise (stem to root end)

2 cloves garlic, minced

1/3 cup beer, preferably lager

3 pounds ground beef chuck

3/4 teaspoon ground celery seed

1/2 teaspoon freshly ground black pepper

1 teaspoon ground cumin

2 teaspoons smoked paprika

1/2 teaspoon chile powder, preferably New Mexico

Sea salt

In a heavy skillet, cook the bacon until the fat is rendered and the bacon crisps, 8 to 10 minutes. Remove from heat and drain the bacon on paper towels. Remove all but 2 to 3 tablespoons bacon fat (reserve if needed).
Heat the same skillet until hot. Add the mushrooms and cook, stirring frequently, until the mushrooms lose their moisture and begin to darken, 6 to 8 minutes. Remove from heat and drain the mushrooms, leaving the fat in the pan. Add the mushrooms to the bacon.
Heat the same skillet until hot, adding a little extra bacon fat if needed. Add the onion and cook, stirring frequently, until it softens to a rich golden color, about 15 minutes. Stir in the chopped garlic and continue to cook until the garlic is aromatic, about 1 minute. Stir in the beer, scraping any flavoring from the bottom of the pan. Remove from heat and add the onion, along with the bacon and mushrooms, to the bowl of a food processor.
Pulse the mixture just until coarsely chopped. Remove and spread the mixture out onto a rimmed baking sheet and refrigerate until cold.
In a large bowl, combine the ground chuck with the bacon mixture, along with the celery seed, black pepper, cumin, paprika and chile powder, working with your hands to knead the mixture until the ingredients are evenly combined. Form the mixture into 12 patties. The patties can be made up to a day in advance; separate each patty with wax or parchment paper and cover and refrigerate until ready to grill.
Heat a grill over medium-high heat until hot. Lightly season each patty on both sides with salt. Place the patties on a lightly-greased grill rack and cook until charred on the outside and medium (about 135 degrees) in the center, 3 to 4 minutes on each side, or to desired doneness.

Note: Loosely adapted from a recipe I created for the Los Angeles Times.