Ingredients

• 4 sprays of cooking spray
• 1 oz dried porcini mushrooms, sliced
• 8 slices uncooked center-cut bacon
• 1 pound uncooked 95% lean ground beef
• 6 oz cremini mushrooms, finely chopped
• ½ small uncooked red onion, grated, plus thin slices for serving (optional)
• 1 tsp Kosher salt, divided
• ¼ tsp black pepper
• 15 tbsp Weight Watchers Reduced-fat Mexican style shredded cheese, sharp variety (3⁄4 cup plus 3 tbsp)
• 4 slices fresh tomatoes, each 3⁄4 inch thick
• 4 light hamburger buns, toasted
• 4 Boston lettuce leaves

Instructions

1. In a small bowl, add porcini mushrooms and enough hot water to cover. Let stand until mushrooms soften, about 15 minutes. Using a slotted spoon, transfer mushrooms to the cutting board and chop.
2. Off heat, coat the grill rack or large grill pan with nonstick spray. Preheat a gas grill or grill pan to medium-high, and prepare a medium-high fire on a charcoal grill.
3. Meanwhile, arrange 4 bacon slices in a single layer between paper towels. Microwave on High until bacon is partially cooked but still flexible, about 30 seconds. Drain bacon on paper towels. Repeat with the remaining 4 bacon slices. Let cool.
4. In a large bowl, mix beef, cremini, and porcini mushrooms, onion, and 1⁄2 tsp salt and shape into 4 (31⁄2-inch) patties. Season with 1⁄4 tsp each salt and black pepper. Arrange 2 bacon strips crisscross on each patty, tucking ends underneath.
5. Arrange patties, bacon-side down, on the grill, and cook for 6 minutes. Turn patties over and cook until bacon is crisp and the instant-read thermometer inserted horizontally into patties registers 160°F, about 6 minutes more. Sprinkle a scant 1⁄4 cup cheese over each patty. Close the lid and continue to cook until melted about 30 seconds.
6. Sprinkle tomato slices with remaining 1⁄4 tsp salt. Build burgers with roll bottom, 1 patty with bacon and cheese, 1 tomato slice, 1 lettuce leaf, sliced onion (if using), and roll top.
7. Serving Size: 1 Ultimate Bacon Cheeseburger.