This burger builds on the classic American hamburger, which became popular in the early 20th century, and elevates it with bacon—an addition that gained popularity in diners and backyard grilling culture after World War II. The combination of lettuce, tomato, pickles, and onion (often called “the works”) reflects the traditional way burgers have been served across the United States for decades: simple, balanced, and satisfying.

   Portobello mushrooms are actually fully grown cremini mushrooms, and their large “steak-like” caps were embraced by chefs as a vegetarian grilling star in the 1980s. When grilled, they absorb flavors beautifully—making them the perfect base for a salty, creamy feta filling with fresh herbs.