Smothered Burgers

Ingredients
2-1/4 pounds ground chuck
1 tablespoon onion flakes
3/4 teaspoon salt
1/2 teaspoon black pepper
3 slices smoked bacon, chopped
8 ounces brown or white button mushrooms, cleaned and sliced
1 teaspoon all-purpose flour
3/4 cup low-carb beer
1 tablespoon Worcestershire sauce
3 ounces (about 6 thin slices) Swiss cheese
3 mini pita bread pockets
Coleslaw (recipe follows)

Directions
1. Heat broiler or grill.

2. In large bowl, work together ground chuck, onion flakes, salt and
pepper until well blended. Shape into 6 equal patties.

3. Broil or grill 4 to 6 inches from heat 5 minutes. Turn over and broil
or grill another 5 to 6 minutes or until internal temperature registers
145 degrees F on instant-read thermometer for medium (temperature will
increase to 155 degrees F).

4. Meanwhile, in large skillet, cook chopped bacon over medium-high heat
until fat is rendered and bacon is almost crispy, 3 to 4 minutes. Add
mushroom slices; cook until softened, about 3 minutes. Sprinkle with
flour; cook, stirring, 1 minute. Pour in beer and Worcestershire. Reduce
heat to medium; simmer, stirring occasionally, until some of liquid
evaporates, 4 to 5 minutes.

5. While sauce is simmering, top each burger with a slice of cheese.
Place under broiler or on grill and cover; melt cheese, about 1 minute.
Split each pita in half horizontally (making 6 rounds); toast, if
desired.

6. To serve, place 1 cheeseburger on top of each pita round. Top with 2
to 3 tablespoons mushroom-bacon sauce and serve with coleslaw on side.
Makes 6 servings.

Coleslaw: In large bowl, stir together 16-ounce bag coleslaw mix, 1/2
cup light mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon
sugar and 1/2 teaspoon ground mustard powder until well blended.
Refrigerate at least 1/2 hour before serving.