Amazing Mosaic Burgers with Seared Pepper Bacon and Chardonnay Creamed Mushrooms
2 pounds ground chuck
12 slices thick-cut pepper bacon
Coarse ground steak seasoning (I prefer McCormick Grill Mates Montreal Steak Seasoning)
3 tablespoons butter
1 medium shallot, minced
1 clove garlic, minced
3/4 pound fresh mushrooms, sliced
1 tablespoon flour
1/3 cup Sutter Home Chardonnay wine
1/3 cup heavy cream
3/4 teaspoon kosher salt
1/4 teaspoon ground chipotle chili pepper
2 tablespoons Italian parsley, finely chopped
2 teaspoons fresh squeezed lemon juice
Vegetable oil, for brushing on the grill rack
2 tablespoons softened butter
6 ciabatta rolls, split
2 cups fresh spinach leaves
4 ounces shaved Parmesan cheese
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties: Divide the ground chuck into 6 equal portions and, using a light hand, gently form into 3 1/2-inch patties. Stack the bacon, a few slices at a time, and cut into inch-length pieces, creating small squares. Gently press the bacon squares, side-by-side in a single layer, onto the front and back of each patty, completely covering the surfaces like a mosaic. Sprinkle steak seasoning liberally on both sides of the patties. Place on a platter, cover with plastic wrap and set aside.
To make the creamed mushrooms, melt 3 tablespoons butter in a large, heavy fire-proof skillet placed on the grill. Add the minced shallot and garlic and sautÃ© 1 minute. Add the mushrooms and sautÃ© briefly. Reduce heat to medium and cook, stirring occasionally until mushrooms are tender and liquid is reduced by half, approximately 7 to 8 minutes. Sprinkle flour over mushrooms and stir until blended. Pour in chardonnay and cream, stirring until mixture comes to a boil and thickens. Season with kosher salt and chipotle pepper. Stir in parsley and lemon juice; simmer 1 minute more. Add additional wine if mixture becomes too thick. Cover to keep warm and remove from heat.
Increase temperature to medium-high. Brush the grill rack with vegetable oil. Gently place the patties on the rack, cover and cook, turning once, 5 to 6 minutes on each side for medium. Remove to a clean platter and tent loosely with foil. Lightly butter each half of the ciabatta rolls and place, buttered-side down, on the rack to toast lightly.
To assemble the burgers, place several spinach leaves on the bottom half of each roll. Top with a hamburger, 2 to 3 spoonfuls of creamed mushrooms, and shaved Parmesan cheese. Place the top of each roll on the burgers and serve.