Baby “Bella” Bacon Cheeseburger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


8- sliced bacon, cooked and chopped, reserving 2 Tablespoons bacon fat
1 1/2 – lbs. lean ground beef
1/4 – cup steak sauce
3 – Tablespoons Sutter Home Cabernet Sauvignon
2 – Tablespoons steak seasoning
1/3 – cup dry bread crumbs
2 – Tablespoons butter
2 – yellow onions, sliced
1 – lb. baby Portobello mushrooms, or Crimini mushrooms, sliced
2 – sprigs fresh rosemary
1/4 – cup good mayonnaise
1 – Tablespoon Dijon mustard
1 – Tablespoon Cabernet Sauvignon
12 slices – smoked Gouda Cheese
6 – sesame wheat rolls or other hearty sandwich roll



Cook bacon in large skillet over medium-high heat until just cooked, reserving 2 tablespoons bacon fat. Add 2 Tablespoons butter, rosemary,onions and mushrooms to skillet and saute until the onions are light golden brown about 15 – 20 minutes. Remove from heat and set aside. In small bowl mix together the mayonnise, Dijon mustard and Cabernet wine. Set aside. Place burger meat in large bowl. Add the cooked bacon, steak sauce, Cabernet, Montreal steak seasoning and bread crumbs. Mix lightly until well blended, form into 6 patties.Cook patties over medium-high heat 5-6 minutes per side or until desired degree of temperature. Adding cheese slices during the last minute of cooking. Lightly toast wheat rolls. Place burgers on bottom half, top with mushroom onion mixture and spoon Cabernet Dijonnaise over top.