Bella Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


3-C. Hickory wood chips (soaking in water)
3-lbs. ground chuck
1-C. shredded flake coconut
2-t. freshly ground black pepper
2-t. onion powder
1/2-t. crushed red pepper
3-t.  Liquid Smoke
3-T. worchestershire sauce
2-T.  Chipotle Pepper Sauce
1/4-C. All Purpose Sauce
1/4-C. honey
2-Tsp. chopped garlic (prepared, not fresh)
6-med. Portabella mushroom caps. Approx. 1 oz. or about 3 1/2 in. each
6-slices. swiss cheese
Pam-Cooking spray
6-slices. hickory smoked pepper bacon
6- Hawaiian Sweet Buns



First fold a sheet of alumnium foil into a rectangle, fill with hickory wood chips, fold over and seal the top, using a toothpick, poke several holes in the top, and submerse them in cold water. In a large mixing bowl add the ground chuck, coconut, ground pepper, onion powder, crushed red pepper, liquid smoke, worchestershire sauce, tabasco chiptle pepper sauce, Country  All Purpose Sauce and chopped garlic. Using your hands mix all those ingredients thouroghly, about 1 1/2 minutes of continuous mixing. With kitchen scales, make 6-10 oz. meatballs. Break each meatball in half and make two patties 5 to 6 inches from side to side. Place one of the patties in your hand, on top that patty place the mushroom cap (rounded side up), then place the slice of swiss cheese on top of the mushroom. Place the other beef patty on top of the swiss cheese and pinch the edges of the beef together, making sure the cheese and mushroom are completely covered up. Pat and rub the edges making sure to get a good seamless seal. Repeat with remaining 5 portions. Next, wash your hands! Take the soaked wood chips to the grill and place them, still in the rectangle alumnium foil, on the lower briquette rack. Light the grill on the side the wood chips are on, set it at the lowest flame setting and leave there through-out the complete cooking time. Close the lid. Wait one minute then open lid and spray all racks with Pam for grilling cooking spray. Place all six bella burgers on the indirect heat (no fire side), then close the lid. NEVER SMASH THE BURGERS WITH THE SPATULA. Let the burgers slowly smoke for 15 minutes then flip leaving them on the indirect side. Wait 7 minutes then place all six slices of bacon on the direct heat side, then close lid. Wait 4 minutes, flip the bacon over, leaving it on the direct heat side, close lid. Wait 4 mintues then, then switch sides with the bacon and burgers, (burgers on the direct heat side and the bacon on the indirect side). Cook burgers for 2 1/2 minutes on each side, cut each slice of bacon in half, place on top of each burger put both the burger and the bacon in-between a Hawaiian sweet bun and enjoy. These burgers are so flavorful and juicy they don't need any condiments of any kind.