Broadway Mushroom Bacon Burger Burger

Pairs well with:

Cabernet Sauvignon

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

Developed in my Manhattan apartment and enjoyed by friends and family, the Broadway Mushroom Bacon
Burger combines the burger lover’s favorite flavors–mushrooms, bacon and onions in a heady wine
compote along with a kick of spicy smoky mayonnaise. I figure if it can make it there, it can make it


Seasoned Mayonnaise:

6 oz. mayonnaise
3/4 t sweet smoked paprika
3/4 t ground cayenne pepper

Mushroom topping:

10 oz. white button mushrooms
10 oz. Vidalia onion
4 oz. bacon (preferably applewood smoked)
1T Colavita Extra Virgin Olive Oil
1/8 t freshly ground black pepper
1 t honey (Wild Oak or your favorite kind)
1 T Aromont Demi-glace Classical French Beef Stock
3 T Sutter Home Cabernet Sauvignon

Burger patties:

2 lbs., 4 oz. ground sirloin, 80 % lean
1 1/2 t Paul Prudhomme’s Magic Seasoning Blend for Beef
1/8 t freshly ground black pepper

6 seeded sandwich rolls, halved.
6 leaves of Boston or bibb lettuce.


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

Mix mayonnaise with sweet smoked paprika and ground cayenne pepper. Keep chilled.

Chop mushrooms and onions into thin 1/2 inch pieces. Set aside. Finely chop bacon. When coals
are ready, sauté bacon in sauté pan placed on grill top until it starts to release fat. Add olive oil, mushrooms and onions and sauté until mushrooms begin to brown and onions are soft. Add pepper, honey, demi-glace and
wine and sauté until nicely browned and aromatic. Set aside.

Mix ground sirloin with Magic Seasoning and pepper.

Lightly grill rolls around edge of grill top and set aside.

Grill burgers to medium-rare, about 4 minutes per side. Place burger on bottom bun. Spoon 1/6 mushroom mixture on top of each burger. Place a leaf of lettuce on top. Spread mayonnaise mixture on top half of roll and place on burger. Serve.