Buckeye Burgers

Pairs well with:

White Zinfandel

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


1 pound bacon
1/2 cup maple syrup
1 sweet onion, sliced in rings
1 12-ounce container mushrooms, sliced
1 8-ounce block cream cheese
12 Kaiser corn dusted rolls
1 pound asiago cheese
4 pounds ground sirloin
2 8-ounce rounds camembert cheese, sliced into three rounds each then in half to make a total of 12 half rounds



Preheat oven to 350 degrees. Lay bacon in a jelly roll pan and cook until crisp, turning once or twice. When bacon is crisp, blot with paper towels and pour out excess grease. Drizzle each bacon strip with 1 teaspoon maple syrup and return to oven for 2-3 minutes until syrup is bubbly. Remove bacon to a parchment-lined pan to cool. Add onion and mushrooms to bacon pan and cook until onion is transluscent mushrooms have given off their juices. Remove pan from oven and stir in cream cheese that has been cut into cubes. Stir to melt cream cheese. Open buns, evenly distribute the asiago cheese onto bun tops; place buns in oven for 5-7 minutes or until cheese has melted slightly. Remove from oven. Divide sirloin into 12 1/3-pound patties. Heat a maple wood fired grill to 375 degrees. Cook burgers for 4 minutes then flip, add salt, pepper and camembert and cook to desired doneness. Remove from heat and place on bottom of bun. Add bacon, then mushroom mixture and bun top. Serves 12.