Dixieland Delight Mushroom-Onion Burger

Pairs well with:

Cabernet Sauvignon

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


Onion-Mushroom Burger Topping:
2 tablespoons butter
1 medium Vidalia onion, thinly sliced
6 medium sized Portabella mushrooms, thinly sliced
½ beef bullion cube, crumbled
12 slices Brown Sugar Cured bacon, pan-fried to limp, not crispy
2 eggs
3 pounds ground beef
1 cup oatmeal
1 tablespoon minced fresh garlic
1 tablespoon herb seasoning
1 package dry onion soup mix
1 tablespoon Seasoning
6 slices cheddar cheese
6 split Kaiser rolls
Vegetable Oil (for seasoning grill)



Directions: Prepare medium–hot fire in charcoal grill with cover, or preheat gas grill to medium-high. In a non-stick frying pan, prepare the Onion-Mushroom topping by melting butter over medium heat. Add sliced onions, mushrooms, and crumbled bullion cube. Sauté onions and mushrooms until tender. Cover and keep warm. Beat the eggs in a small bowl. In a large mixing bowl, combine eggs, ground beef, oatmeal, garlic, herb seasoning, soup mix, and Seasoning. Shape meat mixture into 6 1-½ inch thick burgers. Cover with wax paper and let rest for 15 minutes. Using a basting brush, generously coat heated grill grates with vegetable oil. Grill hamburgers until internal temperature reaches at least 160 degrees F. When burgers are done, add a slice of cheese to each patty. Cover and allow cheese to melt. Place split Kaiser rolls on edges of grilling surface to warm/slightly toast. To assemble burger, place patty on bottom half of toasted Kaiser roll. Add two slices of bacon and generous portion of onion-mushroom topping to patty. Serve immediately.