Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 green apple, peeled, cored, finely diced (such as Granny Smith
1/2 to 2/3 cup fresh mango, finely diced
3 tablespoons shallots, finely diced
1 small fresh red or green jalapeno chile, seeded, minced
2 teaspoons fresh chives, snipped
3 tablespoons white balsamic vinegar
2/3 cup mayonnaise
1/3 cup finely chopped Kosher dill pickles
1 pound bulk sweet Italian sausage
3/4 pound ground pork
3/4 cup Illinois bella mushrooms, diced
1/2 cup fresh Italian breadcrumbs
2 garlic cloves, minced
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for brushing on grill rack
6 seeded sandwich rolls, split
6 (1/4-inch thick) slices Swiss Gruyere cheese
1 1/2 cups shredded romaine lettuce
12 slices cooked applewood bacon



Prepare a gas grill to medium-high.

To make relish, combine apples, mango, shallots, chile, chives and vinegar in a small bowl. Leave at room temperature until ready to use.

Combine mayonnaise and pickles in a small bowl; cover and chill until needed.

For patties, combine sausage, pork, mushrooms, breadcrumbs, garlic, salt and black pepper in a large bowl. Handling the meat as little as possible to avoid compacting it; mix well. Divide the mixture into 6 equal portions; form the portions into patties to fit the rolls.

When the grill is ready, brush grill rack with vegetable oil. Place patties on the rack, cover and cook, turning once, 5 to 7 minutes on each side or until internal temperature reaches 160 degrees F. During the last minute of grilling, top each patty with a cheese slice and place the rolls, cut sides down, on the grill to lightly toast.

To assemble burgers, spread the mayonnaise mixture on the cut sides of roll bottom then add lettuce. Place a cheese-topped patty on the lettuce. Top with bacon and relish. Add the roll tops and serve. Makes 6 burgers