Jalapeno Bacon and mushroom Burgers

Pairs well with:

Cabernet Sauvignon

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


1 1/2 lbs lean ground beef
1/3 cup worcestershire sauce
1/4 cup soy sauce
2 tsp onion powder
1 tsp salt
1/2 tsp pepper
4 oz cream cheese, softened
1/4 cup sour cream
3 T minced onion
1/3 cup minced fresh jalapeno peppers
1/2 lb cooked bacon
8 oz baby portobello, chopped
6 hamburger buns
6 slices sharp cheddar cheese


Shape the ground beef into 6 patties. Pour the worcestershire sauce and soy sauce into a 9″x13″ pan. Place the patties in the sauce mixture and turn to coat. In a small bowl combine the onion powder salt and pepper. Sprinkle the mixture over the patties. Cover and refrigerate for 1 hour.

Jalapeno Spread: While patties are in the refigerator, combine the cream cheese, sour cream, onion and jalapenos in a small mixing bowl. Mix well and refrigerate until ready to use.

Bacon and Mushrooms:
Cook the bacon in a medium skillet. Remove the bacon with a slotted spoon and place on a plate lined with paper towles to absorb the grease. Place the mushrooms in the same skillet the bacon was cooked in and sautee for 3 minutes over med heat. Remove the mushrooms with a slotted spoon and place on a separate paper towel lined plate to absorb the grease.

Cooking the burgers:
Preheat the grill to medium heat. Place the patties on the grill and cook 5-7 minutes per side.

Final Assembly:
Place a cooked pattie on a hamburger bun. Top with 1-2 slices of bacon, 1 slice of cheese and a few tablespoons of the cooked mushrooms. Spread the jalapeno spread on the inside of the top bun and place on top of the burger. Serve immediately.