Laura’s Juicy Bacon & Portobello Neat Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 thick strips fresh portobello mushrooms
1 pat of butter
1/2 lb. fresh ground sirloin
2 strips hickory flavored bacon
1/2 teaspoon salt
1/4 teaspoon Canadian Steak Seasoning
1/8 teaspoon crushed garlic
1/8" thick slice fresh tomatoes
1 slice purple onion, finely diced
1 thick sliced white american cheese from the deli
1 onion roll buns
1 pats butter
1/2 tsp mustard



In skillet sautee portobello mushrooms in 1 pat of butter. Set aside. In same skillet cook bacon until limp. Make sure that it is done, but still limp. Cut into tiny pieces with clean kitchen scissors. In mixing bowl add ground sirloin and cut up bacon. With clean hands, work bacon into meat. Add salt, streak seasoning and garlic. Knead through again until thorougly mixed. Form into a patty. Cook patty on hot charcoal grill just until you have a pink warm center. This is medium, not rare. In skillet, lightly toast inside of buns in 1 pat of butter. Place patty on bottom half of bun, add slice of tomato. Place the 2 slices of portobello mushrooms on next. Then sprinkle with some diced purple onion. Carefully take thick slice of cheese and cover the onions. Place plate into microwave on high for 20-30 seconds or until cheese melts and shrink wraps the onions, mushrooms and tomato onto the patty. Remove, add mustard and the top bun.