Mississippi Mud burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

I love Southern Food and Hamburgers. I have been cooking country food my whole life and felt that this is an opportunity to show off the best the south has to offer. My family loves Mushrooms cooked any way and I thought a Duxcelle is an excellent choice as a unique topping for a burger. Furthermore, as a home gardener I grow lots of tomatoes and have incorporated them in my Slaw before. We also make our own Bread and Butter Pickles and Put them on Our Burgers, so it seamed like a very good combination for a burger topping. Also what is more Southern than Pimento Cheese Spread! Usually we put it on Crackers or make a Sandwich out of it so I felt it would be great on a Good Juicy Burger! Sweet Onions are a staple in our house as well as Tabasco sauce, we put it on everything.


Stout Mushrooms (Mississippi Mud)
1 Pound Crimini Mushrooms – Pureed in Food Processor
¼ cup Good Quality beef Stock
1 (12 Ounce) Bottle Stout (preferably Lazy Magnolia Jefferson Stout)
2 Tablespoons Extra Virgin Olive Oil (Colavita Preferred)
¼ cup fine minced Shallots
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper

Gator Bite Pimento Cheese Spread
½ Cup Grated Cheddar Cheese
½ Cup Sour Cream
3 Tablespoons Pimentos smashed
¼ Cup Thin Sliced Scallion Tops
2 Tablespoons Mayonnaise
1 Tablespoon Tabasco Brand Chipotle Sauce
1 Tsp Worcestershire Sauce

Butter Pickle and Tomato Slaw
3 Cups Fine Shredded Cabbage
½ Cup Fine Sliced Bread and Butter Pickles
1 Tablespoon Diced Pickled Jalapeños
¼ Cup Fine Minced Sweet White Onion (Maui or Vidalia Preferred)
1/2 Cup Thin Sliced Grape Tomatoes
1 Teaspoon Tabasco Brand Chipotle Pepper Sauce
¼ Cup Butter Pickle Juice
¼ Cup Mayonnaise
½ Teaspoon Celery Seed
1 Teaspoon Cracked Black Pepper
1 Teaspoon Salt

Burger patties’
2.25 pounds ground Chuck (80% Lean)
1 Tablespoon Ground Black Pepper
¼ Cup Sutter Home Zinfandel Wine
1 Teaspoon Tabasco Brand Chipotle Sauce
2 Teaspoons Minced Garlic
¼ Cup Fine Minced Sweet White Onion (Maui or Vidalia Preferred)
1 Tablespoon Worcestershire Sauce

6 each 4.5 inch Kaiser rolls – split
2-4 tbs. Vegetable Oil to Brush and Clean the Grill


To make the Duxelle
Heat a 10 inch Skillet over Medium High Heat. When Skillet is hot Add the Olive Oil and Spread evenly. Add the Chopped Shallots and Saute about 1 minute. Add the remaining ingredients, reduce heat to medium and Let reduce till thick but not entirely dry (about 10 to 15 minutes. Place in a bowl and wrap with Plastic wrap, hold in a warm place.

To make the Cheese Spread
Add all the ingredients in a food processor and Pulse until well blended (approximately 1 minute or 10 pulses). Place in a bowl, cover with plastic and hold chilled.

To make the slaw
Add cabbage, onion, tomatoes, jalapeno pepper and pickles to a bowl. Blend the remaining ingredients to another bowl and mix well. Mix the wet mixture into the cabbage mix and toss until well blended. Place in a bowl and cover with plastic wrap and hold chilled.

To make the burger patties
Combine all the ingredients in a bowl and mix with your hands until blended. Avoid over mixing to keep the Burgers from getting to dense. Divide the meat into six equal portions (slightly larger than the buns), and put a slight indention into the middle of the burgers. Hold chilled until ready to grill.

The Grilling
Het your grill to medium high heat and brush with a grill brush. Then take a cloth towel and dip it in the vegetable oil and rub the grill to clean it and coat it. Place the Burger patties on the grill and cook about 3 to 5 minutes, or until you just see some juices starting to Seep Out. Flip the burgers and let cook about 2 minutes (more for a more well done burger) Top with The warm Mississippi Mud (Mushroom Duxelle) and cook about 1 more minute. Remove the burgers to a plate, cover lightly and place the cut side of the Rolls on the grill to lightly toast.

To assemble the burgers
Spread a little of the cheese spread on the tops and bottoms of the buns and place the burger on to of it. Toss the slaw one more time (drain it slightly if it is to wet) and divide it among the top of the burgers