Mouthwatering Morel Burger

Spring means one thing here in the Upper Peninsula of Michigan. It signals the opportunity to crawl out from under the harsh hand of winter, and into the woods in search of Morel Mushrooms. A bounty of earthy deliciousness, morels pair perfectly with steak, chicken, pork…and of course, burgers!

Ingredients:

Burgers:
1 3/4 lb. ground beef
3/4 lb. ground pork
1/4 tsp. red pepper flakes
1 1/2 tsp. granulated garlic
1 tsp. ground cumin
1 Tbsp. kosher salt
1 tsp. seasoned salt
1/2 twp. cayenne pepper
1/2 Tbsp. cracked black pepper
1 Tbsp. parsley
2 Tbsp. red onion, finely minced
1 Tbsp. Worcestershire sauce
1 Tbsp. olive oil

Mushroom Sauce:
1/2 cup red onion, quartered and thinly sliced
1/2 Tbsp. kosher salt
1 tsp. cracked black pepper
2 1/2 cups Morel mushrooms, halved
1 Tbsp. garlic, finely minced
1/2 cup Sutter Home Pinot Noir
1/2 Tbsp. Worcestershire sauce
2 Tbsp. butter
1 Tbsp. cornstarch
1 Tbsp. cold water

6 strips thick cut, peppered bacon; chopped.

1 1/4 cups mayonnaise
2 Tbsp. whole grain mustard
1/2 Tbsp. ground horseradish
1 tsp. garlic, finely minced

3/4 cup fresh basil
2 cups baby spinach

6 slices provolone cheese
6 slices baby swiss cheese

6, 5 inch Kaiser Rolls
1/2 cup butter, melted

Instructions:

Pre-heat grill to medium-high.

In large bowl, combine beef, pork, red pepper flakes, granulated garlic, ground cumin, kosher salt, seasoned salt, cayenne pepper, cracked black pepper, parsley, minced red onion, 1 Tbsp. Worcestershire, and olive oil. Form into 6, 1/3 lb. patties. Set aside.

In pan atop grill (not directly over the heat source), sweat thinly sliced red onions, seasoned with kosher salt and cracked black pepper. As onions become translucent, add morel mushrooms, garlic and Sutter Home Pinot Noir. Allow to reduce, about 5 minutes, and add Worcestershire and butter. Combine cornstarch and cold water to create a slurry; add to mixture. Simmer for 10 minutes, and set aside.

Meanwhile, in a separate pan, crisp peppered bacon. Brush Kaiser Rolls with melted butter, and toast (don’t burn!) on grill. Once bacon is crisp, and rolls are toasted, set both aside.

Place burger patties on grill. Cook approximately 5 minutes per side, or until medium.

While burgers cook, combine mayonnaise, whole grain mustard, horseradish and garlic.

Chiffonade the fresh basil, and toss with baby spinach.

As the burgers approach the two-minutes-left mark, top each patty with one piece of provolone cheese. Evenly distribute mushroom mixture amongst the burgers, and top each with one piece of baby swiss.

Spread heel and crown of each Kaiser Roll with the mayo mixture. Pile the basil/spinach salad on heels, and top with crisped bacon. Place burgers atop bacon, and finish with Kaiser Roll crowns.

Serve. Enjoy. Repeat.