Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

I have been working on burgers for months and this is one of my favorites. I submitted it a month ago. I just discovered an error and feel you have probably disqualified my entry because it was missing the last step with the bun, so I am resubmitting it properly. I hope you will accept it. Thanks for your consideration. This different burger has all the ingredients we South Carolinians in the Low Country love, shrooms, bacon and barbecue. I named it jumbo because it definitely is a big juicy burger. Initially I thought it might be too large and also too sweet but taste testing by many have agreed it is so good that large is definitely best. Also, they agreed the different sweet tastes are an enhancement. Hope ya’ll like it as much as we do.


12 Portobello mushrooms

1 3/4 lbs. lean sirloin or ground chuck
3 tb. Vadalia sweet onion, minced
1 tsp season salt
1/2 tsp white pepper
1 tsp garlic powder
1 tsp chili powder
1tb A-1 sauce or equal

12 slices bacon, lean
1/3 cup barbecue sauce
6 slices sharp picante provolone cheese – I like Boars Head

6 Kaiser rolls- split
5 tb thousand island salad dressing
5 tb mayonnaise – I like Hellmanns


Chose shrooms about the size of the Kaiser rolls and ones with a deep rim if possible. Hollow out the inside of all 12 shrooms taking care not to pierce the outside of the shrooms. I use a grapefruit spoon because of the serrated end it scrapes well, but other utensils may be used.
Mix sirloin with seasonings, onion and A-1. Form into 6 patties a little smaller than the shrooms. Place one patty on the inside of each of 6 shrooms. Cover with a second shroom – hollow side down. Burger will now look like a Frisbee.
Lay on flat surface two pieces of bacon to form an X. Place double shroom filled with beef burger in center of X on top of bacon. Bring up all four ends to the top of the shroom to form an X on top. Stretch bacon if necessary. Secure each burger by pining all four ends of bacon together with a round toothpick.

Toast on grill inside of 6 Kaiser buns – 12 halves. Remove from grill and set aside.

Mix thousand island dressing and mayonnaise together and spread evenly on the 12 halves of cooled buns. Place buns on serving platter.

Grill 6 shroom burgers toothpick side down with lid closed on medium heat for about 10 minutes. Carefully turn burgers with wide spatula. On cooked side lightly baste with barbecue sauce. Continue grilling for about 8 more minutes or until inside of burger has reached 135 degrees temperature and bacon is done. Turn again, remove toothpicks and baste with remaining barbecue sauce. Place one piiece of provolone cheese slice on top of each burger and close lid until cheese is melted. Remove burgers from grill and place on the bottom halves of the Kaiser buns. Cover burgers with top half of buns. Burger is now complete.

Open wide and prepare to enjoy.

Makes 6 burgers for 6 people.
Prep time about 1 hour.