RED BELL PEPPER AND ARTICHOKE TAPENADE BURGER WITH GORGONZOLA AND ARUGULA

Ingredients

1/4 cup butter melted
6 hamburger buns
1 onion finely chopped
8 slices of bacon, finely chopped
1/3 cup of olive oil
2 pounds of button mushrooms, sliced
2 pounds of ground chuck
1 1/2 teaspoons of salt
1 teaspoon of cracked black pepper
2 teaspoons of greek seasoning
2 tablespoons of worstershire sauce
1 pound of gorgonzola cheese
1/2 cup artichoke and roasted bell pepper tapenade
1/2 pound of arugula

Instructions

butter your buns and lightly toast them over a charcoal grill. Remove and set aside. Chop onion and bacon finely and saute in a skillet over high to medium heat. Cook for 5 minutes or till onions are translucent. Drain and set aside and let cool. Heat a skillet over medium heat and add 1/3 cup of olive oil and sliced mushrooms and sautee for 4 minutes or till soft. Place ground chuck in a bowl and add salt, pepper, greek seasoning and worstershire sauce. Now you add your cooled mixture of onions and bacon and with your hands or a wooden spoon mix the entire mixture together and make 6 patties. Cook over medium heat till done Place a portion of your mushroom mixture on top of each burger then top each burger with gorgonzola cheese. Close your grill and heat till cheese starts to melt. Remove from heat. Spread the tapenade onto each side of the hamburger buns. Place arugula on the top side of the hamburger bun and place your burger onto the bottom of the bun. close together and enjoy….