Spicy Bacon Mushroom Burger

Pairs well with:

Merlot

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

Ingredients

6 OZ CENTER CUT SMOKED BACON (SEMI-FROZEN)
2 TBSP UNSALTED BUTTER
5 OZ PORTABELLA MUSHROOM (CHOPPED)
4 TBSP SPICY SAUCE (SEE BELOW)
2 LBS 85/15 GROUND BEEF
6 SLICES RED ONION (THIN SLICED)
6 LEAVES GREEN LEAF LETTUCE
12 SLICES VINE RIPENED TOMATOES (¼ THICK)
SPICY SAUCE RECIPE
¼ CUP RED BELL PEPPER (CHOPPED)
2 GARLIC CLOVES (DICED)
¼ CUP OLIVE OIL (EVOO)
1 TBSP + 1 ½ TSP TOMATO SAUCE
1 TBSP + 1 ½ TSP HOT SAUCE
4 ½ TSP LEMON JUICE (BOTTLED)
¼ TSP SALT
¼ TSP BLACK PEPPER (COURSE GRIND)

 

Instructions

• GRIND BACON THRU MEAT GRINDER FITTED W/SMALL DIE •HEAT SAUTÉ PAN ON MEDIUM HEAT, ADD BUTTER & MUSHROOM COOK FOR 1 ½ MINUTE TILL WHITE & TENDER (DO NOT BROWN) REMOVE FROM PAN & TRANSFER TO PLATE, LET COOL IN A FOOD PROCESSOR FITTED W/CHOPPER BLADE PULSE MUSHROOM 2 OR 3 TIMES TO FINE CONSISTENCY (DO NOT PUREE) •CONTINUE JUST PRIOR TO COOKING (DO NOT PREMIX) •ADD SPICY SAUCE TO MUSHROOMS •COMBINE MUSHROOM MIXTURE & GROUND BACON •COMBINE BACON/MUSHROOM MIXTURE W/GROUND BEEF BE SURE IT IS WELL MIXED – DO NOT OVER WORK, OR IT WILL GET TOUGH •DIVIDE INTO 6 @ 1/3 POUND WEIGHT BALLS •FORM INTO FIRM PATTIES 7 INCH PATTIES •GRILL OVER MEDIUM CHARCOAL FIRE UNTIL MEDIUM-WELL DONE •LIGHTLY TOASTED LARGE DELI/HAMBURGER BUNS •PLACE ONION ON BOTTOM OF BUN, BURGER, LETTUCE, TOMATO & BUN TOP – IN THIS ORDER •SERVE HOT