Sweet pepperoncini bacon burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


6 medium size pepperoncini peppers
3 oz. bag of real bacon bits
2.5 lbs of freshly ground chuck
3 tsp. Hot salt
12 tsp. creamy horseradish sauce
2 large portobello mushrooms
1/4 cup Extra virgin olive oil
1 Tbsp. salt
1/4 cup vegetable oil for grill
3 slices jalapeno pepper jack cheese
12 slices pumpernickle swirl bread
3 Tbsp. pepper jelly
36 leaves baby Arugula salad



1. Pre-heat charcoal grill to med/high. 2. Chop pepperoncini peppers into small pieces and mix with the real bacon bits, set mixture aside. 3. Seperate ground chuck into 6 equal portions, flatten each portion into a thin patty. 4. Sprinkle 1/2 tsp. of Morton hot salt onto each patty. 5. Spread 2 tsp. of creamy horseradish sauce onto each patty. 6. Spread 1/6 of pepperoncini/bacon mixture onto each patty. 7. Roll each patty into a ball, keeping pepperoncini/bacon mixture inside, then re-form a bun sized patty, set aside. 8. Slice portobello mushrooms into 1/2 thick slices. Brush each mushroom slice on both sides with Extra virgin olive oil. 9. Brush cooking grates of grill with vegetable oil to prevent burgers from sticking. 10. Place the burger patties and mushroom slices on grill over direct heat. Grill app. 7 minutes then flip burgers and mushrooms only once and grill other side app. 7 minutes until well browned and cooked med/well. Place 1/2 slice of pepper jack cheese on each patty near end of grilling time to melt. 11. Place slices of pumpernickle bread onto grill and lightly toast each side for 1 minute. After bread is toasted spread a thin layer of pepper jelly on one side of each slice. 12. Place each patty on the jelly side of a slice of bread, with the cheese side facing up. Top with 2 slices of the grilled mushrooms and 6 leaves of the baby arugula salad and top with the other piece of bread, jelly side down 13. serve promptly.