“The Poor Man’s Bacon Wrapped (Almost) Filet Mignon Mushroom Cheeseburger”
1/4 cup Sutter Home Zinfandel wine
1 tablespoon Weber Chicago Steak Seasoning
1 teaspoon salt or your personal preference
1 teaspoon fresh ground pepper or your personal preference
3 large Button mushrooms, washed, stems remove, and diced
Bacon Wrapped Filet Patties
2 1/4 pounds fresh ground Chuck, 76/24
6 slices Applewood or Hickory smoked bacon
1 1/2 cups Treasure Cave Gorgonzola cheese
1/4 cup Hidden Valley Old Fashioned Buttermilk Ranch dressing
3 tablespoon creamed horseradish
1 tablespoons Heinz 57 steak sauce
1/8 teaspoon Weber Chicago Steak Seasoning
1cup lettuce cut into bite size pieces
3/4 cup Hass fresh ripe Avocado, diced
3/4 cup tomatoes, diced
6 freshly baked large hamburger buns
3 tablespoons butter
Add the wine, seasoning, salt, pepper in a medium-mixing bowl, blend together for the marinade. Place the mushrooms in a large Zip-Lock bag and pour in the marinade. Marinade for 1/2 hour turning every 5 minutes.
Preheat a gas grill to medium-high.
Gently blend the marinade, diced mushrooms with the ground Chuck in a large bowl and form 6 patties slightly larger than the buns. Wrap a bacon slice around the patties, secure with a toothpick, and place on the grill. Grill the patties 5-7 minutes on each side or until they reach your preferred doneness. With 2-3 minutes left on the grilling add 1/4 cup of cheese on each patty. Remove the patties to rest and don’t forget to remove the toothpicks.
Butter the insides of the buns and place on the grill when you add the cheese to the patties. Toasts to a light golden brown and remove.
Blend together the salad dressing, horseradish, steak sauce, and steak seasoning. Toss with the lettuce, Avocado, and tomatoes. Place a bacon wrapped Filet Mignon mushroom cheeseburger patty on each toasted bun bottom, equally add the salad, and the bun top. Serve immediately.
Place a mushroom cheeseburger on the toasted bun bottom, top with the salad, bun top, and serve.