Victoria Burger Supreme

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.


2 Tsp Lemon Pepper
2 Tbsp Maple Syrup
2 Tbsp butter buds
6 Kaiser rolls
1 Tbsp chopped garlic with a little liquid The garlic mixed together with half the butter buds and 1 Tbsp of maple syrup.
12 pieces of apple smoked bacon
2 ½ pounds Angus Rib Roast, boneless rough chopped Mixed with half the butter buds, half the lemon pepper, and half the maple syrup.
1 ½ cups rough chopped Portobello mushrooms
1 tsp beef stock base
½ tsp savory
1 clove chopped garlic
1 ¼ c red wine
1 oz cognac
1 tsp cornstarch or arrowroot
1 tsp lemon zest
1 cup torn Boston or Bibb lettuce



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill with a cover to medium-high. Prepare the Kaiser Rolls. Cut the rolls and spread each cut side with half the Butter Buds, Garlic, Maple Syrup mixture and let it soak in. Hold until the last minute. Cook the bacon in a grill ready pan with medium to low heat until bacon fat has dissolved and the bacon is still flexible and just barely crispy. Drain the bacon. Coarsely chop 6 of the bacon slices and separately set the bacon aside for addition to the burgers. Reserve the Drippings. Add the mushrooms to the pan above leaving in the scrapings. Add 1 ½ Tbsp bacon drippings and saute’ the mushrooms in medium heat until browned, but before they start to shrink. Combine the beef stock base, savory, chopped garlic clove, red wine, cognac, half the lemon pepper, and the lemon zest in a separate pan. Heat the mixture on the grill, stirring until the ingredients are combined and the liquid reduced by about a half. Add the mushrooms and cornstarch or arrowroot to the mixture, stirring steadily until fully mixed. Keep warm on the grill over the coolest part of the grill. To make the patties, combine the rough chopped Angus beef, half the lemon pepper, half the maple syrup, half the butter buds, and the 6 slices of chopped bacon. Using two forks mix the ingredients well. Add in 2/3 of the mushroom mixture, and mix well again using the two forks. Handling the meat as little as possible to avoid compacting it, divide the mixture into 6 equal portions and form the portions into flattened patties that will fit into the rolls. Wrap one piece of bacon around the edge of each burger. Tuck the ends of the bacon into the burger and fasten with a wet toothpick. Brush a ridged grill pan with vegetable oil. Place the patties on the ridges, and cook, turning once, until done to preference, 4 minutes each side for medium rare, and 5 to 7 minutes on each side for medium. When the patties are done, remove them from the pan. Pour any remaining juice into a fireproof pan. Add ¼ cup of the wine, a tsp of the bacon drippings, and the final 1/3 of the mushroom mixture. Stir and reduce into a sauce for the burgers. During the final minutes of grilling the patties, arrange the Kaiser rolls on a perforated pan coated lightly with oil and grill alongside the patties for 1 to 2 minutes. To assemble the burgers, remove the tothpick without disturbing the bacon edge. Place a generous amount of the torn lettuce leaves over the cut sides of the rolls. On each roll bottom, place the mushroom patty. Serve the burger open faced, with a little cup of the remaining mushroom aux juis on the plate.