Mushroom Burgers with Pinot Noir
Mushroom Burgers
2 pounds (32 ounces) 80/20 ground beef, cold grilled bacon
4 cloves garlic, minced
2 tablespoons minced onion
20oz Baby Bella Mushrooms
1 tablespoon Worcestershire sauce
1 3/4 teaspoons freshly ground pepper
1 1/2 teaspoons salt
6 slices Tillamook sharp cheddar cheese
6 hamburger buns
Butter for buns
Blistered Shishito Peppers
8 ounces shishito peppers—washed and thoroughly dried
1 tablespoon neutral oil (such as vegetable or grapeseed)
Jacobsen Salt (flake)
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Pair with Underwood canned Pinot Noir.
INSTRUCTIONS
Grill or fry your bacon so it is done the way you typically like it.
Prepare the burger patties by mixing ground beef with Worcestershire. Add a little salt and pepper and then press into 6 patties.
Wash and slice mushrooms and sauté with garlic and onion, or grill in a grill basket alongside the burgers until onion is opaque and mushrooms begin to turn golden brown. Once cooked, season with salt and pepper to taste.
Grill the burgers to your done-likeness. Add cheese when the burgers are close to being cooked and toast buttered buns on grill. Arrange buns with cooked burgers and spoon mushrooms onto the melted cheese, top with bacon.
For the peppers, heat griddle or grill basket to medium-high heat. Arrange peppers in a single layer with oil and cook until they are lightly charred. Season with flake salt.
Enjoy.
