A tender beef & veal burger topped with sautéed chanterelle mushrooms, crumbled bacon, and endive served on a grilled French baguette with Dijon aioli.
This is a great alternative to your traditional hamburger but with a sweet and spicy twist. The bacon adds a bit of smokiness that balances out the sweet glaze.
Living only 15 minutes from Kennett Square, the "mushroom capital of the world", I have been able to experiment with many different varieties of mushrooms.
I learned how to make these burgers from a friend in Texas. As you know Texas is the bar-b-que capital of the world. Over the years I have fine tuned this recipe The secret ingredient is love.
This recipe I came up with because of my families love for pizza. I hope others will enjoy it also.