Wine Varietal: Pinot Noir
¾ cup good quality mayonnaise
1 TBS + 1tsp honey
1 TBS + 1tsp spicy brown mustard
1 TBS puréed canned chipotle chilies in adobo
5 thick bacon slices
1 TBS extra virgin olive oil
4 cloves garlic, finely minced
2 cups shitake mushrooms, cleaned, stems removed and roughly chopped
1 cup crimini mushrooms, cleaned, stems removed and roughly chopped
Juice of 1 lemon
¼ tsp salt
½ tsp freshly ground black pepper
½ cup cilantro, roughly chopped
2 pounds ground chuck
2 TBS Tabasco Chipotle Pepper Sauce
1/3 cup Worcestershire Sauce
1 poblano pepper, finely chopped
¾ cup red onion, finely chopped
1 TBS seasoned salt, preferably Johnny’s Seasoning Salt
Vegetable oil, for brushing on grill rack
6 country potato buns, split
6 slices aged sharp white cheddar cheese, preferably Tillamook
6 leaves butter lettuce
Preheat a gas grill to medium-high.
To make honey-mustard, combine all of the ingredients in a small bowl and mix well. Cover and refrigerate until ready to serve.
To make mushroom relish, pre-heat a medium fire-proof frying pan on the grill. Once heated, cook bacon until crisp and transfer to paper towels to drain well. When cool enough to handle, crumble bacon. Add 1 TBS extra virgin olive oil to bacon grease in frying pan. Add mushrooms and garlic. Sauté 3 minutes or until mushrooms are golden brown, stirring occasionally. Add lemon juice, salt and pepper. Stir to incorporate. Sauté for one minute. Add cilantro and crumbled bacon. Mix well and remove from heat, cover and set aside.
To make the patties, combine ground chuck, pepper sauce, Worcestershire Sauce, poblano, red onion and seasoned salt in a large bowl. Handling the meat as little as possible to avoid compacting it, divide the mixture into 6 equal portions and form the portions into patties to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, about 4 – 6 minutes on each side for medium. During the last few minutes of cooking, buns should be added to the outer edges of the grill rack, cut side down, to toast lightly. During the last minute of cooking, place cheese on patties to warm.
To assemble the burgers, spread an equal amount of chipotle honey-mustard on the bottom halves of the toasted buns. On each bun bottom, place one leaf of butter lettuce, a meat patty and equal amounts of mushroom relish. Add the bun tops and serve.