Burger of the Month: All American Smokehouse Burger
June 26, 2013
This summer, step up your backyard grill-out game with my All American twist on the classic bacon cheeseburger.
All American Smokehouse Burger
2 lbs. Laura’s ground 92/8 Lean Beef lightly formed in to four patties
14 oz. Golden Oak Shitake mushrooms
18 slices pepper bacon precooked
2 tbsp. extra virgin olive oil
! package Mesculan salad blend
6 sesame seed hamburger buns, sprayed with canola oil and toasted lightly
1 tbsp. red Balsamic vinegar
9 oz. smoked blue cheese, crumbled
Smokehouse BBQ sauce (recipe follows)
6 tbsp. course ground mustard
Kosher salt and cracked black pepper
Spray canola oil
Prepare grill for high heat cooking. Season both sides of burgers liberally with salt and pepper. Preheat small saucepan and add one tbsp. extra virgin olive oil. Add shitake mushrooms to the pan and sauté for 15 minutes until softened and lightly browned. Add salt and pepper to taste.
Grill burgers 7-10 minutes per side for medium rare. Toss shitake mushrooms in extra virgin olive oil and grill over direct hear until lightly browned. Remove from heat.
Blend together the Mesculan, 1 tbsp. olive oil, Balsamic vinegar and salt and pepper to taste.
Spread mustard evenly on bottom buns. Dip each burger in the smokehouse BBQ sauce and place on the bottom buns. Top each burger patty with an even portion of mushrooms, bacon, smoked blue cheese, and Mesculan salad. Dip top bun in BBQ sauce and serve immediately.
Smokehouse BBQ Sauce
1 bottle original KC Masterpiece Barbecue Sauce
3/4 bottle Budweiser beer
2 tbsp. Worcestershire sauce
1 tbsp. smoked sweet paprika
1 tsp. smoked chipotle powder
½ tsp. cayenne pepper
2 tbsp. unsalted butter
1 tbsp. onion powder
1 tbsp. garlic powder
Kosher salt and cracked black pepper to taste
Prepare grill for medium heat cooking. Preheat small pan and add all ingredients. Simmer for 30 minutes and add salt and pepper to taste.
–Clint Cantwell, Grilling.com Editor