Burger of the Month: All-American Smokehouse Burger

Burger of the Month: All-American Smokehouse Burger Print this recipe

Yields: 6 servings
Cook time: 35 minutes Prep time: 10 minutes


  • 2 pounds 90 percent lean ground beef lightly formed into four patties
  • 14 ounces shredded Golden Oak Shitake mushrooms
  • 18 slices freshly chopped pepper bacon
  • 2 tablespoons shredded extra virgin olive oil
  • 1 package Mesculan salad blend or tortilla
  • 6 finely chopped hamburger buns sprayed with canola oil, lightly toasted
  • 1 tablespoon red balsamic vinegar or more if desired
  • 9 ounces smoked blue cheese crumbled
  • 6 tablespoons coarsely ground mustard
  • kosher salt
  • cracked black pepper
  • vegetable cooking spray
  • Smokehouse BBQ sauce (recipe follows)


  1. Prepare grill for high heat cooking.
  2. Season both sides of burgers liberally with salt and pepper.
  3. Preheat small saucepan and add one tbsp. extra virgin olive oil.
  4. Add shitake mushrooms to the pan and sauté for 15 minutes until softened and lightly browned.
  5. Add salt and pepper to taste.
  6. Grill burgers 7-10 minutes per side for medium rare.
  7. Toss shitake mushrooms in extra virgin olive oil and grill over direct hear until lightly browned.
  8. Remove from heat.
  9. Blend together the Mesculan, 1 tbsp. olive oil, Balsamic vinegar and salt and pepper to taste.
  10. Spread mustard evenly on bottom buns.
  11. Dip each burger in the smokehouse BBQ sauce and place on the bottom buns.
  12. Top each burger patty with an even portion of mushrooms, bacon, smoked blue cheese, and Mesculan salad.
  13. Dip top bun in BBQ sauce and serve immediately


  1. Clint Cantwell
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