Whistler Village Peppered Bacon and Poutine Burgers

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Ingredients
Peppered Bacon and Portobello Mushrooms
-
thick-sliced peppered bacon (cut into ½ inch pieces)
0.5 lb.
-
large Vidalia onions (peeled, quartered and sliced)
2
-
portobello mushrooms (finely chopped)
12 oz.
-
fresh thyme (chopped)
2 tsp.
-
fresh rosemary (chopped)
1 tsp.
-
freshly ground black pepper
0.5 tsp.
-
Sutter Home® Chardonnay
0.5 cup
-
salt
1 tsp.
Burger Patties
-
ground Angus chuck (80% lean)
2 lb.
-
pureed Peppered Bacon and Portobello Mushrooms (recipe above)
0.5 recipe
-
freshly ground black pepper
0.5 tsp.
-
fine sea salt
2 tsp.
-
Worcestershire sauce
2 tbsp.
Poutine Gravy
-
unsalted butter
3 tbsp.
-
garlic (finely chopped)
3 cloves
-
shallot (finely chopped)
1
-
fresh thyme (chopped)
1 tsp.
-
salt
1 tsp.
-
freshly ground black pepper
0.5 tsp.
-
Worcestershire sauce
2 tsp.
-
flour
3 tbsp.
-
Sutter Home® Chardonnay
0.5 cup
-
good beef stock (preferably homemade)
2 cup
Potato Patties
-
medium Idaho potatoes (grated)
3
-
Vidalia onion (grated)
1
-
salt
1.5 tsp.
-
freshly ground black pepper
1 tsp.
-
Colavita Extra-Virgin Olive Oil
2 tbsp.
-
unsalted butter
2 tbsp.
Main Ingredients
-
olive oil for brushing the grill
-
white cheese curds (substitute smoked Gouda broken into small pieces)
6 oz.
-
unsalted butter (softened)
2 tbsp.
-
potato buns
6
Credit: Sutter Home®’s Build a Better Burger® contest
For safe meat preparation, reference the USDA website.

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