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)
1/2 pound
-
large Vidalia onions (peeled, quartered and sliced)
2
-
portobello mushrooms (finely chopped)
12 ounces
-
fresh thyme (chopped)
2 teaspoons
-
fresh rosemary (chopped)
1 teaspoon
-
freshly ground black pepper
1/2 teaspoon
-
Sutter Home® Chardonnay
1/2 cup
-
salt
1 teaspoon
Burger Patties
-
ground Angus chuck (80% lean)
2 pounds
-
pureed Peppered Bacon and Portobello Mushrooms (recipe above)
1/2 recipe
-
freshly ground black pepper
1/2 teaspoon
-
fine sea salt
2 teaspoons
-
Worcestershire sauce
2 tablespoons
Poutine Gravy
-
unsalted butter
3 tablespoons
-
garlic (finely chopped)
3 cloves
-
shallot (finely chopped)
1
-
fresh thyme (chopped)
1 teaspoon
-
salt
1 teaspoon
-
freshly ground black pepper
1/2 teaspoon
-
Worcestershire sauce
2 teaspoons
-
flour
3 tablespoons
-
Sutter Home® Chardonnay
1/2 cup
-
good beef stock (preferably homemade)
2 cups
Potato Patties
-
medium Idaho potatoes (grated)
3
-
Vidalia onion (grated)
1
-
salt
1½ teaspoons
-
freshly ground black pepper
1 teaspoon
-
Colavita Extra-Virgin Olive Oil
2 tablespoons
-
unsalted butter
2 tablespoons
Main Ingredients
-
olive oil for brushing the grill
-
white cheese curds (substitute smoked Gouda broken into small pieces)
6 ounces
-
unsalted butter (softened)
2 tablespoons
-
potato buns
6
For safe meat preparation, reference the USDA website.

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