Whistler Village Peppered Bacon and Poutine Burgers
Let's get grilling
1
Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets. Configure the coals for a two-zone fire, placing the briquets on one half of the charcoal grate to create a hot zone for grilling and a cool zone for moving the burgers during flare-ups. Adjust the bottom grill vents for medium-high heat cooking, approximately 400–425°F.
2
To make the peppered bacon and portobello mushrooms, place a cast iron skillet on the grates. Add the bacon and cook until medium crisp. Remove the bacon with a slotted spoon and reserve. Add the onions, mushrooms, thyme, rosemary and pepper to the skillet and sauté in the bacon fat until the onions are caramelized, about 15 minutes. Add the Sutter Home® Chardonnay and salt and cook until the wine has evaporated, about 5 minutes. Evenly divide the mixture into 2 bowls. Puree one portion for the burger patties and chill. Add the reserved bacon to the other portion and set aside.
3
To make the burger patties, gently but thoroughly combine all of the ingredients in a large bowl. Divide into 6 equal portions and form into patties slightly larger than the potato buns. Cover and set aside.
4
To make the gravy, place a cast iron skillet on the grates. Add butter, garlic, shallot, thyme, salt, pepper and Worcestershire sauce. Cook until shallots are soft, about 2 minutes. Add flour and cook until mixture is light brown, about 5 minutes. Add wine and simmer until partly reduced, about 2 minutes. Add beef stock, whisk until smooth, and simmer for an additional 2 minutes or until gray thickens.
5
To make the potato patties, place a large heatproof griddle on the grill. In a large bowl combine potatoes, onions, salt and pepper and mix well. Let stand for 15 minutes. Squeeze out excess moisture and discard the liquid. Divide the potato mixture into 6 even parts. Add olive oil and butter to the griddle. Place the 6 potato portions on the griddle and flatten to a thickness of ¼-inch. Cook patties on one side until golden brown, about 10 minutes. Flip patties and cook for an additional 5–7 minutes. Remove from griddle and cover with foil to keep warm while cooking burgers.
6
Brush the grill rack with olive oil. Place the patties on the rack and cook for approximately 4 minutes on one each side until they reach an internal temperature of 160°F. During the last 2 minutes of cooking, add equal amounts of cheese curds to the top of each patty. Butter the cut sides of the potato buns and place cut side down on the outer edges of the grilling rack to toast.
7
To assemble burgers, place a burger patty on each of the bottom buns, add 2 tablespoons of gravy, top with a potato patty, add 2 more tablespoons of gravy and top with equal portions of peppered bacon and portobello mushrooms. Add the bun tops and serve.
Cooking for 6 people
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
Credit: Sutter Home®’s Build a Better Burger® contest
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