RECIPES: Recipe Details

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Heart KIller Burger


1 small can of Mushrooms
Garlic Powder Salt (Kosher)
Cayenne Pepper Black Pepper
1 Small Yellow Onion
Sutter Home Red Wine
2 packages of raw Bacon
2.5 lbs Ground Beef (Ground Chuck)
Oil for grill
2 packages Philly Cream Cheese
6 Cups Shredded Sharp Cheddar Cheese
4 Tbsp Heavy Whipping Cream
12 slices Texas Toast
1 stick salted Butter
6 large Lettuce leaves
12 slices from large Tomatoes


Patties: Combine in a blender one small can of mushrooms, ¼ tsp garlic, 1/8 tsp salt, cayenne pepper to taste, black pepper to taste, and 1 small yellow onion. Blend until rough paste. Cook paste in frying pan with 3 Tbsp red wine until well cooked and once again to a thick paste, usually about 8-10 minutes over medium heat. In the blender, puree the fat off of several piece of bacon (roughly ¼ cup). Add cooked paste and the bacon fat to 2 lbs ground chuck and mix by hand until well incorporated. Hand pat beef mixture into 6 patties. Grill burgers at medium heat for approximately 7 minutes per side, or until done. Do not press patties and try to only flip once. Sauce: Combine cream cheese, shredded sharp cheddar cheese, heavy whipping cream, black pepper, 1/4 tsp salt, and 1/8 tsp garlic in a sauce pan and melt together slowly over low heat while constantly stirring. Bread: Spread one side of Texas Toast with butter and sprinkle with garlic. Toast both sides of the bread evenly on the grill. Serving: Fry remaining bacon until crisp (at least 18 pieces). Place sauce on bottom piece of toasted bread, place meat on top of sauce, place 3 strips of crispy bacon, 1 large lettuce leaf, and 2 slices of tomato on top of meat. Cover with more cheese sauce and top with second piece of toasted bread. Recommend serving with lot of napkins or bibs... not recommended for those watching their cholesterol or figure.