Brookfield Burgers

Ground beef and ground pork combine with apple, onion, shredded cheddar, shiitake mushrooms, bacon, and bread crumbs to make this grilled burger.

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Ingredients:

• 2 1/4 lbs. fresh ground beef sirloin
• 3/4 lb. fresh ground pork
• 1 bunch green onions, trimmed and diced on diagonal
• 1 delicious apple, cored, peeled, and grated
• 1/2 lb. shredded, extra sharp, Wisconsin Cheddar Cheese
• 16 oz. Shiitake mushroom tops, sliced 1/8-in. thick
• 12 slices of precooked, smoked bacon, chopped
• 1/2 cup Bella Italian-Style Bread Crumbs with Romano Cheese
• 2 small eggs, slightly beaten
• 2 Tablespoons Kikkoman Stir-Fry Sauce
• 2 Tablespoons Wright's Concentrated, all Natural Hickory Seasoning
• 1 teaspoon Durkee garlic salt
• 1/2 teaspoon freshly ground black pepper.
• 1/2 cup Sutter Home Cabernet Sauvignon wine
• 6 Large Kaiser Rolls
• Purchased or homemade herb & butter spread

Method

Set up grill for direct grilling, and preheat coals to high. Thoroughly mix ground sirloin, ground pork, green onions, apple, cheddar cheese, mushrooms, bacon, and bread crumbs in a large bowl. In a small bowl, beat eggs; add stir-fry sauce, hickory seasoning, garlic salt, pepper, and wine. Mix small bowl of mixture into large bowl. When ready to grill, brush and oil grill grate. Loosely pack into 6 burgers, about 3/4-inch thick. Grill burgers on grate, about 7 minutes per side, rotating 90 degrees after 3 1/2 minutes. Put herb-butter spread on rolls. Toast rolls on indirect heat, off to the side, buttered side down, for about one minute, until golden brown. Serve immediately.

Notes: This is a great American burger because it conforms to the American method of cooking: simple, yet elegant. It was created in Brookfield, Wisconsin, U.S.A., using a tasty collection of ingredients, enhanced with Sutter Home Cabernet Sauvignon wine. This burger looks great, because when it grills up, it presents a tasty caramelized collection around the sharp Wisconsin cheddar that forms between the grate pattern, formed as a result of rotation every 3 1/2 minutes.

Number of servings: 6

Submitted By: rodelger
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