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Prepare the Bourbon Mayonnaise

Prepare the Mushroom and Bourbon Sauce

  • diced bacon 225 g
  • Butter 15 ml
  • Cremini mushroom slices 450 g
  • Large onion, diced 1 ea
  • Ail, haché fin 3 cloves
  • Heavy cream 375 ml
  • Fresh rosemary, chopped 30 ml
  • Sel et poivre au goût

Prepare the Burger

  • Bourbon Mayonnaise, prepared 300 ml
  • Beef, gound, 80/20, formed into 6 oz. patties 10 ea
  • Sel et poivre au goût
  • Mushroom and Bourbon Sauce, prepared 445 ml
  • Smoked Cheddar 10 tranches
  • Bacon 20 tranches
  • Potato hamburger bun, toasted 10 ea
  1. Prepare the Bourbon Mayonnaise

    • Reduce bourbon by half. Combine ingredients and whisk to incorporate. Reserve refrigerated.
  2. Prepare the Mushroom and Bourbon Sauce

    • Cook the bacon until crisp and remove from pan, drain, and roughly chop.
    • Sauté onions and mushrooms in the remaining bacon fat until slightly softened. Add garlic and deglaze with bourbon.
    • Add cream and rosemary and simmer until reduced and slightly thickened, about 5 minutes. Return bacon pieces to the sauce and season to taste with salt and pepper. Hold hot for service.
  3. Prepare the Burger

    • To assemble one burger, spread 1 T. Bourbon Mayo on each side of the bun. Season the burger patty and cook. Top with smoked cheddar cheese, bacon, and Mushroom and Bourbon Sauce.
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