Prepare the Bourbon Mayonnaise

Prepare the Mushroom and Bourbon Sauce

  • Diced bacon 225 g
  • Butter 15 ml
  • Cremini mushroom slices 450 g
  • Garlic, minced 3 cloves
  • Heavy cream 375 ml
  • Fresh rosemary, chopped 30 ml
  • Salt and pepper, to taste
  • Large onion, diced 1 each
  • Bourbon 90 ml

Prepare the Burger

  • Bourbon Mayonnaise, prepared 300 ml
  • Salt and pepper, to taste
  • Mushroom and Bourbon Sauce, prepared 445 ml
  • Smoked cheddar, slices 10 each
  • Potato hamburger bun, toasted 10 each
  • Beef, gound, 80/20, formed into 6 oz. patties 10 each
  1. Prepare the Bourbon Mayonnaise

    • Reduce bourbon by half.
    • Combine Hellmann's® Real Mayonnaise, reduced bourbon and pepper; whish to incorporate.
    • Reserve refrigerated.
  2. Prepare the Mushroom and Bourbon Sauce

    • Render bacon, set aside.
    • In excess bacon grease and butter, sauté onions and mushrooms until slightly softened.
    • Add garlic and deglaze with bourbon.
    • Add cream and rosemary and simmer until reduced and slightly thickened, about 5 minutes.
    • Season to taste with salt and pepper. Hold hot for service.
  3. Prepare the Burger

    • Cook the burgers to desired doneness, top with cheese until melted.
    • To assemble, spread 15 ml Bourbon Mayonnaise on each side of the bun, then top with bacon, Mushroom and Bourbon Sauce and top of bun.