wagyu burgers with red wine mushrooms and bacon

Smokey bacon, red wine mushrooms, melted cheddar and juicy charcoal grilled

wagyu patties just might make the perfect burger. Try blistered sweet peppers in place of french

fries for an even more enjoyable pairing.

Ingredients

• 4 First Light Wagyu Burger Patties

• 8 slices of Peppered Bacon

• 8 Slices White Cheddar

• 8-10 Crimini Mushrooms (sliced)

• 2 cloves of Garlic (sliced)

• 1 cup of Pinot Noir

• Salt and Pepper

• 4 Brioche Buns

Method

Start by firing up the grill to a medium high heat. Line a cast iron pan with the slices of bacon and transfer to the grill, or the stove, and cook until crispy. Remove the bacon from the pan and set aside on a paper towel lined plate. Drain off a small amount of bacon fat if needed - there should still be enough bacon fat to coat the bottom of the pan. Add the mushrooms and cook, stirring occasionally, until softened (5-7minutes). Season with salt and pepper, then add one cup of Pinot Noir. Let the wine and mushroom mixture cook down while you grill the patties. The mushrooms are done when the wine is fully cooked off.

Remove the burger patties from the packaging and pat dry with a paper towel. Season each patty with salt and pepper and set aside while you make sure your grill is hot and clean. Place the patties on the grill and cook for three to four minutes before flipping. Add a slice of cheese to each patty, followed by a pile of the mushrooms, then close the lid of the grill to allow the cheese to melt.

Place the cheesy patties and mushrooms on a toasted brioche bun, then top with crispy bacon before enjoying.