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Nueske’s Bacon Blended Burger with Cream Cheese

bacon mushroom burger

Click here for more information on Nueske's Meats.


1 Tbsp. butter (salted)

2 large (5” – 6”) portabella mushrooms, stems removed, diced fine

1 shallot, diced fine

1/2 jalapeño, diced fine

5 burger buns (good ones)

1 Tbsp. butter (salted)

1/2 tsp. garlic powder

1 lb. ground chuck

5 slices Nueske’s Cherrywood Smoked Uncured Bacon, diced fine

1 1/2 tsp. Worchestershire sauce

1 1/2 tsp. mushroom soy sauce

1 tsp. black pepper

4 Tbsp. whipped cream cheese

1/2 cup banana pepper rings, hot or mild

2/3 cup French fried onions

Add lettuce, tomato, ketchup, mustard, etc. if desired.


Place a tablespoon of butter in a large sauté pan, over medium, and when it is melted and beginning to bubble, add the diced mushrooms and shallots. Cook, stirring and scraping the pan often, until the mushrooms and shallots are tender, about 4 minutes, and then add the diced Jalapeño. Stir the mixture together and allow to cook for approximately 1 minute, then remove from heat. Cool the mixture.

Turn broiler on low. Cut burger buns in half and spread a thin amount of the first tablespoon of butter on the face of each top and bottom. Sprinkle buns with garlic powder and place under the broiler until just golden and toasty.

Bring the grill to high heat.

In a large bowl, hand-mix the ground chuck, bacon, Worchestershire, mushroom soy sauce, cooled mushroom mix, and pepper. Form five round balls and flatten them in to patties. Place the patties on a tray and place each one on the grill. Cook for approximately 3 minutes per side. Remove from grill and place on a clean plate or tray.

Spread cream cheese on the top half of each bun. Place a burger on the bottom half of each bun and top it with banana pepper rings. Stick French fried onions to the cream cheese and place the bun half on top of the burger. Serve immediately.

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