Good Life, Good Food: Jack and Shroom Burger

From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Jack and Shroom Burger.

Jack & Shroom Burger


4 ea 8 oz hand patted ground chuck patty

1/2 C fresh mushrooms, sliced

1 tsp garlic, chopped

1 C Jack Daniels Kentucky bourbon

½ C barbecue sauce, I like Sweet Baby Rays

4 ea wheat bun or onion roll

Kosher salt and coarse ground pepper


Preheat your grill to med high

Take chuck patties out and let them sit for 10 to 15 minutes even up to room temperature. Place burgers on your grill and grill to desired doneness.

In a sauté pan, with 1 Tblspn of butter add chopped garlic. When garlic becomes aromatic add mushrooms and sauté. When mushrooms begin to brown, add bourbon and bring to a boil. Let bourbon reduce by half then add barbecue While burgers are grilling¸ mix together green onion, tomatoes, jalapenos and cilantro stirring well. Season with salt and pepper, even a squeeze of lime juice. When pico is mixed, split in two. Mix ½ of the mixture with the cream cheese blending well. You can even run it through your food processor pulsing as you go. When done refrigerate, you can make this up a day in advance so the flavors are married together well.

When your burgers are done, place it on a grilled bun, top it with the cream cheese spread. Place 3 to 4 slices of avocado on each burger! It is a great summer burger!