Rhino's Shut Yo Mouth Burger
Rhino's Shut Yo Mouth Burger
Before burgers are born, their dream is to be something delicious. However, a select few get the glory of becoming one of Rhino’s Shut Yo Mouth Burgers. Birthed from the brain of one of Johnsonville’s super-enthusiasts, this recipe takes the signature flavors of your favorite bratwurst and adds in mushrooms, hickory smoked bacon, red wine, capers, and other fantastic ingredients that skate the fine line of insanity and genius. Whether you think Rhino is one or the other, you’ll be enjoying a phenomenal meal.
Ingredients
- 6
-
8
ounces
hickory smoked bacon, chopped
-
8
ounces
mushrooms, sliced
-
1/2
cup
red wine
-
1/2
stick
unsalted butter
-
6
Provolone cheese slices
-
1
small
red onion, sliced
-
6
sesame seeded Kaiser rolls
-
Aiolo:
-
1
cup
mayonnaise
-
1
tablespoon
capers, drained
-
1/2
fire roasted red bell pepper, chopped
-
cracked black pepper
REVIEWS
Directions
To make aioli, combine mayonnaise, capers, chopped fire roasted red bell pepper and cracked black pepper to taste; mix well.
Heat the grill to medium-high. Place burgers on grill.
In large skillet, brown the chopped hickory smoked bacon until crisp.
Remove cooked bacon to paper towel to drain, reserving 1/2 of the bacon grease, discarding the rest.
Use the remaining bacon grease to sauté the sliced mushrooms for 3 to 4 minutes.
Add red wine and continue cooking until liquid in pan is reduced to near nothing. Place in serving bowl.
Butter both inside halves of the Kaiser Roll and place on the grill, butter side down, until toasted.
About 3 minutes before burgers are done, top each with a slice of provolone cheese.
To build burger, place sliced red onion on bottom half of roll. Add the burger, a scoop of the bacon infused sautéed mushrooms, and top with the homemade aioli. Cover with roll to top.
