Open-Face Bacon Marsala Burgers

Trust me on this, you need the fresh lemon juice. It makes the dish by brightening up the bacon. Trust me, the bacon gets brighter.



  • 2 buns, cut in half
  • 4 slices provolone cheese

For the burgers:

  • 1 lb ground beef
  • 2 tbsp finely diced sweet onion
  • 1 clove garlic, minced
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 8 dashes Worcestershire sauce

For the topping:

  • 5 slices bacon, chopped into pieces
  • 8 oz. sliced mushrooms
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 ½ cups cooking marsala
  • Juice of one lemon
  • 3 tbsp butter at room temperature, cut into small cubes

Preheat outdoor grill.

In a mixing bowl, combine all burger ingredients by hand. Mix well. Form into four patties. Grill to desired doneness. Place a slice of cheese on each one and gril until melted. Place in oven on warm until serving time.

Heat a skillet over medium heat. Add bacon and cook until crisp. Remove cooked bacon with a slotted spoon and set aside for later use. Add mushrooms. Cook until browned and tender (the bacon grease will be completely absorbed and the pan will be dry when done). Add shallots and garlic. Cook for 1 minute, stirring constantly. Add cooked bacon and tomato paste. Stir to incorporate paste thoroughly. Cook, stirring constantly, for 1 minute. Add marsala and scrape browned bits off bottom of pan. Reduce until thickened (to about ½ to ¼ cup of liquid). Add lemon juice. Remove from heat and whisk in butter.

Serve each burger on half a bun topped with mushroom mixture.

Makes 4 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
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