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Snipes Mountain-Man Burger

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Thick and juicy cheeseburger topped with bacon and cooked on the grill will satisfy any mountain man. The homemade balsamic aioli mayonnaise gives it an extra kick.

Recipe Prep Time
Prep Time
30 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
30 min
Recipe Servings


8 strips of bacon

2 teaspoons maple syrup

4 Certified Angus Beef ground chuck patties, 8 oz. each

Olive oil

salt and pepper to taste

4 slices Darigold medium cheddar cheese

2 teaspoons Darigold butter

1 cup crimini mushrooms, sliced

4 onion rolls

8 teaspoons Balsamic Aioli Mayonnaise (recipe follows)

4 tomato slices

1 cup arugula


Cook bacon at 350°F for 15 minutes; brush with maple syrup and continue cooking until crispy (about 5 minutes). Drain on paper towel and set aside.

Brush beef patties lightly with olive oil and season to taste with salt and pepper. Grill 7 to 9 minutes on each side, or until desired doneness is achieved. Add cheddar cheese during final 2 minutes of cooking.

Meanwhile, brown butter in a small skillet. Add mushrooms and sauté for 3 minutes; set aside. Toast rolls on grill and spread both halves with balsamic aioli mayonnaise. Place patties on bottom halves of buns; layer with bacon, mushrooms, tomato and arugula. Top with remaining halves of rolls.


Place 2 or 3 cloves peeled and chopped fresh garlic and 1/4 teaspoon sea salt in a blender, or in a food processor fitted with a metal blade. Pulse for two seconds.

 Add 1 egg yolk (at room temperature), juice of 1/2 lemon and 2 teaspoons balsamic vinegar; pulse on and off until blended. Turn on blender at low speed and begin adding 1 cup olive oil in a thin stream. If the mixture becomes too thick, thin with a small amount of room-temperature water and continue adding oil until fully incorporated. Finish with salt and pepper to taste. Makes about 1 1/4 cups.


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