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Bourbon Mayonnaise:

Mushroom and Bourbon Sauce:

  • Bacon (diced) 225.0 g
  • Butter 15.0 ml
  • Large Onion (diced) 1.0 whole
  • Button mushrooms (sliced) 450.0 g
  • Garlic cloves (minced) 3.0 pc
  • Bourbon 90.0 ml
  • Cream 125.0 ml
  • Fresh rosemary (chopped) 30.0 ml
  • Salt & pepper (to taste)

Prepare the Burger:


  1. Bourbon Mayonnaise:

    • Reduce the bourbon by half.
    • Combine Hellmann’s Original Mayonnaise, reduced bourbon and pepper; whisking to incorporate. Reserve refrigerated.
  2. Mushroom and Bourbon Sauce:

    • Render the bacon and set aside.
    • In excess bacon grease add the butter, sauté onions and mushrooms until slightly softened.
    • Add garlic and deglaze with bourbon.
    • Add cream, Fine Foods Barbecue Sauce and rosemary, simmer until reduced and slightly thickened, about 5 minutes.
    • Season to taste with salt and pepper. Hold hot for service.
  3. Prepare the Burger:

    • Cook the patties to desired doneness, top with cheese until melted.
    • To assemble, spread 15 ml Bourbon Mayonnaise on each side of the bun, then top with Bacon, Mushroom and Bourbon Sauce (45ml per burger) and remaining bun.
    • Serve immediately with hand cut skin-on chips sprinkled with Robertsons Chip & Potato Seasoning.
  4. Chef's Tip!

    • To make a non-alcoholic version, remove the alcohol and name it the rebellion burger.