Fire House 7 Burger

Alex Callegari


This burger was created for my crew at Fire Station 7. My crew encouraged me to enter the the Bud and Burgers Championship. I was selected as a semi-Finalist and served it up to hundred's of people at the Taste of Cincinnati where it won by a large margin. The burger then went on to the Finals in St. Louis where it went against 9 other outstanding Burgers from around the country. At the end of the final judging it was selected runner up. A great accomplishment for an amateur cook.
The Firehouse 7 burger is actually a modified and improved version from the competition.

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40 Min


20 Min




2 lb
ground chuck
potato bread rolls
12 slice
8 slice
smoked gouda cheese
large portabella mushrooms
1 large
onions, vidalia, peeled
1 c
fine sweet marsala wine
4 Tbsp
brown sugar
1/2 c
balsamic vinegar
1/2 c
olive oil, extra virgin
2 Tbsp
1 Tbsp
dijon mustard
1 c
1/2 c
chopped italian parsley
2 Tbsp
lime juice
1 Tbsp
oregano, dried
4 oz
worcestershire sauce
red leaf lettuce

Directions Step-By-Step

To make the Burger Patties:

1. Preheat oven to 425 F

2. Combine beef and Worcestershire in a large bowl

3. Divide into 4 equal portions and form into patties

4. Season the outside of burgers with salt, pepper, brown sugar and cayenne mix

5. Cover and refrigerate
To prepare the Portobello Mushrooms:

1. Place the 4 mushrooms face up on a sheet pan

2. Prepare Balsamic vinaigrette: blend Balsamic vinegar, olive oil, honey and dijon

3. Pour and gently press vinaigrette into mushrooms gills

4. Place mushrooms into preheated oven for 20 minutes

5. Take out of oven and set aside until cooled

6. Cut length wise ¼” in thickness
To prepare the Marsala Onion Relish:

1. Slice one large Vidalia onion

2. In a medium size saucepan, add 2 tbs. of Olive oil and set to medium heat

3. Add onions and marsala wine and slowly start to cook down onions approximately 20 minutes

4. After onions have been broken down and the wine evaporated, add 2 tbs. brown sugar and continue to stir and cook until onions have slightly caramelized
5. Season with salt and pepper
To prepare the Pancetta:

Place the 12 slices on a sheet pan and place into oven for 15 min or until pancetta has browned but not burned. Take out of oven and set aside.
To prepare the Herbed Garlic Aioli:

Combine mayonnaise, flat leaf parsley, lime juice, oregano and whisk in a small bowl.
To Prepare the Buns:

After skillet has been taken out of the oven place back on burners on low heat. Brush cut side of hamburger buns with butter and place down on skillet until underside of bun has slightly browned.
Assembling Burger:

1. Add 2 tablespoons of garlic herb aioli to the bottom buns, place a red leaf lettuce on Aioli. top with a Burger Patty

2. Place 3 slices of Pancetta on top of the patties, add 3 tbs. of Caramelized Onion on top of Pancetta place Smoked on top.
3. Layer sliced mushrooms on top of relish and top with bun

About this Recipe

Course/Dish: Burgers
Main Ingredient: Beef
Regional Style: Italian