Description
A recipe for Portobello Burgers

Ingredients

• 1-1/2 pounds ground beef
  
• 1/4 cup finely chopped shallots
  
• 3 tablespoons Sutter Home Zinfandel, or other dry red wine
  
• 2 teaspoons ground cumin
  
• 1/4 teaspoon ground red pepper
  
• 4 pieces focaccia bread, about 4 inches wide, cut in half horizontally or 4 onion rolls, split
  
• 16 arugula leaves
  
• 1/2 cup crumbled goat cheese
  
• Sun-Dried Tomato Mayonnaise:
  
• 1/3 cup mayonnaise
  
• 1/4 cup chopped oil-packed sun-dried tomatoes
  
• Seasoning:
  
• 1 tablespoon chopped fresh thyme
  
• 2 teaspoons chopped fresh oregano
  
• 1 teaspoon salt
  
• 1 teaspoon freshly ground black pepper
  
• Marinated Portobellos:
  
• 1/4 cup Sutter Home Zinfandel, or other dry red wine
  
• 2 tablespoons olive oil*
  
• 1 teaspoon freshly grated lemon peel
  
• 4 large (about 3-inch diameter) portobello mushrooms, stems removed

Preparation
Total preparation and cooking time: 55 to 60 minutes

1. Combine sun-dried tomato mayonnaise ingredients in small bowl. Cover and refrigerate.

2. Combine seasoning ingredients in small bowl. Set aside. Prepare portobello mushrooms. Whisk wine, oil, lemon peel and 1 tablespoon of seasoning mixture in small bowl until blended. Place mushrooms in glass dish. Pour marinade over mushrooms; turn mushrooms to coat. Set aside.

3. Combine ground beef, shallots, wine, cumin, red pepper and remaining seasoning mixture in large bowl, mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties.

4. Remove mushrooms from marinade; reserve marinade. Place mushrooms on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes or until tender, turning once and brushing with reserved marinade. About 10 minutes before mushrooms are done, move mushrooms to outer edge of grid. Place patties in center of grid; grill 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally. Remove; keep warm.

6. Place bread, cut sides down, on grid. Grill until lightly toasted, about 2 minutes.

7. Spread sun-dried tomato mayonnaise over cut sides of bread. Line each bottom bread piece with 4 arugula leaves; top with burger, mushroom and 2 tablespoons goat cheese. Close sandwiches.

*Recipes tested with Colavita Extra Virgin Olive Oil.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available