Wine Varietal: Pinot Noir
3/4 CUP MAYONAISE
3 GARLIC CLOVES MINCED
1 tsp SALT
1 tsp FRESHLY GROUND PEPPER
1 TBSP FRESH LEMON JUICE
1 TBSP BALSAMIC VINEGAR
2 tsp FINELY CHOPPED FRESH ROSEMARY
1 TBSP DIJON MUSTARD
1 CUP BALSAMIC VINEGAR
1/4 CUP HONEY
2 TBSP BROWN SUGAR
6 – 4 INCH PORTABELLA MUSHROOMS
“ROASTED RED PEPPER AND ONION GRILL”
2 RED ONIONS SLICED (APPROX. ¼ INCH)
1 15OZ. JAR OF ROASTED RED PEPPERS (DRAINED
AND THINLY SLICED)
VEGETABLE OIL FOR BRUSHING ON GRILL RACK
1 POUND GROUND SIRLOIN
1 POUND GROUND CHUCK
1 TBSP. SPICY MONTREAL STEAK SEASONING
6 SLICES OF HAVARTI CHEESE
VEGETABLE OIL, FOR BRUSHING ON GRILL RACK
6 ONION ROLLS SPLIT
Prepare a medium-hot fire in a charcoal grill with a cover, or Pre-heat a gas grill to medium-high.
To make Rosemary Aioli, combine the mayonnaise, garlic, lemon juice, balsamic, rosemary, and Dijon in a small glass bowl. Wisk all the ingredients together, until well blended. Cover and refrigerate until ready to serve.
To make the portabella mushrooms whisk together the balsamic vinegar, honey, and brown sugar in a small bowl. Place mushrooms bottom side down, into a heat resistant medium sized pan. Pour Marinade over the mushrooms.
Cover pan with foil, and place pan on a medium hot grill.
Grill for approximately 30 minutes, or until mushrooms are tender and easy to slice. Remove pan from grill, and transfer mushrooms to a plate, using a slotted spoon. Thinly slice the mushrooms, and cover plate with foil to keep mushrooms warm. Keep pan and remaining marinade in pan for later use.
Halfway through the mushrooms being done, rub grill rack with oil, and place sliced red onions on grill rack. Grill onions until tender and slightly browned, about 4 minutes per side.
To make the red pepper and onion grill, add the grilled onions to the pan with the reserved mushroom marinade. Return pan to grill, and continue to cook the onions until they begin to caramelize and most of the liquid has evaporated. About 2 minutes, stirring occasionally. Once onions have begun to
caramelize, add the red peppers to the pan. Stir the mixture together, and continue to cook until mixture is heated throughout. Remove pan from grill, and cover with foil to keep warm until ready to serve.
To make the patties, combine ground chuck, ground sirloin, and montreal seasoning. Make sure all ingredients are thoroughly mixed. Do not over mix the meat mixture. You want the meat mixture to remain light and airy. Divide the the mixture into 6 equal portions and form into patties to fit the rolls. Oil the grill rack again, and place patties onto grill Rack. Do not probe or smash patties down while cooking. Grill burgers for 5 minutes on each side for medium cooked burgers. Within 2 minutes remaining of burgers being done, top each burger with 1 slice of cheese. Also place top half of bun, cut side down on grill rack. Close the lid on the grill, and continue to cook for about 2 minutes.
The cheese should be melted, and the bun tops lightly toasted, and warmed. Meanwhile place bottom half of each bun on large platter cut side up. Spread 1 Tbsp.’s of Aioli mixture on each bottom bun. Layer each with an evenly distributed amount of sliced portobella mushrooms. Top each with a burger. Evenly distribute the red pepper and onion mixture on top of each burger. Spread a small amount of Aioli, about
1 Tbsp. onto cut side of bun top, and top off each burger with a bun top. Enjoy.