Wine Varietal: Zinfandel
Spaghetti and Lasagna is my favorite food, so I thought this would make a good burger. Plus most everyone loves Italian food.
1 large or 2 small portobello mushrooms cut into 12 slices1 small or half of a large red bell pepper sliced into 12 pieces
1 small or half of a large yellow bell pepper sliced into 12 pieces
1 small red onion sliced into 6 pieces
1/2 tablespoon kosher salt
1/2 teaspoon fresh cracked black pepper
1 to 2 tablespoons olive oil
1 pound ground Angus beef 80-20
1 pound ground beef 73- 27
2 cloves garlic finely chopped or pressed with a garlic press
1 teaspoon kosher salt
1/2 teaspoon fresh crushed black pepper
2 to 4 oz mozzarella cheese with sun-dried tomato and basil cut into 1 inch cubes
6 tablespoons real butter ( cut into 1 tablespoon cubes)
6 slices of non- smoked Provolone cheese
2/3 cup of Bertolli tomato & basil pasta sauce
12 tablespoons Frigo freshly shredded 3 cheese Italian , Parmesan, Asiago & Romano
Nonstick cooking spray or Vegetable oil, for brushing on the grill rack
6 soft Artisan flat rolls split
1/2 cup real butter softened
1 tablespoon McCormick garlic salt
3 tablespoons Kraft grated Parmesan cheese
Preheat a gas grill to medium-high
Making the vegetable mixture:
On a 15 in long piece of heavy duty foil , put the vegetables on it sprinkle with the kosher salt and black pepper, and drizzle the 1 to 2 tablespoons olive oil over all. Fold the foil up into a pocket, make sure the ends are folded also and put on the grill for 15 minutes or until the vegetables are tender. Take off grill but keep the foil folded to keep the vegetables warm.
Making the patties:
Mix the meat, garlic salt and black pepper together.
Divide the meat into 6 equal pieces and form patties to fit the rolls . Poke a hole into the center of each patty and put the cube of cheese, make sure to cover the cheese with the meat.
Brush the grill with vegetable oil. Grill the meat 5 to 7 minutes or until done to your taste turning once. 6 minutes before patties are done put the 2/3 cup of Bertolli tomato & basil pasta sauce in a folded piece of foil and place on grill. 1 to 2 minutes before the meat is done, top the patties with 1 tablespoon of butter and lay the provolone cheese on top of butter, let melt.
Mix the softened butter and garlic salt together and brush on the inside and tops of the rolls. Place the rolls on grill and let toast. After you take the rolls off the grill sprinkle the tops with the 3 tablespoons Kraft grated Parmesan cheese.
To assemble the burgers, place a patty on each roll bottom, top with 2 tablespoons of the pasta sauce, divide the vegetables between the patties. On top of the vegetables mound up 1 to 2 tablespoons of the Frigo freshly shredded 3 cheese Italian , Parmesan, Asiago & Romano. Add the top roll and serve.