Wine Varietal: Cabernet Sauvignon
2 Pounds Small Button Mushrooms (Commandeered)
1 Cup Lea & Perrin’s Worsteschire Sauce (Absconded)
1/4 Cup Dark Brown Sugar (Misappropriated)
1/4 Cup Fresh Lime Juice (Robbed)
1/4 Cup Spiced Rum (Smuggled)
1 Bermuda Onion, Sliced with Rings Separated (Extorted)
3 Cups Fresh Grape Tomatoes (Stolen)
3 Tablespoon Colavita Olive Oil (Thieved)
1 Tablespoon Ground Cloves (Taken by Force)
3 Pounds Ground Beef Chuck (Filched)
1-1/2 Teaspoons Fresh Ground Black Pepper (Pocketed)
1-1/2 Salt Teaspoons (Pinched)
12 ounces “Sharper than a Cutlass” Cheddar Cheese (Pilfered)
6 Tablespoon Spicy Brown Mustard (Purloined)
6 Fresh Bakery Style Rolls (Pirated)
18 Whole Crispy Leaves Iceberg Lettuce (Raided)
Preheat covered gas grill to medium high heat.
Rum Glazed Mushrooms and Onions:
Slice in half all mushrooms larger than 3/4 inch across the cap, leave the rest whole.
In 2 quart casserole combine Lea & Perrin’s, brown sugar, lime juice, and rum. Bring mixture to simmer on grill and add onions and mushrooms. Return to simmer and cook until liquid is reduced to a thick glaze (about 45 minutes) stirring occasionally.
Roasted Clove Tomatoes:
Toss grape tomatoes with 3 tablespoons olive oil and then with 1/2 tablespoon of ground cloves to coat. Using skewers or a grill basket, roast on grill. To cook evenly; turn skewers or toss tomatoes in basket, and alternate between direct and indirect heat as necessary until ever so slightly charred and shriveled but still intact (about 15 minutes). Sprinkle with remaining ground cloves while cooking.
Divide ground beef equally to make six individual patties sized to fit buns. Season each with 1/4 teaspoon fresh ground black pepper and 1/4 teaspoon salt. Cook on medium high heat until medium well (about eight minutes per side). Spoon some glaze on the burgers from the mushrooms and onions while cooking. Put 2 ounces of cheddar cheese on each burger during last 2 minutes of cook time. Coat the inside of both halves of bun with 1 Tablespoon mustard. Cover bottoms with glazed mushrooms and onions divided evenly among the burgers and put burger (cheese side up) on this. Using three leaves each make a bed of lettuce atop the burger and lay on 1/6 of the roasted tomatoes on each. Top with buns and serve.