Wine Varietal: Sauvignon Blanc
Burgers at our cottage during the summer for the past several years we have started a tradition.Once a week I make a different burger and we get together and enjoy them with some wine and beer. It has become such a hit that I’ve thought about charging for it but being as all the neighbors now kick in and pay for all the ingredients and I enjoy doing it so much that I left it as a tradition. Our local butcher has been kind enough, because we buy everything through him to grind several of our ingredients together because our tradition has grown and at times I find myself having to make 20 to 30 pounds at a time. So for the purpose of this competition I have down sized the recipe to what I think is a manageable size (I now have over 35 burger recipes)
Portobello Mushroom :
¼ Cup Extra Virgin Olive Oil
2 Cloves fresh garlic, peeled and pressed
5 Large Portobello Mushroom Caps
4lbs. Ground grass fed beef chuck
2 ounces grainy Dijon
2 ounces sesame oil
1 ounces of soy sauce
2 ounces of honey
3.5 Tablespoons of Minor’s roasted red pepper flavor concentrate
3 Tablespoons of garlic seasoning
1 tablespoon seasoning salt
1 tablespoon smoked paprika
½ lb. freshly shaved slices of parmesan cheese
Vegetable oil for brushing on the grill rack
6 Pretzel Buns
6 teaspoons Dijon mustard
1 can French’s Fried Onions
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the Portobello Mushrooms, mix the olive oil and garlic together in a small bowl. Brush the mushrooms both top and bottom with the olive oil mixture. Place on a small tray, cover and set aside for later.
To make the beef patties, combine all ingredients together in a large bowl, hand mix thoroughly until well blended. Form into 6 patties on a baking sheet, cover and refrigerate until ready to grill.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook 5-7 minutes on each side for medium. Grill the Portobello mushrooms on each side for 4-5 minutes. During the last few minutes of cooking, take each cut side of the pretzel bun and place it on the grill until golden brown. Remove the mushrooms from the grill and cut each mushroom on a bias, into about 9 slices. Set aside for assembly of burger.
To assemble the burgers, spread about 1 teaspoon of Dijon mustard on the top of the pretzel bun. On the bottom of each bun place a burger patty, followed by 3 slices of the mushrooms, 2 slices of cheese and about 20 fried oinion pieces , add the top of the bun.