RECIPES: Recipe Details
This is a recipe full of bold flavors not intended for the shy or picky eater!
2 medium potabella mushrooms
1/4 c. bottled balsamic vinegarette
1/4 c. Sutter Home Cabernet
1 1/2lb. ground sirloin
8oz. tub blue cheese crumbles
salt, fresh ground pepper to taste
4 sliced and toasted sourdough buns
1/2 bag packaged spring mix
1/2 medium purple onion thinly sliced
coarse brown mustard
Set meat out at room temperature (still in package). Gently clean any dirt from the portabellas and remove stems. Use a spoon to scrape the gills off the underside of the mushroom. Throw away gills and stems. Place the portabellas in the bottom of a gallon size zip top bag. Add vinegarette and wine. Tightly seal bag letting out as much air as possible. Refrigerate one hour turning once. Preheat oven to 400 degrees F. Remove mushrooms from bag (reserving marinade) and transfer to a sheet pan lined with foil. Cook on middle rack for 10-15 min. or until done. Let them cool to room temperature then rough chop them into about 3/4 in. pieces. Set aside. The marinade can be cooked in a small sauce pan on medium low heat until it reduces to the consistancy of syrup. Remove from heat and let cool to room temperature. In a large bowl combine ground sirloin, worchestershire, salt and pepper until well mixed. Fold in blue cheese crumbles and portabellas until just combined. Divide into four pieces. Make even sized patties then gentley press the center of each one with the botton of a juice or shot glass. This will help with even cooking. Cook on a lightly greased surface 3-5 min on each side or until desired internal temperature is reached. You can bake, broil, pan-fry or grill these. Some cheese may ooze out and burn so watch them carefully. Toast your buns and assemble burgers like so (bottom to top): bottom bun spring mix burger patty(drizzled with reduced marinade) onion mustard top bun
You can really top these burgers any way you want. This is just how I prefer them.