RECIPES: Recipe Details

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Italian Spinach-Portobello Burger

Ingredients 

17X20 square inch of foil
6 Portobello mushrooms (stems removed)
2 peeled garlic cloves
3 tablespoons spicy Italian dipping oil
3 cups fresh baby spinach leaves
1 tablespoon spicy Italian dipping oil
2 pounds ground chuck
1/2 tablespoon garlic powder
1 packet Onion-Mushroom soup mix
Salt and pepper
Vegetable oil for grill
1 large baked French bread
2 tablespoons spicy Italian dipping oil
1/2 cup real mayonnaise
1 tablespoon crushed dried tomatoes
1/2 teaspoon garlic powder

Instructions 

Place 17X20 square inch of foil on right side of grill. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat gas grill to medium-high. Place 6 Portobello mushrooms in a container with a lid, Crush 2 peeled garlic cloves; combine with 3 tablespoons spicy Italian dipping oil. Take oil mixture and pour on mushrooms. Shake container gently for 30 seconds to get mixture on all mushrooms. Set aside in cool area. In another container with a lid, place 3 cups baby spinach leaves and 1 tablespoon spicy Italian dipping oil and shake container gently for 30 seconds to get mixture on all spinach leaves. Set aside in cool area. Mix 2 pounds ground chuck, ½ tablespoon garlic powder, 1 packet onion-mushroom soup mix. (Handle the meat as little as possible to avoid compacting beef) Form into 6 hamburger patties. Salt and pepper top and bottom of each burger. When the grill is ready, brush grill and foil with vegetable oil. Cook hamburgers on each side for 12 minutes Place Portobello mushrooms (head down) on foil. Grill for 5 minutes then flip mushrooms and grill for additional 3 minutes. Brush dipping oil mixture on mushrooms every couple minutes. Lay spinach leaves on foil and cook for 5 minutes or until they begin to welt. Cut French bread length way, brush 2 tablespoons dipping oil on inside of top loaf of French bread. Place oiled side of French bread face down on grill to toast for 5-8 minutes until crisp. Combine ½ cup real mayonnaise, 1 tablespoon crush dried tomatoes, and ½ teaspoon garlic powder together. Whisk with fork until mixed thoroughly. Cut French bread into 6 pieces and spread tomato-mayo on bottom of French bread. Top with burger, spinach and Portobello mushroom. Top with the top of the French bread.