RECIPES: Recipe Details

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Southern Bella Burgers

My Southern Bella hamburger contains some ingredients characteristic of the South (fried green tomatoes and Vidalia onions), as well as Italian ingredients (baby Portobello mushrooms, red wine, Provolone cheese & Italian breadcrumbs.) Since I was southern born and bred, this recipe pays tribute not only to my Georgia roots, but also to a place I hope to visit someday--"Bella" (Italian for beautiful) Italy!

Ingredients 

BURGER PATTIES:
2 lbs. ground chuck
2 tsp. garlic powder
1 tsp. pepper
2 Tbsp. Worcestershire sauce
1/3 c. Sutter Home Cabernet Sauvignon
6 oz. tomato paste
1 Tbsp. Italian breadcrumbs

FRIED GREEN TOMATOES:
1 large or 2 small/medium green tomatoes
1 egg beaten with 2 Tbsp. water
3/4 c. Italian breadcrumbs
2 Tbsp. Colavita olive oil
2 Tbsp. margarine or butter
Salt and pepper to taste

PORTOBELLO MUSHROOM/VIDALIA ONION TOPPING
2 c. sliced baby Portobello mushrooms
1 c. chopped Vidalia onion
2 Tbsp. Colavita olive oil
2 Tbsp. margarine or butter
2 Tbsp. Sutter Home Cabernet Sauvignon
2 Tbsp. Worcestershire sauce

SPECIAL SAUCE:
1/2 c. mayo
2 Tbsp. Grey Poupon Dijon Mustard
2 Tbsp. chili sauce
1 Tbsp. dill pickle relish

MISC. TOPPINGS and ROLLS:
6 lettuce leaves (washed and dried)
Salt and pepper to taste
6 Provolone cheese slices
6 Kaiser Rolls

Instructions 

BURGER PATTIES:
Mix ingredients well, being careful not to overwork the meat. Form into six patties. Heat gas grill to medium high; then brush grill rack with 1 Tbsp. vegetable oil to prevent sticking. Cook burgers 5-6 minutes on each side for medium (turning only once). Remove from heat and wrap in foil to keep warm.

FRIED GREEN TOMATOES:
Slice tomatoes into 1/4 in. thick slices (6 slices for a large tomato; 12 slices for small to medium). Dip tomato slices (one at a time) into egg/water mixture, then into Italian breadcrumbs. Heat oil/margarine mixture to 350 degrees in 10 in. fire-proof skillet on gas grill pre-heated to medium-high. Fry breaded green tomatoes in oil/butter mixture until crisp and golden brown (about 2 minutes on each side). Remove from pan. Place on paper towels to drain and cover with foil to keep warm. Lightly salt and pepper to taste if needed (do not over season).

PORTOBELLO MUSHROOM/VIDALIA ONION TOPPING:
Place olive oil/margarine mixture in 10 in. fire-proof skillet. Heat oil over medium gas grill. Sauté mushrooms and onions until almost tender (2-3 minutes). Add Cabernet Sauvignon and Worcestershire sauce. Reduce heat and simmer until tender (about 3-5 minutes). Remove from heat and set aside. Cover with lid or foil to keep warm.

SPECIAL SAUCE:
Combine mayo, mustard, chili sauce, and relish. Mix well and chill until time to build burgers.

LETTUCE: Wash and dry 6 lettuce leaves. Lightly salt and pepper to taste if needed (do not over season).

PROVOLONE CHEESE: Before building burgers, place one slice of provolone cheese on each burger patty. Place on medium heat grill; heat until cheese melts (about 1-2 min.).

KAISER ROLLS: Split rolls and brush with olive oil or butter. Place rolls cut side down on low/medium heat gas grill rack. Grill about 1-2 min. until very lightly browned. (Watch closely.)

BUILDING THE BURGERS:
Spread 1/2 Tbsp. of special sauce on bottom of grilled bun. Top with cheeseburger patty, then 2 Tbsp. mushroom/onion mixture (or more to taste), then lettuce leaf, fried green tomato slice(s), 1 and 1/2 Tbsp. of special sauce; then top of bun.

Comments 

If your gas grill has a side burner, use it to cook your fried green tomatoes and mushroom/onion mixture. After grilling burgers, you may melt provolone cheese slices on burgers at this time rather than waiting until just before building burgers. Remember to cover with foil to keep warm.