RECIPES: Recipe Details

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Steakhouse Burger with Creamed Spinach and Sauteed Portobellos

This burger is my take on my favorite steak dinner.


1 1/2 tsp olive oil
1/2 Tbs butter
2 shallots, chopped
1 10oz box chopped frozen spinach, thawed and thoroughly drained 1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp nutmeg
8 oz marscapone cheese
2 Tsp dry grill seasoning
1 Tsp salt
1/2 Tsp ground black pepper
2 Tbs Worcestershire sauce
2 Tbs Sutter Home Merlot
2 lbs ground chuck
2 Tbs olive oil
2 Tbs fresh thyme, chopped
3 portobello mushroom caps, sliced into 1/4 inch pieces
1/8 tsp ground black pepper
1/4 tsp salt olive oil
6 onion rolls


Preheat grill to medium heat. To prepare the creamed spinach spread: Combine oil and butter in saute pan over med heat. Add shallots and saute for 4-5 minutes until soft and golden in color. Put into a mixing bowl. Add spinach, salt, pepper and nutmeg. Mix to combine. Add marscapone cheese and mix until well combined. Chill until ready to use. To prepare the patties: Combine the grill seasoning, salt, pepper, Worcestershire sauce and Merlot in a large bowl. Mix together. Handling the meat as little as possible, add beef and mix well. Divide mixture into 6 equal portions and form patties. To prepare the mushrooms: Heat olive oil in saute pan over medium heat. Add thyme, mushroom slices and pepper to pan and toss to combine. Cook for approximately 8-10 minutes. Add salt during last minute of cooking. Set aside. Increase the heat on the grill to medium-high heat. Brush the grill rack with oil. Place the patties on the rack and close grill cover. Cook approximately 4-5 minutes per side for medium. (Alter time while cooking the second side of burger if you want rare or well done burgers). Remove from heat. Place rolls on grill cut-side down and toast until golden. Assemble the burgers. Place mushroom slices on the bottom of each roll. Top with a burger patty. Put a generous amount of the spinach spread on the top half of each roll and place on top of burgers.


It is important to make sure the spinach is thoroughly dry. Squeeze excess moisture out of the spinach either with your hands or by putting the spinach in a clean kitchen towel.