RECIPES: Recipe Details
Tuscany Bella Mushroom Burgers with Buffalo Mozzarella
These burgers are made with fresh ingredients that enhance the beef and bring you true Tuscany flavors. You will taste the hint of lemon, the roasted red peppers, and grilled tomatoes making every juicy bite as good as the next. When describing these burgers to your guests, donÃ¢â‚¬â„¢t forget to mention that they are topped with fresh soft cheese, and wine flavored mushrooms, Ã¢â‚¬Å“that will make your guests mouth water, just thinking about them.Ã¢â‚¬Â
8 oz. Bella mushrooms, sliced
2 cloves garlic, minced
1 tablespoon Colavita Extra Virgin Olive Oil
3 tablespoons Sutter Home Cabernet Wine
Ã‚Â¼ teaspoon plus 2 teaspoons kosher salt, divided
1/8 teaspoon plus Ã‚Â½ teaspoon fresh ground pepper, divided
1 large red bell pepper
2 Roma tomatoes
2 pounds ground chuck beef (20% fat)
12 fresh basil leaves, sliced fine
1 Ã‚Â½ teaspoons freshly grated lemon zest
remaining 2 teaspoons kosher salt
remaining Ã‚Â½ teaspoon fresh ground pepper
Vegetable oil for brushing the grill
6 oz. fresh Buffalo Mozzarella, sliced into thin slices
6 Kaiser rolls, split
6 red leaf lettuce leaves
6 slices red onion
Prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium high.
To make mushrooms, combine the mushrooms, garlic, olive oil, wine, Ã‚Â¼ teaspoon kosher salt, and 1/8 teaspoon fresh ground pepper, (reserving the rest of the salt and pepper for the burger patties), in a 10 inch, nonstick, fire-poof skillet, cover with lid, and place on the grill rack over direct heat. Next add the red bell pepper and then the tomatoes on the grill over Direct Heat. Turning occasionally with tongs, cook the red bell pepper for 15 minutes until the pepper skin is blackened and blistered all over, and the tomato for 10 minutes until soft and slightly blacked on each side. Cook the mushroom mixture for 15 minutes, stirring occasionally, until mushrooms are slightly tender. When the red bell pepper and tomatoes are done cooking place in a small bowl covered with plastic wrap for 10 minutes. When the mushrooms are slightly tender, remove from heat and set aside, cover to keep warm.
Take the plastic wrap off of the bowl and peel, stem and remove the seeds from the pepper, and dice. Place into a medium size bowl. Remove the skin and core from the tomato and dice and put in bowl with peppers.
To make the patties, combine the chuck to the roasted pepper and tomatoes along with the basil, lemon zest, and remaining salt, and pepper. Divide the mixture into 6 equal portions and form into patties to fit the rolls. Refrigerate for 15 minutes.
Brush the grill rack with vegetable oil. Place the patties over Direct High heat on the grill rack, cover, and cook, turning once, until done to preference, about 4 to 5 minutes on each side.
During the final minutes of grilling the patties, add the divided cheese slices on top of meat patties, and then place the rolls, cut side down, over Indirect Heat on the outer edges of the grill rack to toast lightly, about 30 seconds.
To assemble the burgers, on each roll bottom, place a lettuce leaf, a slice of red onion, a patty, and a divided portion of the mushroom mix. Add the roll tops and serve.
Makes 6 burgers
This is my third attempt in sending this, I hope you will except it, I forgot to put grated lemon zest on the last one.