Wine Varietal: Chardonnay
2.5 lbs 80% Lean Ground Beef
1 1/2 TBS Spicy Montral Steak Seasoning
1 Green Bell Pepper
1 Medium Sweet Onion
8 Oz sliced white mushrooms
1TBS Olive Oil
1/2 Cup Mayo
1TBS Spicy Brown Mustard
6 Dill Pickle Spears, approximately 6 oz
2 Roma Tomatoes
4 Oz Black Olives, approximately 2/3 of 6 oz can
6 Large Red Leaf Lettuce Leaves
12 slices American Cheese from deli (divided)
6 Ciabatta rolls
Preheat grill at Med High Flame.
TO SHAPE BURGERS:
Mix Ground Beef with Steak Seasoning.
Shape into 6 equal patties approximately 1 inch thick and set aside.
TO MAKE MUSHROOM SAUCE:
Dice green peppers and onion into 1/4 – 1/2 inch dice. Place in a flame-proof 5 Qt sauce pan. Add mushrooms and olive oil. Cover with lid or foil. Set on grill and cook, stirring occasionally and cook until softened, approximately 15 minutes. Remove from heat, stir in Mayo and Mustard and reserve until burger assembly.
TO MAKE VEGGIE CUPS:
Dice pickles, tomatoes and slice olives (about 1/4 inch dice). Mix together. Place 1/6th of mixture onto each lettuce leave creating a ‘veggie cup’ and set aside for assembly.
Place burger patties on grill. Cook for approximately 8-10 minutes, flipping half way through. For last minute, top each with once slice of cheese and allow to melt.
TO PREPARE ROLLS:
Slice rolls in half. Using hands, scoop out some of the bread from the top half of each roll creating a cup. Place rolls on grill, cut side down, and toast until warm and golden (approximately 2 minutes). Flip rolls. Place 1 slice cheese on each roll top and allow cheese to melt into top (approx 1 minute).
To assemble, place bottom halves of rolls on platter, In the following order, top each with one burger and one veggie cup. Fill top half of roll with mushroom sauce and invert onto burger. Serve and Enjoy!