Wine Varietal: Zinfandel
2 pounds of ground chuck
1 tablespoon granulated garlic
1/2tablespoon kosher salt
1 tablespoon crushed rosemary
3/4teaspoon ground cayenne pepper
3/4teaspoon crushed red pepper
1/2tablespoon Weber Grill Creations Italian Herb Marinade Mix
1/2tablespoon ground black pepper
2 tablespoons brown sugar
2 ounces grated Asiago cheese
3 slices of provolone cheese (none-smoked)
1&1/2cups wine (Sutter Home Red)
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon crushed rosemary
1 teaspoon ground black pepper
2 teaspoons Weber Grill Creations Italian Herb Marinade Mix
2 teaspoons brown sugar
2 tablespoons Lea and Perrins Thick Classic Worcestershire Sauce
1 ounce grated Asiago cheese
1/4cup Colavita Extra Virgin Olive Oil
6 portabella mushroom caps
2 sweet yellow onions (6 slices of sweet yellow onion cut 1/2inch thick)
2 tablespoons vegetable oil
6 good quality hard rolls (should be fresh with a crust that is not to hard)
3 tablespoons sweet cream salted butter
6 slices of provolone cheese (none-smoked)
4 ounces of Daikon radish sliced thin (about 18 slices)
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties divide the ground chuck into 12 equal portions and form them into patties. Combine 1 tablespoon granulated garlic, 1/2tablespoon kosher salt, 1 tablespoon crushed rosemary, 3/4teaspoon ground cayenne pepper, 3/4teaspoon crushed red pepper, 1/2tablespoon of Weber Grill Creations Italian Herb Marinade Mix, 1/2tablespoon ground black pepper, 2 tablespoons brown sugar and 2 ounces grated Asiago cheese. Mix together well to combine. This will be the seasoning for the patties. Coat patties in seasoning and set aside 6 of the patties. On the other 6 patties, place half a slice of provolone cheese (the half slice should be folded in half). Place the other 6 patties over the top, press down, and seal the edges so the cheese does not escape.
Set patties aside.
To make the marinade combine 1&1/2cups wine (Sutter Home Red), 1 teaspoon granulated garlic, 1 teaspoon kosher salt, 1 teaspoon crushed rosemary, 1 teaspoon ground black pepper, 2 teaspoons Weber Grill Creations Italian Herb Marinade Mix, 2 teaspoons brown sugar, 2 tablespoons Lea and Perrins Thick Classic Worcestershire Sauce, 1 ounce grated Asiago cheese and 1/4cup Colavita Extra Virgin Olive Oil in a stainless steal bowl. Whisk together well.
To prepare the mushrooms remove stems and gills from the portabella mushroom caps. Place caps in a large baking pan. Pour marinade over top. Allow to marinade for 5 minutes then flip caps and allow them to marinade for an additional 5 minutes.
To prepare the onions clean onions making sure to discard outer skin. Cut onions into half inch slices. Should have 6 slices. Place onions in marinade with mushrooms till ready to grill
When the grill is ready, brush the grill rack with vegetable oil. Place mushroom caps and onion slices on the grill. Pour marinade back into a stainless steal bowl and place it on the grill. Grill mushrooms and onions for 3 minutes then flip. Grill an additional 3 minutes. Spoon a teaspoon of marinade onto each mushroom cap, top them with the grilled onion and spoon on an additional teaspoon of marinade . Keep these and the marinade on the grill with heat turned to low on that end of grill. Spoon a tablespoon of marinade on each patty and place patties, marinated side down on the grill. Cook for 4 minutes over medium high heat. Add an additional tablespoon of marinade to each patty then flip patty. Also place a teaspoon of marinade onto each mushroom cap. Let cook additional 5 to 7 minutes. (for medium)
Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling. Place a half a tablespoon of butter onto each onion and a slice of provolone cheese onto each patty. Turn off heat but allow to remain on grill an additional 30 to 45 seconds till cheese melts
To assemble place patty on bottom half of roll, top with mushroom cap and onion then with 3 slices of Daikon radish and top of roll. Place two wooden skewers into each. Repeat for each of the six burgers. Allow burgers to rest a minute or two and cut in half just prior to serving.