Portobello Sirloin Burgers
Source of Recipe
Chill Aug/Sept 2005
List of Ingredients
8 medium portobello mushroom caps (about 3 to 4 inches in diameter), cleaned
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
1 pound ground sirloin
3 cloves minced garlic
1/2 cup diced onion
1 tbsp. worchestershire sauce
1/2 tsp. black pepper
1 bottle beer
1 ball buffalo mozzarella cheese, sliced into 4 rounds
4 kaisers or burger buns, cut in half lengthways
4 leaves leaf lettuce, washed and patted dry
Recipe
In a large bowl, combine the portobello mushroom caps, oil, balsamic vinegar, salt and pepper. Marinate for 2 to 4 hours.
Preheat grill to medium-high (400 to 450 degrees F).
Remove mushroom caps from marinade and reserve marinade for basting. Grill mushroom caps, gill side down, for 3 to 5 minutes until just tender, basting with reserved marinade. Turn over and grill cap side for 3 to 5 minutes. Remove from grill and set aside to cool.
In a bowl, combine the ground sirloin, garlic, onion, worchestershire sauce, pepper and salt to taste.
Form sirloin mixture into 4 equal sized burgers, about the same diameter as the grilled portobello mushrooms. Sandwich each burger between 2 grilled portobellos, gill side to the meat. Transfer to a plate and allow burgers to rest, refrigerated, for 2 hours.
Preheat grill to medium-high (400 to 450 degrees F).
Grill burgers for 6 to 8 minutes per side for medium-well doneness, drizzling with beer to baste.
Reduce heat on grill to low. Top each burger with a slice of buffalo mozzarella or bocconcini cheese. Close grill lid and allow cheese to melt, about 1 to 2 minutes.
Toast buns on grill and garnish with lettuce and your favourite condiments. Top with portobello sirloin burger and chow down to some chin drippin' goodness.
Serves 4.
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