Open-Faced Chili Burgers On Grilled Portobello 'Buns'

Recipe Ingredients

4		Portobello mushroom caps
2 teaspoons	10ml	Worcestershire sauce
2 teaspoons	10ml	Balsamic vinegar
2 tablespoons	30ml	Extra-virgin olive oil - plus
		Extra for drizzling
1 1/2 lbs	681g / 24oz	Ground sirloin
1 lb	454g / 16oz	Onion - chopped (small)
2		Garlic cloves - chopped
1		Jalapeño - seeded, chopped
2 tablespoons	30ml	Tomato paste
2 tablespoons	30ml	Dark chili powder
1 tablespoon	15ml	Steak seasoning blend
		= (Montreal Steak Seasoning by McCormick
		Recommended)
8 oz	227g	Smoked white cheddar - sliced
		= (or smoked gouda)
2		Roasted red peppers - drained
2 tablespoons	30ml	Chopped cilantro leaves
		= (or flat-leaf parsley)
		Macho Gazpacho Vegetable Chunk Salad - (see recipe)

Recipe Instructions

Preheat grill pan or large nonstick griddle pan over medium-high to high heat. Brush mushroom caps with damp towel to clean them. Scrape away gills with a spoon.

Combine Worcestershire sauce with balsamic vinegar, then whisk in 2 tablespoons of extra-virgin olive oil. Brush mushrooms with dressing. Grill mushrooms on hot grill pan or griddle for 3 or 4 minutes on each side, until tender. Transfer to a plate and cover loosely with foil to keep warm.

Combine meat in a bowl with onion, garlic, jalapeno, tomato paste, chili powder and steak seasoning blend. Form meat into 4 large (1 1/2 inch-thick) patties. Grill meat 4 to 7 minutes on each side for medium-rare to well-done burgers. Melt cheese over burgers during the last minute or 2 the meat is on the grill. A loose foil tent will help the cheese melt quicker.

While the meat cooks, grind the roasted red peppers in a food processor with cilantro or parsley.

To assemble, place a portobello cap-side-down on a plate and spread a spoonful or 2 of the ground roasted red peppers into the cavity. Top with a chili-smoked cheese burger and serve. Macho Gazpacho Chunk Vegetable Salad makes a great side dish.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D29) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.