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Italian Grilled Burger with Portobello Mushrooms

5 star rating
 

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Submitted by: garland.francis

 

These grilled jumbo burgers contain grated cheeses and Italian bread crumbs. They're served in buns with marinated portobellos, topped with mozzarella.
 

Ingredients

  • Mushrooms:
  • 6 large portobello mushroom caps
  • 1/2 cup roasted garlic teriyaki marinade
  • 6 slices (whole milk) mozzarella cheese
  • 3 medium tomatoes, thinly sliced
  • Burgers:
  • 2 eggs, beaten slightly
  • 2 1/2 lbs ground beef
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons grated Romano cheese
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped cilantro
  • 1 1/2 cups Italian bread crumbs
  • Salt and pepper to taste
  • 6 Italian rolls, burger buns or Kaiser rolls
  • Spread for buns:
  • 4 Tablespoons (1/4 cup) extra virgin olive oil
  • 1 teaspoon chopped basil

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Method

Wipe grill with a vegetable oil and heat to medium. Wash and pat dry mushroom caps; combine with teriyaki sauce in a resealable plastic bag, turning to coat. Seal and let stand 15 minutes. Meanwhile in a large mixing bowl, combine all burger ingredients; blend well. Shape into 6 large round patties. Grill burgers over medium heat 10 to 15 minutes or until meat is no longer pink, turning once. When burgers are almost done, place buns, flat side down, on grill to toast until golden brown. Whisk together olive oil and basil then set aside. Drain mushroom caps; place on grill, cover with grill lid, heat over medium-high heat for 2 minutes on each side. Top with cheese (tearing as necessary to fit mushrooms) and grill about 2 minutes longer. Brush olive oil-basil mixture on flat side of buns. Place a bun half on each of 6 plates. Add tomato slices, burger, mushroom and bun tops and serve.

 

Notes:

 

Number of Servings: 6

 

Submitted by: garland.francis ()

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