Backyard Blackend Burger with Grilled Mushrooms and Red Onion

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Grill Preparations:
Vegetable Oil 
1 Package fresh mushrooms
1 Large red Onion
1 C. Light Italian Dressing Blackening Spice Mix
1 ½ T Garlic Powder
1 ½ T Onion Powder
1 ½ T Black Pepper
1 T Crushed Red Pepper
1 T Thyme
1 ½ T Ground Sage
1 T Dried Oregano Patties
2lbs Ground Sirloin
2 Medium Diced Tomatoes
6 Whole Wheat Deli Hamburger Buns
6 Slices Deli Swiss Cheese
6 Romaine Lettuce Leaves
6 Tomato Slices



Prepare medium hot fire on charcoal grill or set gas grill to medium high. To make Grilled Vegetables:Slice mushrooms, Slice red onion and toss together in a grill-safe dish. A 8" round foil pan works well. Top with italian dressing and mix well. Place on grill-away from direct flame. Let vegetables cook while assembling the patties. Remove vegetables from grill when they become tender. Set aside. To make Blackening Spice Mix Mix garlic powder, onion powder, black pepper, crushed red pepper, thyme, ground sage and dried oregano together in a shallow dish (Again a 8" round foil pan works great), stir or toss well to ensure the spices are mixed together evenly. Set aside. Patties Dice tomato, and loosely mix with meat Form into six good sized patties. Coat each side of the patties with the Blackening spice mix. Brush grill rack with vegetable oil. Place patties on grill rack. When patties are approaching the desired temp (medium) top with cooked mushroom and onion. Add swiss cheese on top of vegetables. While cheese is melting, place buns on the grill and lightly toast top of bun and bottom of bun. Remove buns from grill, assemble. To assemble burgers Tear romaine lettuce to be slightly larger than bottom bun, top with tomato slice. Add burger with vegetables and melted cheese and top portion of bun. Enjoy! Makes 6 Burgers Total prep time: Approx 15 minutes Total cook time: Approx 20 minutes Ready in: Approx 35 minutes