Bacon Spinach Grilled Portabello Herbed Stuffed Burgers

Pairs well with:

White Zinfandel

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


Parsley Garlic Mayonnaise:
2 garlic clove, peeled and smashed
1½ cup chopped fresh flat leaf parsley
½ cups Colavita Extra Virgin Olive Oil
½ teaspoons kosher salt
¼ teaspoon ground black pepper
1 cup of mayonnaise
Grilled Portabello Mushrooms:
4 tablespoons balsamic vinegar
4 tablespoons Colavita Extra Virgin Olive Oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 (5 inch) portobello mushrooms stem and black gills removed Patties:
1 tablespoons of Colavita Extra Virgin Olive Oil
½ cups shallots, very finely chopped (about 2 medium shallots)
2 tablespoons chopped fresh flat leaf parsley
3 teaspoon chopped fresh thyme
1 teaspoon  ground paprika
2 teaspoon kosher salt
½ teaspoon ground black pepper
2 pounds 80% ground chuck
1 ½ cup shredded fontina cheese
Vegetable oil, for brushing the grill rack
6 hard sesame Kaiser rolls, split
12 precooked slices of bacon 30 baby spinach leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium–high. To make the Parsley Garlic Mayonnaise, in a food processor, combine garlic, parsley, olive oil, salt, and pepper and process until mixture is very finely chopped and well blended. Add mayonnaise and continue until well blended, scraping the sides to mix. Place in small bowl, cover and refrigerate until serving. To make the grilled portabello mushrooms, combine balsamic vinegar, olive oil, salt and pepper in a shallow container and whisk to blend well. Add the mushrooms and fully coat the mushrooms on both sides with the marinade. Set aside. To make the patties, in a medium skillet, heat 1 tablespoon of oil over medium heat. Add the shallots and cook stirring occasionally, until softened about 3 minutes. Transfer to a medium bowl, let cool for 10 minutes, and then add the parsley, thyme, ground paprika, salt and pepper stir to blend well. With wet hands, add the ground chuck to the herb mixture, gently handing it and not squeezing the mixture, and working as little as possible to avoid compacting it. Mix well. Form twelve 4-inch patties (about ¼ cup each). Top 6 of the patties with a ¼ cup of shredded fontina cheese. Spread the cheese, leaving room all around the edges. Top with the 6 remaining patties pinching the edges to seal. Brush the grill rack with oil. Place the mushrooms and patties on the rack, cover, and grill turning once, until the mushrooms are tender, 5 minutes on each side and patties are done to preference, 5 to 7 minutes on each side for medium. Remove grilled mushrooms and cut into ½ inch slices (about 5 slices per mushroom). Set aside. When patties are done remove from grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the rack to toast lightly. To warm the precooked bacon arrange them on a nonstick perforated grilling pan and grill for 30 seconds until crisp. To assemble the burgers, spread a generous amount of Parsley Garlic Mayonnaise over the cut sides of the rolls. On each roll bottom, place 5 spinach leaves, a patty, 3 slices of cut mushrooms and 2 slices of bacon. Add the roll tops and serve. Makes 6 burgers