Basil Pesto Angus Burger with Sun-dried Tomatoes & Portobello Mushrooms

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


¼ cup extra virgin olive oil
1 Tablespoon fresh basil leaves

6 large Portobello mushroom caps
½ cup Kikkoman roasted garlic teriyaki marinade

Angus burger:
2 lbs. ground black Angus beef
2 garlic cloves, minced
¼ teaspoon dried hot red-pepper flakes
1 egg slightly beaten
1 teaspoon Tabasco sauce
1 Tablespoons chopped fresh cilantro
1 cup Italian bread crumbs
¼ cup finely chopped Vidalia onion
2 Tablespoons Worcestershire sauce
Salt and ground pepper to taste

Basil pesto:
1 cup packed fresh basil leaves
1 cup packed fresh cilantro leaves
½ cup grated parmesan cheese
1 large garlic clove
1 Tablespoon dried tarragon leaves, crushed
1 teaspoon salt
½ teaspoon fresh ground pepper
¼ teaspoon anise or fennel seed
¼ cup extra virgin olive oil
½ cup chopped walnut pieces

6 Focaccia buns split (or Kaiser buns)
6 slices whole milk mozzarella cheese

4 cups baby arugula washed dried, and torn into bite size pieces
1 cup sun-dried tomatoes cut into slivers (not packed in oil)
1 ½ cups feta cheese crumbled



Wipe grill with olive oil and heat to medium

In a small mixing bowl whisk the oil and basil until blended well and set aside.

Wash and pat dry mushroom caps, combine with teriyaki sauce in a zip lock plastic bag, turning to coat; seal and let stand 15 minutes.

In a medium size mixing bowl combine all the ingredients for burgers and blend well. Shape into 6 round patties. Grill burgers over medium heat for 10 to 15 minutes, turning once, or until the meat is no longer pin.

Meanwhile prepare pesto. In a blender or food processor with motor running, put the garlic in and blend until minced. Add basil, cilantro, parmesan cheese, tarragon, salt, black pepper, fennel seed, and walnuts blend well, add the oil and blend well.

When burgers are almost done set the buns, flat side down on grill until golden brown. Drain mushroom caps, place on grill, covered with grill lid, over medium-high heat for 2 minutes on each side. Top with mozzarella cheese and grill 2 minutes longer.

Brush basil oil on the flat side of the 12 pieces of buns and place on 6 plates; divide salad greens and place on buns. Put Portobello mushrooms on; place burgers on buns; cut horizontally and remove top part of burger; spread evenly with basil pesto and tomato slivers, place top of burger back on and put feta cheese on top (1/4 cup on each), close sandwich and serve.