Beefy Portabella Moscato Burgers With Grilled Onions And Provolone

Ingredients

  • 2 Pounds of ground chuck.
  • 1 tablespoon granulated garlic
  • 1/2tablespoon kosher salt
  • 1 tablespoon crushed rosemary
  • 3/4teaspoon ground cayenne pepper
  • 3/4teaspoon crushed red pepper
  • 1/2tablespoon of Italian seasoning
  • 1/2tablespoon ground black pepper
  • 2 tablespoons brown sugar
  • 6 tablespoons grated parmesan cheese
  • Marinade
  • 1&1/2Cups Moscato wine
  • 1 teaspoon granulated garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon crushed rosemary
  • 1 teaspoon ground black pepper
  • 1 teaspoon Italian seasoning
  • 2 Teaspoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons grated parmesan cheese
  • 1/4Cup Extra virgin olive oil
  • Other ingredients
  • 6 portabella mushroom caps
  • 6 slices of sweet yellow onion cut 1/2inch thick (about 2 onions)
  • 2 tablespoons vegetable oil
  • 3 tablespoons sweet cream salted butter
  • 6 slices of provolone cheese (none-smoked)
  • 6 Kaiser rolls

Instructions

  • Divide the ground chuck into 6 equal portions (1/3 pound each) and form them into patties.
  • Combine 1 tablespoon granulated garlic, 1/2tablespoon kosher salt, 1 tablespoon crushed rosemary, 3/4teaspoon ground cayenne pepper, 3/4teaspoon crushed red pepper, 1/2tablespoon of Italian seasoning, 1/2tablespoon ground black pepper, 2 tablespoons brown sugar and 6 tablespoons grated parmesan cheese. Mix together well to combine. This will be the seasoning for the patties. Coat patties in seasoning and set aside.
  • Reserve the remaining seasoning.
  • Combine 1&1/2Cups Moscato wine, 1 teaspoon granulated garlic, 1 teaspoon kosher salt, 1 teaspoon crushed rosemary, 1 teaspoon ground black pepper, 1 teaspoon Italian seasoning, 2 Teaspoons brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons grated parmesan cheese and 1/4Cup Extra virgin olive oil and whisk together well.
  • Remove stems and gills from the portabella mushroom caps.
  • Place caps in the marinade. allow to marinate for 5 minutes then flip caps and allow them to marinate for an additional 5 minutes.
  • Clean onions making sure to discard outer skin.
  • Cut onions into half inch slices. Should have 6 slices. Place onions in marinade till ready to grill
  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  • Brush vegetable oil onto grill rack.
  • Place mushroom caps and onion slices on the grill. Grill for 3 minutes and then flip.
  • Grill an additional 3 minutes.
  • Then spoon a teaspoon of the marinade onto each mushroom cap, top them with the grilled onion and spoon on an additional teaspoon of marinade. Keep these on the grill with the heat turned to low on that end of grill.
  • Spoon a tablespoon of the marinade on each burger and place burgers, marinated side down on the grill. Cook for 4 minutes over medium-high heat. Add an additional tablespoon of the marinade to each burger then flip patty.
  • Also, place a teaspoon of the marinade onto each mushroom cap.
  • Sprinkle remaining burger spice mix onto burgers and mushroom caps. Let cook an additional 5 to 7 minutes. (for medium)
  • Place a half a tablespoon of butter onto each onion and a slice of provolone cheese onto each burger. Turn off heat but allow to remain on grill an additional 30 to 45 seconds till cheese melts
  • Also place Kaiser rolls cut side down onto grill rack to toast.
  • To assemble place patty on bottom half of Kaiser roll, top with mushroom cap and onion then top of roll. Place two wooden skewers into each. Repeat for each of the six burgers.
  • Allow burgers to rest and cut in half just prior to serving.