Black and Blue Burger topped with Mushroom Onion Kabob on Garlic Toasted Panini

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


3 pounds ground chuck 80/20
3/4 cup Italian bread crumbs
8 Tablespoons steak seasoning
1 teaspoon salt

Mushroom Onion Kabobs:
10 medium button mushrooms, stems removed
1 medium sweet onion, cut in 4 quarters
8 Tablespoons COLAVITA extra virgin olive oil, divided vegetable oil for brushing the grill rack
12 teaspoons garlic spread
2 nine inch (or close in size) focaccia panini rolls, split
6 large leaves romaine lettuce, lower ribs removed
8 ounces crumbled blue cheese



Directions Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high. To make patties, combine the ground chuck, bread crumbs, Dale's liguid steak seasoning and salt in a large bowl. Mix well to combine. Divide mixture in half. Cover each half with wax paper and roll out into two 10" (or 1" wider than focaccia roll to allow for shrinkage) x 1/2" thick patties. Keep covered and cool till time to grill. To make kabobs, slide mushroom caps onto one metal skewer and onions onto 2nd skewer. Place on foil and brush each kabob with 4 Tablespoons of olive oil. Wrap foil around each kabob and set aside till time to grill. To prepare the rolls, spread 3 teaspoons of garlic spread on inside of each roll, top and bottom halves. Close rolls, cover with foil and set aside. Brush the grill rack with vegetable oil. Due to the size of the patties, a splatter screen may be useful when moving and flipping the meat. Place patties directly in center of grill for 2 minutes on each side, searing in juices. Move patties to edges of grill and cook 2-3 minutes more each side. With patties moved to the edges of the grill, place foiled kabobs in center. Close grill lid. Once patties have been removed, place kabobs on edge of grill away from direct heat. Check for doneness periodically by carefully opening foil. Cook till mushrooms and onions appear soft and tender. Let cool then remove from skewers. Chop mushrooms and onion into bite size pieces and mix together. Cover to keep warm. Set aside. To assemble burgers, place 3 pieces of lettuce on each bottom roll. Place burger on lettuce. Top burger with 1/2 of mushroom onion kabob mixture and 2 ounces of crumbled blue cheese. Press top roll down onto sandwich. Place one sandwich at a time on grill then place foil-wrapped brick on top of it, pressing the sandwich down. Close grill cover and cook for 1 minute. Open grill, lift off brick, turn sandwich over and repeat so both top and bottom rolls are grilled. Repeat with remaining sandwich. Prior to serving, slice each burger into 3 equal sections. Makes 6 burgers.