2 med portabella caps
1/4 c. bottled light balsamic dressing
1/4 c. Sutter Home Cabernet
1 1/2 lb. fresh ground sirloin
1 tbsp. worchestershire
8oz. tub blue cheese crumbles
salt and fresh ground pepper to taste
4 sliced, toasted kaiser buns
1/2 bag packaged spring mix
1/2 med purple onion thinly sliced
coarse ground brown mustard
Set ground sirloin (still in package) out at room temperature.
Remove stems from mushroom caps and discard. Use a small spoon to scrape gills away from the cap and discard. Gently remove any dirt from the portabellas and place them in a gallon size zip top bag along with the dressing and wine. Let out as much air as possible and seal tight. Marinade in refrigerator one hour turning once. Preheat oven to 400 degrees F. Place drained mushrooms on a sheet pan lined with foil on the center rack of your oven. Discard marinade. Cook for 10-15min. or until done. Let cool to room temp. Rough chop into 3/4 in. pieces. Set aside.
Combine ground sirloin, worchestershire, salt and pepper in large bowl until mixed well. Fold in portabella pieces and blue cheese crumbles until just combined.
Divide meat into four even sized portions. Roll each portion into a ball and then flatten slightly with palm. Take the bottom of a clean juice or shot glass and press into center of each patty just until a shallow indent is made. This will help with even cooking.
Cook 3-5 min on each side or until desired internal temp. Let rest for a couple of minutes. Put desired amount of spring mix on bottom half of a toasted bun then place meat patty on top. Add onion, mustard and top bun. Serves four.