Buffalo Mesquite Gorganzola Po Boy


1 lb Buffalo or Ground Chuck
1 oz. Barbeque Mesquite or Chipolte sauce
2 T. Worchestershire Sauce
1 T. Dijon Mustard
1 jar Horseradish
Vidalia onions Large 3 to 4 in
Portobello Mushroom caps
4 slices Tomato
4 slices Swiss Cheese
Cajun Pickles
8 T. Gorganzola Cheese
Paul Prudhomes Meat Magic Olive oil



Mesquite wood chips are placed in the grill smoker Remove stems from the Portobello Mushroom and turn the cap upside down Pore 1 tablespoon of Worchestershire sauce on mushroom On a sheet of aluminum foil place the mushrooms Place the mushrooms with foil on shelf in the grill and ignite smoker. The mushrooms can cook over indirect heat from the smoker for 30 to 45 minutes while making the burgers. Slice a Vidalia onion in half. Cut the half onion RADIALLY ( with the grain) in thin slices. In a covered frying pan, coat the surface with olive oil. Place the onions in the frying pan and cook over low heat. Stir occasionally to ensure an even cooking and no burning. The onions should be cooked long enough to carmelize. In a bowl fold/mix: 1 pound meat 1 oz bbq sauce 2 tablespoons Worchestershire sauce 1 tablespoon Dijon Mustard Make a 1/4 pound patty Place 2 tablespoon crumbled gorganzola cheese in center of patty Make a 1/8 pound patty and place over the gorganzola cheese Round the edges of the two patties to seal the gorganzola in the center of the burger Sprinkle Prudhommes Meat magic on top of burger Spread 1 spoon of horseradish on top of burger Heat grill to 450 to 500 degrees. Add more Mesquite chips to the smoker. Place burgers on a clean hot grill. Cook to desired temperature. Suggested medium or medium rare. When the burger is turned, sprinkle Meat Magic and apply horseradish on the cooked surface. French bread (from New Orleans if possible) is heated in oven while the burgers are cooking. While burger cooking: Dice chives Combine chives, Mayo, and horseradish in a bowl. Generally, 1/2 Mayo, 1/4 chives, 1/4 horseradish. Modify mixture to taste. Assemblage of sandwich: Cut 3 to 4 inch section of the French bread. Slice. Layers: French bread Tomato slice Sprinkle pepper Burger Mushroom Shredded Swiss Cheese Dijon mustard  Pickles  Barbeque sauce Carmelized Onions Mayo/Chive/Horseradish mixture French Bread Topper Slice the sandwich on the diagonal Suggested to serve with Cabernet Savignon.