1-1/2 Tablespoon. Italian Seasoning blend (salt-free)
1-1/2 Tablespoon. extra virgin olive oil
1 medium sweet yellow onion
mushroom topping: 18 Cremini mushrooms, 3 Teaspoon. unsalted butter, 1/2 c. Sutter Home Red Moscato wine
3 lg. size vine tomatoes,
5 Italian shredded cheese blend (Asiago, Fontina, Parmesan, Romano, Mozzarella) 8 Ounces bag baby spinach
1 c. mayonaisse, zest of 2 lemons, juice of 1/2 lemon,
1 firmly packed Cup of fresh basil, finely chopped
Mix all burger ingredients well without compressing meat. Form into 6 equal burgers – keep refrigerated till needed (remove 15 min. before grilling)
Heat either a charcoal or gas grill to medium heat.
In cast iron skillet, cook mushrooms in butter till tender, add wine, cook till evaporated.
Prepare 12 slices tomato, set aside.
Mix mayo with zest, lemon juice, basil – refrigerate
When grill is ready, grill burgers 3-5 minutes per side for medium, during last minute, top with cheese, remove.
After turning, split buns in half horizontally, brush with butter, grill lightly, remove. Assemble burgers from top to bottom order:
Top bun spread with mayo mixture, baby spinach, tomato slice, mushrooms, burger, tomato slice, baby spinach, bottom bun half spread with mayo mixture.
Fill tall, large glass with ice cubes 3/4 full. Pour in 1/3c. Moscato, 1/3c. freshly squeezed orange juice, juice of 1/2 lemon & 1/2 lime, 1 Teaspoon. or more to taste blue agave syrup/nectar, fill to top with orange sparkling water – mix well & cool off with this refreshing drink!