Green Chile Mushroom Burger
1/4 lb. chopped portabella mushroom
1/2 sweet onion, chopped small
2 garlic cloves, minced
1.5 lbs. Angus beef ground chuck
1 teaspoon of seasalt
1/4 cup favorite Sutter Home wine
2 Tbs. Colavita Extra Virgin Olive Oil.
3 Tbs. Worcestershire sauce
1 Tbs. liquid smoke sauce
1 cup slightly roasted, peeled, then chopped New Mexico green chile, discard peel
3 ripe tomatos fresh from the vine, thinly sliced
fresh romaine lettuce leaves
2 ripe Haas Avocados, thinly sliced
1. Chop portabello mushroom,sweet onion and garlic into small pieces. 2. Sautee chopped onion until almost brown, add minced garlic and chopped mushroom, continue sauteeing until the mushrooms are half-cooked. Turn off heat, drain the liquid out and let cool while you: 3. Place the Angus Beef ground chuck into a big plastic bowl, add seasalt, sauteed onions/mushrooms/garlic mix, olive oil, worcestershire sauce, liquid smoke, and Sutter Home wine, Hand mix them all together for approx. 2-3 minutes. 4. Use your hands to form a large round ball from the meat mixture then raise the ball into the air and toss them hard back to the plastic bowl. Do this procedure again and again for at least 2 minutes or more. You will see significant fat being removed. 5. Next divide the mix into 6 quarter-pound patties on a large plate or sheet, shape the edges slightly higher than the centers. Cover and refrigerate for at least 30 minutes before grilling. 6. Set up your grill, for added-flavor use hickory or mesquite chips that have been pre-soaked. Make sure your grill is plenty hot before you place the hamburger patties. 7. Grill according to your taste (rare, medium, or well ). 8. But two minutes before the patties are done, place your hamburger buns on the grill for a minute or two to warm them up. 9. Smear the warmed bottom bun with grey poupon mustard to tatse, add lettuce, chopped green chile, hamburger patty, tomatoe slice(s), sliced avocado on top of one another and cover them with the top bun. 10. Serve and enjoy immediately.