Grilled Portabello-Steak Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 pound ground chuck
1 egg
1/2 cup Italian seasoned bread crumbs
1/8 cup worcestershire sauce
1 portobello mushrooms
1/4 cup balsamic vinegar
1/8 cup olive oil
1/4 cup diced red peppers
1/4 diced red onion
4 slices of smoked provolone cheese
4 kaiser rolls
4 slices tomato
lettuce to taste
red onion slices
mayonnaise to taste
kosher salt freshly
ground white pepper
Red wine vinegar salad dressing (amount may vary depending on taste preferences).



mix balsamic vinegar and olive oil together. Let mushrooms marinate in mixture for at least 1 hour prior to grilling. In a seperate bowl mix beef, bread crumbs, diced red peppers, onion and egg. Add worcesteshire sauce and mix until all blended. Let set for at least 15 minutes prior to putting together so that flavors can blend and the meat can rest. Pat together 4 seperate hamburger patties for grilling. Grill until meat is cooked to taste (rare, medium, or well, etc…) Grill mushrooms on grill on low heat. Marninate caps with vinegar and oil mixture. Add salt and pepper to taste. One meat and mushrooms are done, assemble burgers on kaiser rolls. Add smoked provolone cheese to warm burger patty so that the cheese will melt. Top with grilled mushroom cap. Take red wine vinegar dressing and drizzle over both halves of the kaiser roll. Garnish as desired with tomatoes, red onions, lettuce and mayonnaise.