Onion Blossum Horseradish Burgers with Portabella Sauce

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


2 lb’s Ground Chuck (Nebraska beef preferred)
½ cup Horseradish dip
1 egg
1 tsp ground Black Pepper
1 tsp salt
½ cup cornmeal
½ cup onion-grated,pressed to remove juice
2 cups beef broth
2 Tbsp crushed fresh garlic
1 Tbsp beef Demi-glace
2 Tbsp horseradish mustard
6 Portabella Mushrooms whole–diameter to be approx. the same as the bun
1 package of 8 grocery bakery homemade buns
Romaine lettuce for garnish
Aluminum foil to keep warm
Instant thermometer



Preheat Gas Grill on High for 10 minutes Mix together ground chuck, onion blossom horseradish dip, egg, black pepper, salt, cornmeal, and grated onion. Be sure to remove juice from grated onion or your burgers will not retain their shape. Refrigerate until ready to prepare burgers. Place cast iron skillet on the grill, add beef broth, garlic, Demi-glace and horseradish mustard. Add Portabella Mushrooms. Bring liquid to a boil over medium high heat, reduce heat so mixture simmers. Allow mixture to reduce to gravy consistency approximately 15-20 minutes. Remove from heat, cover with aluminum foil and set aside. Remove burger mix from refrigerator. Divide mixture into 6 equal portions and form into 6 burgers. Increase grill temperature to high. Place burgers on grill for 3 minutes, rotate 90°, grill another 3 minutes, flip, repeat process on the other side allowing 3 minutes before rotating. (Internal temperature should reach 160° for burgers to be done) Remove burgers from grill and cover with foil to keep warm. Place skillet back on the grill to warm mushrooms while buns are browned. Place buns on grill, (watch carefully) you want them to heat with grill marks but not burn. Assembly—On grilled bun place one burger, top with 1 Tbsp of Portabella sauce, one whole Portabella mushroom and one leaf of romaine. Serve