Parmesan, Pepperoni and Portobello Burgers

Pairs well with:


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


1 small onion — minced finely
¼ cup fresh parsley — chopped fine
3 tablespoons ketchup
3 garlic cloves — minced
1 ½ teaspoons salt
¼ teaspoon black pepper — freshly ground
2/3 cup Parmesan cheese — grated
3 ounces pepperoni slices — chopped
1 ½ pounds ground sirloin
1 cup Portobello mushrooms — sliced
1 teaspoon olive oil
vegetable oil — for brushing the grill
6 slices mozzarella cheese — fresh
1/8 inch thick 6 Kaiser rolls — soft and fresh, sliced horizontally
¾ cup marinara sauce
1 green bell pepper — sliced thinly



Mix together minced onion, chopped parsley, ketchup, garlic, salt, pepper, parmesan and pepperoni. Add in the ground sirloin and mix gently until well combined, being careful not to compact the meat too much. Form meat mixture into 6 equal-sized patties. Heat grill to medium-high heat. In a small skillet, saute the portobello mushrooms in olive oil until soft. Set aside. Brush grill grate with vegetable oil and place the patties on the grill. Cook for approximately 4 minutes per side for medium. Just before patties are ready, add one slice of mozzarella to each patty and allow to melt. Place rolls on the grill with the cut sides down. Toast until lightly golden. Spread some of the marinara on the bottom halves of the toasted buns. Add the sauteed mushrooms. Place the burgers on top of the mushrooms. Top each burger with sliced green peppers and more marinara sauce. Put the bun tops on and serve immediately.