Pepper burger topped with grilled portabello mushroom and swiss

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.

I like how the flavors play off of each other.


2lbs. 85% lean ground hamburg
1/2 of a small sweet red pepper
1/2 of a small green bell pepper
2 pinches of crushed sea salt
1/8 t Black pepper
Six 1/4″ thick Portabello mushrooms slices
2T Melted butter
Six slices Swiss cheese
Six toasted sesame seeded hamburger rolls


Place burger in bowl.
Dice pepper halves into small pieces. Add to bowl.
Add sea salt and black pepper.
Mix thouroughly. Form six patties.
Place on pre-heated grill (400 degrees), one minute each side.
Reduce heat to 325 degrees and close lid.
Cook for three minutes, then flip burger.
Place mushroom slices on grill, brush both sideswith butter.
Close lid, cook additional two to three minutes.
Add cheese slice to each burger, allow to melt, then top each with a slice of mushroom.
Place on toasted roll and serve.