Philly Portabello Burger

Pairs well with:


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


2 lbs. of 80% lean ground beef
3 medium size jalapenos
1/4 cup worcestershire sauce
3 ounces of crumbled blue cheese
5 cloves of garlic, minced
1/3 cup of Brown sugar
1 cup seasoned bread crumbs
6 slices of sharp chedder cheese (cut into 1/8 inch slices)
1 package of Philly cream cheese
6 portabello mushroom caps
8 slices of thick cut Bacon
1 and 1/2 cups of mayonaise
12 bun sized leaves of iceburg lettuce
1 container of dehydrated chedder onions
Spray butter
6 sourdough rolls



Cut bacon into small pieces, and brown in a pan. Remove bacon and let drain. Remove most of the bacon fat from the pan. Dice the jalapenos and gently sweat them in bacon fat. After 5 to 10 minutes add minced garlic and cook for two minutes. Remove the gills, and stems from the mushrooms, and spray both sides with butter. Begin grilling the mushrooms. Add jalapenos and garlic to the ground beef, worcestershire sauce, blue cheese, and brown sugar. Mix well, and add the bread crumbs until most of the moisture is gone, and you are able to make six uniform patties from the mixture. Spray both sides of the patties, and begin grilling the burgers over medium heat. Take mushrooms off of the grill after they have liberated much of their moisture. Mix the bacon and the Philly cheese together, and put into the mushroom caps. Flip the burgers, and put the chedder cheese on them. Butter both sides of the rolls, and grill buns over gentle heat to brown them. Lightly spread the mayo on the bottom bun, and put one piece of leetice on it. Take the burgers off the grille, and place on the lettuce, on the bun. Next is the mushroom cap which goes Philly cheese side up, on the burger. Add the chedder onions on top of the Philly cheese. Spread a thicker layer of mayo to the top of the bun, and put another slice of lettuce on it. Place it on the completed burger and enjoy with a nice cold beer.