Portabella Blue Cheese Burger

Pairs well with:


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


6 large Portabella mushroom caps or Portabella mushroom slices
3-4 tbsp extra virgin olive oil
1 ½ lb ground sirloin (90/10)
1 ½ teas salt
½ teas pepper
3 tbsp butter or margarine divided into 6 equal pieces or chips
6 kaiser or good burger rolls, split
bottle good quality creamy or chunky blue cheese salad dressing
4 oz pkg crumbled blue cheese



Wipe mushrooms to clean. Brush or drizzle with EVOO (extra virgin olive oil). Separate beef into 6 equal portions. Sprinkle with salt and pepper evenly. Shape into thin patties inserting a butter chip in the center of each, being sure it is contained inside the patty and not on the outside edge. In a grill with a cover, prepare a medium-hot fire for direct-heat cooking. Place portabellas and beef patties on the hot grill. Cook over medium heat. Grill until browned on the bottom, about 4 minutes, then with a wide spatula turn and grill just until done to your preference, 5-7 minutes longer. During the last minute or so of cooking, place the rolls, cut side down, on the outer edges of the grill to toast lightly. Layer a grilled Portabella, 1 ½ – 2 tbsp of dressing, 1 ½ tbsp (or more to your taste) crumbled blue cheese and top with a hot grilled beef patty. Place this into a grilled roll. Makes 6 ¼lb burgers.