Portabella Stuffed Burger topped with avacado goat cheese spread

Pairs well with:


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


For Burger:
4-5 Portabella mushroom caps sm. dice
3/4 cup balsamic vinegar
1 tbs. olive oil
1 med. white/or vidalia onion sm.dice
2 tbs. seasoning mix
2 lbs. ground sirloin
3/4 cup parmesan cheese
6 sourdough rolls
3 plum tomatoes (sliced)
1 bunch baby spinach
For Spread:
2 avocado 4-6 oz. creamy goat cheese
juice of 1/2 lemon
1 1/2 tsp. seasoning mix
Muddle together or combine in food processor until smooth. *seasoning mix:
2 tbs. each kosher salt,
garlic powder,
ground black pepper.



Procedure: In separate pan saute' onions and olive oil until onions are translucent. Add mushrooms to pan and cook until tender. Deglaze with vinegar and season with about 1-2 tsp. of seasoning mix. Take off heat and let cool. Transfer to a separate large mixing bowl, add meat, cheese, and 1 1/2 tbs. or so of seasonging mix. Combine ingredients thoroughly and form into patties. Make about 1/2 lb each. Lightly sprinkle each side with seasoning mix and place on hot grill, covered allowing 3-4 minutes on each side turning once only, acheiving a rare to medium rare temperature per burger. Assembly: Spread a generous layer of avacado and goat cheese spread on each half of rolls. On bottom half layer spinach, then tomato, followed by burger. Open wide and enjoy.