Portabello & Cheese Stuffed Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 lb each Fresh Ground Beef Tenderloin, Fresh Ground Ribeye, Fresh Ground Sirloin
6 Portabello Mushrooms
2 pkgs (4.4 oz each) Cream Cheese Garlic & Herb flavor
6 Onion Rolls
1 lb Baby Spinach Leaves
8 slices Bacon
3 tbsp Brown Sugar
3 tbsp White Vinegar
1/4 tsp Dry Mustard
2 cloves Garlic
1 tbsp Olive Oil
3/4 cup Ketchup
3 tsp Salt
2 tsp Pepper



Blend ground meats well with salt & pepper. While cold, cut each pack of cream cheese into 6 equal pieces and let them come to room temperature. Slice mushrooms on the round 1/4" thick and use cookie cutter or 4" glass to cut out a circle of mushrooms. Spread 1/6 of the Boursin cheese on each mushroom slice. Divide meat into six equal 1/2 pound pieces. Divide the 1/2 pounds of meat in half and make 12 patties slightly larger than the mushroom slices. Put mushroom & cheese between 2 patties and seal the edges, forming 6 individual stuffed burgers. Cook on 350 degree grill about 10 minutes each side, flipping every 5 minutes. Chop bacon and cook in skillet until crisp. Add brown sugar, white vinegar & dry mustard. Bring to boil, stirring to blend. Remove from heat and pour over baby spinach in a bowl and toss. Finely chop garlic and sautee in olive oil about 5 minutes. Add ketchup, stir and remove from heat. Toast onion rolls and then spread each bottom piece with 1/6 of the cream cheese. Build burger by placing burger on bun bottom, top with 1-2 tbsp garlic ketchup, then add 1/6 of the hot bacon spinach salad on top. Then place top on bun. Enjoy!