Portabella Mushrooms

1 Large Portabella Mushroom Cap sliced and diced
2 Tbsp. Sutter Home Merlot
½ Tbsp. Worcestershire sauce
1/8 tsp. Onion Juice
1/8 tsp Garlic Juice


2 pounds ground beef
1 egg
1 Tbsp. Honey
1 Tbsp. Worcestershire sauce
1 Tbsp. A-1 Bold and Spicy Steak Sauce
1/8 tsp. Onion Juice
1/8 tsp Garlic Juice
1 tsp. Sea Salt
1 tsp. Black pepper
6 ounces blue cheese cut into six 1 ounce pieces

Vegetable oil, for brushing on the grill rack
Butter for spreading on rolls
6 Martin’s Famous Sandwich Potato Rolls, split & buttered
6 slices Provolone cheese
1 Jar of Cento Mild marinated Pepper Strips




Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the portabella mushrooms, slice and dice one large portabella mushroom cap. Place in a small frying pan sauté with Merlot, Worcestershire sauce, onion juice and garlic juice over medium heat. Sauté until all the liquid is gone. Set aside.

To make the patties, combine the ground beef, sautéed mushrooms, egg, honey, Worcestershire sauce, onion juice, garlic juice, A-1 Bold and Spicy, salt and pepper.

With your hands mix the meat up so all ingredients are mixed in with the meat while being careful not to handle the meat too much to prevent compacting.

Divide into 6 portions; form 6 patties around each piece of Blue Cheese.

When the grill is ready, brush the grill rack with vegetable oil.

Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.

During the last few minutes of cooking, butter the rolls and place the rolls, cut side down, on the outer edges of the rack to toast lightly.

During the last minute of cooking, top each patty with a slice of provolone cheese.

Place burger on bun and top with 5- 6 Marinated Pepper Strips.

Add the roll tops, serve immediately and enjoy!

Makes 6 burgers