Smokey Portabello Burgers with bleu cheese

Pairs well with:

Cabernet Sauvignon

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


2 lbs ground chuck approximately 78% lean
4 cloves garlic finely minced
2 tsp garlic powder
2 tsp salt
2 tsp freshly ground pepper
2 tblsp Soy Sauce
1 stick butter, don't sub margarine
3 large portabello mushrooms sliced into 1/4 inch slices
6 large sourdough rolls sliced in half
8 tblsp approximately of Colavita Olive Oil
6 thick slices of Swiss Cheese
6 thick slices of Smoked Provolone cheese
6 tblsp bleu cheese dressing
6 chunks well soaked hickory



mix together ground chuck salt pepper garlic, garlic powder and soy sauce, Form into 1/3 lb patties set aside in the refrigerator. melt the butter in a skillet over medium high heat. Place mushroom slices into skillet and saute on both sides aproximately 4 minutes per side remove from pan with slotted spoon and set aside. light grill to preheat. once preheated brush grill rack with olive oil and place the hickory chips on grill rocks. After palcing burgers on the grill close lid to allow the burgers to absorb the hiclory smoke. Grill to desired doneness or about 4 minutes per side. remove from grill and put on a plate to rest while toasting the buns. on a grill pan or in a skillet preheat and put remaining olive oil in the pan and place buns cut side down in the oil to toast to a golden brown. Once browned place a slice of swiss on the bottom half, and a slice of smoked provolone on the top half. Place burger on bun and top with slices of sauteed mushrooms and place approximately one tablespoon of bleu cheese dressing on each burger. Put bun sides together and serve immediately