southwestern portobello cheddar burger

Pairs well with:


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


1 large vidalia onion sliced
1Tb butter
1 red pepper
2 portobello mushrooms
1 lb ground beef
2 eggs
1 Tb hot sauce
2 Tb ground cumin
kosher salt to taste
fresh chopped oregano
cooked bacon strips
cheddar cheese
chopped lettuce
1/2 cup salsa
1/2 cup sour cream



Heat up saute pan add butter and saute onions till caramel in color add pinch of salt 1 Grill red pepper till dark black place in bowl and cover with plastic wrap (this can be done ahead of time) peal dark skin off of pepper and remove seeds and chop 2 Remove gills from portobello mushroom using a spoon then grill. Chop and set aside (this can be done ahead of time) 3 In a bowl mix the ground beef, 2 eggs, tabasco, cumin, salt, and oregano 4 Fold in the caramelized onions and roasted red peppers and form into patties 5 In a seperate bowl mix the salsa and sour cream set aside 6 Grill burger patties to desired doneness on lightly oiled grill making sure grill is hot before placing the patties on to it (4 minutes turn 4 min flip 4 min turn) 7 Lightly grill bisquits 8 Top the burgers with the cheddar cheese and put on the bottom half of the biscuit top with chopped lettuce and cooked bacon 9 Apply the salsa and sour cream mixture to the top half of the grilled biscuit 10 Finish putting burger together