Stuffed Mozzarella and Prosciutto Topped Shitake Burgers with Avocado Sage Spread
Avocado Sage spread:
1 ripe avocado, peeled, cored and mashed
2/3 cup mayonnaise
4 tsp spicy brown mustard
½ tsp ground sage
½ teaspoon paprika
1/3 cup honey
½ teaspoon chili powder
2 tbsp unsalted butter
2 cups sliced shitake mushrooms
1 tbsp minced fresh garlic
2 lb. ground chuck
1 tbsp minced fresh sage
1 tsp salt
1/2 tsp ground black pepper
¼ cup Sutter Home chardonnay
3 ounces mozzarella cheese
Vegetable oil for brushing on grill
6 Italian style, soft Kaiser rolls, split
6 slices mozzarella cheese
6 thinly sliced pieces of prosciutto
6 large leafy lettuce leaves
To make the avocado sage spread, combine mashed avocado with mayonnaise, mustard, ground sage, and paprika until blended. Cover with plastic and set aside.
To make glaze, combine honey and chili powder together; set aside until needed.
In 10-inch skillet, melt butter; add mushroom slices and sauté approximately 8-10 minutes until tender. Add garlic and continue to lightly sauté 2-3 minutes. Remove from heat. Place mushroom mixture in food processor and lightly chop into smaller pieces. Set aside.
In large mixing bowl, combine ground chuck, fresh sage, salt, pepper and chardonnay. Add mushroom mixture and combine completely. Form into six patties and stuff equal portions of cheese into middle of each patty forming meat mixture around cheese to completely cover. Refrigerate until ready to grill.
Brush the grill racks with oil. Place the patties on the grill, cover and cook approximately 5 -7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.
To assemble, spread the avocado sage spread over the cut sides of the rolls. Place a patty on each bun bottom, top with cheese, prosciutto, and lettuce and top with bun. Secure with large toothpicks if desired.