Succulent Portabella Gruyere Burgers on Buttered Buns

Pairs well with:


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


1 1/2 # freshly ground chuck
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1 1/2 sticks softened butter
1/2 # pre-sliced portabella mushrooms (1/2" thick)
6 Kaiser Rolls
8 oz. shredded gruyere cheese V
egtable Oil for grille rack
Sea Salt



Prep time: 25-30 minutes Cook time: 12-15 minutes. Pre-heat grille on high for a least ten minutes prior to grilling. Place ground chuck into a large bowl. Add the salt and pepper. Mix thoroughly. Form the mixture into a log. Cut the log into 6 equal portions. Using a patty press, form each portion into 1/2" patties. Place in refrigerator. Melt 1/2 stick of butter, in small pan, off heat, on the grille. While butter is melting, place mushrooms in a gallon size zip lock bag. Pour the melted butter over the mushrooms, in the plastic bag. Zip up bag and gently rotate to coat the mushrooms with the butter. Set aside. *Slice Kaiser rolls into thirds. Discard middle section. Spread remaining pieces with softened butter. Set aside. Brush grille with vegetable oil to prevent sticking. Place burgers on grille on high heat. Turn off one side of grille. Place mushrooms on grille, off heat. Close lid. Cook for six minutes, watching for flare ups. Turn burgers. Turn mushrooms. Place rolls on grille, off heat, buttered side down. Cover each burger,generously, with shredded cheese. Turn off heat. Close lid. Wait two minutes. (I do not use a meat thermomter when I make these burgers. I resort to time and appearance for desired doneness. However, if using a meat thermometer, insert an instant-read thermometer into the side of the burger. When it reads about 155-158 deg. turn off grille. The burger will continue to heat to the desired 160, while the lid is closed and cheese is melting.) Assembling: Lightly sprinkle bun bottom with sea salt. Place burger on bun. Top with mushrooms. Cover with bun top. Grab a couple of napkins. Lean forward, so juices drip in plate and not on you. Take a bite and the rest will be history! * I use the discarded sections to make croutons, bread crumbs or toss out for the birds.