The Portuguese Clipper

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


4 cloves of garlic
1 teaspoons of Spice Island sea salt
½ cup of Colavita extra virgin olive oil(for grill rack and mushrooms)
Pinch of Spice Island crushed red pepper, crush between finger tips
Portuguese Blue Cheese Sauce:
½ cup of Kraft real mayonnaise
½ cup of Sargento sour cream
½ cup of Stella or Treasure Cave Blue cheese, crumbled
3 tablespoons of finely chopped fresh cilantro
2 teaspoons of Quinta d’Avo’ brand Piri -Piri hot sauce or Tabasco brand chipotle pepper sauce(Adjust heat to preference)
3 pounds of ground chuck
3 teaspoons of Spice Island sea salt (1 tsp of salt per pound of chuck)
3 teaspoons of freshly ground Spice Island whole black pepper(use a peppermill)
1 stalk of finely chopped celery
1 medium red onion finely chopped
1 medium green pepper finely chopped
4 ounces of finely chopped linguica (chourico or chorizo may be substituted)
¼ cup of Sutter Home Pinot Noir wine

1 package of fresh arugula
6 Miami Onion Rolls, split in half
12 slices of thick cut Hickory Bacon, 2 per sandwich
2 large portabella mushroom caps
6 thick slices of muenster cheese



Prepare on a medium-high grill or charcoal grill with a cover.
Mince four cloves of garlic and sea salt into a paste. In a small bowl, mix with olive oil and a pinch of red pepper. Crush red pepper between fingers to release flavor. Brush mixture over grill . Reserve about a quarter for mushrooms.
Prepare spread in a small bowl. Add mayonnaise, sour cream, blue cheese, cilantro and piri-piri sauce. Mix well, crush large pieces of blue cheese. Cover and chill till use.
Place ground chuck in a large bowl, salt and pepper. Place a medium oven proof non-stick pan on the grill. In a food processor, grind celery, red onions, green pepper, and linguica. Add to heated pan and sauté till onions just caramelize. Add to ground chuck with Pinot Noir wine. Toss all ingredients. Divide into half and then into thirds. Make 6 square patties to fit the rolls.
Cut stems off Arugula. Rinse very thoroughly and place between a couple of paper towels to dry. Use a salad spinner if available.
Cut rolls in half. Place rolls on a large serving platter.

Cook bacon on flat grill pan , oven proof pan or aluminum foil. Cook until crispy brown.
Wipe mushrooms with a damp paper towel. Remove stems from mushrooms. Brush olive oil mixture over mushrooms and grill.
Remove bacon and slice in two. Slice mushrooms into ¼ inch pieces.
Check temp of grill. Should be on medium-high.
Add hamburger to the grill .Cook 3-4 minutes on first side. Flip and cook for another 5 minutes or until the internal temperature reaches 160 degrees on a instant read meat thermometer. Check the middle of the hamburger. Add buns to the rack and lightly toast. Only flip hamburger once. Keep grill cover on. Don’t squeeze hamburger or puncture them. Add Cheese last minute , remove when melted.
Place hamburger on bottom roll of the sandwich. Add 1 to 2 tablespoons of blue cheese sauce to top of bun. Place on plate, add arugula, two slices of bacon cut in half and 3-4 slices of mushrooms. Criss cross bacon and mushrooms for decorative purposes. Place together and cut in half. Hold pieces together with wooden or plastic picks. Serve with Chilled Sutter Home White Zifandel wine.
Makes six delicious Portuguese Clippers.