TheFake-out Porterhouse Burger with Asagio Cheese

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Ingredients –
1 medium Red onion
½ lb. crimini mushrooms chopped
2 lbs. Ground chuck
3 TBS Teriyaki Steak Sauce
3 TBS Sutter Home Merlot wine
1 ½ tsp. Montreal Steak Seasoning
Additional  Teriyaki Steak Sauce for Basting Burgers as they Cook (aprox. ½ to 1 cup)
Colavita Olive Oil for brushing the grill racks
6 slices of Asagio Cheese
6  Onion & Poppy Seed Rolls
6 tsp. Of Grey Poupon Dijon Mustard



Step by Step Instructions – Burgers: In a chopper, finely chop 1 medium Red onion. In a chopper, finely chop ½ lb. crimini mushrooms. In a large bowl place the chopped onion, the chopped crimini mushrooms, the 2 lbs. of ground chuck, 3 TBS of Teriyaki Steak Sauce, 3 TBS Sutter Home Merlot wine & 1 ½ tsp. Montreal Steak Seasoning. Mix all ingredients well. Separate the mixture into 6 equal parts and form into patties. Grease the grill racks with the Colavita Olive Oil. Start the grill and preheat (15 mins) to a temperature of 450 degrees. Place burgers onto the grill and close the lid, let cook 4 to 5 mins. Turn the burgers to create grill marks & cover, cook another 3 to 4 mins. Flip burgers, cover and cook 3 to 4 mins. Turn burgers to create grill marks, cover & cook another 2 mins. Then For the last 2 mins. of cooking, place 1 slice of Asagio Cheese onto each burger to melt the cheese. Remove from heat. During the entire time you are cooking the burgers, you are trying to maintain a grill temperature of 400 to 450 degrees. To plate: Place the bottom of the bun on the plate, spread each bottom with 1 tsp. Grey Poupon Dijon Mustard. Top with the burger. Place the lid of the bun on top and serve. 2006 – ToniLee M. Monteparte