The list of ingredients for Portobello and Burgers on Rolls looks long, but it really is not that bad and the wonderful taste is worth the effort.
1/3 cup light mayonnaise
1/4 cup drained sun dried tomatoes packed in olive oil
2 tablespoons chopped fresh thyme, or 2 teaspoons crumbled, dried thyme
1 tablespoon chopped fresh oregano, or 1 teaspoon crumbled dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup plus 3 tablespoons Zinfandel (divided)
3 tablespoons Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
2 tablespoons olive oil
1 teaspoon grated or minced fresh lemon zest
4 large fresh Portobello mushrooms, stemmed
1-1/2 pound ground chuck
2 shallots, finely chopped
2 teaspoons ground cumin
1/4 teaspoon ground cayenne
4 round focaccia rolls or onion rolls, split
Vegetable oil for brushing the grill rack
16 arugula leaves
4 ounces creamy mild goat cheese
Prepare open grill for moderate direct heat cooking. In a small bowl, combine mayonnaise and tomatoes; set aside.
In cup, stir together thyme, oregano, salt and pepper. In a medium bowl, whisk one-tablespoon of the spice mixture with 1/4 cup wine, olive oil and lemon zest; reserve remaining spice mixture for use in patties. Add mushrooms and turn to coat with marinade; set aside.
In a large bowl, combine reserved spice mixture with ground chuck, remaining three tablespoons wine, shallots, cumin and cayenne. Shape into four patties.
When fire is ready, brush grill with oil. Drain mushrooms, reserving marinade. Place mushrooms and patties on rack. Grill mushrooms, brushing frequently with marinade and turning once, until tender, five to ten minutes. Grill patties, brushing frequently with marinade and turning once, until done. During the last few minutes of cooking, place rolls, cut side down, on outer edge of grill until lightly toasted.
Spread sun dried tomato mayonnaise on cut sides of rolls. Top each roll bottom with four arugula leaves and a patty. Spread each patty with a quarter of the cheese. Top each with a mushroom, then the roll top.
Recipe makes 4 servings.
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