Open-Faced Chili Burgers On Grilled Portobello 'Buns'
- 4 portobello mushroom caps
- 2 teaspoons Worcestershire sauce
- 2 teaspoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil plus
- extra for drizzling
- 1 1/2 pounds ground sirloin
- 1 small onion chopped
- 2 garlic cloves chopped
- 1 jalapeño seeded, chopped
- 2 tablespoons tomato paste
- 2 tablespoons dark chili powder
- 1 tablespoon steak seasoning blend (Montreal Steak Seasoning by McCormick recommended)
- 8 ounces smoked white cheddar sliced (or smoked gouda)
- 2 roasted red peppers drained
- 2 tablespoons chopped cilantro leaves (or flat-leaf parsley)
- Macho Gazpacho Vegetable Chunk Salad (see recipe)
Preheat grill pan or large nonstick griddle pan over medium-high to high heat. Brush mushroom caps with damp towel to clean them. Scrape away gills with a spoon.
Combine Worcestershire sauce with balsamic vinegar, then whisk in 2 tablespoons of extra-virgin olive oil. Brush mushrooms with dressing. Grill mushrooms on hot grill pan or griddle for 3 or 4 minutes on each side, until tender. Transfer to a plate and cover loosely with foil to keep warm.
Combine meat in a bowl with onion, garlic, jalapeno, tomato paste, chili powder and steak seasoning blend. Form meat into 4 large (1 1/2 inch-thick) patties. Grill meat 4 to 7 minutes on each side for medium-rare to well-done burgers. Melt cheese over burgers during the last minute or 2 the meat is on the grill. A loose foil tent will help the cheese melt quicker.
While the meat cooks, grind the roasted red peppers in a food processor with cilantro or parsley.
To assemble, place a portobello cap-side-down on a plate and spread a spoonful or 2 of the ground roasted red peppers into the cavity. Top with a chili-smoked cheese burger and serve. Macho Gazpacho Chunk Vegetable Salad makes a great side dish.
This recipe yields 4 servings.