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portobello mushroom caps Worcestershire sauce balsamic vinegar extra-virgin olive oil ground sirloin onion garlic jalapeno tomato paste dark chili powder steak seasoning blend white Cheddar red peppers cilantro Macho Gazpacho
Viewed: 59 - Published at: 8 years agoIngredients
- 4 portobello mushroom caps
- 2 teaspoons Worcestershire sauce, eyeball the amount
- 2 teaspoons balsamic vinegar, a splash
- 2 tablespoons extra-virgin olive oil, eyeball it, plus extra for drizzling
- 1 1/2 pounds ground sirloin
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 jalapeno, seeded and chopped
- 2 tablespoons tomato paste
- 2 tablespoons dark chili powder, a palm full
- 1 tablespoon steak seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
- 8 ounces smoked white cheddar (recommended: Cabot brand) or smoked gouda, sliced
- 2 roasted red peppers, drained, available in salad bar and deli sections of market in bulk or in jars
- 2 tablespoons chopped cilantro leaves or flat-leaf parsley
- Macho Gazpacho Vegetable Chunk Salad, recipe follows
Method
- 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.
- 1/2 seedless cucumber, also known as English cucumber
- 2 vine ripe tomatoes, seeded
- 1 green bell pepper, seeded
- 1/2 red onion, peeled
- 4 ribs celery from the heart, including leafy tops
- 3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley
- 1 tablespoon red wine vinegar
- 1 lime or 1/2 lemon, juiced
- 1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)
- 1/4 cup extra-virgin olive oil, eyeball the amount
- Coarse salt and freshly ground black pepper
- Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks.
- Combine vegetable in a bowl.
- Sprinkle cilantro or parsley over the vegetables.
- Combine vinegar, lime or lemon juice and hot sauce in a small bowl.
- Whisk in extra-virgin olive oil in a slow stream.
- Pour dressing down over the salad and toss.
- Season salad with salt and pepper and serve.
- Yield: 4 servings
- Prep Time: 10 minutes
- Ease of preparation: easy
