RECIPES: Recipe Details
Port O' Bella Basil Burger
Need a haven from your hunger ? The Port O' Bella Basil Burger with sundried tomatoes, smoked mozzarella cheese and chorizo sausage will keep you safe from hunger and afloat with energy. With waves of flavor, it will surely become a family favorite.For the diet conscious, serve with the portabella boat on lettuce.
1.5 pounds of 85% ground beef
3 tsp fresh minced garlic
3 tsp dried minced or chopped onion
commercial garlic mix to taste
6 portabella mushroom caps
extra virgin olive oil
6 sun-dried tomatoes
12 slices of thinly sliced pieces of smoked mozzarella cheese
6 fresh basil leaves
12 thin slices of either Italian or Spanish chorizo sausage slices
6 English muffins
In a large bowl, combine chopped beef, fresh minced garlic and dried chopped onion. Knead meat well to mix. Make 6 patties and sprinkle on any commercial garlic mix to taste. and set aside. Prepare portabella caps by peeling surface skin and removing any stem pieces to make the cap flat on the inner surface. Then set into a bowl of water. Chop up 6 sun-dried tomatoes into small pieces and set aside. Slice smoked mozzarella cheese into thin slices and set aside. Coarsely chop 6 basil leaves and set aside. Half 6 English muffins and drizzle with EVOL and commercial garlic mix seasoning. Set aside.
Cover the grill with aluminum foil and heat at medium level. Place the portabella mushroom caps into individual aluminum foil boats and drizzle with EVOL. ( Make boat by folding a piece of foil large enough to insert the mushroom cap and then sealing one end closed.) Place the boat onto the grill for 15 minutes. At same time, place the hamburger patties onto the grill. Continue cooking for 7 minutes, flipping the burger patties once. Do not flatten the patties. Seal the foil boats closed and Turn over the foil boats of mushrooms once. Check the burgers and the mushrooms and turn for even grilling for another 5-8 minutes according to level of desired doneness. When mushrooms are tender to fork, lift off of grill and place onto upper shelf of grill. Check the patties, when almost done, place the English muffins on to the grill. Drizzle EVOL onto the English muffins and turn to evenly brown. As the English muffins brown, take the chorizo sausage and dried tomatoes and place onto grill for 1-2 minutes till heated. Add the sliced smoked cheese onto the patties and place the patties onto the mushroom caps in the foil boats. Seal the boats closed. Continue heating the chorizo and the tomatoes till heated. Remove all ingredients from the grill as follows:
Place English muffin onto a plate. Spread sun dried tomatoes onto one half. Place one chopped basil leaf onto the tomatoes. Take patty and mushroom combination from the boat and place on the basil leaf. Add slices of chorizo sausage. top with other half of the English muffin.