Steakhouse Burger with Creamed Spinach and Sauteed Portobellos

Ingredients

CREAMED SPINACH SPREAD:
1 1/2 tsp olive oil
1/2 Tbs butter
2 shallots, chopped
1 10oz box chopped frozen spinach, thawed and thoroughly drained 1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp nutmeg
8 oz marscapone cheese
BURGER PATTIES:
2 Tsp dry grill seasoning
1 Tsp salt
1/2 Tsp ground black pepper
2 Tbs Worcestershire sauce
2 Tbs Sutter Home Merlot
2 lbs ground chuck
SAUTEED PORTOBELLOS:
2 Tbs olive oil
2 Tbs fresh thyme, chopped
3 portobello mushroom caps, sliced into 1/4 inch pieces
1/8 tsp ground black pepper
1/4 tsp salt olive oil
6 onion rolls

Instructions

Preheat grill to medium heat. To prepare the creamed spinach spread: Combine oil and butter in saute pan over med heat. Add shallots and saute for 4-5 minutes until soft and golden in color. Put into a mixing bowl. Add spinach, salt, pepper and nutmeg. Mix to combine. Add marscapone cheese and mix until well combined. Chill until ready to use. To prepare the patties: Combine the grill seasoning, salt, pepper, Worcestershire sauce and Merlot in a large bowl. Mix together. Handling the meat as little as possible, add beef and mix well. Divide mixture into 6 equal portions and form patties. To prepare the mushrooms: Heat olive oil in saute pan over medium heat. Add thyme, mushroom slices and pepper to pan and toss to combine. Cook for approximately 8-10 minutes. Add salt during last minute of cooking. Set aside. Increase the heat on the grill to medium-high heat. Brush the grill rack with oil. Place the patties on the rack and close grill cover. Cook approximately 4-5 minutes per side for medium. (Alter time while cooking the second side of burger if you want rare or well done burgers). Remove from heat. Place rolls on grill cut-side down and toast until golden. Assemble the burgers. Place mushroom slices on the bottom of each roll. Top with a burger patty. Put a generous amount of the spinach spread on the top half of each roll and place on top of burgers.