RECIPES: Recipe Details
Tuscany Bella Mushroom Burgers with Buffalo Mozzarella
You take one bite of these burgers and you taste beef and you taste fresh. The rosted tomatoes, peppers and lemon zest locks in the flavor of Tuscany and it's topped with soft cheese and wine flavored mushrooms. These burgers go great with a glass of Sutter Home Cabernet.
8 oz. Bella mushrooms, sliced
2 cloves garlic, minced
1 tablespoon Colavita Extra Virgin Olive Oil
3 tablespoons Sutter Home Cabernet Wine
2 Ã‚Â¼ teaspoon kosher salt, divided
Ã‚Â½ teaspoon fresh ground pepper, divided
1 large red bell pepper
2 Roma tomatoes
2 pounds ground chuck beef (20% fat)
12 fresh basil leaves, sliced fine
1 Ã‚Â½ teaspoons fresh lemon zest
remaining kosher salt
remaining fresh ground pepper
Vegetable oil for brushing the grill
6 oz. fresh Buffalo Mozzarella, sliced into thin slices
6 Kaiser rolls, split
6 red leaf lettuce leaves
6 slices red onion
Prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium high.
To make mushrooms, combine the mushrooms, garlic, olive oil, wine, Ã‚Â¼ teaspoon kosher salt, and 1/8 teaspoon fresh ground pepper, (reserving the rest of the salt and pepper for the burger patties), in a 10 inch, nonstick, fire-poof skillet, cover with lid, and place on the grill rack over direct heat. Next add the red bell pepper and then the tomatoes on the grill over Direct Heat. Turning occasionally with tongs, cook the red bell pepper for 15 minutes until the pepper skin is blackened and blistered all over, and the tomato for 10 minutes until soft and slightly blacked on each side. Cook the mushroom mixture for 15 minutes, stirring occasionally, until mushrooms are slightly tender. When the red bell pepper and tomatoes are done cooking place in a small bowl covered with plastic wrap for 10 minutes. When the mushrooms are slightly tender, remove from heat and set aside, covered to keep warm.
Take the plastic wrap off of the bowl and remove the skin and core from the tomato and dice. Peel, stem and remove the seeds from the pepper, and dice. Place into a medium size bowl.
To make the patties, combine the chuck to the roasted pepper and tomatoes along with the basil, lemon zest, and remaining salt, and pepper. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Refrigerate for 15 minutes.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 5 to 6 minutes on each side.
During the final minutes of grilling the patties, add the divided cheese slices on top of meat patties and place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.
To assemble the burgers, on each roll bottom, place a lettuce leaf, a slice of red onion, a patty, an equal portion of the mushroom mix. Add the roll tops and serve.
Makes 6 burgers