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Tuscany Bella Mushroom Burgers with Buffalo Mozzarella

Re-submitted recipe due to a previous error.

My Tuscany Bella Mushroom Burgers with Buffalo Mozzarella are made with fresh ingredients that enhance the beef and bring you true Tuscany flavors. You will taste the hint of lemon, the roasted red peppers, and grilled tomatoes making every juicy bite as good as the next. When describing these burgers to your guests, don’t forget to mention that they are topped with fresh soft cheese, and wine flavored mushrooms, “they will make your guests mouth water, just thinking about them.”


Bella Mushrooms:
8 oz. Bella mushrooms, sliced
2 cloves garlic, minced
1 tablespoon Colavita Extra Virgin Olive Oil
3 tablespoons Sutter Home Cabernet Wine
¼ teaspoon plus 2 teaspoons kosher salt, divided
1/8 teaspoon plus ½ teaspoon fresh ground pepper, divided

Beef Patties:
1 large red bell pepper
2 Roma tomatoes
2 pounds ground chuck beef (20% fat)
12 fresh basil leaves, sliced fine
1 ½ teaspoons fresh lemon zest
remaining 2 teaspoons kosher salt
remaining ½ teaspoon 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, ¼ 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 peel, stem and remove the seeds from the pepper and discard, and dice the peppers into 1/2 inch by 1/2 inch peices. Then remove and discard the skin and core from the tomato and dice into small chunks. Place the peppers and tomatos into a medium size bowl and set aside.

To make the patties, combine the ground 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 into patties to fit the rolls. Place patties on a plate or platter and refrigerate for 15 minutes.

Brush the grill rack with vegetable oil. Place the patties on the grill rack over direct heat, cover, and cook, turning once, until done to preference, about 4 to 5 minutes on each side.
During the final minutes of grilling the patties, add the divided cheese slices on top of meat patties,and then place the rolls, cut side down, on the outer edges of the grill rack to toast lightly, about 30 seconds.

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