Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 4 portobello mushroom caps
  
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 1 pound lean ground beef
  
• 1 small onion, chopped
  
• 2 cloves garlic, chopped
  
• 1 jalapeno, seeded and chopped
  
• 2 tablespoons tomato paste
  
• 2 tablespoons dark chili powder
• 1 tablespoon steak seasoning blend
• 4 slices cheddar cheese
• 2 roasted red peppers, drained or 1 bell pepper
  
• 2 tablespoons chopped cilantro leaves or flat-leaf parsley or 1 teaspoon coriander
  

Directions:

Preheat grill pan or large nonstick griddle pan over medium high to high heat. Brush mushroom caps with damp towel to clean them. Combine Worcestershire sauce with balsamic vinegar, and 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.

If using roasted red peppers, grind the roasted red peppers in a food processor with cilantro, parsley, or coriander. If using a bell pepper, slice into strips and grill along side the burgers. Once grilled, grind in a food processor  with cilantro, parsley, or coriander.

To assemble, place a portobello cap-side-down on a plate and spread a spoonful or 2 of the ground roasted peppers into the cavity. Top with a chili-smoked cheese burger.

Serves 4.

Nutrition:

Substitutions:

I used ground turkey to make the burgers.

Recipe courtesy of Rachael Ray.