serendipitous reflections

Thursday, April 07, 2005

Open-Faced Chili Burgers on Grilled Portobello "Buns" with Smoked Cheese

Another winner from the kitchen of Rachael Ray.

Dean and I really enjoyed these burgers. The portobello "buns were so good. I started looking for low-carb recipes because we were having Dean's boss and fiance over for dinner and they are currently on the South Beach Diet. I ended up making something else for them, but thought this recipe would be awesome. The burgers have a lot of heat but the portobello and cheese help balance it out. The only thing I would do differently is I would not work the ground sirloin too much. The burgers were starting to fall apart a little when I grilled them. I used my cast iron grill skillet for the burgers. I didn't make the Macho Gazpacho Vegetable Chunk Salad

The oven baked herb fries are becoming a standard in our house. I have made these a ton of different ways. In the picture I used Italian seasonings and shredded Parmesan cheese. Another favorite is with rosemary and parm.

Open-Faced Chili Burgers on Grilled Portobello "Buns" with Smoked Cheese

4 portobello mushroom caps
2 teaspoons Worcestershire sauce, eyeball the amount
2 teaspoons balsamic vinegar, a splash
2 tablespoons extra-virgin olive oil, eyeball it, plus extra for drizzling
1 1/2 pounds ground sirloin
1 small onion, chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
2 tablespoons tomato paste
2 tablespoons dark chili powder, a palm full
1 tablespoon steak seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
8 ounces smoked white cheddar (recommended: Cabot brand) or smoked gouda, sliced
2 roasted red peppers, drained, available in salad bar and deli sections of market in bulk or in jars
2 tablespoons chopped cilantro leaves or flat-leaf parsley
Macho Gazpacho Vegetable Chunk Salad

Preheat grill pan or large nonstick griddle pan over medium high to high heat. Brush mushroom caps with damp towel to clean them. Scrape away gills with a spoon. Combine Worcestershire sauce with balsamic vinegar, then whisk in 2 tablespoons of extra-virgin olive oil. 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.
While the meat cooks, grind the roasted red peppers in a food processor with cilantro or parsley.
To assemble, place a portobello cap-side-down on a plate and spread a spoonful or 2 of the ground roasted red peppers into the cavity. Top with a chili-smoked cheese burger and serve. Macho Gazpacho Chunk Vegetable Salad makes a great side dish.

Herb and Cheese Oven Fries

3 all purpose potatoes, such as russet, cut into thin wedges
2-3 tablespoons extra-virgin olive oil, just enough to coat
1 teaspoon dried Italian seasoning or, 1/2 teaspoon each dried oregano, thyme, parsley Salt and pepper
1/2 cup grated Parmigiano-Reggiano

Preheat oven to 500 degrees F.

Place potato wedges on a cookie sheet. Drizzle with just enough oil to coat. Season with Italian dried seasoning, salt and pepper. Roast potatoes and turn after 15 to 20 minutes. Sprinkle cheese liberally on potatoes and roast another 10 minutes, serve.

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