July 4th is around the corner and unbelievably, a couple of sunny days are on the forecast. After four weeks of solid rain, I’ll finally be able to grill! I must say I can’t wait…
These spicy burgers will be on the menu, along with fresh corn, grilled in their husks, and a mix of baby greens from our local Farmers’ Market.
And of course, let’s not forget the wine! When I shot this video, I opened Bonny Doon‘s 2006 Thoma/Chequera Syrah, but that’s long gone! So this weekend I’ll be serving their 2007 Super Tuscan: a promising blend of sangiovese, syrah and cinsault. It arrived in my D.E.W.N. box not too long ago. I’m really excited about opening this one: I think it’ll be a great match!
Happy Fourth, happy grilling and happy sipping, too!
Portobello Burgers with Salsa, Grilled Onions and Mozzarella
active time: 40 min
For the onions
- 2 medium red onions – peeled and cut crosswise in 1/4” slices
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon sea salt
- freshly ground black pepper to taste
For the Portobello
- 4 medium Portobello mushrooms (about 4” across, approximately the same size as the buns) – stems trimmed at base of cap, left whole and brushed clean
- extra virgin olive oil to brush the vegetables
- sea salt to taste
- freshly ground black pepper
- 2 oz (55 g) fresh mozzarella – cut in 1/8” slices (slices should be same size as the Portobello mushrooms)
- Step 1: For the onions – Place the onion slices in a large bowl. Add the vinegar, oil, salt and pepper and toss with your fingers until well blended. Set aside.
- Step 2: For the mushrooms – Brush the mushrooms lightly with olive oil, on all sides. Sprinkle with salt and pepper. Place on a jellyroll pan and set aside.
- Step 3: Preheat gas grill to medium-high heat or prepare charcoal grill. When the grill is ready place the onion slices in a perforated stainless steel pan and grill until the onions are golden-brown, tossing with tongs only occasionally. Remove from pan and transfer to a bowl. Place the mushroom (cap-side-down) on the grill. Grill until grill marks appear on each side, flipping them two or three time during the cooking so they grill evenly. When the mushrooms are almost done, turn the mushrooms gill-side-up and top with a slice of mozzarella. Continue grilling until the mozzarella starts to melt. Transfer to a platter and sprinkle with a little salt and pepper to taste.
- Step 4: Place the buns on the grill cut-side-down and grill until grill marks appear. If your grill is very hot it could take only a few seconds.
- Step 5: To assemble the burgers, brush the buns on both sides with a little olive oil. Top the bottom bun with a few red onion slices, one Portobello mushroom and some salsa. Finish with the top-side of the bun and slightly press with your hand. Serve immediately while still warm, with in-their-husks grilled corn on the cob and a leafy green salad with aged balsamic vinaigrette.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.