Recipe courtesy of Rachael Ray

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

Getting reviews...
  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings

Ingredients

Macho Gazpacho Vegetable Chunk Salad:

Directions

  1. 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. 
  2. 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. 
  3. While the meat cooks, grind the roasted red peppers in a food processor with cilantro or parsley. 
  4. 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.

Macho Gazpacho Vegetable Chunk Salad:

Yield: 4 servings
  1. Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.