Open-Faced Chili Burgers on Grilled Portobello

Name: Open-Faced Chili Burgers on Grilled Portobello
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 teaspoons balsamic vinegar, 1 tablespoon; 4 ribs celery from the heart, including leafy tops; 2 Tbsps dark chili powder, a palm full; 4 servings Coarse salt and freshly ground black pepper; 1 seedless cucumber, also known as English cucumber; 2 Tbsps chopped cilantro leaves or flat-leaf parsley; 3 Tbsps chopped fresh cilantro leaves or flat-leaf parsley; 2 cloves garlic, chopped; 1 green bell pepper, seeded; 680 grams ground sirloin; 1 teaspoon hot sauce, for mild to medium-hot heat level (recommended: Tabasco); 1 jalapeno, seeded and chopped; 1 lime or 1/2 lemon, juiced; 59 milliliters extra-virgin olive oil, eyeball the amount; 2 Tbsps extra-virgin olive oil, eyeball it, plus extra for drizzling; 1 small onion, chopped; 4 portobello mushroom caps; 1 red onion, peeled; 1 Tbsp red wine vinegar; 1 Tbsp steak seasoning blend (recommended: Montreal Steak Seasoning by McCormick); 2 Tbsps tomato paste; 2 vine ripe tomatoes, seeded; 227 grams smoked white cheddar (recommended: Cabot brand) or smoked gouda, sliced; 2 teaspoons Worcestershire sauce, eyeball the amount; 2 roasted red peppers, drained, available in salad bar and deli sections of market in bulk or in jars

The recipe Open-Faced Chili Burgers on Grilled Portobello could satisfy your American craving in around 35 minutes. This recipe makes 4 servings with 879 calories, 51g of protein, and 66g of fat each. This recipe covers 47% of your daily requirements of vitamins and minerals. It works well as a pricey main course for The Fourth Of July. It is a good option if you're following a gluten free diet. A mixture of flat-leaf parsley, hot sauce, chili powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat grill pan or large nonstick griddle pan over medium high to high heat.

Equipment you will use

Grill Pan

Frying Pan

Brush mushroom caps with damp towel to clean them. Scrape away gills with a spoon.

Ingredients you will need

Mushrooms

Combine Worcestershire sauce with balsamic vinegar, then whisk in 2 tablespoons of extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Worcestershire Sauce

Balsamic Vinegar

Equipment you will use

Whisk

Brush mushrooms with dressing. Grill mushrooms on hot grill pan or griddle for 3 or 4 minutes on each side, until tender.

Ingredients you will need

Mushrooms

Equipment you will use

Grill Pan

Frying Pan

Grill

Transfer to a plate and cover loosely with foil to keep warm.

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Seasoning Mix

Chili Powder

Tomato Paste

Cheese

Jalapeno Pepper

Garlic

Onion

Steak

Meat

Equipment you will use

Grill

Bowl

Aluminum Foil

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

Ingredients you will need

Roasted Red Peppers

Cilantro

Parsley

Meat

Equipment you will use

Food Processor

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.

Ingredients you will need

Roasted Red Peppers

Smoked Cheese

Vegetable

Spread

Chili Pepper

Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks.

Ingredients you will need

Cucumber

Tomato

Celery

Pepper

Onion

Combine vegetable in a bowl.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

Sprinkle cilantro or parsley over the vegetables.

Ingredients you will need

Vegetable

Cilantro

Parsley

Combine vinegar, lime or lemon juice and hot sauce in a small bowl.

Ingredients you will need

Lemon Juice

Hot Sauce

Vinegar

Lime

Equipment you will use

Bowl

Whisk in extra-virgin olive oil in a slow stream.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Whisk

Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

Ingredients you will need

Salt And Pepper

Equipment

Ingredients

Servings:

2teaspoons

balsamic vinegar, 1 tablespoon 4ribs

celery from the heart, including leafy tops 2Tbsps

dark chili powder, a palm full 4servings

Coarse salt and freshly ground black pepper 1

seedless cucumber, also known as English cucumber 2Tbsps

chopped cilantro leaves or flat-leaf parsley 3Tbsps

chopped fresh cilantro leaves or flat-leaf parsley 2cloves

garlic, chopped 1

green bell pepper, seeded 680grams

ground sirloin 1teaspoon

hot sauce, for mild to medium-hot heat level (recommended: Tabasco)1

jalapeno, seeded and chopped 1

lime or 1/2 lemon, juiced 59milliliters

extra-virgin olive oil, eyeball the amount 2Tbsps

extra-virgin olive oil, eyeball it, plus extra for drizzling 1small

onion, chopped 4

portobello mushroom caps 1

red onion, peeled 1Tbsp

red wine vinegar 1Tbsp

steak seasoning blend (recommended: Montreal Steak Seasoning by McCormick)2Tbsps

tomato paste 2

vine ripe tomatoes, seeded 227grams

smoked white cheddar (recommended: Cabot brand) or smoked gouda, sliced 2teaspoons

Worcestershire sauce, eyeball the amount 2

roasted red peppers, drained, available in salad bar and deli sections of market in bulk or in jars

Recommended wine: Cava, Shiraz, Grenache

Chili works really well with Cava, Shiraz, and Grenache. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Poema Brut Cava with a 4.2 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

Poema Brut Cava

Vibrant aromas of ripe peaches, pears and toasted bread with a hint of spice fill the nose. The palate is dry with a rich, creamy texture. Layers of flavor include orange rind and spice that persists through an elegant finish.