|Photo Courtesy of and a Memorial Day preview | Rufus' Food and Spirits Guide|
1 pound lean ground beef
half an onion, diced fine
1 tsp porcini powder (about one-two dried porcini mushrooms ground up in the coffee grinder)
two portabello caps
splash of balsamic
salt and pepper to taste
fresh Mozzarella, tomato and basil to taste
two hamburger buns
Combine meat, onion, porcini powder, a splash of balsamic, salt and pepper in bowl. Mix well. Shape into patties, packing well. Cook on a grill until done to your liking. When the burgers are almost done, brush the portabello caps with olive oil and balsamic. Cook until tender, about five minutes depending on how hot the fire is. Top each burger with a portabello cap, fresh Mozzarella, basil and tomato. (We’re holding out on those for a few more months.)
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