Wonderful Portobello Blue Cheese hamburger recipe that's great anytime. This Jakes Famous recipe is easy and convenient and requires a few simple ingredients but turns out an amazingly great tasting hamburger.
- 2 pounds lean ground Top Sirloin beef
- 4-5 ounces blue cheese, crumbled
- 1/2 cup minced fresh chives
- 2 tablespoons Jake's Santa Barbara Rub
- 1 teaspoon Worcestershire sauce
- 1 teaspoon coarsely ground black pepper
- 6 Medium Size Portobello Mushroom
- 2 teaspoon dry mustard
- 6 Kaiser Buns, French rolls or hamburger buns
- 8 tablespoons Olive Oil
- 2 Tablespoons Smoked Hickory Salt
Directions Portobello Blue Cheese Hamburgers:
- In a large bowl, thoroughly blend together the blue cheese, chives, Santa Barbara Rub formerly Southwestern Hickory Dry Rub, Worcestershire sauce, black pepper, smoked hickory salt, and mustard. Once dry ingredients are blended completely mix in the ground Top Sirloin. Form into 6 or more hamburger patties and place in container. Cover, and refrigerate for 2 hours.
- Clean and de-stem the Portobello mushrooms. Coat with olive oil and place in container.
- Brush buns lightly with olive oil or butter. Buns will be toasted later on the grill.
- Preheat grill for high heat.
- Oil the grill grate to reduce sticking of burgers. Grill patties 5 minutes per side, or until they reach desired doneness.
- While grilling burgers, grill Portobello Mushrooms. Grill high heat 4 minutes per side. Mushrooms may look black or charred which is fine.
- Once mushrooms or burgers become done remove and replace with buns.
- Once grill marks and golden appearance is complete on buns remove from grill.
Condiments Portobello Blue Cheese Hamburgers Recipe:
- Deli style ground mustard
- Spring lettuce
Remove grilled/toasted buns and baste both sides with mayonnaise mustard and ketchup. Place burger on bun and top with Portobello mushroom. Add Tomato, lettuce and pickles. With Jake's Portobello Mushroom Blue Cheese Hamburgers is not about hamburgers on the grill how long but the great results you will achieve with this absolutely fantastic recipe.
I made these hamburgers for some special friends on the Central Coast. The process was involved combining all the ingredients and there was the added pressure of friends from out of town. The end results were very good and I followed each and every step. Be sure to keep a handle on the measuring instruments during the process. I tended to eyeball some of the steps because the location in which I was making the burgers just didn't have all the measuring devices I would normally use as I forgot mine. I think we got a little heavy on the Worcestershire sauce and the black pepper. But they tended to enjoy a slightly tart and spicy hamburger, well at least that's what they told me. As for me I think we needed to cut back a bit on those items so my recipe above reflects the adjustments.
The other thing I would do is flatten the burgers more than I did for the friends. The mushrooms can bulk up the burger especially if they are not finely chopped so keep this in consideration as you get your ingredients together.
Last but not least there are some great buns out now especially the pretzel and brioche buns. Each of these is specialized but has a particularly short life cycle. Keep things like heat and sunlight in consideration when bringing out the buns. If you can keep them in a cooler or covered container that's even better. If you are toasting the buns with butter first then you'll be less concerned.
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This product was added to our catalog on Wednesday 20 September, 2017.