Ingredients: 4 portobello mushroom caps, 2 teaspoons Worcestershire sauce, eyeball the amount. 2 teaspoons balsamic vinegar, a splash. 2 tablespoons extra-virgin olive oil, eyeball it, plus extra for drizzling. 1 1/2 pounds ground sirloin, 1 small onion, chopped. 2 cloves garlic, chopped. 1 jalapeno, seeded and chopped. 2 tablespoons tomato paste, 2 tablespoons dark chili powder, a palm full. 1 tablespoon steak seasoning blend (recommended: Montreal Steak Seasoning by McCormick),8 ounces smoked white cheddar (recommended: Cabot brand) or smoked gouda, sliced. 2 roasted red peppers, drained, available in salad bar and deli sections of market in bulk or in jars. 2 tablespoons chopped cilantro leaves or flat-leaf parsley, Macho Gazpacho Vegetable Chunk Salad, recipe follows. Method: 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. Combine meat in a bowl with onion, garlic, jalapeno, tomato paste, chili powder and steak seasoning blend. Form meat into 4 patties using BurgerMate. 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. While the meat cooks, grind the roasted red peppers in a food processor with cilantro or parsley. 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: 1/2 seedless cucumber, also known as English cucumber. 2 vine ripe tomatoes, seeded. 1 green bell pepper, seeded. 1/2 red onion, peeled. 4 ribs celery from the heart, including leafy tops. 3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley, 1 tablespoon red wine vinegar, 1 lime or 1/2 lemon, juiced. 1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco). 1/4 cup extra-virgin olive oil, eyeball the amount. Coarse salt and freshly ground black pepper. Directions: 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. |
