Smoked Gouda and Mushroom Burger

 


1 ⅓  lbs. Ground beef chuck

1 ⅓  lbs. Ground beef sirloin

1 tsp salt, plus ¼ tsp

½  tsp black pepper


Toppings:

1 lb sliced baby portobello mushroom

1 tbsp extra virgin olive oil

½ lb smoked Gouda cheese 

½  red onion 

1-2 heirloom tomatoes

6 pieces of bib lettuce

6 brioche buns


Preheat the grill to medium high heat.

In a large bowl, mix together the chuck and ground sirloin.  Add salt and pepper and combine. Don’t over mix..  

Form burgers into six 4-inch patties.

Place burgers into the refrigerator for 1 hour.


Place a large saute pan on medium high heat and add the extra virgin olive oil. Add mushrooms and ¼ tsp salt and saute mushrooms for 5-7 minutes. Set aside.


Slice smoked Gouda cheese into ½ inch slices.

Slice red onion into ¼ inch slices.

Slice heirloom tomatoes into ¼ inch slices.

Wash and dry bib lettuce pieces.


Grill burgers over medium high heat for 5-6 minutes. Flip the burgers and cook for another 3-5 minutes for a medium rare burger and then top with the smoked Gouda cheese.  Cook for another minute until the cheese melts.  Take burgers off the grill to rest.  While the burgers are resting, toast brioche buns on the grill for 30 seconds to a minute.


Place a slice of lettuce on the bottom bun.  Add tomato slice, cheeseburger and then top with mushrooms, onion slices and the top of the bun.  Add any condiment to the burger you like.


Serve with the 2018 Rodney Strong Alexander’s Crown Cabernet Sauvignon.



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