Mozzarella Stuffed Pork Burgers with Roasted Portobello Mushrooms and Lemon-Sage Mayonnaise

Featured Cookbook

Caesar Salad and Flank Steak Burgers with Garlic Crostini
Bistro Don Giovanni Burgers with Aioli on Bistro Buns
Mozzarella Stuffed Pork Burgers with Roasted Portobello Mushrooms and Lemon-Sage Mayonnaise

Book Description

Each summer, thousands of cooks compete in the Build a Better Burger recipe contest, a winner-takes-all national cook-off at Sutter Home Family Vineyards in Napa Valley, In this collection marking the 15th Anniversary of the cook-off best-selling cookbook author James McNair presents a mouth-watering look at the contest, including each of the 44 recipes that have won awards since BBB began.

... (more)

Build A Better Burger: Celebrating Sutter Home's Annual Search for America's Best Burgers

Authors: James McNair

Date: May 2005

ISBN: 1580087205

Publisher: Ten Speed Press

Paperback

ORDER/INFO

Mozzarella Stuffed Pork Burgers with
Roasted Portobello Mushrooms
and Lemon-Sage Mayonnaise
Recipe from: Build A Better Burger
by James McNair
Cookbook Heaven at Recipelink.com

Stuffing the patties with cheeese helps keep the patties moist and provides a pleasant surprise. Allow guests to add ketchup and/or other condiments, such as raw onion or sliced pickles, if desired.

Makes 4 burgers

FOR THE ROASTED MUSHROOMS:
1/4 cup olive oil
1 teaspoon minced garlic
4 large portobello mushrooms, stems removed
Salt
Freshly ground black pepper
FOR THE LEMON-SAGE MAYONNAISE:
1/2 cup mayonnaise
1 teaspoon grated lemon zest
1/2 teaspoon dried sage
2 teaspoons whole-grain mustard
FOR THE PATTIES:
1 1/2 pounds ground pork
1 teaspoon minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 cup shredded mozzarella cheese (about 3 ounces)
1/4 cup finely chopped green onions
1 tablespoon olive oil
4 large sesame buns, split, fresh or toasted

Preheat the oven to 400 degrees F.
To make the roasted mushrooms: Combine the olive oil and garlic in a small bowl and brush the mixture generously on both the gill and top sides of the mushrooms. Sprinkle both sides of the mushrooms to taste with salt and pepper. Place the mushrooms, gill side down, on a baking sheet.
Roast in the oven for 10 minutes. Turn the mushrooms over and continue roasting until tender, 5 to 10 minutes longer. Set aside.
To make the lemon-sage mayonnaise: Combine all of the ingredients for the mayonnaise in a small bowl and mix well. Cover and refrigerate until serving.
To make the patties: Combine the pork, garlic, Worcestershire sauce, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 8 equal portions and form the portions into patties to fit the buns.
Combine the cheese and onions in a bowl and mix well. Place equal amounts of the cheese mixture on the center of 4 of the patties. Cover the filling with the remaining 4 patties and press all around to seal the edges.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the patties and cook, turning once, until done to preference, about 5 minutes on each side for medium-well.
To assemble the burgers: Spread the mayonnaise over the cut sides of the buns. On each bun bottom, place a patty and a mushroom. Add the bun tops and serve.

Judge: Bruce Aidells; Kensington, California
Cook-Off: 2000
Chef Starr's Wine Pairing: Pinot Noir

More From This Book: