The Italian Stallion Burger

• 2 pounds of lean (90/10) ground beef.
• 2 teaspoons kosher salt
• 1 level teaspoon fresh ground plack pepper
• 1/2 cup of your favorite pinot noir wine
• one medium portobello mushroom, diced into 1/4 inch pieces
• 1 medium onion, finely diced
• 10 basil leaves, rough chopped
• 2 large roma tomatoes, sliced lengthwise into 12 slices. Discard ends
• 6 romaine leaves, washed and dried
• 6 ciabatta rolls, cut in half(grilled)
• 4 slices of proscuitto, sliced lengthwise, you will need 12 strips
• 1/2 cup of finely ground Italian roasted coffee

1. Place ground beef into a bowl.
2. Add the salt and pepper, diced portobello msuhrooms, chopped basil, and onions into the bowl.
3. Mix thoroughly with hands or kitchen aid mixer, making sure all the ingredients are equally distributed through the meat.
4. Add the wine to the mixture and continue to incorporate into the meat.
5. Divide the mixture into 6 equal balls (approx). One ball at a time, place ball on a plastic cutting board. Place a small plate onto the top of the ball and push down to flatten meat. About 1/2 inch in width, and 5 inches in diameter. Do same with the other 5 balls. Place on tray with parchment paper underneath the burgers.
6. Sprinkle ground coffee evenly on both sides of the burger prior to grilling (approx 1/2 teaspoon per side)
7. Place on grill and cook to desired temperature.
8. Prior to serving on grilled ciabatta, place sliced proscuitto on top of the hamburger, add sliced tomatoes, lettuce, Hellmanns mayonaisse and your (other) favorite condiments.
9. Serve with coleslaw or enjoy by itself.

lean, kosher salt, fresh ground plack pepper, noir wine, portobello mushroom, onion, basil, roma tomatoes, romaine, ciabatta rolls, will, coffee

Taken from www.epicurious.com/recipes/member/views/the-italian-stallion-burger-1204503 (may not work)