Portabello Mushroom Cheeseburgers

• 11/2 pounds ground chuck (80% lean)
• 1/2 cup finely chopped portabello mushrooms
• 1/4 cup finely chopped roasted red bell pepper (from a jar)
• 1 teaspoon dried Italian herb seasoning
• 1 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 4 thin slices provolone cheese
• 4 ciabatta or hamburger rolls
• 1/4 cup sun-dried tomato spread
• 4 leaves red or green lettuce

1. 1. Prepare the grill for direct cooking over high heat (450u0b0 to 550u0b0F).
2. 2. In a large bowl gently combine the patty ingredients and shape into four patties of equal size and thickness, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill.
3. 3. Brush the cooking grates clean. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium doneness, 8 to 10 minutes, turning them once when the patties release easily from the grate without sticking. During the last minute of grilling time, place a slice of cheese on each patty to melt and toast the rolls, cut side down. Build each burger with sun-dried tomato spread and lettuce.
4. To add convenience, you can access the grocery list for this recipe on your mobile device at timetogrill.mobi.

ground chuck, portabello mushrooms, ubc, garlic salt, ground black pepper, thin slices provolone cheese, hamburger rolls, ubc, red

Taken from www.epicurious.com/recipes/member/views/portabello-mushroom-cheeseburgers-50185804 (may not work)