Open-Faced Chili Burgers on Grilled Portobello Buns with Smoked Cheese

• 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

1. Preheat grill pan or large nonstick griddle pan over medium high to high heat.
2. Brush mushroom caps with damp towel to clean them.
3. Scrape away gills with a spoon.
4. Combine Worcestershire sauce with balsamic vinegar, then whisk in 2 tablespoons of extra-virgin olive oil.
5. Brush mushrooms with dressing.
6. Grill mushrooms on hot grill pan or griddle for 3 or 4 minutes on each side, until tender.
7. Transfer to a plate and cover loosely with foil to keep warm.
8. Combine meat in a bowl with onion, garlic, jalapeno, tomato paste, chili powder and steak seasoning blend.
9. Form meat into 4 large (1 1/2 inch-thick) patties.
10. Grill meat 4 to 7 minutes on each side for medium-rare to well done burgers.
11. Melt cheese over burgers during the last minute or 2 the meat is on the grill.
12. A loose foil tent will help the cheese melt quicker.
13. While the meat cooks, grind the roasted red peppers in a food processor with cilantro or parsley.
14. 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.
15. Top with a chili-smoked cheese burger and serve.
16. Macho Gazpacho Chunk Vegetable Salad makes a great side dish.
17. 1/2 seedless cucumber, also known as English cucumber
18. 2 vine ripe tomatoes, seeded
19. 1 green bell pepper, seeded
20. 1/2 red onion, peeled
21. 4 ribs celery from the heart, including leafy tops
22. 3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley
23. 1 tablespoon red wine vinegar
24. 1 lime or 1/2 lemon, juiced
25. 1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)
26. 1/4 cup extra-virgin olive oil, eyeball the amount
27. Coarse salt and freshly ground black pepper
28. Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks.
29. Combine vegetable in a bowl.
30. Sprinkle cilantro or parsley over the vegetables.
31. Combine vinegar, lime or lemon juice and hot sauce in a small bowl.
32. Whisk in extra-virgin olive oil in a slow stream.
33. Pour dressing down over the salad and toss.
34. Season salad with salt and pepper and serve.
35. Yield: 4 servings
36. Prep Time: 10 minutes
37. Ease of preparation: easy

portobello mushroom caps, worcestershire sauce, balsamic vinegar, extravirgin olive oil, ground sirloin, onion, garlic, jalapeno, tomato paste, dark chili powder, steak seasoning blend, white cheddar, red peppers, cilantro, macho gazpacho

Taken from www.foodnetwork.com/recipes/rachael-ray/open-faced-chili-burgers-on-grilled-portobello-buns-with-smoked-cheese-recipe.html (may not work)