Do you like to grill? Some people claim it’s a man thing but I know many women also love to get out there and get the grill going. I’m definitely one of those women! I actually bought a combination smoker/bbq recently. It’s amazing. I can use either charcoal or natural gas which really makes it flexible depending on what I want to make.
Thankfully in California I can pretty much grill year round. It never snows or gets extremely cold where I live so the only things I have to consider are rain or heavy winds. In the event that I cannot go outside on my patio to grill – like 3 specific days a year – I do have a cast iron griddle that I can use on my gas stove top.
Ok, this whole cast iron thing is sort of new to me. I say sort of, because I have had cast iron skillets for years but I rarely use them. I think I need to clean them really well, re season them and use them more often. Any suggestions to make cast iron work in your favor? The cast iron griddle I have was found – I don’t even remember where now, but it was sitting in my garage forever. I pulled it out, cleaned it up and put it to work grilling up these fine burgers.
I figured for the last post in mushroom week I needed to do an homage to the portobello. I love portobellos, they are so easy to use in replacement of typical meat dishes. I have used one in place of a burger on a bun, sliced into fajitas or even as a replacement for the crust as a mini pizza. As I mentioned, portobello burgers are very meaty and satisfying. I really wanted to make one this week, but as you know I love doing a twist on a good thing. Why not make a burger with a portobello AND a burger?
You know the best burgers are the ones that don’t have salads on them. You know? Like lettuce and tomato. I mean those burgers are good, but without? Amazing! So, I made a portobello and beef burger with gouda cheese – because you have to have cheese on a decadent burger – and beer battered onion rings. I put it all on a soft pretzel bun and topped the whole thing off with a drizzle of spicy beer mustard. I love this recipe at the Beeroness!
So, I know you all are dying to grill in January and here is an excellent way to make that happen. Break out those cast iron griddles and get to cooking up some portobellos!
- 1 pound ground beef
- 4 portobello mushrooms
- Olive oil
- 4 pretzel buns
- 4 slices of gouda cheese
- 4 tablespoons beer mustard
- 1 large onion, peeled and sliced into ¾ inch rings and seperated
- 2 eggs
- 2 cups flour
- 12 ounces of medium or dark beer
- salt and pepper
- Oil for frying
- Season the ground beef as you normally do for burgers. I used salt, pepper and garlic powder. Divide into four balls, shape into patties. Set aside.
- Heat a cast iron griddle or skillet over high heat. Brush the portobellos lightly with olive oil. Cook turning every few minutes until soft and cooked through, about 10 to 15 minutes depending on the size of your mushrooms.
- Put two inches of oil in a tall pot over medium high heat. Mix all the onion ring ingredients except the onions. Dredge the onion rings in the batter and cook 3 or 4 at a time until golden brown, turning halfway through. Drain on paper towels.
- Grill burgers on the cast iron griddle for 4 to 5 minutes on each side. Add cheese on top of each burger, let melt.
- Build the burgers. On the bottom half of the pretzel bun, put a portobello mushroom, then a burger patty and top with onion rings, a tablespoon of beer mustard and the top of the bun.