SouthernNights
Past South Carolina Chapter Leader
We finally have our recipe for the Portabella and Swiss burger perfected-at least for our taste.
Start with "regular ground beef"-not lean!
Sea Salt and ground black pepper mixed while preparing the burgers.
Slice and Saute Portabella Mushrroms. Mix some mushroom gravy and put the mushrooms in the gravy and let it simmer about 15 minutes and then shut off the heat and cover. Let it set covered for another 15 minutes. I think letting the mushrooms and gravy sit for a little bit is the key to the the taste.
Grill the prepared burgers. Add Swiss and Provolone cheese. Use a really good cheese.
Just before the burgers are done, Put some Thomas's English mufffins on the grill and toast right next to the burgers.
Serve with LOTS of Mushrooms and gravy.
Hope you enjoy it.![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Start with "regular ground beef"-not lean!
Sea Salt and ground black pepper mixed while preparing the burgers.
Slice and Saute Portabella Mushrroms. Mix some mushroom gravy and put the mushrooms in the gravy and let it simmer about 15 minutes and then shut off the heat and cover. Let it set covered for another 15 minutes. I think letting the mushrooms and gravy sit for a little bit is the key to the the taste.
Grill the prepared burgers. Add Swiss and Provolone cheese. Use a really good cheese.
Just before the burgers are done, Put some Thomas's English mufffins on the grill and toast right next to the burgers.
Serve with LOTS of Mushrooms and gravy.
Hope you enjoy it.