GRASS-FED BEEF AND PORTOBELLO BLUE CHEESE BURGERS
1 Pound Lean, ground, grass-fed beef
Salt and freshly ground black pepper
2 Ounces Roquefort cheese
2 Tbs Light whipped cream cheese
1 Tbs Minced fresh chives
4 Portobello mushroom caps
1 Tbs Extra virgin olive oil
4 Kaiser rolls
Season the beef lightly with salt and pepper. Divide into 4 equal portions. Then divide each portion in half and on a sheet of parchment or waxed paper, pat the beef into 8 very thin rounds about 4 inches in diameter.
In a small bowl, mash together the Roquefort, cream cheese, and chives until blended. Spread about 1 Tbs of the cheese mixture over each of 4 rounds of beef, leaving at least a ¼-inch margin around the rim. Set the plain meat on top and pinch the edges to seal the cheese inside.
Season the mushrooms lightly with salt and pepper. Sprinkle the olive oil over the gills. Cut out and discard a ½-inch slice from the center of each bun. This will leave you with a trimmed down top and bottom.
Grill the mushrooms gill side down over a hot fire or on a grill pan on the stove for 3 minutes. Turn over and cook for 4 to 6 minutes longer, until they are softened and the juices begin to bubble up. Grill the burgers for about 3 minutes per side for medium-rare.
Toast the buns for 1 to 2 minutes. To assemble, place each burger on a roll bottom. Add a mushroom cap, gill side down. Top with some slaw and set the tops of the rolls in place.
Servings: 4
Guest Chef: Jorge E. Rodriguez, MD co-author of, The Acid Reflux Solution: A Cookbook and Lifestyle Guide for Healing Heartburn Naturally. The book outlines specific lifestyle changes you can use to manage acid reflux and GERD naturally as well as throat-friendly versions of your favorite recipes!
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