Now isn't that a mouthful?! I'm talking about the recipe name, but the burger is too. While Mr. KMW was devouring this burger, I went the open faced route and we were both very happy campers.
I cannot take credit for the creation of this burger. I can take credit for the dark photos, it's hard for us to squeeze in dinner before the sunsets.
September 10th was the fateful day, where I was drooling over Megan's Steakhouse Marinated Portobello Mushroom Burger AND Lauren's Onion Ring Topped BBQ Bacon Burger. How was I supposed to see their posts that morning and not go to work dreaming of burgers all day? My daydreaming led to these two burgers meeting on my dinner plate, and they were a match made in heaven.
Promise me that you will try at least one of these 3 burger variations!
The recipe below will make 2 burgers.
2 portobello mushrooms, cleaned and de-stemmed
3/4 cup BBQ marinade (I used Stubb's - love that stuff!)
2 frozen onion rings, such as Alexia Brand (you can use the rest of the bag for Onion Ring Eggs!)
4 strips of bacon, cooked
1/3 cup BBQ Sauce (I went with Stubb's Spicy BBQ Sauce)
1/4 crumbled Gorgonzola or Blue Cheese
2 hamburger buns, toasted
Marinate mushrooms in BBQ marinade for about 1 hour.
Cook onion rings according to package directions (feel free to cook the whole bag for a delicious side). While onion rings are in the oven, grill the mushrooms per the direction below.
Preheat grill to medium high heat. Place mushrooms (stem side down) onto grill, reserving marinade for basting. Cook mushroom for about 7 to 8 minutes on each side, or until tender, basting with BBQ marinade regularly. In last two minutes of grilling, sprinkle gorgonzola on top of mushrooms (They should be stem side up now).
Assemble burgers by spreading mayonnaise on bottom bun, placing mushrooms on buns, then bacon and onion rings, drizzling with BBQ sauce and topping with a tomato.
Stuff your face!