Chipotle Portobello Burgers on the grill for Mom
May 10th, 2008, 6:17 pm · Post a Comment · posted by Michelle May, M.D.
My husband Owen is a professional chef (lucky me!) so in honor of Mother’s Day, instead of writing a blog, I am posting a great recipe for gourmet-style burgers that Dad and the kids can whip up on the grill while mom lounges beside the pool. Serve with salad and chips. Also try our Grilled Peach Packet recipe for a simple grilled dessert at http://www.amihungry.com/nutrition.shtml.
Grilling Safety Tips:
• Never defrost your food at room temperature. The safest way to defrost is to thaw food in your refrigerator so plan ahead.
• Prevent cross-contamination. Keep raw meat and meat juices separate from cooked foods and foods that will be eaten raw (such as fruits and vegetables) at every stage of handling.
• Wash hands, utensils, cutting surfaces and counters with hot soapy water before and after contact with raw meat and meat juices. Children love to help form the hamburger patties for grilling out. Just make sure everyone washes their hands thoroughly before and after handling raw hamburger.
• Never place cooked foods on the same platter, board or tray that held raw meat. Carry uncooked meat out to the grill on one plate; use a clean plate for the return trip with the cooked meat.
• Grill over medium heat for delicious, flavorful beef. High heat can overcook or char the outside of beef cuts before the interior reaches the desired doneness. Charring meat, poultry or fish is not recommended.
• Don’t guess - make sure meat is cooked safely. For burgers, insert an instant read thermometer horizontally into the side of meat toward the middle, not from the top.
• Burgers and ground beef should be cooked to medium doneness, 160° F, until no longer pink in center and juices show no pink color.
• Make sure you freeze or refrigerate your perishable leftovers within two hours or less.
Chipotle Portobello Burgers
Chef Owen May and Dr. Michelle May
Makes 4 generous servings
Chipotle Aioli
2 tablespoons light mayonnaise
1 teaspoon of pureed chipotle (see instructions below for preparing the puree)
Burgers
1 ½ pounds 95% lean ground beef
1 egg
1 tablespoon steak seasoning
4 slices red onion
2 Portobello mushroom caps
4 slices tomato
4 green leafy lettuce leaves
4 fancy buns
Directions:
1. Prepare aioli in advance or while burgers are on the grill. Puree one 4-ounce can of chipotle peppers in adobo sauce in a blender until a paste forms. Combine just 1 teaspoon of the chipotle puree with the light mayonnaise to make the spicy Chipotle Aioli. Store the remaining aioli in an airtight container in the refrigerator.
2. Heat grill to medium.
3. Combine ground beef, egg, and steak seasoning. Form four patties. Refrigerate or grill immediately.
4. Place patties, mushroom caps, and onions on the grill.
5. Grill burgers until they reach an internal temperature of 160°F.
6. Grill mushrooms and onions for approximately three minutes on each side until soft. Remove from the grill.
7. Separate onion into rings and slice each mushroom cap into six strips.
8. Lightly toast buns on the grill, cut side down.
9. Spread 2 teaspoons of Chipotle Aioli on each of the bottom buns and set a grilled patty on top.
10. Top each burger with grilled onion rings and three strips of mushroom. Top with lettuce and tomato.
Michelle May, M.D., recovered yoyo dieter and Founder of Am I Hungry?, is the award-winning author of Am I Hungry? What To Do When Diets Don’t Work. Owen May is a professional spa chef. You’ll find more of their recipes and healthy eating tips at http://www.amihungry.com/nutrition.shtml.
