Purple Heirloom Tomato and Goat Cheese Burgers on Open Faced Portobello

Purple Heirloom Tomato and Goat Cheese Burgers on Open Faced Portobello with Balsamic
Florida Coastal Cooking

Serves 4 


Ingredients


1 lb organic, grass fed beef

Salt, pepper, garlic powder, to taste

3 Tbsp whole grain mustard

1 Tbsp Worcestershire

2 Tbsp organic ketchup

Canola oil spray

4 Portobello mushrooms

4 thick slices tomato

4 oz fresh goat cheese

2 cups spring mix

4 Tbsp balsamic vinegar


Directions


1. Preheat grill to medium high.  Mix beef, salt, pepper, garlic powder, mustard, Worcestershire and mustard in a medium bowl.  Divide into four sections and shape into equal size burgers.  Season mushrooms with salt, pepper and garlic powder; spray both beef and mushrooms with oil.


2. Add burgers and mushrooms to the grill.  Reduce heat to medium; grill 4 to 5 minutes per side.


3. Place each mushroom on a plate, top with 1 Tbsp balsamic vinegar, 1/2 cup lettuce, 1 burger, 1 slice tomato and 1 oz goat cheese.  Serve with grilled asparagus.

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