Italian Burgers with Sweet Onion & Portobello Print Email

1 large onion, preferably a sweet onion
3-4 TBS Tony's Balsamic Vinaigrette Dressing (produce dept), or your favorite
1.25 pounds ground lamb, veal, pork, beef, bison or a combination*
1 TBS Tony's Tuscan Grill Rub - to taste
2 large portobello mushrooms
8 thin slices pancetta (omit for meatless version)
lettuce leaves
tomato slices
Rustic bread (ciabatta, baguette, country loaf, etc), cut to fit patties
basil pesto (optional)

Slice onion less than 1/2 inch thick. Lay on a plate and drizzle with Balsamic Vinaigrette; turn several times to coat evenly.

Shape ground meat into 4-6 patties and season with Tuscan Grill Rub.*

Wash mushrooms, trim away black gills and peel the top skin away (optional). Brush well with remaining balsamic dressing from the onions.

Build a multi-temperature fire that is medium high on one side and low to medium on the other. Oil cooking grate and begin grilling onions over medium low heat, carefully cooking until soft and tender (can also be sautéed).

Grill patties over medium high coals to 155 degrees internal.

Grill mushrooms over medium high coals to brown and cook through - about 3-4 minutes per side - brush with more marinade if desired.

Grill pancetta, if using, over medium-low coals to brown.

Toast sliced rolls over low coals, brush with basil pesto, if desired.

Remove all the items from the grill and slice the portobello with a sharp knife. Place lettuce leaf on buns, top with tomato, patty or warmed sliced meats. Top with grilled onion, sliced portobello, two slices of pancetta, and top bun. Serves 4-6 – Chef Mick (Michaelangelo) Rosacci, --

*Notes: 1) One pound of thinly sliced roast beef, bison or turkey can replace the patties. 2) Four Tony's Veggie Patties and omit pancetta for a meatless version.