Portobello Asiago Burgers stay moist and come with the cheese and seasonings on the inside. They are ready for you to add the condiments. I like to serve them with a nice green salad.
Many years ago, I learned that the trick to juicy burgers on the barbecue was to add water to the patties, which is steamed off and keeps them moist.
Some cheeses melt out when stuffed in meat roll-ups or mixed in meat mixtures, but Asiago cheese seems to hold its shape (and of course, its flavour) right in the middle of the burger!
Portobello Asiago Burgers
Portobello Asiago Burgers stay moist and come with the cheese and seasonings on the inside
Ingredients
- 500 g lean ground beef
- 1/4 cup water
- 1 tsp steak seasoning - (I like the Keg's steak seasoning)
- 1/4 cup asiago cheese - grated
- 1 portobello mushroom - diced
Instructions
- Mix all the ingredients in a large bowl. The water added to the mixture helps to keep the burgers moist while barbecuing. This will make about 5 good sized burgers.
- Heat the grill to high. Sear each side of the burger for about a minute, then reduce the heat to medium and cook for about another 15 minutes or until cooked through.