Josh Cellars Wild Mushroom Risotto

Burger with Grilled Portobellos, Sun-Dried Tomatoes and Blue Cheese


  • 4 6-ounce fresh hamburger patties
  • 2 portobello mushrooms
  • 1 small red onion, sliced into 1/2 rings
  • Oil for brushing
  • 1/2 cup sun-dried tomatoes, sliced
  • Small bunch of watercress
  • 1/2 cup of crumbled blue cheese
  • 4 hearty rolls, split


  • Preheat grill to medium-high heat.
  • Brush the portobellos and onions with oil, season with salt and pepper and grill for approximately five minutes per side or until dark grill marks have formed and slightly softened. Set aside and once cool enough to manage, thinly slice the mushrooms.
  • Season burger patties with salt and pepper and grill until desired doneness.
  • Add the burgers to the buns and divide the topping ingredients evenly over the burgers and serve.