Pork Burger with Mushroom

*** Under Construction. It has promise, but needs a little refinement ***
This is a great way to have a mushroom burger. You get a good taste of portobella mushroom with each bite.
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Ingredients Method Notes

Ingredients
  

  • 1 pound ground pork
  • 1 tablespoon minced garlic
  • 8 oz Shredded cheese
  • 1 teaspoon minced fresh rosemary fennel seed or parsley
  • Salt and ground black pepper
  • 4 large portobello mushroom caps stems removed
  • Olive oil
  • 4 burger buns
  • Any burger fixings you like

Method
 

  1. Prepare a grill; Medium heat - about 450. Indirect cooking
  2. Combine the ground pork, garlic, rosemary, cheese and a sprinkle of salt and pepper.
  3. Use a spoon to lightly scrape away the gills of the mushrooms and hollow them slightly. Drizzle the mushrooms (inside and out) with olive oil and sprinkle with salt and pepper.
  4. Press ¼ of the mixture into each of the hollow sides of the mushrooms; you want the meat to spread all the way across the width of the mushrooms. They should look like burgers.
  5. Grill the burgers, over indirect heat to a temp of 140. Flip a couple of times. Take them off the grill and let them rest for 5 minutes while the buns are toasted.
  6. Serve the burgers on buns (toasted, if you like) with any fixings you like.

Notes

First trial - tried ground turkey, and cooked to 165 on indirect heat.  It was overcooked and dense, but the flavor was good.  I think cooking indirect was OK, but the ground turkey just didn't have any "looseness" Toasted brioche buns were great.   Next time - ground pork and cook to 145.