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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
  

  • 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

Instructions
 

  • Prepare a grill; Medium heat - about 450. Indirect cooking
  • Combine the ground pork, garlic, rosemary, cheese and a sprinkle of salt and pepper.
  • 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.
  • 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.
  • 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.
  • 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.