Open-Faced Chili Burgers On Grilled Portobello Buns With Smoked Cheese Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

8 ounces smoked white cheddar (recommended: Cabot brand) or smoked gouda, sliced

2 tablespoons extra-virgin olive oil, eyeball it, plus extra for drizzling

2 tablespoons chopped cilantro leaves or flat-leaf parsley

2 teaspoons balsamic vinegar, a splash

2 teaspoons Worcestershire sauce, eyeball the amount

1 small onion, chopped

2 roasted red peppers, drained, available in salad bar and deli sections of market in bulk or in jars

1 1/2 pounds ground sirloin

1 tablespoon steak seasoning blend (recommended: Montreal Steak Seasoning by McCormick)

2 tablespoons tomato paste

2 cloves garlic, chopped

Macho Gazpacho Vegetable Chunk Salad, recipe follows

1 jalapeno, seeded and chopped

4 portobello mushroom caps

2 tablespoons dark chili powder, a palm full

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