I recently had a football viewing party and wanted a special recipe that would not only fit the bill but leave the audience talking. I came up with this recipe as a blend of gourmet mixed with some everyday great American cooking.

Ingredients:

2 pounds lean ground Top Sirloin beef
4-5 ounces blue cheese, crumbled
1/2 cup minced fresh chives
2 tablespoons Jake's Southwestern Hickory Dry Rub
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
6 Medium Size Portabella Mushroom
2 teaspoon dry mustard
6 Kaiser Buns, French rolls or hamburger buns
8 tablespoons Olive Oil
2 Tablespoons Smoked Hickory Salt

Directions:
In a large bowl, thoroughly blend together the blue cheese, chives, Southwestern Hickory Dry Rub, Worcestershire sauce, black pepper, smoked hickory salt, and mustard. Once dry ingredients are blended completely mix in the ground Top Sirloin. Form into 6 or more hamburger patties and place in container. Cover, and refrigerate for 2 hours.

Clean and de-stem the Portabella mushrooms. Coat with olive oil and place in container. Brush buns lightly with olive oil or butter. Buns will be toasted later on the grill.

Preheat grill for high heat. Oil the grill grate to reduce sticking of burgers. Grill patties 5 minutes per side, or until they reach desired doneness.

While grilling burgers, grill Portabella Mushrooms. Grill high heat 4 minutes per side. Mushrooms may look black or charred which is fine. Once mushrooms or burgers become done remove and replace with buns.
Once grill marks and golden appearance is complete on buns remove from grill.

Condiments:
Deli style ground mustard
Tomatoes
Spring lettuce
Pickles
Ketchup
Mayonnaise

Remove grilled/toasted buns and baste both sides with mayonnaise mustard and ketchup. Place burger on bun and top with Portabella mushroom. Add Tomato, lettuce and pickles.

Serve.