Beef and Portabello Double Cheeseburgers with Grilled Green Onions, Sharp Cheddar and Espresso BBQ Sauce

I don't know how many times I've gone out to eat somewhere fancy, perused the menu full of foodie fantasies, and wound up ordering the burger. If I'm being honest, a good burger is probably my favorite thing to eat on earth. Not lady like. But true.

I can't help it - I get it from both parents. While my husband inherited a double dose of sweet teeth (I'm convinced his blood is 90% sugar at this point) I might as well be part vampire. In fact, one of my fondest childhood memories with my now long-divorced parents is hunting down and enjoying a good burger at some little Texas hole in the wall. Be it country diners or truck stops or even a Whataburger when that's all that was available.

But that's not the real reason. I mean what other food is as satisfying, versatile, and fun? I'll admit that sometimes I get so carried away with all the possibilities (bacon, grilled onions, pimiento cheese, lamb burgers, pork burgers, pesto burgers - someone stop me...) that I forget the sheer nirvana that is the unadorned, simple-as-Simon burger. American Cheese. Meat. Bun. Heaven. But as fantastic as the plain ones are, they're not really worth a blog post are they?

This burger, however, is worth sharing. It requires a roll of paper towels and a pint of beer to get it down. The first patty is beef, liberally seasoned on the outside with salt, pepper, and onion powder while the second is a meaty roasted portabello. Sharp cheddar is melted over the beef and the whole thing is topped with grilled green onions. But the party doesn't start until it's all been doused in a sweet yet smokey espresso BBQ sauce (I'm lying - it's equally good without it or even with a more savory style BBQ sauce.) But as much as I love this particular combo, I'd be hard pressed to call it my absolute favorite burger. I mean how does a mother choose a favorite when she has several dozen children? She doesn't, that's how.

So instead why don't you tell me - what's your favorite burger - homemade or otherwise?

Beef and Portabello Double Cheeseburgers with Grilled Green Onions, Sharp Cheddar and Espresso BBQ Sauce
* Makes 3 burgers.
* Make the BBQ Sauce ahead of time and keep in the fridge, heating up over the stove just before serving the burgers.

Ingredients/Instructions:
* 1 lb grass fed ground sirloin, preferably 80-85% lean but not leaner than 90%
* Liberal amounts of kosher salt and pepper and onion powder, for seasoning
* Whole Wheat or Soft White Hamburger Buns
Form the meat into 3 patties, trying not to overwork the meat. Season both sides liberally with salt, pepper, and garlic powder. Heat a grill or grill pan over medium/high heat and cook the burgers about 4 minutes then flip over. Let cook another 2 minutes then top with the desire amount of cheese and cook another 3-4 minutes until cooked to your liking and the cheese has melted. Remove from the heat, put on a bun and top with each with a roasted portabello, green onions, and bbq sauce if desired - recipes follow.

* 3 portabello mushrooms, stems removed and 6 stalks of green onions, white ends trimmed off, rinsed and dried
Add the above veggies to a greased, rimmed baking sheet, drizzle with olive oil and salt and pepper and roast at 375 for 18 minutes, until the mushrooms have sunken and the onions have begun to wilt and caramelize a little (alternatively you can grill them until they've begun to brown and caramelize - about 3 minutes per side.)

* Plenty of Cheddar Cheese Slices
* BBQ Sauce (recipe follows) or your favorite homemade or store bought

Espresso Barbecue Sauce:
* From Michael Chiarello
* I like to let the sauce cool, then blend it in the blender for a smoother consistency (and to hide the garlic from my husband;) but you don't need to do this
* Recipe can be halved - it makes tons!

Ingredients:
4 tablespoons mashed and minced garlic
4 tablespoons extra-virgin olive oil
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
Grey salt
2 demitasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)
Fresh ground black pepper

Instructions:
Mash garlic with the side of a knife and then mince finely to release oils.

Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.

Let cool and store in refrigerator for up to 2 weeks.

Yield: about 5 to 6 cups