Main Dish: Beef

Portobello Mushroom Cheeseburger




1. Bring grill temperature up to 350 degrees Fahrenheit, with coals offset for indirect cooking.


2. Season ground chuck with SPG to taste.

3. Add in ½ cup of diced onions.

4. Mix well.

5. Make thin hamburger patties that will fit inside each mushroom. 2-4 oz. each, depending on mushroom size. Thick patties will take too long to cook and could result in over-cooked mushrooms.


6. Remove stems from mushrooms.

7. Using a spoon, carefully remove gills and save approximately 1/8 cup for mayo spread.

8. Insert thin hamburger patties inside each cleaned mushroom.


9. Combine mayonnaise and mushroom gills.

10. Mix well. Set aside.


11. Place mushrooms, meat side down directly over hot coals to sear hamburger meat. Approximately 2-3 minutes. Burgers will still be raw in the middle.

12. Add a light coating of oil over the top of each Portobello mushroom.

13. Move the mushroom burgers to indirect heat. Turn so the hamburger side is facing up.

14. Top each hamburger with onions, sliced ham, cooked bacon, or you favorite toppings.

15. Cover grill and cook 20 minutes. Maintain 350 degrees Fahrenheit.

16. After 20 minutes, top each mushroom burger with provolone cheese, or your favorite sliced cheese.

17. Cover grill and cook 5-10 minutes to melt cheese.


18. Remove mushroom burgers from grill.

19. Place burgers on hamburger buns.

20. Top with onion, pickles, tomatoes, lettuce, or any of your favorite toppings and condiments


21. Serve with potato chips 22. Sit back, relax, and enjoy!!


Hybrid beef/pork meatballs perfect for spaghetti and meatballs or a meatball sub.



  1. Preheat oven to 200°C/400F
  2. In a bowl, combine all ingredients
  3. Hand form into balls by packing with your hands and then rolling. Set aside on a baking sheet, preferably one with a cooling rack
    • I prefer large meatballs (larger than a golf ball) and shoot for 16-20 for 2 lbs of meat, but if you prefer smaller meatballs you can opt for as many as 48
  4. Either halfway through the packing process or after forming all meatballs, heat a large skillet to medium-high heat
  5. Add 1-2 tbsp of oil to the skillet (enough to evenly coat the skillet), and bring to heat
  6. Fill the skillet with meatballs, start by browning one face, flip once at after 2-3 minutes, and then remove to the baking sheet after another 2-3 minute. Continue in batches until all meatballs have been browned
    • It is OK and expected for the meatballs to lose some of their spherical shape at this point
    • You can skip this step and go straight the oven if you want to cut corners
  7. Transfer to the oven, and cook until the inside registers 60°C/140F on an instant read thermometer. This should be about 20 minutes for large meatballs (16 per batch), maybe 10 for small (48 per batch)
  8. Serve with pasta or on a meatball sub

1337 Hamburger Patties

🍽️ Servings: 6 patties



  1. Combine all ingredients except fat: mix well; shape into 6 patties.
  2. Heat fat in skillet.
  3. Brown patties on all sides; lower heat; cook to desired degree of doneness.

Kafta Kebabs

Kafta Kebabs


Ready in under 30 mintues, these grilled beef Kafta Kebabs are an easy Lebanese recipe requiring only a handful of basic ingredients!
20 mins
8 mins
28 mins
Main, Main Course
Lebanese, Middle-Eastern
5 people
178 cal




  1. If using wood skewers, soak skewers in water for half an hour before using. 
  2. Seven spice is a spice blend commonly used in Middle Eastern recipes. It can be purchased in Middle-Eastern markets. If you can't find seven spice, a good substitute is allspice.
  3. If you’re not using skewers, shape Kafta into patties that are about an inch thick. You can shape them into round patties and enjoy them as Kafta burgers or into the more traditional oval patties.
  4. If you don’t own a grill or prefer to bake them in the oven, Kafta can be baked in a 375ºF oven for approximately 15 to 20 minutes or until the meat is cooked through. Larger and thicker patties will take longer to cook so you should always check them for doneness before serving.
  5. Leftover Kafta can be refrigerated for up to 3 to 4 days. You can also freeze it for up to 3 months. Defrost it overnight in the refrigerator and heat before serving.