Venison Burgers Stuffed with Mozzarella heese

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MAIN COURSE Venison Seafood

15 minutes

30 minutes

1 cup shredded mozzarella cheese

1/4 cup finely chopped green onions

1 1/4 pounds ground veal

2 teaspoons Worcestershire sauce

1 teaspoon salt

3/4 teaspoon ground black pepper

1/2 cup mayonnaise

2 teaspoons coarse-grained mustard

1 teaspoon grated lemon peel

1/2 teaspoon dried rubbed sage

4 4-inch-diameter portobello mushrooms, stemmed

6 tablespoons olive oil

2 garlic cloves, minced

4 large sesame-seed buns, split, toasted

Step 1
Mix cheese and green onions in medium bowl. Gently mix ground veal, Worcestershire sauce, salt and pepper in large bowl. Divide veal mixture into 4 equal portions. Divide 1 portion in half; form two 1/8-inch-thick patties. Place 1/4 cup cheese mixture atop 1 patty; top with second patty. Seal at edges to enclose cheese mixture. Repeat with remaining 3 portions.
Step 2
Mix mayonnaise, mustard, lemon peel and sage in small bowl. (Patties and mayonnaise mixture can be made 2 hours ahead. Cover separately and refrigerate.) Preheat oven to 400°F. Place mushrooms on rimmed baking sheet. Combine 4 tablespoons oil and garlic. Brush over both sides of mushrooms. Sprinkle with salt and pepper. Roast mushrooms until tender, turning once, about 20 minutes.
Step 3
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add burgers and cook until cheese melts, about 5 minutes per side.
Step 4
Spread mayonnaise mixture over buns. Place burgers on bottom halves. Top with mushrooms, then with bun tops. Or omitbuns and top mushrooms with burger and mayonnaise mixture.

Bon Appetit

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