2 Tablespoons olive oil, divided
1 large green onion, finely chopped
8 Portobello mushrooms, finely chopped
¾ cup button mushrooms, coarsely chopped
3 cloves garlic, minced
½ cup carrots, finely shredded
1 cup Italian Parsley, washed and stems removed
3 slices bread finely crumbled
1½ Tablespoons balsamic vinegar
Salt and Pepper to taste
4 ounces crumbled Stilton cheese
4 sesame seed buns
Chop the parsley very fine and set aside. Heat 1 Tablespoon of the olive oil and saute green onion until soft and the white part is translucent. Add mushrooms, garlic, carrots and saute for 12 to 15 minutes until the liquid from mushrooms has almost evaporated. Let cool. Stir in the chopped parsley, bread crumbs, egg, vinegar and salt and pepper. This mixture should be very stiff — if it's not, add more bread crumbs.
Preheat oven to 400° and shape the mixture into 4 patties. Heat the remaining oil in large saute pan over medium high heat and sear the burgers until golden brown on both sides. Crumble the Stilton cheese over the top of the burgers and place the pan in the oven for 15 minutes until browned.
Serve the burgers on sesame seed buns and top with sliced red onion, lettuce and tomatoes.
Yield: 4 servings