Portobello blue burgers
adapted from Saveur 
1 pound portobello mushroom caps and/or cremini mushrooms, tough stems removed
3 cloves garlic, roughly chopped
3 tablespoons steak sauce
scant 1 cup breadcrumbs
salt and freshly ground black pepper
1 wedge (about 4 ounces) blue cheese, thinly sliced
4 hamburger buns, lightly toasted
Make the portobello burgers: place mushrooms in a bamboo steamer over simmering water, or over a steamer insert in a 6 quart saucepan. Cover and steam until mushrooms are tender, about 8-10 minutes. Place cooked mushrooms in a food processor bowl with garlic, steak sauce, bread crumbs, and egg, and season with black pepper. Crumble one or two slices of the blue cheese into the bowl. Pulse just until mixture comes together, about 20 pulses or 30 seconds. Divide mixture into four 4 oz. patties, about 4″ wide by 1/4″ thick. Place on a plate and refrigerate for 20 minutes or until ready to use.
Heat olive oil over medium-high. Cook portobello burgers, until toasted on each side and cooked through, about 12 minutes (6 minutes per side). Top each burger with blue cheese slices and continue to cook until just melted, about 2 minutes. Divide cheese-topped burgers between toasted buns, top with your favorite condiments, and serve.